Recent content by jminion
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Competition or Catering MUST HAVES!
A good popup canopy, adjustable height tables (so you can get them up to elbow height) saves your back. This might help http://www.pnwba.com/ContestApps/200...tChecklist.pdf- jminion
- Post #5
- Forum: Catering & Large Group Gatherings
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Brisket fail
Connective tissue takes time to break down. When you cook a brisket 10 to 14 pounds then 1 to 1 1/2 hours per pound can be used as a guide, along with internal temps. If you are cooking a 4 to 5 pound brisket the hour a pound guide is no longer any good because that is not enought time to break... -
What Cut of Brisket is This?
James is right it is a flat with point removed. The third picture where it tapers to the right is where the point would have been. -
bad charcoal taste?
Not enough information to really answer the question. What did you use for smoke and how much? What are cooking on? Was the exhaust fully open? -
Tough Brisket
A steak and a brisket both come from a cow but that is where the similarties end. Brisket is a tough heavily used muscle unlike a muscle cut for steaks. The connective tissue takes time and heat to break down, adding their sweetness and moisture to the brisket. I normally cook a brisket to the... -
Sear my butt?
Searing meats adds a flavor print with the protein releasing sugars but it does not seal anything in including juices. Considering the rubs normally used and the long cook not sure you will be able to notice the difference but it would be worth a try. Jim -
What chicken cut for KCBS competition?
I use thighs, brine overnight, start brine after you have had meat check. Rub and smoke hot 275 plus until get get them to an internal of 175. At this point I place them in a hot sauce bath skin down and that goes back on the cooker for an hour. This step gives you bite threw tender skin. After... -
Free salmon
Here is a dry brine recipe that has been very good too us for a long time. Cardogs BBQ Salmon Dry Rub1 cup light brown sugar, packed 1 cup non-iodized table salt 3 TBSP granulated garlic 3 TBSP granulated onion1 TBSP dried dill weed 1 TBSP dried savory 2 tsp dried tarragon Mix all ingredients... -
The Fat Cap Discussion Thread (Applies to Pork too)
It's funny to see this thread again, I started posting about fat side down brisket cooks back in 1999. At that time I used to get invited around the country to have my butt kick for even talking about it. Times have changed. LOL -
new kingsford
I have used it twice now in my Primo ceramic cooker. It worked very well the ash did not cause any problems (briquettes normally can't be used in ceramics). Cooked both low and slow and grilled worked well in both cases. The difference between the competition and Blue bag coals is the...- jminion
- Post #15
- Forum: Charcoal Smokers
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Happy Birthday JMinion
My birthday is next Friday but no reason to not start early, hope the the tequila supply holds up that long.- jminion
- Post #9
- Forum: Messages for All Guests and Members
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some good info on the searing subject
Searing is using the Maillard effect to your advantage. Searing does not seal in juices but does effect flavor to the good. Done at the start or at the end either will work. The moistness of the final product is in direct relation to the finish internal temp you have.- jminion
- Post #6
- Forum: General Discussion
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Pulled brisket vs. pulled chuck roast
Fab B is a product sold by The Ingredient Store that puts the sodium phosphates back into meat that are lost to rigor when slaughtered. It does increase the moisture levels of the end product. Not everyone is a fan, I have used it in the past but have switched to using Wagyu or Wagyu/Black Angus...
