He did get the rust taken care of and did a test fire yesterday, so he is getting close! he was thinking he had temp troubles, but I explained to him how to use a digital thermometer instead of relying on the stock one in the door.
He has used a horizontal in the past, although it...
Pignout, Mighty generous offer. I will finalize the design and get it going. Probably be in .jpg format.
by the way, the 4x8 size was originally going to wrap around the bottle, I have pretty much scrapped that idea, and will go with just a square label to paste on the front.
Pignout... Looks like I will need about 50 of them.
meateater... Good idea on the cafe express, I forgot all about them.
Badfrog... Im sure you've had it before, I used Jeff's recipe but added some smoked / dried / ground jalapenos.
jjwdiver... I have been looking local, but I just havent...
You know I thought about keeping it for myself and maybe converting it into a cold smoker or something, but in reality it would have just sit around till I got to it... figured it would go to a much better use if I gave it to my co-worker.
He dont get on the computer much, shoot I dont think he...
Ive got a co-worker thats been droolin over my BBQ for a long time, he has a wore out cheapie Horizontal I dont know what brand, At any rate he can never get decent results with the thing because the door wont seal, and the firebox is burned out, etc.
So last night I was over at a friend's...
Hope this helps...
A packer brisket consists of two different pieces, the flat and point.
Here is a rather crude side view of a packer brisket
The flat is well... usually flat, the point sits on top of the flat and is located on the thick end. The grain of the meat on the flat and point run...
As promised, here are the rest of the pics, enjoy...
Shot of the brisket after coming off the smoker and slicing the point off. Plenty juicy at this point.
Chuckie, Cabbage, and burnt ends in progress
Another shot of the cabbage and burnt ends
Burnt ends finishing up
Chuckie was very...
dforbes, I agree with your selection process. I usually do the bend test if Im buying them individually.
But this last go round, I didnt have a choice. I bought an 80# case of brisket at Sams since the meat case only had 3 packers. I guess I could've had them open the case and pick and choose...
Its all good, your passion about this tells me Im the one who missed out.
So, next brisket... I will throw out my method and do it exactly like you say. Cant hurt to try!
One thing for sure, it would sure beat tending the fire for 12-14 hours!
So do you go by the standard 3 hours unfoiled? or by temp?
After the 5 hours, what was the finish temp?
Reason I ask, is because I was running mine at 270 and after 5 hours it was sitting at 160-165 of course this was without foil.
Kinda harsh. but thats ok, the brisket will be tasted by 80 people this weekend, they are the real judge.
Every big family get-together they always ask for my brisket so I feel Im doing somethig right. just not pleasing myself with it.
I just dont see how 5 hours total would be done? keep in...
Well... it was definetly better, but IMO still to dry for my liking. I went for a finished temp of 185, and it still fell apart... mostly at the edges.
Next time I will make more changes.
Leave the point on till its "done" instead of slicing it off before I foil and put it in the oven.