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LET'S TALK BRISKET!!
Hard to tell from your pic, but it looks like that might be the point end and you have sliced with the grain...I might be wrong, don't have my glasses with me. A few more pics would help. At 203 IT, was the brisket probe tender? -
Need Beef brisket advice
If you want to add to the flavor outside of your rub, you could look into either injecting with Kosmos Reserve or Butchers BBQ Prime brisket injections. Injecting with just beef broth does little to add to the moisture retention of your finished product, both of these products will help you...- bruno994
- Post #7
- Forum: General Discussion
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Need Beef brisket advice
Smoke chips....so this is an electric or gas smoker? I'm with tropics, much more info is needed as far as your smoker and previous brisket experience. Demos hit the nail on the head with his advice, take heed to it and devise yourself a plan. I recommend a longer rest than 1 hour if you can...- bruno994
- Post #5
- Forum: General Discussion
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Waygu Beef Brisket
I wrap in foil, with about a cup of either beef broth or I save my au jus from previous brisket cooks and use it. I have used butchers paper before and it does well, just like the foil better. -
How long does meat actually take on smoke?
Smoke will only penetrate so deep. The same as a marinade. TBS comes from proper combustion, the right amount of oxygen to the right amount of fuel. If you are seeing heat radiating from your fire or chip box or whatever means you may be smoking with, but no smoke, you may be burning too...- bruno994
- Post #8
- Forum: General Discussion
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How long does meat actually take on smoke?
The meat or exterior of the meat will take on smoke as long as you have smoke flowing through your pit. Just make sure it's clean smoke, heavy smoke will turn the outside bitter and inedible. As far as smoke ring, it will only develop until the meat reaches a certain IT. Mummel, this...- bruno994
- Post #4
- Forum: General Discussion
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Meat suggestion for a week night smoke
Burgers or chicken breasts for me when it has to be a quickie.- bruno994
- Post #5
- Forum: General Discussion
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Waygu Beef Brisket
I cook at 250 and consider temps from there to 275, kind of a middle of the road temp. Not slow and low like at 225 or below, but not hot and fast above when you get above 300. Some do it for sleep, some do it because that is their pits sweet spot. As far as finishing temp, it's still... -
Waygu Beef Brisket
They will cook faster, but the finishing temp still will be determined by how hot and fast or slow and low you cook them. The hotter you cook, the higher the finish temp is, the lower you cook the lower the finish temp. Majority of comp cooks using Waygu are cooking hot and fast, finishing... -
Smoke then crockpot!
Sounds good, but my only suggestion would be to skip making pulled pork out of loin and get a Boston butt (aka pork roast) and smoke it for the 4 hours, then off to the crock (if you must use a crock pot...) or oven to finish. With the butt (or roast), you won't need to add any liquid to make... -
Chicken Breast....temp?
X2 on the temps by stovebolt, at 165 all parts of the chicken is done, but I do like the texture of the thighs when taken to 175 or even 180. That being said, I usually pull my chicken breasts when they reach 160 in the thickest part, then off to a covered pan to rest for 10 minutes or so prior... -
250 Gallon Reverse Flow Smoker Build ?'s
I'm sure Dave and a few others will be along shortly to set you straight on the ins and outs of your build, but I'll answer the questions to the best of my ability being a vet of a RF cooker build. 1. Does the "cooking chamber size" listed on many calculators...- bruno994
- Post #2
- Forum: Smoker Builds
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Looking for a new brisket rub
Jstylz...here is my rub that I use in comps, has served me well over the years. Heavy salt and pepper, but I have fined the other ingredients to give off suttle flavors, nothing overpowering. 5 TBSP Kosher salt 5 TBSP Brown sugar 4 TBSP black pepper (I use table grind) 2 TBSP onion powder...- bruno994
- Post #6
- Forum: General Discussion
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Kansas City BBQ
I like the Smokin' Guns products, online ordering so I am not sure if you have tried these yet or not. Plenty of competition success not to mention a very successful KC restaurant.- bruno994
- Post #2
- Forum: Sauces, Rubs & Marinades
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To reverse flow or not...
You can do either, go with 2 stacks, close the reverse flow one when running gaps in your tuning plates and run it direct flow, or you can close the standard exhaust and close the gaps down on the tuning plates turning it into a reverse flow.- bruno994
- Post #4
- Forum: General Discussion
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To reverse flow or not...
I prefer a reverse flow cooker, but you won't really go wrong either way. Another option is to build a direct flow with tuning plates, this will help in achieving the same ideas of a reverse flow, which is more even cooking temps from one side to the other.- bruno994
- Post #2
- Forum: General Discussion
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Minion Method
Just a couple ideas. You really don't need the angle iron for the corners, but it does make it more stable. As others have stated you can typically buy some of the expanded metal at hardware stores or even find some at scrap yards. Just make you three 90 degree bends and some tie wire to...- bruno994
- Post #8
- Forum: General Discussion
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Minion Method
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