Recent content by equinn
-
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.
-
Simple Tenderloin for Labor Day
Nope, I don’t know what I was thinking. 145 is more like it. -
Simple Tenderloin for Labor Day
Just hubby and I today, but I still want BBQ. Going to do a tenderloin - just going to season it up and smoke at 180 for an hour to get the good smoke flavor, then crank it up to 300 and finish till the internal temperature is 150. Then I’ll let it rest as it finishes cooking up to 165. Going to... -
Doing a brisket tomorrow-wish me luck!
Forgot pictures - completely spaced. It was delicious but when I sliced it, it fell apart. And of course the outer, thin part that I didn’t trim was a little dry. However, everyone seemed to enjoy it and it had rave reviews. There was nothing left except some crumbs on the cutting board. I... -
Doing a brisket tomorrow-wish me luck!
It was a beautiful bark when I wrapped it, but then it stalled for a loooong time. I hope it’s Okay. @chopsaw , please tell us your timing method. I’d love to learn. -
Doing a brisket tomorrow-wish me luck!
I ended up going for 250 after reading a few of these comments, but you’re not kidding. I should have cranked it up after I wrapped. It stalled there at 165 for a long time. It was 1 am before it got to temp. Then resting for 2 hours put me in bed at 3 am. Going to be a rough day today. I’ll... -
Doing a brisket tomorrow-wish me luck!
I’m using a big electric roaster rigged with a temperature controller. Basically turns it off and back on again to maintain temperature. It’s just to hold it until I serve it at 1:00 tomorrow. About 14 hours, I imagine. It’ll be wrapped in the butcher paper and after resting wrapped in the... -
Doing a brisket tomorrow-wish me luck!
I’m doing a 13 pound brisket tomorrow for a bbq on Saturday. I just seasoned it up by coating it with yellow mustard and seasoned with salt, pepper, garlic, onion, paprika, and chili powder. It’s going in the fridge overnight and will go in the smoker tomorrow morning. Then I plan to pull it out... -
Short ribs combo cook
Probably but as I said, I was in a time crunch, so I didn’t try it. But now I know. -
Short ribs combo cook
I had them in foil to preserve the bark. Maybe that’s why they didn’t get tender enough. They just needed longer. -
Short ribs combo cook
Not so good. They needed longer in the instant pot. They were still a bit on the tough side. They had a good smoke and were tasty, but tough. -
Short ribs combo cook
Not so good. They needed longer in the instant pot. They were still a bit on the tough side. They had a good smoke and were tasty, but tough. -
Short ribs combo cook
I’m doing beef short ribs today. Don’t have time to do an all day cook, so going to smoke at 200 for 4 hours and then throw in the instant pot for an hour. I layered them with Texas rub and Dano’s chipotle rub. Hopefully they will turn out good. -
@SmokingAl Brisket recipe?
I have to apologize. I found it by looking through my old posts and I realized it was not @SmokinAl (though I have seen great stuff from him, which is probably why I thought so). It was @solaryellow. Here is the post I was referring to... -
@SmokingAl Brisket recipe?
Hi there, I did a brisket a long time ago (2016-17?) and used a recipe from @SmokinAl. I have searched ‘SmokinAl brisket recipe’ and see references to it but not the actual recipe. It was the first and best brisket I ever did and I would like to repeat it. Can anyone point me to it? Pretty please 🙏
