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  1. mng024

    Better than Bouillon injection recipe?

    I believe they do, maybe I should go back and get that one
  2. mng024

    Better than Bouillon injection recipe?

    Hi all, Doing a brisket flat and would like to inject. Planning on covering in my Texas rub and injecting the night prior. Does someone have an injection recipe for just better than bouillon paste as the base (not another beef stock product added)? Do I need to worry about the salt in the...
  3. mng024

    BRISKET FLAT, MY WAY

    Hey Al, sorry if I missed this before but what do you think for this approach. My father in law wants me to smoke a flat he has this upcoming weekend on his electric smoker. I will strain the onions and inject the broth, then cover in my SPOG rub and wrap in plastic until the following...
  4. mng024

    SoFlQuer Vs JJ Finishing Sauce

    The ultimate showdown! Who has made both? Thoughts? Differences?
  5. mng024

    Correct cross grain slicing?

    Yeah?
  6. mng024

    Burnt Ends from Packer Brisket -- Can I hold entire brisket for a few hours then separate to make burnt ends?

    I think you have the wrong thread lol. I have a WSM for the record ;)
  7. mng024

    Burnt ends - Separate point/flat before, during, or after?

    So I separated to about 95%, was able to pull so much more hard fat out, and now can season the whole point while still having the point there to protect the flat.
  8. mng024

    Burnt ends - Separate point/flat before, during, or after?

    Just curious, any particular reason why? I watched one video where there was a partial separation done pre-cook to remove a little extra fat and get some more rub in between the muscles
  9. mng024

    Burnt ends - Separate point/flat before, during, or after?

    Curious how everyone likes to do it? I imagine separating before cuts down on cook time? Also giving you the ability to leave one muscle on longer than another. I've never separated though prior to smoking, seems like a little bit of an intimidating cut.
  10. mng024

    First beef brisket

    Why was injecting a fail that ruined it?
  11. mng024

    Burnt Ends from Packer Brisket -- Can I hold entire brisket for a few hours then separate to make burnt ends?

    Another question...ideally I would separate then at 190° or so and then put both back on. If I do end up finishing early and needing to rest, will I be good doing the BE even if I have the brisket at warm butter tender?
  12. mng024

    Burnt Ends from Packer Brisket -- Can I hold entire brisket for a few hours then separate to make burnt ends?

    Thanks. As far as when I do throw the ends on, how important is having more smoke? More than likely my WSM will be out, but I could put them on the weber kettle otherwise just propane
  13. mng024

    Burnt Ends from Packer Brisket -- Can I hold entire brisket for a few hours then separate to make burnt ends?

    As the title states, curious about holding my brisket and then separating point and flat to make burnt ends. Will be starting the brisket around 1AM Sat Morning to ensure it is ready in time for dinner Saturday. As you all know, the time can fluctuate immensely and the last brisket I did like...
  14. mng024

    Bodacious Burnt End Chuckies

    Bringing back an oldie! I have done Jeff's Chuck burnt ends pretty exact to his recipe with great results. Chile, being how much you like to experiment and this thread being a few years old, is this still your favorite? Any modifications since?
  15. mng024

    Pork butt drip pan liquid

    Does anyone reincorporate the drip pan and foil juices into their pulled pork? The only thread I came across, people seemed to say no to drip pan but yes to the foil liquid. I placed my pork butts into my drip pan and added some apple juice and brown sugar. I then dumped the liquid out while...
  16. mng024

    Final Smoked Salmon with recipe, instructions, and Qview

    That makes sense! Why do you say they could have rinsed more, because of the salt comment? Honestly, even after sitting for a few hours it is all good. It tastes amazing, my wife loves it!!
  17. mng024

    Final Smoked Salmon with recipe, instructions, and Qview

    Turned out excellent! Right about 3 hours, primarily at 160°. A bit salty but not overwhelming, cooling off now. I dont understand leaving them uncovered when refrigerated, why do they need to air our?
  18. mng024

    Final Smoked Salmon with recipe, instructions, and Qview

    Thanks, what do you think about rubbing some of them down or finishing with say a maple bourbon glaze? Might be too salty w rub
  19. mng024

    Final Smoked Salmon with recipe, instructions, and Qview

    Thanks, heading to the store shortly to get the few odds and ends I need and will be making this tomorrow for my family Christmas I won't even be attending! 1 1/2 quarts of water & ice, in terms of this, would you fill a bowl with ice and then water until total volume is 48 oz?