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  1. dirtworldmike

    Wagyu Brisket

    For the record: Franklin's finished briskets go into a 140-160 degree food warmer and are held there for 8 + hrs until being served. . He has stated he believes that the extended period in the warmer "really relaxes/loosens them up."
  2. dirtworldmike

    Wagyu Brisket

    Yeah, heat the cooler up then put the finished wrapped brisket in it and cover/pack the cooler with bath towels. You'll be surprised how long the brisket will stay hot. You can also put a layer of foil over the wrapped brisket in the cooler to keep the bath towels clean. 
  3. dirtworldmike

    Wagyu Brisket

    You know?  that's a great price you got on the Wagyu brisket !  Most I have seen are $250 for a 15 lb brisket and if you can get them continually at that price you're golden! Your plan sounds good to me and should turn out great. I do the Costco primes and have never done a Wagyu brisket and...
  4. dirtworldmike

    Dear Sausage Doctors, my sausage is 'puckered' in smoker. Too much water in mix?

    Thanks for posting this link! I'm gonna have to give this one a try.   My Slovenian family is also from the east side of Cleveland close to Azman's.
  5. dirtworldmike

    Costco Prime Brisket Franklin Style(Kinda) w-Q View

    I lay out 2 pieces of butcher paper side by side and over lapped to get the width I need. Then fold in the sides then wrap/flip one complete time around the brisket with the end of the paper on the bottom so the weight of the brisket holds it down and together. It stays wrapped pretty tight that...
  6. dirtworldmike

    Dear Sausage Doctors, my sausage is 'puckered' in smoker. Too much water in mix?

    Webpoppy8 Those look good to me!! Would you care to share your recipe for the Slovenian Kranj Sausage??  Been looking for something that would be close to Raddells or Azmans (Cleveland's best) with no luck. Thanks!
  7. dirtworldmike

    Prime Brisket attempt on OK Joe Highland Offset

    Here's my routine with the same cooker. Mine always come out great, but you gotta cook the brisket to "probe tender" However long that takes. Hope this helps.. http://www.smokingmeatforums.com/t/245741/costco-prime-brisket-franklin-style-kinda-w-q-view
  8. dirtworldmike

    Burnt Ends Teaser

    Those look great!!  How do they compare to brisket burnt ends? As good or almost as good?  
  9. dirtworldmike

    Burnt Ends Teaser

    Me too!
  10. dirtworldmike

    Please help - my brisket is a total disaster

    Welcome to the site! It sounds to me that you didn't cook it long enough by only letting it get to 195 IT.   Did you probe it with a wooden skewer at 195?  Brisket will be done when the skewer goes in like butter with little to no resistance. I also do Costco primes, and mine usually don't...
  11. dirtworldmike

    Franklin Cooking Temps.

    Watch this. 
  12. dirtworldmike

    Cooking brisket 3 days in advance?

    \Just cook it ahead of time. Slice then vac seal portions of slices tightly packed together and freeze. Reheat bags of brisket slices in pot of boiling water. I do this all the time and they are just as good re- heated as if they just came off the smoker.
  13. dirtworldmike

    Roast guidelines

    250 is a good temp for your smoker.  Last ones I did (2- 6 lb ers)   I pulled them at 142 and rested for about a half hr in a cooler covered with a bath towel . When I sliced, They were pretty rare for us. So I  put each slice under the oven broiler for just a few quick minuets to darken them to...
  14. dirtworldmike

    Butcher paper in Ontario

    You want this pink butcher paper for briskets. I'm surprised Amazon won't ship to Canada??  Here's some listed on E Bay that will ship "world wide" http://www.ebay.com/itm/Pink-Peach-Butcher-Paper-Roll-18-X-150-in-Durable-Carry-Tube-/272381662723?hash=item3f6b365603:g:CQAAAOSwmLlX3xLR
  15. dirtworldmike

    Second Brisket Attempt on Masterbuilt Propane - Tips

    I don't know how big your last packer was but 22 hrs. seams like a long smoke.  I have a similar smoker(propane) that I've done many briskets in. 1)  Fat cap up or down your choice. ( in my propane unit I normally put fat cap down to shield from heat.In my offset I put fat cap up) 2) Just...
  16. dirtworldmike

    Video of my mods on my OKJ

    Nice job on the mods!   I'm thinking of welding a new/ larger exhaust pipe on my Okla Joe and lowering it to grate level. I think the Joe needs more draft and air flow to burn better. Could you tell me what size pipe(ID) is on your Old country pit?  Thanks!
  17. dirtworldmike

    Roast Beef /cut of meat question???

    Thanks Al !  Great Link.     I just pulled this one out of the MES 30.  I let it go to 145* as the wife doesn't like stuff too rare.( I have no idea  what's wrong with her???)  Used oak pellets in my AMAZN.  and just did a simple rub with W. sauce,CBP,Kosher salt,garlic powder,onion powder and...
  18. Roast Beef /cut of meat question???

    Roast Beef /cut of meat question???

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    P6160807.JPG

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  20. P6160806.JPG

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