Recent content by cofi
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Smoking with pine?
From what I read this is a no go due to cerasote build up but what if I pre burn it it and just shovel coals? This would be for smoking brisket The reason I ask is I can cut my own pine (or aspen) for $30 a cord and oak is $400 per cord- cofi
- Thread
- Replies: 18
- Forum: General Discussion
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Any professional guys not doing a Texas crutch?
That makes a lot of sense thanks for your reply- cofi
- Post #9
- Forum: General Discussion
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Any professional guys not doing a Texas crutch?
I'm on the waiting list for his book from our library I can't wait- cofi
- Post #6
- Forum: General Discussion
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Smoking a Turkey15
My doctor at the time told me it woulda been healthier to keep smoking then gain weight as rapidly as I did That being said I've since lost 50 of those pounds and am feeling better then ever- cofi
- Post #12
- Forum: General Discussion
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Smoking a Turkey15
When I quit smoking(cigarette) I gained 100 pounds you really want to combine quitting with some kind of workout and diet.....which sucks because your aggy from quitting- cofi
- Post #10
- Forum: General Discussion
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Any professional guys not doing a Texas crutch?
What is he holding in? Warming box? What temp?- cofi
- Post #3
- Forum: General Discussion
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Any professional guys not doing a Texas crutch?
And if not what is your strategy for getting brisket to finish up on schedule? I'm guessing starting 24-30 hours ahead and holding in a warming box or cooler if it finishes early?- cofi
- Thread
- Replies: 8
- Forum: General Discussion
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What temperature for burnt ends?
Perforated pan was where it's at they came out perfect thanks guys -
One day I'll have brisket for lunch
Due to a rip in the space time continuum no matter what time I start my brisket it won't be done till 7-8pm the next day 3am 1am 9pm Lol I think my next ones going in at 5pm the day before I can always hold it in a cooler for a few hours as it will only get better -
What temperature for burnt ends?
Hank I can usually find Walmart select grade for 2.98lb Feeds our family of 4 for like a week -
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Another Brisket Question
It can come out moist for sure Here's the first one I ever did(lotta good tips in that thread) https://www.ar15.com/mobile/topic.html?b=1&f=5&t=1767352 -
Another Brisket Question
Yea sounds like it's just the flat post up pics! I personally would only remove any hard fat you find imo just a flat is going to need as much fat to keep it moist as possible -
What temperature for burnt ends?
I am thinking I have to raise the temps last brisket I did I threw them on for like 2 hours at 205-225 and they never really rendered down 250-275? Also if anyone has any tips or pictures they would like to share id appreciate it!
