Recent content by nomad297

No, that wouldn’t have been me. Thanks, though. Bruce

There’s nothing confusing about it at all. It is just magic! Somehow, the flat and the point are always done at the same time. Always put your whole brisket in the smoker with the point end closer to the heat source. I don’t know how you do this with the smokers that have a central heat source...

I have cooked briskets of all grades, and I have found that sometimes a select can turn out better than a prime, but most primes (I always get them from Creekstone Farms for consistency) turn out better than the rest. Wagyu has always been better than prime for me, though. I have found that...

Congratulations on jumping into the deep end! There’s a couple of things to consider with what I quoted. First, you may have slightly overcooked it. In this case, try slicing it a little thicker. Also, you may have used the “wrong” knife or you used the right knife and it just wasn’t sharp...

Exactly what I was thinking. Bruce

I know this is probably a stupid question, but I’m not afraid of looking stupid, so here goes: did you start out with a thawed/fresh or a frozen butt in the smoker? There is nothing you did wrong with the way you cooked this butt except for trying to analyze the stall and frustrating yourself...

Thank you. It really was fantastic — it was one of the best tasting briskets ever. I don’t know why, but the inside color was more brown than other briskets I have cooked, and there isn’t the slightest indication of a smoke ring. While I have never really given much credence to smoke rings, I...

I always strive to do better with anything I do, so while I may think that what I have been doing was perfect, there is always the chance that wrapping a brisket may make it ‘more perfect’. I guess I need somebody who knows more about brisket to sit at the table with me and my guests — someone...

I have smoked too many briskets to count and I have always told myself “I am going to wrap the next one to see how it turns out”, but I never have done it. I have had that roll of paper waiting to be used for years now, but I just can’t talk myself into using it because almost every brisket I...

This turned out to be amazing. Bruce

No. It came from the Australian Company AACo — their Westholme brand. Here’s a link: https://westholme.com.au/ I bought it from a BBQ/smoking retail store in New Holland, PA. Called Meadow Creek Barbecue Supply. Bruce

It seems to be showing up at more and more places around where I camp in the New Holland, PA area. I don’t know if you have ever heard of Lobel’s in New York, but Evan Lobel is a good friend of mine, so I have been loyal to him and have always ordered fresh Wagyu brisket from him when I go with...

It’s in the cooler now. I will take pics when I take it out.

OK...I just probed it, and it is butter...everywhere. I think I should pull it off, but I know if I do and it isn’t perfect, I will wish I waited for 203 degrees. Bruce

Hello. Other than my introductory thread, this is my first post here. Hopefully, I have chosen the correct forum for this. I have a 16# Wagyu brisket on my PG500 right now (no wrap). I put it on at 10:00 last night at 250 degrees. Here it is, only about 12 hours later, and the internal temp is...