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  1. bregent

    Beef short ribs

    Nope. No water pan. No basting. No spritzing. No wrapping. Just season and smoke for 6-9 hours, depending on the cut and temp.
  2. bregent

    Beef short ribs

    You don't need it - there is plenty of internal fat and connective tissue that will render and keep it moist. Here are some that I've done - trimmed completely down to the meat. Very moist and no gristle to deal with.
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    Beef short ribs

    I would trim off all of the fat on top. It won't render and you'll lose all the seasoning you put on it. I trim right down to the meat and remove every bit of silver skin and connective tissue.
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    Dino bone spare ribs help

    OK, you called them spare ribs which is why folks were confused. I remove ALL of the fat cap on short ribs. It does not render and all the seasoning you put on the fat does not get to the meat.
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    Dino bone spare ribs help

    What kind of ribs were these? It's not clear to me from your post if these were beef short ribs, or pork spares.
  6. bregent

    Does altitude affect "stall" time?

    At 6000 ft water boils at 201F. As a general rule, you wouldn't want you IT to get above boiling point. In any case, and at any elevation, cook to your desired tenderness and don't worry about IT.
  7. bregent

    Chicken wings the good the bad the ugly

    The Serious Eats recipe I use doesn't call for any corn starch. Which one are you referring to?
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    Chicken wings the good the bad the ugly

    Ah, I need to update my signature - I sold that a few months ago. It's a great smoker and very well built, but redundant to my other grills and smokers and I needed to thin the herd. I found I didn't really care much for hanging feature, and I found the 18" diameter limiting. They do make it...
  9. bregent

    Chicken wings the good the bad the ugly

    Baking powder lowers the pH, which helps the skin brown and crisp. Baking soda would do the same, but adds a nasty taste.
  10. bregent

    Chicken wings the good the bad the ugly

    Hopefully baking powder. Baking soda would be terrible.
  11. bregent

    Camp Chef Woodwind WiFi Temperature Controller Question

    Since getting rid of my GOSM, I do sausage in my Memphis which has a min of 180F. It's not ideal, but I haven't had problems with fat rendering. You just have to watch IT close and give them a quick cold shower once they hit your target. If the CC gets to 160 and does not have big swings...
  12. bregent

    Camp Chef Woodwind WiFi Temperature Controller Question

    I think the majority of pellet grills have a min temp of 170-180F. 160F is only possible on some pellet grills because there is a minimum amount of pellets required to keep the burn going. I've heard several folks talk about flame out when running at 160F. I think you'll have a hard time...
  13. bregent

    Smoke yield from pellets

    Before you buy anything, see if you can find someone in your area that has a pellet grill and taste some of the food. I know of plenty of folks that like heavy smoke flavor that were never satisfied with the smoke profile of pellet grills, even with supplemental smoke devices. You might want to...
  14. bregent

    36 day Dry Aged Umai Bags- NY Strip

    In your image, it's the one on the very bottom, and to a lesser extent, the one above it as well. There's a lot of connective tissue and gristle.
  15. bregent

    36 day Dry Aged Umai Bags- NY Strip

    Nice, should be delicious. I'd watched out for the vein end of the strip. I usually grind that end for burgers or thinly slice for cheesesteaks, because they don't eat too well.
  16. bregent

    Making My First Brisket - Advice Needed

    Agreed. You should not do an overnight smoke unless you have a low temp alarm configured. It's not a bad idea to also configure a high temp alarm in case you get a grease fire or similar event.
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    Making My First Brisket - Advice Needed

    I would not do that. Running at 165F will likely take much more than 12 hours. If you want to start at a low temp for a few hours to get more smoke that's fine. I would suggest starting around midnight and run at 225F or more. If you want, you can wrap it in the morning. With any luck it will...
  18. bregent

    Pit Boss Austin XL Newbie here. 1st Cook was less than ideal!

    I don't use a smoke tube in my pellet cooker and get a smoke profile that I like. I only use 100% hickory pellets, cook on the lower end of temp, and rarely wrap anything to allow more exposure to smoke. It still might not be enough if you are used to an offset, but I've had food from stick...
  19. bregent

    Oklahoma Joe Bronco sealant

    Mine never leaked at all around that joint. I really wouldn't worry about it.
  20. bregent

    Conflicted Newbie

    I don't own one myself, but know several folks that do. I have not heard of excessive temp swings at all. It does have a very unique controller - not PID - but allows you to control how much smoke it puts out among other things. It also has a unique venting system that forces smoke across the...
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