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Brisket too big for the Masterbuilt
Another way to handle it would be to cut the point off the brisket. Cut in the fat between the the flat and point leaving more fat to the flat side. Slide the point down the flat when you place on the grate and it will fit and still get the good effects of cooking a packer. -
Where to get casings local?
here are 11 different locations in Portland you can find supplies http://www.dexknows.com/category_Sau...ortland-1.html Jim -
How long will pulled pork keep in the fridge?
The temp the refrigerator keeps and how often you get into the frig play a role in your question. The more you are in the frig the less time the pork will keep. As others suggested freezing is a better choice. Jim -
Mesquite!?!?!?!?!
I understand that there are folks that are not happy unless they are farting smokerings after eating BBQ but I find mesquite too strong for a lot of mild flavored meats. Beef can be great with mesquite but over powering for many others. Mesquite lump charcoal doesn't really impart much flavor... -
Quest for Brisket Source Continues . . .
Cash and Carry does carry packers (flat and point together) most of the time up here in Seattle area they have been select cuts, sometimes choice but most often select. If you talk to the manager of the store they will bring in a case or two for you if you wish. -
Cookshack vs Southernpride
I went with Ole Hickory over Southern Pride because most parts that would need replacing I can buy at an auto parts store and not have to wait for parts being shipped across country. I have cooked on CookShack units and they are well constructed, I find I get less shrinkage (more retention... -
Quest for Brisket Source Continues . . .
In Sacramento area there are a number of meat wholesalers that can obtain what you need. You will have to buy by the case but that means you can stock up and make the trip once a month or less. Do a google search for "Northern CA meat wholesale" and a list of the companies will show up. Makes... -
Quest for Brisket Source Continues . . .
Where in Northern CA do you live? -
Whats your knife sharpener?
One of the best sites on the net on HOW TO is this site.. http://users.ameritech.net/knives/index.htm- jminion
- Post #10
- Forum: General Discussion
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question on rare beef cuts
One thing to think about with prime rib is the lower a pit temp will you the same finish through out the roast. The higher the pit temp you will get a rare center and the exterior with a higher finish. At the higher pit temp you also get the Maillard effect working for you. -
Join KCBS?
For $15 you get the Bullsheet each month, vote for Board members and a voice on rules. Not a bad investment if you get serious about competing.- jminion
- Post #2
- Forum: General Discussion
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Cedar for smoking
When planking the oils in the wood come to surface and effect flavor but when burned people have a reaction to the smoke that can cause problems like big red welts on skin and your throat swelling shut just to name a couple of side effects.- jminion
- Post #9
- Forum: Woods for Smoking
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I know low and slow is best but this is killin me!
Pellet cookers do have problems creating smokering so cooking on the smoke setting for the first 2 to 3 hours is a good plan. After that 3 hour period move your temp setting up to the 225 to 250 range to continue the cook. One concern cooking a brisket at 190 for 24 hours chance are this... -
What kind of knives are in your kitchen?
I don't buy sets. I look for the right knife for the job that fits best in my hand. Quality steel and good design are key if your using them much. Forschner, Hinkel, MAC and Golbal are part of the collection.- jminion
- Post #8
- Forum: General Discussion
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New but old Tre Spade Grinder/Stuffer
I have a number of sausage recipes that I use regularly, if there is a sausage that you are interested in making let me know. I also like building my own spice mixes rather than buying them. -
I think I have a BBQ (OCD)!?
Your in the wrong place if you want to end this condition.. -
Question: Pork shoulder blade roast?
The term butt came from sailing ship days and from Boston. Wooden barrels were made they called BUTTS, the pork was salted and packet in the BUTTS for shipping. The name has been around for a long time, over a hundred years. What we get today is what you are all finding when you go shopping... -
3-1-2???
3-2-1 is a method that has to modified based on pit temps. the first part of the cook (3) what you are looking for is the meat to pull back on the bones and color. The second part (2) is for tenderizing and adding flavor based on how you handle this part. The pit temp plays a big roll in this... -
Temp problem
Empty the water pan, cover in foil and place back in the cooker the temp will come up.- jminion
- Post #11
- Forum: Propane Smokers
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My First Brisket Was a Bit Dry - What Happened?
The size of your brisket and the long cook were the problem. I personely would not do a flat under 7 to 9 pounds. Connective tissue takes time to break down, with the small size the only way to make that work well is foiling.
