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Look at my Peachy Butt
Awe the beauty of working from home is at it again. Wanted to share with y'all my boston butt I'm cooking today. Rubbed it down yesterday with a basic recipe I found in a cook book. Seemed to have more salt in it than what I'm use to so we shall see what happens. My wife and I are... -
Friday Brisket
Thanks for the helpin SmokinJoe. All in all I rushed it and that was my main mistake. I know next time to take it SLOW. -
Friday Brisket
Okay thanks again. It's not terribly dry but could use some more moisture. I'm excited to try to do another based off what I learned today. -
Friday Brisket
Wow. Thanks for the help. That makes a lot of sense. I will remember that for next time. -
Friday Brisket
Finished. Turned out good just a little drier than what I thought it would be. I pulled it at 183. I think because it was a flat brisket that is why. Before foiling it let it sit for 45 minutes. Sliced up. Seasoning was great! -
Friday Brisket
Now I see why we foil. Patient ally waiting this one out. Been on for 6 hours. Opened it for the first time to put in some potatoes. And here is my experiential two meat probe temps. Not taking it to 212 that's just the default. I will pull at 180. -
Friday Brisket
If I'm in no hurry for this thing to get done-is there a reason why I need to foil it? If so what is the best IT to do it at? I was thinking 170. -
Friday Brisket
Unwrapped and ready to go. I love to see the color and the smell of when the rub sits overnight. Slightly obsessed. Let the smoker hit 250 and loaded her up. I decided to go fat cap down just to see what happens. I have two meat probes so I'm doing a mini experiment to see how what the temps... -
Friday Brisket
- caleb
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Friday Brisket
Will be starting this brisket this afternoon. It's just a little flat brisket at around 3.5 lbs. rubbed it with Cajun and steak seasoning last night and topped it off with some brown sugar. Will keep y'all updated when she goes on the MES. Ahhh the beauty of having a home office!
