Recent content by ez pete
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brisket injection
Man... for real. I'd love a "No Charcoal, Pellet grill, cheater propane system, inject and run hot" contest. That's fine - we can make one for the fans and one for the "one bite and done" -
brisket injection
I really wish KCBS and IBCA judges felt the same way. Sure seems like they've all been drifting towards that "inject the junk out of it with sweet crap and make it look purty" Even injecting ribs now out there. Sad days. I call it "bastard brisket" cook one set for the judges, another batch... -
Dry rubs
It depends on how far in advance I'm rubbing the meat down. If it's getting wrapped and thrown back in the fridge overnight before cooking, I don't really do anything, just rub it, wrap it, and let it rest. If I'm cooking right after, I use a bit of oil first, then rub, then let it sit while I... -
Buying my first smker
Reverse flow just gives you more stuff to clean, IMO. I also like being able to tweak the fire and airflow to be able to get hotter on one side than the other for cooking multiple things at the same time. I've also got a grate and a hot plate installed above the firebox for searing and warming... -
Buying my first smker
If price isn't a driving factor, get the heaviest-gauge steel offset that you can find. I'm partial to the Lyfe Tyme brand, but they're all essentially the same design when you're looking at offset stick burners. Just make sure that the WHOLE thing is heavy gauge steel, not just the lid. -
Dry rubs
What kind of meats do you normally cook? For pork, I agree with Topics - Jeff's rubs are very solid and allow for some tweaks here and there. The Sauce recipe gets rave reviews on ribs when I replace the chili and cayene with chipotle powder. The easiest rub of all is the "50/50" or Black and... -
Sunday 3-2-1 Baby Back Ribs
Just out of curiosity, what kind of wood are you using for ribs? I've probably smoked close to 100 racks or so this past year, since picking up my stick burner, and here's what I've dialed down as the family favorite. FYI, I like a light tug, that pulls the meat clean off the bone - wife likes... -
Full Packer Brisket
Well, it was dark day for the 'Horns, but the feast (and Tech whupping WVU) made it better. The flat came out a bit lean, pretty sure it was just the cut, the point was ridiculously good - may have been a tad too tender, since it wanted to shred rather than slice, so we put away the bread and... -
Full Packer Brisket
Minor disaster time. Woke up at 4AM to find the smoker temp at 175, and the meat temp at 170. Thought I had put enough fuel on there for 3 hours, but NOPE! Brought it back up to 230, guess I'll have to babysit this thing until it's done. -
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- ez pete
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- Album: Full Packer Brisket
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Full Packer Brisket
Math and meat never seem to work together. It's all just a bunch of guesswork at the end of the day! So far, this one seems to be trucking along. IT is up to 156, barking up all over. Just about 9 hours into the smoke and things are looking positive so far. Waiting til it hits the plateau... -
Full Packer Brisket
Bummer - my posts w/ QView are held. 6:30 Update - wind has been a pain to deal with, but finally died down about 30 minutes ago. The LifeTyme is cruising at 230, and the Pecan/Hickory mix is putting out good smoke without flaming up - sacrificed one of the wife's bread pans and drilled some... -
Full Packer Brisket
Well, she's on and rolling! started the fire around 2, going with hickory and pecan chunk and an oak/mesquite blend lump charcoal. Sounds sophisticated, but I'm really just using up a bunch of odds and ends... It's giving a real nice clean blue smoke right now. Only issue is contending with a... -
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- ez pete
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- Album: Full Packer Brisket
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Full Packer Brisket
Eh, if it's not done at 10, then it's not done. I have no plans to rush this sucker! 10 AM gives me 19 hours, or 1.2 hrs/lb, and I probably took about 3/4 lb of excess fat off (cap was around 1.5" thick at the point end, took it down to about 1") That'll put me around 1.25 Hrs/lb, which is about...
