Recent content by DrPips
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
D
First tri tip attempt. Tips welcome
Hi all, I’m from the uk and just got myself a traeger which I love. Excellent brisket and Boston butt so far. In the recipe book that came with it has a recipe for tri tip which is never heard of but my online butchers sell it, so I’m going to give it a go. The temp says to cook at 425 f for... -
D
Best way to smoke point end of brisket
Yeh I guess so. It’s going in before I go to bed in a an hour then hopefully it will be done for 2pm so I can rest it for 2 hours. It’ll only be on its own for 6 hours before the wife gets up -
D
Best way to smoke point end of brisket
A friend of mine said you shouldn’t probe brisket right from the start like you would with a pork butt. Apparently it makes the juices run out of the meat and dries it out. Is there any truth in that? I called BS when he told me -
D
Best way to smoke point end of brisket
I’m planning on a 12 hour smoke. Will that be long enough? Will I still be able to slice this like a flat? -
D
Best way to smoke point end of brisket
Am I right in thinking that I’ve got mostly point with a tiny bit of flat near the top right of the second photo? -
D
Best way to smoke point end of brisket
Hi, I thought I’d managed to explain to my butcher what I wanted (brisket with flat and point) but I think he’s given me just point end. Lost in translation I think. It’s about 7lbs and I have friends coming over for dinner at 4pm Saturday. Can I still cook in the same way I would a flat... -
D
First smoked pulled pork -tips please
And if I take the skin off I can make pork scratchings well!! -
D
First smoked pulled pork -tips please
Thanks for that. You say trimming the excess on the bottom, does that mean I should smoke it fat side down? -
D
First smoked pulled pork -tips please
hi all, going to do my first smoked pulled pork tomorrow. I’ve done it before in the oven low and slow but this will be my first go at smoking on the grill. I’d love to hear your guys advice on the best way. In the oven I wrapped it from the start with a basic sugar salt paprika rub. Obviously... -
D
Freezing meat
Hi all, You remember from a previous post of mine that I’m struggling to find proper babyback and St. Louis ribs and also the brisket I can get are the boned and rolled type rather than having proper flat and point. I’ve found an online butchers that do the kind of thing I want, but to make it...- DrPips
- Thread
- Replies: 5
- Forum: General Discussion
-
D
Going to attempt my first fatty tomorrow
That was excellent!! I think English bacon must be shorter than American so I could only do a 6x6 rasher bacon weave. I ended up with one main fatty which was in the bacon weave and a little one. I was trying to think what I could do with the smaller one then I thought, Fatty Wellington!! It... -
D
Going to attempt my first fatty tomorrow
Haha, yeh I reckon it will be. I’m on a diet as well!! Whoops -
D
Traeger Bronson 20 with rib rack?
I’d only be doing small briskets if I were doing ribs as well. Maybe a 6lb one or something- DrPips
- Post #5
- Forum: Pellet Smokers
-
D
Going to attempt my first fatty tomorrow
Hey, I’d never even heard of these until last week but as soon as I saw one it jumped to the top of my to do list. I’m thinking of doing it with sausage meat (I’m from the uk and have 2lbs left over in the freezer from Christmas) mozzarella cheese pepperoni and fried onions and red pepper (I... -
D
Traeger Bronson 20 with rib rack?
Yeh, I was wondering if it would fit a rack because then I could do 3 racks and a pork butt or brisket as well! Just too greedy!!- DrPips
- Post #3
- Forum: Pellet Smokers
