Recent content by stanton
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WAGYU BEEF
You cook a Wagyu the same way as you do a SAMs brisket. Cook till tender which occurs around 190 to 203. Wrap it when the color is good (about 4 hours) and finish it. Rest it after it comes off and let cool down below 170 then hold until ready to slice and turn in. Don't let it cool below... -
WAGYU BEEF
I assume you took the temp in the core of the flat. What was the temp when you sliced it? Tell us how the next try goes. S. -
failed rib smoking attempt
To clarify my post from 3/17: bbq is done when it is ready to be done. (Not by time) I can almost always get correct tenderness within 7 minutes or so of this schedule. But I have done it dozens of times and know how my pit runs. It is a good starting point for anyone who wants to try it if... -
failed rib smoking attempt
Cooking to temp is a guideline. Cook to tenderness. For example, brisket is normally done around 202 to 203. I just spent 13 hours cooking a small brisket. It never got above 190. But it finally felt tender, so I pulled it and let it rest. It was actually slightly over cooked. The thick... -
WAGYU BEEF
From your description, it sounds like you didn't get it done. Overdone will result in crumbly slices. Underdone yields exercise bands. Cook until the probe slides into the flat meat with the resistance of cold margarine. This can be from 190 to 203. -
Brisket in Masterbuilt Pro Electric Smoker help
You need a good thermometer. Thermapen is preferred, but pricey. Cooking by time gets you close, but you need to know internal temp (as well as the feel of the meat as you push the probe in). Sometimes brisket is done at 202F, sometimes it stalls for an extended time and is done at... -
WAGYU BEEF
I cook them every time. Sams has some great choice briskets, but not always in stock. I always get great marbling with the Wagyu briskets. The flavor is slightly different than the angus (Wagyu is typically a Wagyu/Angus cross) and I prefer the taste to strait angus briskets. I have cooked... -
failed rib smoking attempt
275F. 2:00 hours of smoke, 2:00 to 2:15 in foil. Sauce, set the sauce, slice and eat. Stanton -
Water in the smoker
Yep, just the vents. I got rid of the WSMs and built a trailer model, but that is how I ran it.- stanton
- Post #16
- Forum: General Discussion
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My 11lb pork butt journey
Jeramy, you only need about 4 to 5 chunks of wood for the entire cook. The wood you used was all good stuff and shouldn't cause bitterness unless it had a high moisture level. I sometimes have to kiln dry mine because wood is my only heat source and it has to burn clean for the entire cook or...- stanton
- Post #17
- Forum: General Discussion
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Smoking ahead of the event
Cook to an internal temp of 200 and remove from cooker. Let cool for 20 minutes then put your seasonings over the butt. Using surgical gloves over harbor freight cotton gloves, you should be able to squeeze (pull) the butt in about 2 minutes. Put about 2 lbs in each vacuum seal bag and about... -
Water in the smoker
Foil up the water pan and use it to catch the grease. I have never used water in my cooker and our relative humidity lives around 20% or less except when it rains. You will take longer to get the pit up to temp and use more charcoal to cook your meat. I do not believe it helps meat moisture...- stanton
- Post #7
- Forum: General Discussion
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Redneck Math Question...
Light your fire at 0230and get the temp to 270 or so. Put the meat on at 0330. It should be done by 1100 to 1130. Rest, season and serve.- stanton
- Post #7
- Forum: General Discussion
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Buying my first trailer smoker. Need advice!
Now that I have had some time to look at the two, here are some other considerations. Pit 1 appears to be a reverse flow with a short stack. Easy fix on short stack is removable extension that was mentioned in another post. Some of the Jambos are built that way. Firebox might be a little...- stanton
- Post #6
- Forum: General Discussion
