Recent content by jsclow
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- jsclow
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- Album: Puyazo????
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Puyazo????
Thanks Richie. These are common here and I smoke them ever once in awhile. Usually keep it low and slow til an IT of about 125ish* and it turns out fine. This time I trimmed a lot of the fat off (it was over 1/2" thick) and put it in the freezer. The brisket here (when I can find it) has...- jsclow
- Post #3
- Forum: Meat Selection and Processing
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Puyazo????
- jsclow
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Puyazo????
I have been trying to figure out what this cut of meat is. Here in Honduras it labeled as puyazo which I thought was Tri-tip. I think I now have found out it is actually Top Siroin Cap or Rump Steak.(all these cut names get somewhat confusing as many of the same cuts are called different names)...- jsclow
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- Forum: Meat Selection and Processing
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- Album: Puyazo????
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- Album: Puyazo????
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Building a Mini Weber Smokey Mountain in Texas (Mini WSM)
Jaez...I have used a can with holes to keep chips from catching on fire, as well as a a chip smoke box on top of the charcoal. Either works great for me. -
16.3 lb chunk of brisket - HELP!
Thanks Cody. That is a great idea. Someone just sent me a Weber Kettle Premium. So I think with it I can make this fit fine. I am still on a learning curve with the Mini I made and now I will be on one with the Kettle. It is the same diameter as a 55 gal drum so I have thoughts of modifying... -
16.3 lb chunk of brisket - HELP!
we'll get to it.....things move really slow here in Honduras. -
16.3 lb chunk of brisket - HELP!
The picture does not do this brisket justice. Whatever I do it is gonna take 2 days just to thaw out so I can cut it. -
16.3 lb chunk of brisket - HELP!
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16.3 lb chunk of brisket - HELP!
This sort of thing has been very hard to come by. Here where I live I can only find grass feed beef with very little fat and even then brisket is far and few between. My wife was able to find this 16.3 pound chunk-a-love in San Pedro Sula through a good friend and it looks like I have a great... -
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third brisket smoke on my mini
Thanks Justin. I did the yellow mustard on my very first brisket but have not done it since. I willl do it on the next one. I thought I was always supposed to put the fat side down, although it makes sense to let the fat juices soak down into the meat. I did put the fattiest one on top this...
