Recent content by grnwolf
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Brisket quandary
@DanBono...how long do you let the rub set on the meat before smoking? I've tried the Montreal also before and it puts a good flavor into the meat. -
Brisket quandary
@geerock...I was surprised too with the temp. But the reality is that it's an old stick thermometer and it may be off. I know the temp should be on the 190 range for fall apart meat. I like meat that speaks for itself too. You mentioned to let the fat cap melt down, but I never get that. Is... -
Brisket quandary
IT was 170. Meat was almost fall apart tender on the flat and the point was pretty easy to pull. Had it wrapped in a cooler for a few hours after cooking. It was just bland. I didn't trim much of the fat cap off. Should I have thinned that out? Did the rub pretty much right before putting it in... -
Brisket quandary
- grnwolf
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Brisket quandary
Been experimenting with my new SFB and I've been pretty successful. Enough that I felt I was ready for brisket. The first one turned out fantastic. I was shocked to say the least. But here's my issue...the next two...not so good. I got them good and tender, but not a lot of smoke flavor. Temp... -
New to smoking
- grnwolf
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New to smoking
Greetings, I'm a northern transplant to the south Texas border. Love real BBQ, but have no idea how to do it properly. Had a pit with a side smoke box built (1/4" steel), and its a beast. First venture after seasoning left beef and pork ribs with a bitter taste. After a little reading my best...
