That is not a bad idea. I use to have a friend that was a butcher and when I wanted good burger I would have him grind me 1/3 Brisket, 1/3 Chuck and 1/3 Sirloin or strip and then add enough fat to get it to about 80-20.
Thank for the advice I will give it a go on my next go around.
Well i have been smoking on my Smoke Vault for many many years. But brisket has alway intimidated me until now. I cooked my first brisket last night and it turned out spectacular. This is going to have to become a staple. It was a small brisket about 9.5lbs before trimming it.
Thank you all for the great info. I will be switching brands and will either give these to my FIL to use in his Traeger. Dang it I guess I am going to have to do more smoking to see which I like best. .... wink wink
Does anyone use Traeger Gourmet pellets sold at Costco? I have been using these since I bought my Smokefire last year and have not had any issues until this last bag. Now they are bridge-O-Matics. The issue I am having is that they keep creating pellet bridges above the inlet. This bag of...
Yea it has been used more in grill mode then smoker mode. I have not gone for any steaks on it, but have cooked a few Tri-Tips, and spatch cocked chickens, not to mention burgers and just Chicken breast pounded kinda thin for a BBQ Bacon and Cheese Chicken Sandwich that my youngest loves for...
it did. it was interesting watching the dual probes. one was in the center and one was toward the outside and up until the roast hit the 160’s it was consistantly 8 degrees different then they started coming together and held the same the rest of the cook.
This is my first long cook on my Smokefire a nice pork butt. This went about 4.5 hours on smoke boost and then 275 to an IT of about 175 wrapped it with a bit of butter and back on the pit until probe tender (200). then it rested in a warm cooler for about 2 hours. And this is one of the best...
I have done a few of these roasts for a big family Christmas parties.
For the rub I use
In my coffee Grinder/spice mill I add the pepper, Salt, Rosemary and thyme, and add to a mixing bowl.
I finely dice the...