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Recent content by caribou89

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  1. caribou89

    How to get less "kick"?

    You can always offset heat with sweetness. Add a little brown sugar maybe?
  2. caribou89

    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.
  3. caribou89

    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.
  4. caribou89

    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.
  5. caribou89

    Finally--perfect brisket

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  7. caribou89

    Finally--perfect brisket

  8. Finally--perfect brisket

    Finally--perfect brisket

  9. image.jpg

    image.jpg

    • caribou89
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  10. caribou89

    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...
  11. caribou89

    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...
  12. caribou89

    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...
  13. caribou89

    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.
  14. caribou89

    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...
  15. caribou89

    Salt and Pepper for Brisket - By weight or volume?

    Just do each separately until it looks right.
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