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LOL and not to sick to take pictures and post them on the internet. You are sick man. A sick, sick man.
Get well soon. You've got a brisket waiting for you.
After re-reading your post...sounds like you may be wanting to eat this tonight. If so, foil it at 165 add some apple juice and continue to cook to closer to 200. Then rest for an hour or so. Slice across the grain and enjoy.
I just bought two CBB at the store today. Haven't made a...
Good luck to you. Hope you've got a quality thermometer. I've smoked plenty chicken and fatties on my Weber Kettle, but I don't think I'd attempt a brisket. That's a long smoke. You're gonna be riding temps all day. I'm sure it'll be tasty.
Don't forget the qview
Mike,
I would smoke until you hit an internal of 180. Then I would foil and rest in an insulated cooler for at least one hour to let the juices redistribute. Then I would refridgerate overnight and slice it cold. Then steam it just prior to serving.
Good luck and keep us posted with lots of...
I was always under the impression that pastrami was smoked corned beef too. But I suppose you could call almost any cut of beef that's been cured then smoked a pastrami. I guess it doesn't have to be beef either. I've had turkey pastrami before.
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And that is what this site is all about. Learn from others and help those that could benefit from your advice. It's all part of the OTBS code.
Thank you everyone for all the comments. These were great ribs. I'm looking forward some more.
That is a great idea. I'd keep a close eye on them. I'd think that they would melt. Keep foil on hand to wad up and stuff in the holes.
What model is it? I've never seen a Weber that didn't have the tri holes that could be closed off.
Sounds like a great price for a beautiful vacation.
I actually thought about you today when I woke up and heard about the earthquakes and tsunamis in the pacific. I guess since you're posting at this hour...all is well.
Let us all know if you had problems from this awful disaster.
Let us...
Thanks Dutch. I told myself to do that very thing. But when it started raining I just wanted to get things going as fast as I could.
Hey Steve, With the SPAM I score it the long way and sprinkle on some rub on the outside and down into the cuts. I leave them on for around 2 hours. I've...
I've been waiting to post this since the site was having problems. First of all a tip of the hat to whoever it was that posted the link to the youtube video of the technique I used to saved space in my 18" WSM.
We decided to have a little BBQ party last weekend. I started out with 6 racks of...
I'm sending this from ie running Windows XP Pro
I downloaded Google Chrome. I launched the SMF site. After loggin in with my user name and password it took about 5 minutes for the home screen to load. Could this be caused by this being my first time loading SMF on Chrome...maybe.
Anyhow, I...
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