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Help dissecting the Costco Pulled Pork??
Thanks everyone! That makes a lot of sense. We might try curing our next one just to see. :) -
First Time Brisket...Hints or Tips needed
I have one of those bean bag warmers that we didn't use anymore, so it gets heated in the microwave for 5-7 minutes and then tossed in the cooler with the foil wrapped meat and towels. I think it helps to keep the heat in longer. -
Help dissecting the Costco Pulled Pork??
Thanks everyone! And no I don't have a pic of the ingredient list. But about the brine/cure that does make a lot of sense. Thanks for the tips, I would never have thought to brine or cure a shoulder for PP. :) -
Help dissecting the Costco Pulled Pork??
Hi there. Wondering if anyone has tried the Costco Pulled Pork. Its pretty darn good, but of course I'm just making my own now. But my hubby says my PP is different, and he likes them both, but in different ways. To me this one had a slight 'ham' flavor. So I thought it might be... -
Rival meat slicers
I have what I would call an entry level meat slicer. I'm at work so can't check the brand, but I'd bet it something similar to Rival. Comparable cost anyways. This is the kind with the metal blade but the plastic housing. A button on the top you have to hold for power, and a plastic...- cael
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- Forum: General Discussion
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Calling all MES users: Pork Butt + Brisket, too much?
Good call on the foiling. I didn't foil the Butt's but did foil the Brisket. So could be why those Butt's took so long. -
Calling all MES users: Pork Butt + Brisket, too much?
A couple of months ago I did two pork butts. A 9 lb and a 6.5 lb. Seems a similar amount of meat to what you are planning. I found it hard to keep my smoker to temp for the first 4-5 hours. It was darn cold in there. So I also went through wayyyy more wood chips since the heating... -
First Brisket a success! w/Q View
Thanks again for the points and the encouragement. Makes me really eager to keep trying stuff. I was looking on the TK Ranch website and I think the next thing will be Beef Shanks. Done pretty much like the brisket since they are also a typical braise meat. -
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Brisket Placement Question? (To cut or not to cut)
Thanks to everyone for their help. Posted a full description in another thread. http://www.smokingmeatforums.com/t/233402/first-brisket-a-success-w-q-view -
First Brisket a success! w/Q View
- cael
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First Brisket a success! w/Q View
Thanks to everyone who helped me with the plans for this brisket. With all of your input it turned out great. I started out with a 6.33 lb grass-fed brisket from a local ranch. I actually bought it cause it was cheaper than regular briskets, it just happened to be grass-fed. Friday... -
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- Album: First Brisket a success! w/Q View
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- Album: First Brisket a success! w/Q View
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- Album: First Brisket a success! w/Q View
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- Album: First Brisket a success! w/Q View
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- Album: First Brisket a success! w/Q View
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Beef Bites? Any ideas? (similar to jerky or candied salmon)
Yup, all of the marinade recipes call for Cure #1, so all good there. And thanks Dutch for the meat tips. Top loin is a bit pricey around here. :) Round would be cheaper so good call there. Seems likely that is what I'll go with. This link was great for choosing the leanest...
