Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by ynot2k
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.
Every brisket is different. In my experience prime briskets go from "not done" to "done" faster. Top choice, or choice, are easier to finish when smoking multiple briskets as they have about a 15-20 minute span between 'not done' and "done". When smoking one brisket it's easier. Hand...
I find that beef wet aged in cryovac for at least 21 days don't have that "grassy" flavor you can get with unaged beef. Folks in the BBQ biz really don't like to smoke "green" briskets (no age on them) - which is normally what you find most in grocery stores and butcher shops. Any cuts with a...
Hey ya'll - I'll be in Austin between Christmas and New Years, visiting with friends in the BBQ biz and generally causing havoc. If anyone wants to meet up let me know. ~Jeff
Steers are graded by cutting between the 12th and 13th rib - so the ribeye area (REA) grade is assigned to the entire steer. Briskets are the pectoral muscles in front of the ribcage and front legs. My opinion on grades of brisket varies from most folks because of this. I do believe there is...
I go fat down on vertical smokers and fat up on offset smokers. I know a Traeger looks like a horizontal smoker, but it's heat source is below the meat, so it's actually a vertical smoker. If you wrap toward the end of your cook I would suggest to flip the brisket and finish it wrapped with...
Hey ya'll,
My BBQ joint in Marysville, WA made this list.
Do you see your favorites on here?
Cheers,
Jeff
Jeff's Texas Style BBQ
Marysville, WA
https://www.foodandwine.com/travel/best-bbq-restaurants