Recent content by hb99

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  1. hb99

    What precautions are you taking for Corona Virus

    Did
  2. hb99

    Can’t get my brisket tender-help?

    I foil beef and pork just under 150F. In my experience, it gets past the stall faster. I pull the meat off at 207F. Then wrap them in several layers of old towels to rest. I've tried 1 hour...no good, then 2 better but no, but 3 hours has always worked so far. That's my standard now.
  3. hb99

    Smoking/BBQing inside a screened patio Stupid? Doable and great?

    I'd be more concerned about smoke and fat clinging to the ceiling...that why I don't smoke in the garage.
  4. hb99

    just bought the biggest brisket I have ever had for a smoke next Saturday

    Come to think of it, no one has seen Babe, the blue ox (Paul Bunyun's pet) in quite some time...:emoji_astonished:
    • hb99
    • Post #20
    • Forum: Beef
  5. hb99

    Favorite beer while smoking and/or eating BBQ?

    I lived in Bavaria for 9 years. I did a lot of "liquid research". A LOT! I've been brewing my own since 1994. One of my favorites, and the easiest, is a Hefe Weizen. I also make a lot of IPAs, Fat & Tired, English Milds, Hard Cider and Mead. I DO try to brew the limit (200 gallons) every...
  6. hb99

    Franklin's recommended brisket temp and times

    To add to the above, I have never experienced that "mushy" meat (at 207F) that some people have mentioned. In the beginning (being a newbie smoker), I was concerned about overcooking. I tried the rest at 1, 2, and 3 hours and 3 seems like the magic number to me. I think the longer 3 hour rest...
    • hb99
    • Post #29
    • Forum: Beef
  7. hb99

    Franklin's recommended brisket temp and times

    I hear you, but...we all get what we get and use what works for us. FWIW, I take my butts and briskets to 207F and let them sit at least 3 hours. No complaints yet...
    • hb99
    • Post #25
    • Forum: Beef
  8. hb99

    Jeff's Rub vs Meat Church

    I use Montreal Steak Seasoning... EDIT: May 10 - I just trimmed a 10# brisket. I separated the point from the flat and used the seasoning above. I also prepped 2 (8# each) Pork Butts. I'll be smoking tomorrow while mowing the lawn. My lawn takes about 4-4.5 hours if I mow by myself...
  9. hb99

    Instant Pot Pinto's

    Looks good. (TMI: I had all my teeth pulled in Feb and still need to "gum" food to eat). I've been using my IP for Spare Ribs (trimmed to making a St. Louis cut) with great success...fall off the bone tender. Even the trimmed off "scraps" are as tender as pulled pork.
  10. hb99

    Franklin's recommended brisket temp and times

    IMO, 12 hours at 165F while slowly coming down from 203...is still cooking.
  11. hb99

    Wife is GONE!!!!!!!!!!!

    I've been to ALMC (Army Logistics Management College) at Ft. Lee about a dozen times. Not a bad post per se considering what's outside the gates. ; ' )
  12. hb99

    Hello from Fayetteville, NC

    You're welcome. My pleasure. I was born in the city, but prefer the quiet pace of the country. The last time we lived there we had a Raeford address but lived out of town.
  13. hb99

    Greeting from NC

    Welcome...I did 3 tours at Bragg (1973-1975, 1979-1980 Active and 1997-1999 as a DA Civilian).
  14. hb99

    just bought the biggest brisket I have ever had for a smoke next Saturday

    I have one in the freezer, but not that huge. I call them all BIG FOOT.
  15. hb99

    Notre Dame Cathedral on Fire

    Truly sad. I've been there a few times.
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