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  1. greg1

    Brisket and Pork Shoulders on sale

    I picked up 2 briskest's and 3 shoulders for $61.16. Would have gotten a couple more briskest's but unfortunately I don't have the freezer space for them. Trouble with living in a small house with no garage no room for a freezer. So whatever I can get in the freezer above the refrigerator is...
  2. greg1

    Brisket and Pork Shoulders on sale

    Kroger current ad has packers on sale for 1.99lb. My local Kroger also had bone-in pork shoulders for .88lb
  3. greg1

    Bottled Mustard Sauce

    It's a pretty good mustard sauce what I like to do to kick it up a notch, is 1 cup of the mustard, 1/2 cup of a thicker bbq sauce I use Cattleman's Memphis Sweet, then I add about 3 tablespoons of Sriracha sauce to it. It sure kicks chicken and pork up a notch.
  4. greg1

    Do I have a good plan?

    what noboundaries said x10
  5. greg1

    Keeping brisket warm for 4 hours, should I worry about temperature rise? 2nd brisket failure?

    As others have mentioned your brisket was under cooked. I start probing for tenderness at 195. I am probably going to take a lot of flack for this but, I will say it anyway I recently switched to cooking briskest's without wrapping in butcher paper at the stall and with changing to that step I...
  6. greg1

    What is your favorite wood for Brisket?

    I am 100% pecan on brisket it just works for me.
  7. greg1

    Help with electric smoker

    Buy yourself an amazin tube or tray. That should kick your smoke flavor up a notch.
  8. greg1

    Advice on amount of pork to cook

    14lbs finished product will yield 42, 1/3lb sandwiches. Figuring a 40% loss for shrinkage and bone you would need approx. 24lbs of raw meat.
  9. greg1

    Quicker Cooks - Your go to?

    Pork loins are my go to for a short cook. 2-2.5 hours and it's ready. Pretty inexpensive as well. Not a lot of loss to shrinkage. Can be ate sandwich style or knife and for and pairs with about any sides you want.
  10. greg1

    Re-heating pulled pork

    Got a question for everyone out there. I have 60 lbs of butts to smoke on Wednesday for a pulled pork lunch on Thursday, I also have 25 lbs of butts to smoke for a party on Saturday afternoon. I have room on the smoker to do it all at once, my question is can I do the 25lbs for Saturday then...
    • greg1
    • Thread
    • Replies: 3
    • Forum: Pork
  11. greg1

    Newbie pulled pork question

    Here's what I would do after the butts are cooked and rested I would pull put them in a crock pot or roaster oven and then into the fridge. About 3 hours before eating time I would re-heat slowly you can add a bit of apple juice if you need additional moisture. From my own personal experience...
  12. greg1

    A Quick Point Brisket!

    You can get brisket points thru US Foods, I bought 2 cases in early May at $1.51 a pound was going to order another case this week and the price has jumped to 3.76. This whole brisket price thing is getting crazy. GFS Packers are now 3.19 up here, with all the trimming and waste it's an...
  13. greg1

    Eye of Round?

    Sorry about that 2 hour rest or does it need longer?
  14. greg1

    Eye of Round?

    Is a 2 hour rest sufficient for a clod? I try to rest briskets for 4, would a clod do better on a 4 hour rest
  15. greg1

    Eye of Round?

    Thanks for all the replies you all have been most helpful. Scraping the eye of round and have just about got myself convinced to just make the time and do a shoulder clod. I want to do sliced versus pulled anyone out there have any tips or advice on one. Really wanting to know what internal...
  16. greg1

    Eye of Round?

    Thanks bear. Any recommendation for a cost effective piece of meat to feed a group that can be taken to a little higher it? Really will be pushed for time to do brisket
  17. greg1

    Eye of Round?

    Question for everyone out there, I can get eye of round for 2.39 lb. Every year I throw a get together for around 20-25 people. My question is if I smoke an eye of round to around 153-155 IT and rest it will it be an edible piece of meat? Was wondering if I could serve it out of a crock pot...
    • greg1
    • Thread
    • Replies: 23
    • Forum: Beef
  18. greg1

    boston butt done early(Q view)

    You will be good to go. It will stay hot for hours. If you do get nervous you can always pull it and put it in a crock pot on warm and be good to go as well. Happy eating!
  19. greg1

    Traeger Paint

    Does anyone know where you can purchase the gold color traeger paint at in a spray can? I need to repaint the lid on my Texas Elite. Appreciate any and all comments or suggestions.
  20. greg1

    My 1st Brisket was dry and looked like a normal roast beef

    IMO an hour rest is not enough for a brisket. For me it's 2 hours minimum and ideally 4 hours. I am sure several people far smarter then me will have a better handle on this but that's where I would start. Look forward to reading others thoughts on the situation and better luck next time.
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