Recent content by rev579

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  1. rev579

    Finishing a Brisket

    For the record, I am looking to see what I can do about the second, uncut, but smoked, point.
  2. rev579

    Finishing a Brisket

    I wanted to try something a little different with a couple of points. 9 hours at 275º wasn't quite long enough( chose not to use a quick-read thermometer), as the fat didn't completely break down as it should. I let them both rest, wrapped in plastic wrap, then popped one in the refrigerator...
    • rev579
    • Thread
    • Replies: 5
    • Forum: Beef
  3. rev579

    what brand sous vide

    I gave the Inkbird a run today, and it did great! I did a couple of frozen chicken breasts that I smothered in pesto. 145º for 2.5 hrs. Finished it with a quick sear, then free-styled a sauce with the fluids in the vacuum bags. Served over tortellini.
  4. rev579

    Skirt steaks tacos

    Skirt Steak demands a good char and Medium to Medium Rare attention. That looks amazing! Texas!
  5. rev579

    New Pit Boss Austin XL

    It was a little mild, but I it was all done pretty quickly. I want to do one a little slower and more intentional to figure out the smoke output and flavor. It was all off within 2 hours, at 225.
  6. rev579

    GIVEAWAY for Inkbrid Waterproof Instant Read Thermometer IHT-1P

    Thanks Inkbird! USA. This would be an upgrade from my analog therms.
  7. rev579

    Wrapping paper

    That's what I needed to hear!
  8. rev579

    Wrapping paper

    Thanks! The paper I got from Sam's is not coated, but I grabbed it before finding out about the peach/pink paper. The last thing I want is for the paper to dissolve, but the other part is that it is only 18" wide and the typical brisket is at the very least 20". If this paper is find to use...
  9. rev579

    Wrapping paper

    So, I grabbed a roll of wrapping paper at Sam's, but wonder if it the correct type. https://www.samsclub.com/p/duro-bag-white-paper-roll-18/151200? It's the only type I can find locally, without ordering online. I have also noticed that the paper I get at the butcher's is waxed or coated. I'd...
  10. rev579

    New Pit Boss Austin XL

    Now it’s time to seal up and modify my Smoke Hollow 4-n-1 to see what kind of stick burner it can break my be.
  11. rev579

    New Pit Boss Austin XL

    Success. Crisped the bacon under the broiler because I cooked it all at 225. Since I made too much of the "stuffing", I stuffed a Pork Tenderloin and an Avocado.
  12. rev579

    New Pit Boss Austin XL

    Maiden Voyage: ABTs, Stuffed Pork Tenderloin, Stuffed Avocado, and Sausage.
  13. rev579

    Why not to buy cheap store baught bacon

    Because everything is awesome in Texas!!! Bacon Up!
  14. rev579

    New Pit Boss Austin XL

    I need to address the thermometer choice(4 or 6 probe model), grab some lumberyard pellets(I currently have Pit Boss), and decide whether or not I need a heat defuser. I will probably not use the flame broiler function since I have my gas grill right next to the PB. But I'm about ready to Rock...
  15. rev579

    New Pit Boss Austin XL

    You and me both. I went out on a limb, going with the Austin XL, but the deal looked hard to beat.
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