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  1. SmokinEdge

    Maiden brisket voyage has started 🔥

    What I watch for is the meat starting to expel juices (that’s the start of stall) This usually happens right around 160. I’ll place it in a pan uncovered and back on the grate. This starts to catch all those delicious juices. From there it’s a matter of what time I have left to finish as to if...
  2. SmokinEdge

    Maiden brisket voyage has started 🔥

    What time do you want it finished?
  3. SmokinEdge

    Maiden brisket voyage has started 🔥

    In for the ride.
  4. SmokinEdge

    Sourdough Funfetti

    Well that’s different, but I bet it sells.
  5. SmokinEdge

    Honest rating 1-10 on my brisket trim.

    Let’s think before we do. I don’t recall your cooker, but most fat down guys are pelletheads. Because the majority of pellet machines have a central pot (mine doesn’t) but if you have two racks and can place a pan under to catch drippings then that will deflect the heat enough. If cooking...
  6. SmokinEdge

    Honest rating 1-10 on my brisket trim.

    Just relax and enjoy the cook. It will be good in the end. Biggest hump for people smoke their first couple briskets is over thinking the whole thing. It’s just simple seasoning and time, temp and smoke. You will do fine if you make sure to go probe tender and not to a specific IT.
  7. SmokinEdge

    No idea how to trim it but it was mooing yesterday 😊🤪

    I’ll be watching for the finish. It’ll be good.
  8. SmokinEdge

    Honest rating 1-10 on my brisket trim.

    Honestly, you trimmed more than I would have. How much fat cap did you leave on the other side? I trim off the excessive fat to something reasonable but not bald. I trim anything that looks “off” but for the most part just let it roll. I’m not making competition bbq nor do I want to, I want...
  9. SmokinEdge

    No idea how to trim it but it was mooing yesterday 😊🤪

    We have always done beef from the farm to the processor and in the freezer. I never tasted anything “off”. They do age the carcass about 2 weeks. That said butchered plenty of fresh young beef for cookouts that the process was only a couple days, again no off taste, might not be as tender or...
  10. SmokinEdge

    Tuna Steaks

    Looks great. Pretty much how I do it on yellow fin when I can find it.
  11. SmokinEdge

    Older Scope mount help!

    Sorry to hear about your accident Justin. I’m hoping you pull through ok. As to the screws, years ago I decided to buy a decent set of smithing screw bits that actually fit the screw slot both width and thickness. Game changer on tight scope or action screws. No more stripping those slot heads...
  12. SmokinEdge

    No idea how to trim it but it was mooing yesterday 😊🤪

    Very cool
  13. SmokinEdge

    No idea how to trim it but it was mooing yesterday 😊🤪

    Looks to me like the flat got cut short for some reason, otherwise looks like a delicious piece of beef. It will cook up just fine.
  14. SmokinEdge

    No idea how to trim it but it was mooing yesterday 😊🤪

    Trim the fat down to about 1/4” thick. I wouldn’t worry about the rest. Season and smoke it, should be delicious.
  15. SmokinEdge

    Lonzo and Capocollo

    Looks like those are wrapped in collagen sheets? What’s the wrapper?
  16. SmokinEdge

    Elk bologna & fermented venison bologna

    That works, but the meat stiffens quite a bit in the fermentation stage and is better stuffed first, I think it’s easier but do what works for you.
  17. SmokinEdge

    Elk bologna & fermented venison bologna

    The high humidity is absolutely necessary in the fermentation stage, but I stopped trying to humidify my chamber and started just rolling the sausages in plastic wrap for fermentation. In small batches you can use a big zip bag to. It keeps humidity high around the sausage for fermentation but...
  18. SmokinEdge

    This old table…..

    That’s sweet! Very nice table some wonderful family history. I’m glad you have it now.
  19. SmokinEdge

    Elk bologna & fermented venison bologna

    Just remember that all variants of fermentation bacteria respond to heat, the higher the fermentation temperature the faster the process. Bacteria generally love body temp so around 90-100F they all work much faster, both good and bad. Some cultures are faster and LHP is one, great for pepperoni.
  20. SmokinEdge

    Elk bologna & fermented venison bologna

    Heck yea! Looks great
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