Recent content by smj18

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  1. smj18

    Brisket injection and rub combos?

    Awesome can’t wait to hear the results. Good luck hope it turns out just how you plan!
  2. smj18

    Brisket injection and rub combos?

    Good input guys, I only asked bc I attended a brisket “boot camp” to perfect my brisket from a hot and fast stand point. Where we used an injection that was either a beef broth base or tomato base mix with either additional rub or an injection powder. I too enjoy the purist form of brisket with...
  3. smj18

    Brisket injection and rub combos?

    hey everyone. I know not all of us use injections for our briskets. Me being one when it comes to low and slow. But when I do it hot and fast I tend to use a commercial injection. With that being said I was wondering some of the many combos of rubs/injection that you all are using when doing a...
    • smj18
    • Thread
    • Replies: 10
    • Forum: Beef
  4. smj18

    Brisket frustration

    I had an issue with a flat over the weekend too. So you’re not the only one. I got t from Sam’s. I use a kamado style cooker also. Bark turned out great. Never wrapped it and I accidentally fell asleep then woke up the next morning to an IT that was at 171 before I fell asleep and over night got...
  5. smj18

    First brisket..advice welcomed.

    Thanks Chris, yea I usually only go off of probe tenderness for my cooks. But being this is the first brisket I’ve attempted I was looking at all variables. I’m spot on with every other meat i smoke. I’m definitely not going for anymore overnight cooks. Next time I’ll do it ahead and reheat. I’m...
  6. smj18

    First brisket..advice welcomed.

    Thanks Al, good read. Still looking for any info as far as can a flat become probe tender in just a few hours and how to get a better cook for next time? Better smoke ring and tender moist finished product. All help is appreciated and welcomed. Thanks guys!!!
  7. smj18

    First brisket..advice welcomed.

    I decided to put a brisket flat (9 lb)on last night around 8 pm. It’s my first time ever smoking a brisket so it was a bit of a learning process. I was smoking on my Grilla Kong and at 250. Within 2.5 hours I was at 171. I felt nervous about that. I’m sure it hit a stall but I ended up falling...
    • smj18
    • Thread
    • Replies: 4
    • Forum: Beef
  8. smj18

    Pulled Pork

    I usually do between 2-4 at a time
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    • Album: Pulled Pork
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    • Album: Pulled Pork
  12. smj18

    Pulled Pork

    I decided to wrap at 165 didn't notice a stall as it was moving pretty good throughout the cook. I probably should've left it go without wrapping since it was sailing. Here's some from my previous cooks where I only wrapped to rest before pulling my sidekick who was ready for a snack after a...
  13. Pulled Pork

    Pulled Pork

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    • Album: Pulled Pork
  15. smj18

    Pulled Pork

    Verdade, what do you use for rubs? Commercial or create your own?
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