Recent content by sport45
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Beef Brisket Failure
I'm no expert, but I'd suggest running the temperature up to 230-250° next time. With the MES set at 200 your average cook temperature was probably closer to 185 or 190. You'll never get to 195 from there... At least that's the way my MES works. It heats up to the set temp and then coasts down... -
A sad tale
Yeah, And people like that are as bad as any 4-legged scavengers. Now that they know where to look, they'll be back to get anything that's been replaced.- sport45
- Post #21
- Forum: General Discussion
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Sous vide smoked burgers
I'm happy to entertain you. :) But yeah, I suppose Sous Vide questions are best asked on different forum. I did search before asking though and didn't see a burger recipe that kept them below 140 for that long. Maybe my google-fu needs honing. And maybe one day I will graduate to that cooking... -
Sous vide smoked burgers
I'll start by saying I know absolutely nothing about Sous Vide cooking. But 6 hrs at 129°F sounds like it's keeping that ground beef in the danger zone for a long time. What keeps the bacteria from thriving? I thought ground/injected meats needed to be at 140° within 4 hours to be safe. Looks... -
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Smoking whole chickens, with or without the skin on, what is best?
My electric has an upper limit of 275° and I get rubbery skin too. The best way I've found to take care of this is to finish in a 375+400° oven for about 15 minutes after I pull it from the MES. If Mrs Sport45 has something else in the oven that precludes this we just chew more... :) -
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What are your fav rib rubs ?
I like the pig's flavor to shine through so usually it's just salt and pepper for me. I don't sauce them either. At our house the sauce is warmed up and on the table to apply as desired. -
Did my first Brisket this weekend
Looks pretty darned good from here. I'm a little surprised it came off at not much more than 1/2 hr per pound too. -
Why is Franklin BBQ in austin so good?
I've lived in Texas all my 55 years. The and can honestly say the best brisket doesn't Taco Bell isn't real Mexican food? Damn, now I'll have to start going to Taco Bueno. That means good taco, after all. :)- sport45
- Post #228
- Forum: BBQ Restaurant Reviews
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Why is Franklin BBQ in austin so good?
I've lived in Texas all my 55 years. I've never been to Franklins or Salt Lick and don't have a hankering to go to either. In my experience the best brisket isn't found at any sticks & bricks establishment. It's cooked under a shade tree in a big portable pit and found at the small town...- sport45
- Post #214
- Forum: BBQ Restaurant Reviews
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beef brisket
I'd try a higher temperature, maybe 235-245. Are you sure the box temperature the MES indicates is correct? An oven thermometer on one of the grates would let you know. -
Hello from Texas!
I'm not nearly far enough from Houston, in the Sugar Land area. Hope to retire in East Texas in a few years. Spent about 10 years in Longview and will probably settle near there. -
Hello from Texas!
Thanks! Already bought the ET733 wireless thermometer. Was looking at the MB Digital Smoker. Is the BT model worth twice the price? I saw them but was also leery of the glass front. lf I had glass I'd feel like I had to keep it clean and that sounds like a pain.
