Recent content by Danblacksher

usually pull mine at 190 and rest for 8-12 hours at 150 degrees.

I have this one and it has worked great...

1 part Kosher salt, 1 part lowerys season salt, 1 part garlic powder and 2 parts 16 mesh black pepper. works fantastic.

Not a fan of Cosco's choice brisket. They seem more like a select brisket than choice. I have always had good sucess with Sam's prime briskets and usually only use those.

people claim this works. Burn dry coffee grounds

Looks fantastic. Just did a rack as well delicous. Just hate they are rarely available here.

heard good things for the price...

I use mine for making bone broth. Excellent.

Praying for you BigDave11 and praying healing for your wife an protection for your child.

That is a huge plus getting to try it first. Most of my sausage is made from brisket trim and the cheap grinders take forever to grind brisket, and may times it stop. If you smell smoke while grinding that is not a good thing. 😂

great suggestions. and dont forget a quality vac sealer. I started my sausage making journey with the cheap stuff from amazon, and now have a quality lem grinder, stuffer, and vac sealer. The amount of frustration getting quality out the gate will alleviate, will vastly improve the enjoyment of...

Carolina Gold to me makes the best dog sauce with Chili. There is a dog under there!

American Waygu is a fantastic Brisket. I have had the privilege of smoking 3 of them. The flats were the best all the way to the end. It was all juicy and delicous. The entire Brisket was an amazing bite.

Looks delicious

Take 2 with Home made Mortadella, stracciatella: A soft, fresh Italian cheese made from mozzarella and cream, Pistachio pesto, home made Schiacciata bread, arugula and Roma tomato’s. My home made mortadella had more flavor than store bought, but probably because the store bought had to travel...