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That's exactly what I gather from the few tutorials I've read...
It's a new bbq season...time to step out of my comfort zone and mix a few things up...
I've got a little 11 pound packer but I
think I'll try on a nice chuckie first.
Thanks...that all I wanted to hear...that someone had done it and liked it..all my brisket "experiments" are done with chuck first...lol...Anything I need to be aware of or look out for...any pointers or tips.
Walt.
My thinking too...
I.guess this idea is to seal in the juices prior to smoking...
A sear before cooking is to seal in juices and a reverse sear on steaks or what not is to get a bit that nice char and carmelization after a low slow cook/smoke...
There are a lot of tutorials on YouTube...
I guess...
Any of you ever done a brisket "okie style"?
I guess the idea is to sear the blazes out of the brisket, top and bottom before smoking...
I have good luck with my brisket technique andvreally like it but...sometimes (actually a lot, lol) I get bored and want to try something different...
So...
I use about the same rub, but I like to add 1/4 cup each chili powder and mild paprika.and about 1/4 cup Tony's instead of your 1/2 cup....if I'm out of Tony's a good crab boil mix works well too.
Sounds just like the corn grandma Daye makes...she saves the liquid and makes a wonderful creamed corn out of it.
She may even incorporate a little of the liquid in her corn bread too, but I cant be sure...worming her recipies from her is TOUGH...lol...
Yum yum...thanks for sharing.
A young man goes into the pharmacy to purchase some "protection" and being that he's inexperienced he asks the pharmacist for some assistance...
So after an in depth conversation about all things "condom" the pharmacist ask the young man how many he would like to purchase...
Recognizing the look...
So three elderly grandma aged ladies were enjoying a nice sit on the park bench when they noticed an elderly gent strolling by.
One of the gals says " hey, I'll bet I can tell your age by looking at you're wiener...
The gent politely days " no mam, I dont believe that can be done"
The other two...
Found it by accident channel surfing...I thought it was quite interesting and entertaining...
I'll watch a few more times to see if theres anything to be learned but I'm guessing it probably wont be a "go to" program, but if I'm bored and it's on I'll certainly tune it in.
Walt.
My pulled pork rub is pretty basic
1 cup brown or raw sugar
1/3 cup each ~ dark chili powder and mild paprika
1TBSP kosher salt
2 tsp ground mustard seed
1 tsp each ~ onion powder, garlic powder and cayenne pepper...
For ribs I cut the sugar to about 2/3 cup.
For beef I'm lazy...I like Montreal...
Hey folks...
How long will cryovaced ribs keep in the fridge?
I discovered a rack that has been in the fridge (went in fridge frozen) since May 24th.
I frequently leave cryovaced brisket in a cold fridge (34°) for a couple weeks or more...
Just not sure on ribs...they've been in the fridge (34°)...
Welcome aboard...there's a "smoker build" section that will probably be a great place to get info and ask questions about your build
Theres a wealth of info and there isnt anything I can think of that I asked for advice that I didnt get great info on.
Seems we have some experts in just about...
I'm not familiar with grillpro but I do run those charcoal water smokers A LOT...i.own four...so a question...is the bottom sealed tight or is it open bottom?