Recent content by tallbm

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  1. tallbm

    Brisket Save

    Can't wait to hear how it eats :D
  2. tallbm

    How to cut/divide packer brisket for pot roast meals

    I'm late the party as the deed is already done but I may have a nice solution for you going forward. I trim (and highly recommend) a brisket like this: You can liberally cut off the thin end (green part) and have a good chunk for pot roasts, braises, stews, etc. When I smoke briskets I...
  3. tallbm

    Brisket Save

    Good save! At this point the oven can finish the job should the battery die out. You are almost there and can definitely finish it off. Perseverance is a real thing! :D
  4. tallbm

    Featured First brisket of 2024

    THAT is how you do it! :D Provided there are still briskets around after the TX panhandle and all those cattle/ranches burned up, I should be seeing briskets $0.99 - $1.99 a few times as Memorial Day and then 4th of July come up!
  5. tallbm

    Featured First brisket of 2024

    Nice work, that looks awesome! And yeah, next day cold/hot/however, it's even better!!! :D
  6. tallbm

    Use Kroger coupons and coupons from the Kroger family of stores from nation wide weekly ad digital coupons at your local Kroger

    75248 has $2.99 kroger brand ground meat in 3 pound rolls and $1.49 Large grade A dozen eggs. That will be great for a number of folks out there. Outside that, nothing to exciting:
  7. tallbm

    Smoking brisket advice please.

    I always recommend trimming a whole packer where you remove the thin portion of the flat like the following image. This will cut down the size of a brisket quite a bit AND will help ensure it cooks more evenly without losing that thin meat to burning/drying up. This may help you cut down the...
  8. tallbm

    My First Pork Shoulder On The WSM

    Hi there and welcome! It's lookin good, can't wait to see the next one :D
    • tallbm
    • Post #14
    • Forum: Pork
  9. tallbm

    does putting rub on the outside of a pork butt stop any of the smoke flavor from entering the meat

    Hi there and welcome! I'm in the camp of pour the rub/seasoning on. For pork butts I do this thing that was a total game changer for me. I flip the pork butt meat side up and then cut down like cutting it half until I hit the bone and I stop so it's still one whole cut of meat. I then can...
    • tallbm
    • Post #22
    • Forum: Pork
  10. tallbm

    Got Stuffer Ordered now need Casings and Recipe

    Ah ok Fresh is simpler. It sounds to me like you just want to mix it up, stuff, link & cut, then vacuum seal to grill or even smoke another day. I do this with my Brats that are "fresh" (no cure) and with my cured Franks. I rarely smoke my Franks as they are amazing just thrown on the grill...
  11. tallbm

    Got Stuffer Ordered now need Casings and Recipe

    Oh @BrianGSDTexoma Tom Thumb and Market Street stores both have $1/lb pork butt starting tomorrow so perfect timing for you :D
  12. tallbm

    Got Stuffer Ordered now need Casings and Recipe

    What type of sausages you looking to start with? Fresh or cured & smoked? As for castings I've used the 32mm (or in that range) natural hog casings from Lem, The Sausage Maker, and Syracuse and never had an issue when prepping them properly but would avoid the home packs that come in the...
  13. tallbm

    Hunting And Fishing Thread!?!

    Nice buck and nice work!!!
  14. tallbm

    Smoking brisket advice please.

    @SmokinEdge brings up some good points. I would heavily recommend waiting until an IT of 180F before saucing if you were going to do it. If you wrap or cover briskets too early, you will end up with roast beef flavor instead of smoked beef bbq brisket flavor. So the longer you wait, the...
  15. tallbm

    Smoking brisket advice please.

    Oh bbq sauce at that point. I'm of no help there, I never sauce in the smoker, only at the table. I also never separate my flat and point muscles since the flat muscle is such a pain in the butt, especially alone. I would need to wrap my flat where the point doesn't. I also don't wrap my whole...
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