Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
First Brisket - MES30 - Please Advise
Lol...gotcha man. I don't boycott it, just try and stay away as much as possible.- bruno994
- Post #12
- Forum: Electric Smokers
-
First Brisket - MES30 - Please Advise
Raven, on the pork butts, they need to be cooked until they are probe tender or until the blade bone slides out easily. With brisket, it should be probe tender before you pull it from the heat, anything prior to that and you will have some rubber band slices. In Texas, that's a no no. I...- bruno994
- Post #10
- Forum: Electric Smokers
-
benefits of a charcoal/wood basket
Less fire management. Without one, if you are running a stickburner (offset), you'll build a small fire and have to maintain it every 45 minutes or so. With a basket, you just fill the basket with charcoal, light about a half chimney, pour the lit either into one corner, or directly on top, or...- bruno994
- Post #4
- Forum: General Discussion
-
First Brisket - MES30 - Please Advise
Hickory chips...as far as rub, salt and pepper will work great, maybe a little brown sugar and small qtys of chili pwder, cumin and cayenne will hit that Texas flavor perfectly...either cut it in half down the middle or separate the point from the flat....as far as fat trimming, I take...- bruno994
- Post #6
- Forum: Electric Smokers
-
-
Do you guys inject your pork butts?
Great pork injection below...and yes I do. I do adhere to the 4 / 140 rule. Chris Lilly's Six-Time World Championship Pork Shoulder Injection3/4 cup apple juice 1/2 cup water 1/2 cup white sugar1/4 cup table salt 2 Tablespoons Worcestershire SauceCombine all ingredients and stir until sugar... -
First timer- 3-2-1 ribs
Yes sir you sure could, for that matter, once you wrap, you can move them into the oven. Just be careful to not spill all the juices out of the foil into the oven, the wife will not be happy! If I do that I usually place the foil packages onto baking sheets. -
325 Gal Reverse flow
Gonna be a massive smoker for sure. Sliding racks or as Dave suggested, doors on both sides for much easier access with a width of 41". If you have the $ to add the rib box, I would, it will come in quite handy. I added mine about a year later, but I also added a slave plate in the top of my...- bruno994
- Post #7
- Forum: Reverse Flow
-
First timer- 3-2-1 ribs
Mummel, yes, the 1 is for numerous purposes, first it will help the meat firm back up some, not completely away from fall off the bone, but will firm up some and it'ts also used to set any sauces or glazes you might want to add for another layer of flavor. -
Smoker Temp for Baby Backs
Not offering any suggestions...this is one of the great things about our hobby...you get to eat your practice! You need to find what works best for your smoker, for you and the folks you are cooking for as far as taste and tenderness. A good spritz or mop every 30 to 45 minutes if you are... -
3-2-1 method backfired?
I for one like mine to be fall apart tender. As others have stated, you just have to find what times and temps works best for you and your smoker. Also, for the people you are cooking for..how do they like their ribs? Sweet or spicy, super tender or with a little tug? But that is one of the... -
UDS questions
Ashes...get a solid pizza pan from WM or other cheapo store, bolt it to your charcoal basket...before you cook on it the next time, take the basket out, empty the ashes then get back to cooking. I don't use a ball valve at all, I just have four 3/4" pipe nipples with caps for intakes. 1 off...- bruno994
- Post #8
- Forum: UDS Builds
-
Question about foiling..
It's called The Texas Crutch for a reason...but it not only speeds up the process but it also helps retain the moisture that is needed to keep a piece of meat nice and juicy. As mentioned, it does mush up the bark, but a simple venting for 15 minutes or so once pulled from the heat, will allow... -
Newb to the brisket
Yes. This allows the point to get more heat than when it is covered in thick fat and cook on about the same time frame as the flat. Due to the higher content of internal fat, the point will typically need another hour or 2 of cooking than the flat, to properly render out the collagens, fat and... -
Used Pitmaker vault
Looks great! Congrats on the addition to your arsenal.- bruno994
- Post #11
- Forum: Charcoal Smokers
-
Newb to the brisket
I love separating the point and flat for cooking. As long as you leave a nice fat cap on the bottom of the flat, you'll be just fine. When I do a trim on a brisket for a comp, I all but separate the 2, just leaving a little fat on the cap holding them together. Here is a pic of one of my... -
Newb to the brisket
Not a problem Joe...was hoping you wouldn't take offense to my post. I was definitely not saying you were wrong, just that your method might work for you but not others. And you are completely correct, that is what makes forums a useful tool for hobbies like ours, everyone has a method to... -
Smoking in those Aluminum pans?
I love foil and foil pans. Not really for cleanup purposes, but for ease of handling meat. I don't typically smoke in them, I usually just use them once I wrap. -
First timer: Two attempts, two failures...
Your brine is pretty close to mine, but for boneless, skinless chicken breasts, I only brine for 4 hours. Then smoke / grill them on my UDS at 325, until the thickest part reaches 160 IT. Then I pull them from the heat and let rest about 15 minutes before slicing across the grain.- bruno994
- Post #12
- Forum: General Discussion
-
Newb to the brisket
Excellent post 12ringer...I especially appreciate your view on the internal marbling and fat content being way more important than the external fat... "it is the marbled fat that is within the meat itself the drives the flavor." ...not only does the internal fat add to the flavor, but it also...
