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Recent content by dcdoes
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I am thinking of doing my first brisket this weekend and I have a quick question. When do you pull the point to make burnt ends, before or after the 2 hour rest?
Great thread and thanks for all the great advice!
Follow up - I corrected the problem with the temp gauge and now I have been relearning the BGE.
So today I throw on a small 6 lb butt. The plan was to pull it then freeze it in 1 lb and 1/2 lb batches to use in future recipes (chili, beans, etc). I put the butt on at noon and figured I may...
BTW - Cliffcarter - things are cooking low and slow, I just expected slower (?) lol
I checked the wire in hot water and there was no temp change, as soon as the probe went in the temp started going up like it should. Looks like I am 70 degrees off.
Thanks again everyone!
I know the Maverick is accurate when used in meat. I traditionally double check all final temps with another probe and they are spot on. I may do the hot water check on the wire to make sure no shielding has come off.
Thanks for all the quick answers, I guess I need to go for the ET732...I...
So I just finished my 3rd butt on the BGE and it cooked faster than I expected. I had a 9lb bone in butt and the egg was set to between 235-250, based on the built in thermometer. After about 7 hours the butt was done. This is pretty much the same results with the other butts. In fact I have had...
So I did some wings the other day, and I was not happy with the turnout. I had brined them in a simple plain salt (1 cup) and water (1 gallon) mixture, no other spices or flavorings. I had them in the brine for less than 2 hours. They came off my BGE very salty and not as moist as I expected...
I just started brining a few months ago. The thing is, I also started smoking food at the same time. Before that my wife cooked all our meals and poultry was done in the oven. I don't have a real comparison. Maybe some day I will pick up a couple chickens and do them side by side, 1 brined 1 not.
My mom is visiting and she has issues with digesting spices, so I made these without anything. I brined them in half apple juice, half water and salt. I had them in the brine for 2 hours then 3 hours uncovered in the fridge to dry the skin. I then gave them a light coat of olive oil before...