Recent content by dirshman

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  1. dirshman

    Brisket slicing

    Thank you everyone for your posts. Not sure how soon my next brisket will be, but I will try to put all of your ideas to good use. Until next time!!!!
  2. dirshman

    Brisket slicing

    Sorry for delays in responding. Entertaining family for Easter. Thank you all for your posts and help. Let me clarify. Yesterday’s cook was not in the smoker at all. It was a small flat, in the oven at a 250 deg for 6 hrs. It was not properly rested (one mistake) refrigerated overnight and...
  3. dirshman

    Brisket slicing

    Cook methods vary. Today was oven cooked (my family doesn’t want smoked for Easter -idiots!) at 250 for 6 hrs yesterday, rested, then refrigerated overnight and sliced today on my meat slicer. I get the same result virtually every holiday brisket. If I’m smoking, it’s usually either pellet or...
  4. dirshman

    Brisket slicing

    I need some help. No matter what I do, when I try to slice brisket, it crumbles into pieces. Sharp knife. Meat slicer. Cold . Hot. Thin slices. Thick slices. Oven cooked. Smoked. It doesn’t matter. I watch video of cooks and they get perfect slices. My brisket always tastes great and is very...
  5. dirshman

    Looking for Amazing Kansas City BBQ Locations

    I have lived in Kansas City my whole life and you have been getting some good advice. Slaps is the real deal. Excellent. Q39 has excellent brisket, but it is kind of upscale. Not everyone’s cup of tea. Gates is ok, but as someone said, it’s a bigger chain. I have to agree that Joe’s KC is...
  6. dirshman

    Looking for Amazing Kansas City BBQ Locations

    I have lived in Kansas City my whole life and you have been getting some good advice. Slaps is the real deal. Excellent. Q39 has excellent brisket, but it is kind of upscale. Not everyone’s cup of tea. Gates is ok, but as someone said, it’s a bigger chain. Joe’s KC is also very good. Everyone...
  7. dirshman

    Rotisserie pork sirloin roast

    Trying a pork sirloin roast on my GMG Daniel Boone with rotisserie tomorrow. I’ve never done this before and am looking for any help I can get. Preferred cooking temp? Approximate time (4# roast)? Seasoning? I think I can wing it, but why not ask the best there is for help!!!
  8. dirshman

    MES 40 Questions

    Decided to make some sausage yesterday. Started my MES 40 Sportsman Elite to heat up and went back out an hour later and it was hovering basically at the 61 deg. Basically the temp it was outside. In recent smokes, it seemed to be taking a long time to come up to temp. I have a few questions...
  9. dirshman

    First rump roast

    With the price of beef these days, you cook what’s on sale. So yesterday I tackled a rump roast for the first time. After getting a lot of helpful hints right here, it turned out great! And after reading about it, I had to try chefjimmyj’s au jus. My advice. Make this every time you do a...
  10. dirshman

    Father's day shout out

    I haven't posted in a long time, but I do still consult this site frequently. I wanted to give a few shout outs after today's Fathers Day meal. Let me explain. With the price of beef skyrocketing, I wanted a cheaper alternative for a nice Father's Day meal, as it has become a tradition for me to...
  11. dirshman

    Pork Belly Burnt Ends

    Trying this for the first time tomorrow. Sadly, my wife is a wuss, so I'm going to have to go with a sweet sauce instead of a spicy one. I think it will still be dang good!
  12. dirshman

    I call it the 20/20 Charcoal basket...

    This one has been out there a long time, but still useful. Have spent several days rehabbing and modifying my Chargriller Pro. This was the last step. Found the post, followed the directions to the letter, and 30 minutes later I have a basket for my side firebox. And saved $50-$60 over ordering...
  13. dirshman

    Kickoff Time!

    Pecan/Hickory was a nice mix. I love using Pecan for beef
  14. dirshman

    Kickoff Time!

    Plated and ready to eat.
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