Recent content by samcanadian

  • 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.
  1. samcanadian

    First Brisket was a semi-fail but overall success...

    Do you think you could link me to the unit you'd recommend? I've got a Maverick, but I could probably use a new one tbh.
  2. samcanadian

    First Brisket was a semi-fail but overall success...

    How so? I suppose the only thing I was concerned about with my cook was the slight charring at the bottom. Everything else came out pretty good, aside from that. Even Franklin in his video mentions that there might be a bit of that after your cook, so maybe it's a non issue for me.
  3. samcanadian

    First Brisket was a semi-fail but overall success...

    Oh man, don't tempt me. I've got plans for an offset that I think I even downloaded from this website a while ago. It's always been more of a pipe dream though tbh.
  4. samcanadian

    First Brisket was a semi-fail but overall success...

    I'll definitely do this on my next one. Fat up seemed to make sense to me, but when I read how Aaron's Franklins smokers usually project more heat downward, it clicked for me as to why he does it that way. With a pellet grill, all of the heat generates from the bottom and convects up and...
  5. samcanadian

    First Brisket was a semi-fail but overall success...

    Thanks guys. I've been meaning to temp my grill to get a better idea, but I've not really run into any problems since owning it. I've noticed when doing chicken etc that the right side is typically the hot side so that's what prompted me to place the point at that end, but I wasn't really...
  6. samcanadian

    First Brisket was a semi-fail but overall success...

    I was planning on feeding 29 people, and didn't want there to be a shortage of beef so I ordered a 19lb brisket from my local butcher. I followed Aaron Franklin's tutorial on Youtube pretty carefully, and tried to mimic everything he did. I had a little bit of trouble with the big Mohawk at...
  7. samcanadian

    Brown Kraft Paper instead of Pink Butcher Paper?

    Any concern about it getting soggy and falling apart/setting on fire?
  8. samcanadian

    Smoked Lamb Shoulder w/Laffa, Schug and Hummus

    Google Michael Solomonov's "Schug". It's from his book "Zahav" and it's absolutely fantastic.
  9. samcanadian

    Smoked Lamb Shoulder w/Laffa, Schug and Hummus

    Yes, it pulled very well. I was quite pleased, considering I wasn't sure what to expect. Treat it just like pork, I think. With grass fed it might be a little bit leaner, and I'm not sure how readily available grain fed Lamb is where you are.
  10. samcanadian

    Smoked Lamb Shoulder w/Laffa, Schug and Hummus

    Turmeric, Cumin, Coriander, Pepper, and probably some garlic powder. I kind of cleaned my cupboard out while making the rub, so I didn't closely control what I was putting in there lol.
  11. samcanadian

    Smoked Lamb Shoulder w/Laffa, Schug and Hummus

    Just realized there's a Lamb sub forum. I apologize. Maybe a Mod can move this?
  12. samcanadian

    Smoked Lamb Shoulder w/Laffa, Schug and Hummus

    So my favourite cuisine currently is middle eastern/Israeli/Levantine style cooking, and I figured I'd try out a Lamb Shoulder on the pellet grill. I purchased this shoulder roast from a local farmer here in Manitoba, and the lamb isn't grain fed so as a result the flavour is much milder than...
  13. samcanadian

    Pork butt (5 lb) stringy and tough after resting for 1 hour.

    I'll second this. I did a hot and fast butt last weekend and it was up to 190-200 in multiple spots, so I pulled and rested. Probably could've let it sit for another hour until it was for sure at least 200 everywhere, as it was pullable but definitely needed a little more time. I did 275F for...
  14. samcanadian

    Brown Kraft Paper instead of Pink Butcher Paper?

    I've just come into a big roll of natural unbleached, FDA approved Kraft paper and I'm wondering if I'll be able to wrap my meat with this? This is the product I've been given, and I'm wondering how much different it will react to heat and moisture than the traditional "Pink" butcher paper...
  15. samcanadian

    PERFECT RIBS EVERY TIME! This really works!

    Haven't posted on here in a long time, but just signed back on to see if anyone had any new ideas on how to cook ribs. I'm going to give these a try tomorrow!
See more
Top Bottom
Back
Clicky