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13 pound Prime brisket
That's exactly what I'll do if I finish early. The last one I did seemed like it was moving really fast but then stalled twice & ended up taking 18 hours. We're having folks over, so I'd rather finish early than late. -
13 pound Prime brisket
I'm 2 hours in with this big boy seasoned with Kosher salt and course black pepper & am sitting at 99° . I'm cooking with Royal Oak Lump & Pecan chunks. Steady temp so far 225-250 which is fortunate since we started off with some rain that died off. Hoping to have it done around 4pm before an... -
Course pepper for brisket
I like having the pepper fresh, & it only took a half hour to crack it all. I go with Kosher salt. I used to wrap but did my last brisket without wrapping & loved how it turned out. I'm throwing a 13# prime from Costco on tonight at around 10pm & hope the rain holds off so I can babysit it... -
Course pepper for brisket
I like having the pepper fresh, & it only took a half hour to crack it all. I go with Kosher salt. I used to wrap but did my last brisket without wrapping & loved how it turned out. I'm throwing a 13# prime from Costco on tonight at around 10pm & hope the rain holds off so I can babysit it... -
Course pepper for brisket
So, I've always tried to get my pepper course like Aaron Franklin uses but have typically ended up with a mix of course & fine whether using a food processor or mortar and pestle. Tonight I decided to crack 1/3 of a cup small amounts at a time using the mortar and pestle & then strain out the... -
Easter pork shoulders
I started these two 8# shoulders just before 1pm, & we're now at an IT off 180 even though I've been rolling at 250-275 all day according to my iGrill 2. I tested the temp with my Thermapen as well to make sure, & it was identical. Looks like I'm going to be in for a late night since I have... -
WSM 22.5 Questions
I have an offset smoker that I love but is too heavy to be remotely portable, & I don't have room for a trailer pit. I've entered a few competitions in the past but typically using someone else's pit, but it has only turned out well when I used a Pro Q bullet smoker I had a few years back...- nmaust
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- Forum: Charcoal Smokers
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Spare ribs turning green
- nmaust
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Spare ribs turning green
I just took these spare ribs out of the fridge to get them ready to smoke and saw this green color on them. Are these bad? I just got them from the butcher on Thursday evening. -
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- nmaust
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- Album: Spare ribs turning green
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Reverse sear Prime KC Strips
They turned out perfect & went well with the homemade pasta my wife made & a Boulevard Single-wide IPA. -
Reverse sear Prime KC Strips
I just got an iGrill from my lovely wife for Christmas, so I only have 2 probes. As a result, the Maverick ET-733 is in use to monitor the smoker. Oak, pecan & Royal Oak lump. Taking them to 100 before searing them to Medium Rare. -
Weekend Tri Tip
Looks good, although I prefer mine medium rare. I wish Costco still had tri-tip in north Texas. They stopped carrying it shortly before Memorial Day up here. -
It's that time of year again...Win a prize a day from A-MAZE-N Products through 11/22!
Smoked green Chile & bacon mac & cheese. Roast your favorite green chiles until the skin is black all the way around. Cover then in plastic wrap on a plate. Once they are for sweating, pull the skin off and chop the chiles. You then make a cheese sauce starting by making a roux of melted...- nmaust
- Post #46
- Forum: General Discussion
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Reverse sear bone-in KC Strip
I believe it's the layer of fat on one side. -
Reverse sear bone-in KC Strip
Kosher salt & black pepper on one side. Seasoned salt & black pepper on the other. Smoked it with pecan & then seared it over the same. -
Brisket flat advice
I'm not worried about that. I'll start it plenty early to be done by 7pm but don't feel like pulling an all-nighter. -
Brisket flat advice
I'm pretty proud of the brisket I've turned out when smoking a whole packer, but this weekend, I am smoking for a large group of folks but won't have time to do a whole packer. I'm trying to keep my cook short, so I'm doing a couple 7# pork shoulders & a 7# brisket flat since some folks don't...
