Recent content by codysimon
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Treating Tri-Tip like a Brisket flat????
That is what I was thinking, I know that it is a lot leaner than the brisket. I was just hoping that some kind of magic would happen at 200 and I would have invented the next big thing. Thanks for the info -
Treating Tri-Tip like a Brisket flat????
Hey everyone, I am no stranger to Tri-Tip, but I have never taken it beyond medium-rare, and was wondering what happens if you take it to brisket temperatures (190-210)? I am wondering because my local grocery store has them on sale ($4.69/lb) with the fat cap still intact. I was thinking of... -
16.3 lb chunk of brisket - HELP!
When I have a brisket that is too big for my grill, I take a tin can (Soup, corn, beans, whatever gives you enough height) and make sure that I open it on both ends, drain, and clean it so there are no off flavors and put that in the middle of the brisket so it forms an arc, and when the brisket... -
First packer this weekend; Question about heating source
I've done long smokes as well on it using the minion method and it works fine, the IQ120 is awesome, I also have some sheet metal setup to act as a heat shield, I just know that there is a smaller margin of error for brisket than for pulled pork and so any opportunity to reduce the amount of... -
First packer this weekend; Question about heating source
Hey guys, I went to Costco here in KC on the weekend and saw that they had USDA Prime Packers for $3.50/lb so I had to pick up a few just for safe keeping as I have done Pulled Pork, Chicken, Ribs, Chuck Roasts, and Turkey with better than good results. I am working on a 22.5 Weber Kettle with... -
"It takes as long as it takes" vs. Flawed workflow
Thanks for the science knowledge bomb Demo, I think I will start charting not only heat x time, but add in dimensions of the meat as well. Luckily, when I do a smoke, we don't intend on making it for dinner that night, usually we portion it up and put some in the freezer for rainy days; but if... -
"It takes as long as it takes" vs. Flawed workflow
Hi Guys, I have been lurking for a while but this issue has come up the last 3 times I have done a pork shoulder. There is the old time frame stand by of 1.5-2.0 hours per lb, but the last 3 pork shoulders I have done have been averaging about 3-3.5 hours a lb. I did one on the weekend, I... -
New Member from KC
Hey all, I have been lurking for a while now and figured I might as well step up and become a member that gives back to this forum. While I don't have a proper smoker (yet) I run a 22.5" Weber Kettle with the IQ120; the wife has been enjoying the spoils of it so she may want to upgrade me to...
