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  1. netspyder

    this weekend's brisket

    i might try this next time around. sam's club around here always has prime brisket for not too much more than choice, so i get that. what do you inject with? anything exciting? i bought an injector and used it on some pastrami to speed up the curing process, and it seemed to work as expected.
  2. netspyder

    this weekend's brisket

    ok, so, i decided i'm going to try it. see how it turns out. like, worst case scenario i'll have 25 lbs of meat for chili and nachos, right? i was much more aggressive removing the deckle fat than in the past... that just seems to get trimmed by guests anyway - plus i plan to smoke that then...
  3. netspyder

    this weekend's brisket

    no plans for injecting. haven't yet - and they've all turned out great. well... except for that one that was overcooked and falling apart. still tasty though!
  4. netspyder

    this weekend's brisket

    calling all brisket gurus -- so, i'm doing 2 briskets this weekend - they're thawing in the fridge as i type this. thinking about dry brining them before the cook. have questions, though... like... do i dry brine with just salt then add my rub spices (maybe with a binder) just before putting...
    • netspyder
    • Thread
    • brine brisket smoke
    • Replies: 21
    • Forum: Beef
  5. netspyder

    BURGER BRAWL

    seeing this one early, which makes me happy. don't have to scramble. looking forward to seeing what folks come up with! smoking burgers is tricky - mine usually end up super dry.
  6. netspyder

    Happy Birthday DougE

    i'm there with ya, brother. happy birthday anyway.
  7. netspyder

    Greetings from Missouri

    welcome from the east side! there are lots of helpful folks on here, so kick back and enjoy the smoke!
  8. netspyder

    Hi, Yianni from London, England.

    yianni, welcome from the central US! it doesn't really matter WHAT you cook on around here, from what i've seen in this forum... as long as you're cooking outside and it's ... fan-TASTE-ic!
  9. netspyder

    Hi, I'm Brandon from Arizona

    welcome from 'near' stl mo! i totally looked at a workhorse before i bought this old country... but the wait time was more than i was willing to endure. kudos to you! remember! pictures or it didn't happen!
  10. netspyder

    Hello from Dallas, Tx

    Welcome Phil! here's a tip i gleaned from all of the youtube videos i've watch over the past ... 6 months or so. place the fat cap toward your heat source... on an offset -- that's fat cap up since the heat travels across the top of the cook chamber. on a pellet grill, i think that hot spot...
  11. netspyder

    Gone But Not Forgotten Voting!

    everybody NEEDS to vote!
  12. netspyder

    Daylight savings....keep it or can it?

    a buddy of mine once had an idea for a clock that only had minutes and a location of where it was 5pm.
  13. netspyder

    March '23 Throwdown: Gone But Not Forgotten (Edited)

    great idea to honor those that are smoking meats with st peter! getting in on this one! i don't wanna be banned, LOL
  14. netspyder

    need advice - leaky firebox

    well, second cook since i put the felt gasket on, and it seems to be holding temps better and i'm better able to control it. i like to think the gasket on the main chamber is mostly responsible, and not that i'm just learning the new cooker. have not tried the gasket maker yet, but i do have a...
  15. netspyder

    this year's harvest

    i recommend pepperoncinis - one in ten might have a light heat. my cukes did great last year until i had to go out of town for a week and they all went to seed. i've never had much luck with tomatoes. not sure why.
  16. netspyder

    this year's harvest

    wow! you've got a lot going on. what cukes are you planting?
  17. netspyder

    need advice - leaky firebox

    oh - also - no response at all from old country bbq on my request.
  18. netspyder

    need advice - leaky firebox

    so... i also tried to bend the firebox into shape with a 2x4 spacer and a ratchet strap. no luck. no movement at all on the curve of the lid. ordered some red rtv gasket maker. will post pics of how it turns out.
  19. netspyder

    this year's harvest

    soooooooooo ... what's everyone planting this year? i'm doing cucumbers - for pickling, along with jalafuegos for stuffed peppers, some radishes for general munching, cayennes for fermented buffalo sauces, and maybe a couple bell peppers to accommodate some recipes i've picked up over the last...
  20. netspyder

    Time to make some sauce.. I hope.

    i did reapers one year. not really a fan. not so much because they're super hot - which they totally are, but they just smell like bad decisions. the same year, i did trinidad scorpions, and those smell just like roasted red peppers after dried and crushed - i use those all the time in sauces...
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