Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. scott struik

    Labor day weekend brisket - just sharing

    Hi, I'm in West Michigan so see my post above.  :)
  2. scott struik

    Labor day weekend brisket - just sharing

    Hi fellow West Michigan folks!  I can confirm that both Port 72 meats and Sheldon Meats - both on Sheldon Rd - offer fantastic Choice grade packers.  I really like the folks at Port 72 so I usually go there.  Not only that, but Costco in Grandville regularly has PRIME grade packers at $3.00 or...
  3. scott struik

    Water Bowl

    Dr. Jeff Savell and Dr. Davey Griffin from Texas A&M’s Meat Science Section (and founders of Camp Brisket and Barbecue Camp) have both disputed the absolute claims made that the fat cap doesn't render into the meat.  The intramuscular fat provides most of the moist goodness, but as the fat cap...
  4. scott struik

    Water Bowl

    Putting a water bowl in the pit will introduce humidity into your cooking chamber - that part is certain.  The effect of this will depend on what your end goal is and the particulars of your pit.  For something like brisket or beef ribs, where you want a nice bark that isn't too crunchy but firm...
  5. scott struik

    Question for Yoder owners

    Hey there!  I have the Yoder 640 and as the pit is initially heating up there's usually quite a bit of burn off smoke that's leaking like crazy through the door (bits of the previous cook on the grates that are sizzling and causing huge amounts of dirty white smoke).  This is perfectly normal...
Top Bottom
Back
Clicky