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OCGTribs.jpg
- bruno994
- Media item
- Comments: 0
- Album: pork glaze
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Second try at Brisket
Looks good. Best thing about our hobby is eating the practice! -
True Texas Brisket
Penn, seems like Old School has you headed in the right direction. For true Texas brisket, from the hill country region that is, the wood of choice would be Oak, Post Oak mainly, but as you get into different parts of Texas, we may tend to run Hickory or even Pecan. South Texas will... -
New smoker - 3 day weekend (Pics)
Great looking pit and food! Meadow Creek makes some really good looking products.- bruno994
- Post #2
- Forum: General Discussion
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Need advice- Smoking Brisket (Q-View)
Could be the oven and overcooking, wasn't really ruling it out, just my opinion. Seems he was just reheating and not holding in the oven. Looking at the slices, they really don't look that dry. I'd eat them. -
Need advice- Smoking Brisket (Q-View)
Don't believe it was the oven...when cooking at home and don't feel like feeding a fire, I finish all mine in a 300 degree oven. Smoke it for 4 hours, then wrap and pop it in the oven. Could have just been as simple as the quality of the meat, very little internal marbling will lead to dry... -
Sources for Thermapens
I'm a Thermapen guy (blue, because it's the fastest), but I would have tried out the Thermawand first if I had researched it because I like cheap things. Thermapens are kind of a status item out here on the competition trail, common question is what color you got?- bruno994
- Post #16
- Forum: Meat Thermometers
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new RF 38" x 60" build = on a budget
Hate to hear that. Get well soon!- bruno994
- Post #13
- Forum: Reverse Flow
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Easter Brisket - In charge (Now with Q-View!)
Looking good! The real challenge will be getting pics before the slices are all gone. -
Texas Brisket Question
You will be fine leaving the probe in. Remember, it'snot just to 195, that is just when you should start checking for tenderness with a toothpick. Every 4 to 5 degrees of rise after that. Depending on how slow and low you cook them also changes the IT at which they become toothpick tender. -
4# bone in butt stuck at 150???
I usually don't suggest bumping the temp up to get through a stall, but after 6 months, it might be time... -
Benefit BBQ: Boston Butt, Ham or mix ?
Pulled / chopped pork goes along way. I am a member of a group here locally that does a lot of fundraisers. If we can get brisket cheap (not anywhere right now) we use it, if not, we go with pulled pork Easy to chop or pull, easy to reheat, dump the sauce to it (this helps stretch your meat...- bruno994
- Post #7
- Forum: General Discussion
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Much Ado about Brisket
Rub it... Smoke it... probe it... pull it... rest it.... slice it... eat it... Brisket has been covered here millions of times. Any number of methods, temps, rubs, etc., it's all personal preference and what type of smoker you run. It is as Smokin' Q says, no more difficult than any... -
Just starting the fire!
Typically the firebox will be offset to the cook chamber to provide true "offset" style cooking. The further under the tank you place the firebox, the hotter that area directly above it will be compared to the rest of the chamber. There are any number of designs that can be used, such as a... -
Texas Brisket Question
Max...Prime briskets? Your crew will be eating the good stuff for sure. You really only need 5 to 6 hours of smoke on the briskets. I would smoke them on Friday, then pan them with some beef broth, au jus gravy mix or better than bouillion paste. Put 1 cup of any of the previously mentioned... -
Easter Brisket - In charge (Now with Q-View!)
Start early...when it's not finished and you have hungry guests, you'll regret it. You'll be fine with 4+ hours wrapped in a cooler, I used to use a cooler, then I invested in a Cambro, same principal, just easier to store food in. If you need to reheat, just slice it up, chop, whatever you... -
New UDS build
- bruno994
- Album
- Comments: 0
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udsheat.jpg
- bruno994
- Media item
- Comments: 0
- Album: New UDS build
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New UDS build
Water pan...no Heat diffuser....yes You can use something as cheap as a perforated pizza pan or a charcoal grate out of a 22" Old Smokey. Or build this one...can't remember who built this on here, not taking credit for the idea, just sharing..- bruno994
- Post #23
- Forum: UDS Builds
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Some very tasty St Louis Style Ribs and done very fast
Looks that way...high tech stuff man! Only 25 easy installments, plus shipping and handling.
