Recent content by orthodoc

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  1. orthodoc

    Technical question about wrapping

    Thanks to all.... I have been using Snake River wagyu brisket- perhaps I will try without wrapping at all and see what happens. I am using a Yoder pellet grill. But I would imagine that I can get the benefit of the wrap (faster cooking) with a drain hole- that liquid was coming out anyway if I...
  2. orthodoc

    Technical question about wrapping

    I love the advice I get here. I have gotten very good with brisket and pastrami with very consistent results.... except for the bark. I wrap in paper a good way into the stall when the bark looks good. When I unwrap there is a huge amount of pool liquid and the bark is soggy. Meat tastes great...
  3. orthodoc

    How to rest?????

    Been doing this a while and my briskets are now consistently awesome tasting and moist. I have done unwrapped and found that the bark came out too good.... very crusty and hard to cut. My standard is butcher paper an hour or so into the stall and take out when feels done, generally internal...
  4. orthodoc

    The Secret to getting bite through, crispy skin on chicken

    I have tried a blow torch but a little too much (works great on a prime rib though). The heat gun is great and absolutely works. Still use higher temps for safety with poultry (ie not 225) but blast 'em and enjoy.
  5. orthodoc

    Beef belly burnt ends

    I have done beef bacon using a whole beef belly which is interesting. This was great. I've done burnt ends from boneless short ribs but they fall apart too easily. This was perfect. I did eat a slice when I cubed it- taste is very similar to beef short ribs.
  6. orthodoc

    My second cook - a brisket

    My take on brisket: 1. Meat quality. A good brisket can be made with anything but the better the meat, the better the product in the end. I have ordered gold grade wagyu from snake river and found it too marbled. Black grade wagyu has always been perfect. I have made plenty of USDA choice...
  7. orthodoc

    Beef belly burnt ends

    Started with a whole beef belly (beef navel). All-purpose salt/garlic rub followed by a traditional bbq rub (salt, pepper, paprika, garlic etc). Smoked at 200 for a few hours on my Yoder pellet to get some good smoke, then turned temp up to 250. Took 7 hours (suprisingly) to get to 190...
  8. orthodoc

    The Secret to getting bite through, crispy skin on chicken

    I made chicken quarters a few days ago dry rub, smoked at 275. Basted with vinegar based bbq sauce. But, I blasted them twice with a heat gun along the way until skin bubbled. Turned out perfect.
  9. orthodoc

    Pastrami

    I used a prime brisket and the brine and then run from amazingribs.com. brined 9 days. Rubbed. Smoked to 170 internal than foiled to steam a bit until 200. Phenomenal!
  10. orthodoc

    Short rib burnt ends

    Hello- I have asked this before but I am hoping for some new opinions..... Got big packs of short rib meat from Costco- says bone in but not long bone, but the meat is a huge hunk.... so essentially boneless. I want to do burnt ends. Cube it then smoke it so I get bark all around? Or smoke it...
  11. orthodoc

    Pastrami

    NY'er here, eating pastrami my whole life. I love doing it from scratch. Whole brisket. Brine for a week. Soak in water 8 hours to desalinate. Pastrami rub. Smoke like a brisket to 165. Then foil wrap (regular brisket I use paper). Cook to 205. The foil makes a steam/braise. It is delicious.
  12. orthodoc

    Another "My 1st Brisket" thread...

    Hi- My advice: you may be done cooking much earlier than you expect to. I smoke on a pellet grill- maybe it is the consistent temp, but a 12-14lb packer at 250 is usually done in 8 hours.
  13. orthodoc

    Thank you to all... and some brisket/ribs

    thanks to everyone for the advice and help and happy holidays. Did a 16lb packer yesterday. Prime. 245 degrees, salt and pepper only, butcher paper at 165, took it off the Yoder 640 after 7 hours at 203 internal. Best one I’ve ever done. Amazing how quickly it cooked. And some chuck short...
  14. orthodoc

    Boneless short ribs..... burnt ends?

    I love smokingthe chuck and plate short ribs I get at restaurant depot. Just saw bones short ribs there and was wondering.... how would they be for making burnt ends? Seems like they’d be similar to brisket point. Anyone ever try this?
  15. orthodoc

    New to sausage qustion

    Store bought
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