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Recent content by bruno994

  1. bruno994

    LET'S TALK BRISKET!!

    Completely agree with Oz, marinating a brisket is a futile process, injecting is better for such thick cuts of meat, marinating works well for chicken pieces and steaks, just not brisket. Agree also that a brisket is not done, no matter what the IT says, until you can easily slide a toothpick...
  2. bruno994

    LET'S TALK BRISKET!!

    Sticky, anytime after the brisket gets to 200 degrees, it could finish up. My suggestion would be to check it with a toothpick every 3 to 4 degrees after the 200 degree mark. Majority of my briskets finish toothpick tender (easily push in a toothpick like into butter) above the 208 mark. Once...
  3. bruno994

    LET'S TALK BRISKET!!

    iB, glad your brisket came out to the liking of your guests and you!  It does seem like you got just a bit lucky though catching it at the right time for sure.  I would take the advice from KC and get you some trusty temp gauges or a Maverick or other brand of probe to monitor the temp of both...
  4. bruno994

    frozen vs fresh brisket

    Thanks for the info Chef...
  5. bruno994

    frozen vs fresh brisket

    UP Musky, to answer your question, you may freeze the brisket (just start the thaw at least 3 days ahead of time) with no side effects at all, or if you have room in the fridge and you are cooking it within 2 to 3 weeks from purchase, just leave it in the fridge.  Either way you will be fine...
  6. bruno994

    Getting Fed Up with my Smoker - Just a Rant

    Look into gatewaydrumsmokers.com if you haven't yet.  
  7. bruno994

    Getting Fed Up with my Smoker - Just a Rant

    I'm with bmaddox, UDS is a great and cheap investment and easy to manage the fire too.
  8. bruno994

    Getting Fed Up with my Smoker - Just a Rant

    All the mentioned pit builders build both offset and vertical cabinet style smokers (Pitmaker, Lone Star Grillz, Backwoods, Stumps)
  9. bruno994

    Getting Fed Up with my Smoker - Just a Rant

    BTW, Michael is 100% correct on the quality of the Lone Star builds, I have seen several up close, well built machines, but the same goes for Pits By JJ and Pitmaker as well, both in Houston.   Noggin, depending on where you are located, there might be others closer to you as well.  
  10. bruno994

    Getting Fed Up with my Smoker - Just a Rant

    Honestly, if you are looking at minimal supervision, a stick burner is not the way to go.  You'd be better off building or buying an Ugly Drum Smoker (UDS) or 2.  Your other option for minimal supervision would be any number of cabinet style smokers from several different manufacturers...
  11. bruno994

    First Brisket a success! w/Q View

    Great looking brisket and congrats on the success.  FloridaSteve is right on there, to really improve the burnt ends, do a heavy trim of the fat all around the point area to expose as much meat to seasoning and smoke.  I do tend to leave a thin layer on the bottom just to protect it from the...
  12. bruno994

    Different beef grades

    Here is a good insight into the grading of beef...from who else, my daughters school Texas A & M. http://meat.tamu.edu/beefgrading/
  13. bruno994

    New Lang 60

    Just one of the many benefits to a reverse flow pit is the quick recovery time after opening the door.  While you may lose heated air from the chamber while you have the door open, the RF plate is being heated the entire time so your meat is still being cooked with radiant heat...so if you are...
  14. bruno994

    New Lang 60

    Congrats on the smoker and the wood!  You are going to love reverse flow cooking on that thing.
  15. bruno994

    My first smoker build, a couple questions for those who have gone before:)

    As long as it's heavy enough steel to be able to weld it up to the main chamber, I don't see why not, it's your build anyway.  
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