Recent content by Kuniyosh
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
K
Badly trimmed brisket. Need help.
Was beautiful and tender and juicy. To tender but that’s another problem I will have to work on. Thing stalled on me at 195 for and hour and a half but middle was probing tough. I pulled it an hour later and proved top down and everything was like a knife through warm butter. Guests loved it... -
K
Badly trimmed brisket. Need help.
I have trimmed dried edgers and the other side is moist and had some visceral fat on which I cut back to get to fresh meat. It’s only the cap that has been left dry after aging. I could wipe off the rub and trim and then re-apply. Trimming just leave no fat at all. The vortex ring is there as a... -
K
Badly trimmed brisket. Need help.
@DieselTech the game plan is good? Just rub the dried fat cap? Concerns the flavour won’t get through, -
K
Large party and a 22” kettle! HELP!
Doing the pulled pork tomorrow and will render some fat and make pork stoke with the ribs. This will be placed under the butt to smoke and gather rendered fat and juices. The main problem is a brisket with almost no fat cap because British butchers just cannot take simple instructions. It’s 40... -
K
Badly trimmed brisket. Need help.
I have a large brisket where much of the fat cap has been trimmed back leaving 40 day aged harden meet and areas of fat. if I’m cooking on indirect heat in a kettle using the vortex ring will have a negative effect? I’m going to render down some of the fat to make some liquid gold which are use... -
K
Large party and a 22” kettle! HELP!
9lb brisket and a 12-14lb butt on the bone. My smoked bacon baked beans and coleslaw. PP on white burger rolls. And anyone that wants Brisket on a bun can do that. I am a purist and love my brisket on its own. Do a more Texas style rub. Powdered mustard, brown sugar, kosher salt, pepper... -
K
Large party and a 22” kettle! HELP!
How do you add the JJ finishing sause? Once it’s pulled? When you reheat or on the side for people to use to taste? -
K
Large party and a 22” kettle! HELP!
Liquid gold broth? I use BBQ sauce mixed in usually but willing to try something new. -
K
Large party and a 22” kettle! HELP!
I have a party at the weekend for 50 people and need advice on cooking. I am using the kettle for a 8-9lb brisket and a Boston butt. The issue is one needs to be done the day before. I like pulled pork cooked on the day. It’s just perfectly juicy and the smoke has more punch. The said brisket is... -
K
Webber Kettle 22 dirty smoke problems?
Vents wide open or set to smoke?- Kuniyosh
- Post #9
- Forum: Charcoal Smokers
-
K
Webber Kettle 22 dirty smoke problems?
Vents wide open or set to smoke?- Kuniyosh
- Post #8
- Forum: Charcoal Smokers
-
K
Webber Kettle 22 dirty smoke problems?
Light charcoal in a chimney and then add the small amount to the vortex. Wood is added on top. When smoking wings I run the base vents on smoke setting and the top wide open. If I do not do this the temps shoot up to 400f. I will do this for the last 20 minutes to crisp the skin.- Kuniyosh
- Post #7
- Forum: Charcoal Smokers
-
K
Webber Kettle 22 dirty smoke problems?
I have been using the kettle primarily for wings and am getting good results but I think I am getting alot of bad smoke early on. I have had some sessions when there is just a wisp of blue smoke and it’s perfect. Lately though I am getting heavy smoke from the wood when added to the coals...- Kuniyosh
- Thread
- Replies: 18
- Forum: Charcoal Smokers
-
K
Cancelled BBQ and depression.
Does anyone start to feel blue or even depressed when BBQ plans get cancelled? Yes No- Kuniyosh
- Thread
- Replies: 28
- Forum: General Discussion
-
K
Need help with ribs….
Thanks Christ. I didn’t wrap them. That was the mistake. Also, bad smoke when choking down? I am unsure what you mean. I lay the wood on the cooking grate so it smoulders and does burn. When it was that hot I took the wood out because of the amount of smoke. Had read too much smoke is not good...
