Recent content by TuckersBarbeque

Wow. Your will is strong. I know I couldn't do it. Well... maybe a bite. What about two tablespoons of sour cream, 2-3 teaspoons of water, 1-2 teaspoons of cholula hot sauce or similar... Stir. Seems a little low heat would do well.

Looks awesome man. Suddenly I'm feeling something coming on a bit myself...

Hey Charlie, Believe it or not, the salt gets absorbed and distributed throughout the meat the longer it sits. If you think about the ratios, 1/2 tsp of salt per pound is generally quite low considering how some chefs just cover it in salt. Also, as the brisket cooks it'll squeeze out some...

Finally, a non-vortex cook! Just kidding! Looks amazing. That last photo is the money shot.

Marvelous sir! Great quick thinking on your feet. That braised brisket looks fantastic! What did you braise it in? The smokey beef stock? Beer? Water? You said only olive oil... but that sounds like frying.

The "chimney effect" is created by heat rising. The heat rising creates a low pressure sucking more air up and out of the chimney. This airflow will prevent the smoke from building up, stagnating, and creating a very bitter smoke taste. So unfortunately if you remove it, you might end up...

Looks good man! I've never had much luck with poultry at low temps for such a long time. It usually comes out dry. Did you wet brine at all?

If another pellet pooper, I would recommend the RT-700... Reqteq as a company has amazing reviews, their quality ranks very high, and their products are feature rich.

WOW! Great use of the fat boy, you really put it through it's paces. Definitely looks like lots of work, but I bet worth it. Awesome job man. Interesting to note, you can see by the shoulders which direction the heat is coming. The ones on the left have much more defined bark than the ones...

Booyah! Thanks man. Saved, might try it this weekend.

Hahahaha!!! Turning down the stereo gets me 20/20 every time. Who needs a prescription?

1T is a lot of salt! I typically would do 1T salt for a 5 lb roast or something. I admit, I'm not too much of an expert on the fish side of things, but if I read a recipe asking for 1T salt dry brine on a couple cod loins, I'd question it. Wet brine... definitely. I'll let other experts...

I admit, when I saw the thread title, my mind was elsewhere... I was like is this going to be a backyard shot or what?

Holy Moly~!! Definitely a compilation! It all looks amazing! Tell me more about that texas red chili?

Looks like an amazing afternoon. Great weather, great property, beer in hand, beautiful smoker making deliciousness... Jealous. One critique though... not sure how you went 4 hours to decide the time was beer thirty, but my rule is if the smoker is on there is a beer in hand. Great job!