Recent content by JohnSpartan

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  1. J

    Is time the only factor in regard to the thickness of the pellicle?

    I’ve routinely let it go anywhere from 2-4 hours with a fan on it on my kitchen counter. Maybe this one was different despite being 2 hours. I’ll try and go on the lower end, an hour and then half an hour to see how it effects it. Thanks so much for the advice!
  2. J

    Is time the only factor in regard to the thickness of the pellicle?

    I smoke salmon for my wife, I’m not huge on fish but do enjoy this particular smoke kind so dabble every once in a while in the eating of it. For whatever reason, the Pella call last night was pretty thick. I think I actually left it out to air dry for shorter than usual and maybe the temps...
  3. J

    Ways to add flavor after a simple brown sugar and salt, pepper brine.

    I’ve always cooked my salmon pretty much the same way, 2 cups of brown sugar, half a cup of salt, and a tablespoon of cracked pepper. Glaze it with honey in the last 15 minutes of the cook. Taste great every time and no complaints. I did think about adding some ginger, dill, etc. And wonder...
  4. J

    How to get chopped beef from a just ok cooked brisket that’s been sliced and in the fridge for a night?

    Turned out amazing! Let it sit in the oven in a pan with no sodium broth for maybe three hours at 250. was able to shred an inch thick slice with relative ease which was the firmness I wanted. Taste smoky and incredible. Knowing I can save a brisket like this, I’m practically inclined to buy...
  5. J

    How to get chopped beef from a just ok cooked brisket that’s been sliced and in the fridge for a night?

    Thank you for the advice my good man.
  6. J

    How to get chopped beef from a just ok cooked brisket that’s been sliced and in the fridge for a night?

    Never done this so apologies but should I use regular broth or I have a no sodium one. Felt like it might get salty with regular. Also how low we talking? 225? 325? Thanks so much, almost got it.
  7. J

    How to get chopped beef from a just ok cooked brisket that’s been sliced and in the fridge for a night?

    It’s cold so I assume that doesn’t work? It’s also very thick in chunks. All I’m concerned with at the moment is turning this into chopped brisket haha.
  8. J

    How to get chopped beef from a just ok cooked brisket that’s been sliced and in the fridge for a night?

    It is tender...ish. I should have clarified, people want, including myself, chopped brisket because of that sauce barbecue magic taste. I’m sure it will be fine to eat in slices and that’s the way most people like it since the chopped is kind of the interior version but, I would prefer chopped...
  9. J

    How to get chopped beef from a just ok cooked brisket that’s been sliced and in the fridge for a night?

    Hey everyone! New to this community and excited to learn a few things. I smoked my first ever brisket yesterday and it went just OK. It wasn’t dry nor under cooked, I think, but just kinda meh. I was mentally tapped from such a long smoke when I woke up early that for whatever reason I cut it up...
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