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First brisket, wildcat style Q-view
At 7:45, the air temp was still over 220, so I quickly checked the internal temp and found that it was 175. So, I popped the top back on as quickly as I could, rechecked the air temp and got 195, so I'm just going to let it go for about 30 minutes, check the temp again and probably finish it in... -
First brisket, wildcat style Q-view
True dat about rolling up the edge, although the edges are curled up a bit - you just can't see it really well. The juices are still in the bottom. At 6:05, air temp is 190. Beef temp dropped a little to 145. So, I've built a new little fire to get the temp back up. Flipped the brisket over to... -
First brisket, wildcat style Q-view
Here are a couple of pics - from around 2:15 and from around 5pm: This is after flipping it over from fat side down to fat side up. This is how it looks under the hood right now...as you can see, it's a little soft right now - needs some firming up... -
First brisket, wildcat style Q-view
Checked it a 5pm and it's dropped back down to 150. No prob. "The plateau is my friend...the plateau is my friend". I built another little fire and put the top back on the kettle after removing the top of the foil packet. I want the bark to crisp up a little (I flipped the brisket over as... -
First brisket, wildcat style Q-view
3:45. 210 air temp. I'm going to remove the top and take a beef temp. Around 155. Cool. "The plateau is my friend...the plateau is my friend"... I build another small fire and check my foil packet. It's basically charcoal at this point. So I dump it on top of the growing fire. Basically, I"m... -
First brisket, wildcat style Q-view
So, it's now 2:40. I spent about 15 minutes building a new little fire and foiling the brisket (all top off). I put the brisket on foil and added some apple butter, apple juice, brandy and rub. The internal temp had held at 150. Time then was about 2:20 by the time I finished everything (yes, I... -
First brisket, wildcat style Q-view
Why wildcat style? Cause I"m running without my normal temp gauge. I couldn't find my candy thermometer, so all I have right now is my Taylor meat therm which only goes to 220. So I'm going to go against the grain (pardon the pun) and see if I can use some cooking savvy to get a good product... -
Free Habanero hot sauce
Just a little warning. I've tried twice since last Sep to get my sample. Never got it. I suspect that it's a single lttile ketchup-type foil to-go packet because they sell those in boxes. Figured that trying for a third time was just too much for so little. Hope you guys have better luck though!- teleburst
- Post #13
- Forum: Sauces, Rubs & Marinades
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tweaking a good rib method
They look great. Bet they tasted even better. Great job! -
tweaking a good rib method
I've never had any problem getting the coals to light, but I rarely wait until they are completely grey. I've never had a creosote problem (but I'm a newbie, so it's not like I have years and years of experience). I don't even wait until the top briquettes are completely lit. I usually just... -
One pot...I mean kettle smoked meal for one for less than $5
Thanks guys. It was tasty indeed. At about $1.40 a lb, I was quite pleased. It was fun to sort of wing it as well. I only had look and feel to go on and it was a little unnerving to cook without a blueprint (I really had no idea about timings). I knew I had some wiggle room once they were in... -
One pot...I mean kettle smoked meal for one for less than $5
Well, yesterday I was at Kroger and found this bargain: Marked down half price. 1.4 lb of beautiful country style boneless spare ribs. Of course, I had to pick it up and rub it: I took some palm sugar and rubbed them down. Then added a good coating of my rub. I built a nice medium sized... -
The Latest On Salmonella BS
Well, 40,000 people a year get it from everything from eggs to chicken and even their pet iquanas, so you're probably one of those people (not that you have an iguana...) How you get by without eating salsa, I don't know. I know couldn't do it!- teleburst
- Post #7
- Forum: General Discussion
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Brinkmann Electric smoker - Wood raw or wrapped?
I just soak my chips and wrap them in foil balls. I take a skewer and poke some holes. I toss the softball into the bottom and don't care where it lands. Seems to work pretty well. I also toss some soaked chips on the lava rocks, trying to avoid getting them directly on the element, although I...- teleburst
- Post #6
- Forum: Electric Smokers
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What book to buy
I have Sublime Smoke but not the other. I like Sublime Smoke because it has lots of international recipes. Sometimes we forget that smoking and grilling is a key cooking component to many cuisines. If you're only interested in doing the same ole thing everytime (US style ribs, brisket, pork...- teleburst
- Post #19
- Forum: Smoking Books, Videos, Magazines
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2 Tough Questions
It's so easy to cherry pick this stuff. It leaves out the fact that he was a drug abuser, had an affair with his niece who then shot herself, killed his faithful dog with cyanide and had her pups shot, and, oh yeah, was responsible for the death of well over 30,000,000 people. Which is why you...- teleburst
- Post #5
- Forum: General Discussion
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Discussion, how to produce smoke ring in electric smokers?
You can always "cheat", especially since you have the same Weber that I do: http://www.smokingmeatforums.com/for...ad.php?t=19912 Use the electric smoker to do the last part of the cooking. Use the Weber for the first half. The thing that worked for me was not to worry about keeping the Weber...- teleburst
- Post #5
- Forum: Electric Smokers
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Neely's BBQ - Nashville, TN - How about a restaurant review section somewhere?
Yeah, I saw that, and I followed the link earlier as well. It just seems weird that when you go there, it appears to be a main topic of the main board because there's no intermediate topic listed. However, it's not because it doesn't appear to be a subtopic at all. I guess it's just floating...- teleburst
- Post #9
- Forum: BBQ Restaurant Reviews
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smokin music
May I suggest the late Rory Gallagher? Plaid-wearing Irish blues rocker with a stinging Stratocaster. Don't want to ruffle any Norah Jones fans, but I'd suggest staying away from her if you have to stay up all night to smoke a 14 hr. brisket. She herself likes to kid about the nickname that...- teleburst
- Post #35
- Forum: General Discussion
