Recent content by JOHN CLOW

i like it with fat. I've been trying to be creative....butter, lots of butter, take extra fat from a different cut of meat and slice it into the brisket, bacon on top, etc. some of them have worked ok it just no the same. I noticed your in Austin. City Limits?? Outside? I'm originally...

Here’s the end result. Not as tender as I would have liked. Next time I’ll wrap it sooner. Good flavor. Overall win and good lesson for future

This was the setup. The heat shield is an aluminum tortilla cooker they sell here. I just cut off the section with the handle for the flat edge you see. I snaked the charcoal two deep and two high all the way around from one sid if the flat edge to the other. I got almost 7 hrs out of it. I...

Small and no fat is about all I can get here local. I’m trying to exp thanks. The climate here is harsh and I try to keep it clean. I’ve only had it for about three years

It just went into stall at about the 2 hr mark. Not much meat there

Well. Here in Honduras the boarders are closed, confined to our homes except in an emergency so doing a little experimenting. Last week a bought about the only cut of brisket (pecho) that can be bought in a local grocery store. It’s just over 2 lbs. I’ve got a new set up with my Weber that I’m...

Made it to 198*. 9-1/2 hrs. I was expecting more. We’ll see after the rest.

Was your IT probe on the flat side or point side? I assume the flat. I have read that the point will get to 195 before the flat. I’m getting close on mine right now and was just looking for a post about the finish temp. I’ve read anywhere from 195-205. I think I’m gonna just tooth pick it...

Just checked the IT with another therm and it’s running true. The UDS temp, with a couple exceptions is running steady 230-245. It’s just gonna take some getting used to and getting to know this smoker. I made a MiniWSM several years back which was how I got started. And I’ve used my 22” kettle...

Not sure if anyone will see this but I have been stalled out at 150* for a couple hours. It got up to 150* about 2 hrs into the smoke. Is this something sort a normal. I’m gonna push on throuit but this doesn’t seem normal to me from what I’ve read.

It is not. The brisket cut here (pecho tajo) is thin(1-1/4 thick) with all the fat trimmed off. I found this at place called The Meat Store in San Pedro Sula (3 hr drive away) and was imported. I saved the fat I trimmed off this one and am gone try to pin it to the top of what I can buy local...

i finally got this UDS ready to work. Simple and basic. Today is the inaugural smoke with a 14# whole briskest. For your East Texas boys...y’all may know of Bodacious. My son is starting at LeTourneau U. In the fall and I picked this rub up while on visit back last Aug. Finally getting to...

Got the paint off. Couldn’t find a sand blaster here so between burning it out, a local body shop(labor is real cheap) and me inside it with a cup brush on a 4” grinder (ended up looking like one of the chimney sweeps in Mary Poppins) it got done. The season went well. Gotta make a few mods on...

It’s a tan liner inside not red. Not sure if there isn’t a difference. It was a high fructose corn syrup barrel. Outside is burning off nicely

Thanks a ton fivetricks. All that helps. I can’t wait to get it smokin. The longest part is gonna be burnin the paint and liner off. I got a 14# whole brisket waiting in the freezer. I’ve been here 9 yrs now and it was the first whole brisket I’ve seen.