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How to get less "kick"?
You can always offset heat with sweetness. Add a little brown sugar maybe? -
buttermilk for game meat
I agree. But I find any gaminess in meat to be a good flavor. I don't want my venison to taste like beef.- caribou89
- Post #5
- Forum: General Discussion
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Reason for not smoking a lot of brisket lately!
Brisket is a luxury meat for me, which means I ONLY buy it when it's on a great sale. I may not cook another brisket for 6 months. -
Reason for not smoking a lot of brisket lately!
God I love being in texas. Paid 1.97/lb for choice on a labor day sale. Bought 5 briskets in the last 2 months. Never paid more than $2.10/lb. -
Finally--perfect brisket
- caribou89
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- Comments: 0
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Finally--perfect brisket
Or as close to perfect as I could hope for. Injected with creole butter, seasoned with SPOG. Ran at 275-295 on the UDS with pecan chunks til about 170. Wrapped in foil til it was 200. Then opened the foil and probed every few degrees til it was tender. Right around 208 and it was done. By far... -
Sweet Texas B-B-Q Sauce anyone?
Smoke it the whole time. Put it in a disposable foil pan or an old pot you can dedicate to smoking sauce. And just let it go at whatever temp you are running the smoker. Usually let mine go for 4-8 hours but I've done it as short as 3-4 like I mentioned before. Longer the better. Just depends on...- caribou89
- Post #6
- Forum: Sauces, Rubs & Marinades
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To Inject or Not to Inject???
Adding an injection doesn't cover up any taste of the meat. Creating great food comes from creating layers of flavor. You can add a flavor and not cover up another one. Otherwise, you wouldn't put a rub on your meat if you only wanted the meat flavor to stand alone. I've been noticing a trend...- caribou89
- Post #8
- Forum: General Discussion
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Low and slow...the myth.
How do you do a pork but 60 hours at 145 without getting sick? It's gotta take that butt a really long time to get above the danger zone.- caribou89
- Post #106
- Forum: General Discussion
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Low and slow...the myth.
bottom line for me is this. if meat is cooking in a chamber that allows smoke to penetrate the meat wether over direct heat(UDS) or off set, im smoking meat, regardless of temperature. if im cooking meat over fire, but not in a closed chamber, im grilling. doesnt mean you wont get smoke flavor...- caribou89
- Post #100
- Forum: General Discussion
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Salt and Pepper for Brisket - By weight or volume?
Just do each separately until it looks right. -
My first brisket and some questions
Get the burnt ends cooked how you want, then just reheat them if you have that ability at the cabin. If not, they are still good at room temp. -
My first brisket and some questions
Full price, that's probably about right. However, the price per pound is nearly always much less on a packer, so you get way more value. We can eat on a 13 lb brisket for a week. Pretty cheap if we can get 8 meals (4 nightsx2 of us) for $60. But I have gotten lucky and caught a couple sales the... -
My first brisket and some questions
Go for a full packer if you can swing it. I've never had a flat that was any good. They are usually fully trimmed and seem to get dry. I'm starting to get into injections. Injected the last one with creole butter and it turned out really good. Also dry rub with salt pepper onion powder and... -
Hot & Fast Brisket... Can it be done?
Should be. Honestly, depending on the thickness of the flat, it may be done in as little as 4-5 hours. I do my briskets at 300 and a 12 lb packer is usually done in 6-7 hours on my UDS. -
Butcher shops and your area.
Old old plantation meat market in azle has some good stuff. I got some exceptional beef ribs from them a while back. Great pork chops too.- caribou89
- Post #5
- Forum: General Discussion
