I have a pro260. It has gotten to where it will vacuum but will not seal. Does this mean I need to replace the seal bar and tape? Just curiousof the procedure. Pull off tape, lift seal bar unplug. Or do I have to disassemble the machine? Install is reverse?
If so I'll need to order those...
Yes there are many varying methods. But there are time tested tried and true method that never fails.
Low and slow.
Wrap at the stall, if new to brisket, or concerned about time.
Smoke to tenderness, not temperature.
Cut across the grain. Though many experts say it's immaterial.
Was simply what...
Temp too high on your smoker, 225-275.
You're wrapping too late, 150.
Start probing for tenderness at 180 and pay no attention to final temp. Every brisket is different no matter the cut or grade. Depending on what Moo ate, water supply, feast, famine, rainy, drought, walking up down hill, etc.
They all turned out great!
The one with Tabasco, the smoking cancelled the heat but had a very mild Tabasco flavor. Dad said he'd like a little more, so next time I'll inject it!
We didn't notice any difference with the spatchcocked bird. So, for the work involved will just do them whole from...
Been awile since I added anything but that doesn't mean I haven't been smokin and eating good!
Moved, so had to add wind dams around the bittom of the MBXL. Used some old tin and self tapping screws, worked great.
Also quit using the skillet with wood chunks and finally put Todd Johnson's 12"...