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Smoked Chicken Tamales
Looks great! We love doing PP or brisket tamales as well, may have to add chicken to our next making. -
LET'S TALK BRISKET!!
Alex...the biggest factor in a successful brisket cook is PATIENCE. When it's done, it's done. Once the flat can be probed with a toothpick with little to no resistance, it's done. Pulling it any earlier than that will lead to the old rubbery slices you speak of. And yes, burnt ends when... -
Is this a regular brisket cut, or packer's cut?
You should be good to go. It does seem to have a lot of extra fat on and around the point end, so a good heavy trim will do several things, expose more meat to smoke, seasonings and allow it to cook faster. Good luck and happy smoking. Briskets just take patience, once you reach 190 or so on... -
Is this a regular brisket cut, or packer's cut?
Just appears to be a smallish whole packer with a point and a flat. Point seems to be larger than the flat section, which is ok, the point meat is the best anyway. -
How much pulled pork from 7lb butt??
4#'s roughly....now once you add some sauce and some of the drippings back to the meat, it will bump up a little. You are cooking water and fat out of the meat and off the surface. -
First time brisket smoker, observations
I believe the others have you on the right track. If you want to make the rest of your leftover smoked meat a bit more enjoyable, throw it in a crock pot for a few hours with some sauce to finish, will make some great sammies. A few thoughts on your cook...seasonings...with brisket, it is a... -
Salted brisket
How long did they leave it on? Are you for sure it was salt and not maybe TQ? If it was TQ, they were creating a faux smoke ring. If it was salt, it is a theory by some to put salt on as your first layer of rub, so that the salt will work its way down into the meat acting like a dry brine... -
3-2-1 Method
Just like a fingerprint, everyone is different and uses different methods and timelines to reach that perfect piece of Q. Sometimes it's because of the smoker they use, some because their idea of perfect Q is different than another. Some like a little tug on the rib, some like it to fall... -
First time smoking brisket and I'm a little nervous.
Just a bit Sota, just a bit! -
First time smoking brisket and I'm a little nervous.
Wegs, you are looking good so far. Franklin does wrap with butcher paper once he get's the right color he is looking for, helps keep the bark in tact while preventing anymore smoke from hitting the meat. It's the same premise as wrapping with foil, but with foil, you can add some moisture of... -
Feeding others
Looks good! Yeah, it makes you feel good when you can feed a good size crowd with nothing but compliments coming back to you. -
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First time smoking brisket this weekend............
Looking good Scooter...foiling at 160 is pretty common as a guide, some smoke to color, some to IT, so just simply on time. Cooking at that low of a pit temp of 200 might cause your finish IT to be a little lower than if you were coking at say 250. I would recommend to start checking for probe... -
First Brisket of the Season. Plenty of pics!
Looks great! Job well done. -
Beer Can Burgers - QView
I love doing stuffed burgers (or Juicy Lucys), but man these will be on the menu this weekend! Awesome job! -
Entering my first local competition...advice needed.
Big congrats! I'm sure you are hooked now!- bruno994
- Post #14
- Forum: General Discussion
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catering smoker help
Good looking rig. Get him to build you an ash pan for the firebox. Makes clean up after a smoke so much easier. I have seen this setup somewhere else, can't remember if it was on this site or else where.- bruno994
- Post #4
- Forum: General Discussion
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Caulking for Smoker?
Most will use high temp RTV silicone. You should be fine just sealing up cracks.- bruno994
- Post #2
- Forum: Charcoal Smokers
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benefits of a charcoal/wood basket
Or you can go fancy.....my UDS one....- bruno994
- Post #8
- Forum: General Discussion
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First time smoking Chicken Breasts
Tish, do a search on brines here, or come up with your own. Brining is a nearly 100% surefire way to keep the breasts moist. My grilled / smoked chicken breasts are a family favorite. I cook them on my UDS at about 325 degrees, for about 20 minutes per side, until the thickest part reaches...
