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  1. chinesebookie

    Beef Short Plate

    Apparently, back in the day, it used to be more common than brisket. Sounds like it would be good for sammiches. I think I'll cure one plate, and smoke it like brisket. Smoked Corned Beef or Smoked Pastrami on some nice thick texas bread sounds great.
  2. chinesebookie

    Beef Short Plate

    I am in the Philippines, and good beef is not produced here, except for the Wagyu from Mindanao. And that's mondo expensive. So, I now have two suppliers for US beef. One is offering Beef Short Plate as an alternative to brisket (packets cut brisket costs about $8-10/kg here). At $6-8 per KG...
  3. chinesebookie

    I smoked a fatty today

    I've never seen this before. This looks fantastic. When I saw the title, I thought of something else, for the first time in 40 years...LOL. David
  4. chinesebookie

    Smoked a brisket yesterday and...

    I made leftover brisket chili tonight. It's really good. I keep sneaking back for another half bowl. Couple of pounds of brisket, chopped into 1/2 inch cubes. 2 cans tomato sauce, out of diced or stewed tomatoes. 2 cans of pinto beans 1 onion, diced 3 slices of the local bacon 3 cloves of...
  5. chinesebookie

    Smoked a brisket yesterday and...

    Thanks again for info and recommendations. Naan is a good idea. There is an Indian restaurant just down the streetand the owner lived in my condo, same floor. I'll try it. Occasionally Cash and Carry have locally made shells, usually tasteless, thin and stale, but I'll look tomorrow.
  6. chinesebookie

    Smoked a brisket yesterday and...

    Thanks again for info and recommendations. I have some canned pinto beans but tortillas and taco shells can't be bought here most of the time. Manila, something comes in on a ship and all the stores have it for1 week to 1 month...then it could be 6 months before it comes in again. Finding...
  7. chinesebookie

    Smoked a brisket yesterday and...

    I thought he said 225F, which is what I try for.  But with an 8 hour stall, and propane, electrical, and imported US beef prices so high, waste not, want not. I'll try 250 F next. Thanks so much.
  8. chinesebookie

    Smoked a brisket yesterday and...

    Al, Ray, Mr Buzzard. Thanks for the replies and the advice. From reading many of this and other forums, I've gotten the idea that smoking people are ultra locked in to their way of smoking: wrap/dont wrap, temperature, probe/don't probe...etc.  Nice to see there are pragmatists...whatever it...
  9. chinesebookie

    Smoked a brisket yesterday and...

    Oooh, brisket chili! I've had that at Smoque in Chicago. Delicious!
  10. chinesebookie

    Smoked a brisket yesterday and...

    it took a long time to get to 88 C or 190+ F. This was a Swift Choice 6 KG or 13+ lb packers cut. I've been watching the Aaron Franklin Youtube videos, so I trimmed the excess fat down to 1/4 to 1/2 inch, any silverskin I saw, the deckle, and any parts that looked like they would burn. Then I...
  11. chinesebookie

    Hi from the Philippines

    I was at Vesuvio's on Saturday with my family. Definitely great pizza. We used to take that long banca ride to Lucas everytime we came to La Laguna to dive. No need anymore, Vesuvio''s is convenient and, as I said, great pizza. 
  12. chinesebookie

    Wood opinion for offset smoker

    I'm new here, living in Manila, Philippines. I'm planning on having a steel smoker fabricated, the vertical kind like a Pitmaker BBQ Vault. The offset design also looks good, but I think I'll go with the vault type. Hope I can still post here. Shipping and cost make it impractical to import...
  13. chinesebookie

    Hello from Manila

    I've lived in the Philippines for 8 years, previously lived in Chicago. I first discovered brisket working as a consultant in San Antonio and coming up to Austin for the weekend. If you avoided the interstates, the state and county roads and roadhouses were fascinating. Stopping at antique and...
  14. chinesebookie

    Hi from the Philippines

    Coconut is used for a lot of things. Burning husks and they make very hard charcoal from coconut. Burns for a long time.
  15. chinesebookie

    Hi from the Philippines

    Dude...I was just in Sabang. I've lived in Makati for 8 years and go there 2-3 times a year. Whats the name of your Place?
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