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CORNED BEEF - EVERYTHING YOU WANT OR NEED TO KNOW
Okay. The race has started. I went to the store this morning and bought two corned beef brisket roasts. 3 pounds and 3 1/2 pounds respectively. I plan on soaking them until about 11 o'clock tonight. That will be about 11 hours. Then I will rub them down with Montreal steak seasoning. I'm a... -
CORNED BEEF - EVERYTHING YOU WANT OR NEED TO KNOW
Morning fellas and ladies...or evening, afternoon whatever time it is. Looking to start a thread, not reinvent the wheel on SMOKING CORNED BEEF There are some good threads on here already but I personally need a few answers, and want to start a good thread that will cover it all. Mission: I... -
Corned beef... A little experimenting
Yeah I'm wondering earlier? Or if it's a brisket cut, taking it to 202 IT. I'm going to do two of them this weekend. -
Anyone here own a Green Mountain pellet grill?
I have a Daniel Boone GMG and I am really impressed. Like others have said, I don't think you can over smoke with this machine. GMG now comes out with three types of pellet flavors: mesquite, hardwood blend and fruit blend. The hardwood is my favorite for all types. The benefit to this machine...- trevorh
- Post #80
- Forum: Wood Smokers
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Anyone here own a Green Mountain pellet grill?
- trevorh
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Boneless beef chuck cross rib roast.......the poor man's prime rib!
That looks really good. I've sent half of a steer to the butcher and I ordered three of these, so I can't wait to try one out on my pellet. Questions: Does it come tied? Is it worth injecting and with what? -
Checking in from California
Thanks guys and I joined the pellet burner group -
Newbie from Central California!
Right on, I'm up the road in Napa County. Have you found any good schools, festivals or comps in California that are worth attending? The only good one I've come to know of is the rib comp in Reno. -
Corned beef... A little experimenting
Did you think that taking it to 185 was too long, or was that the perfect temp? It looks like it was a corned brisket? -
Checking in from California
Hello everyone My name is Trevor. Currently live in Napa, northern California. Born and raised. 36 years old. BBQ'ed all my adult life which mainly consisted of chicken, burgers, steaks and wild animal parts over gas or coals for the first few decades (which is grilling if we're gonna be... -
Baby back ribs on a rib rack
I have a Green Mountain Pellet. Usually I do the ribs flat on the grill and haven't had any issues. However, when I need to cook more, I have to use a rack, which will hold seven. I used a rack for the first time last weekend. I have to admit, but I tried a different approach then I normally do... -
What went wrong with my ribs???
Yeah...broken record here...try the same thing again, but do them at 225 for five hours. I don't foil mine, but if they are getting too black for you, then foil is your option. Spray them ever hour with apple juice. Pick them up with a pair of tongs. When they bend in half easily, they are done.
