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  1. matt r

    Brisket AND Pork Shoulder? Can it be done?

    Can I do a brisket and a pork shoulder at the same time on my weber kettle? I'd use my Slow and Sear, and realize that the Pork Shoulder is going to take less time than the Brisket. And assuming I can make both fit on the grate, what about cross contamination? Is that an issue? Seems like it...
  2. matt r

    consensus on the best thermometer

    What Im looking for is something that will let me monitor the temp of my Weber Kettle, and also give accurate IT's. I don't need a lot of bells and whistles, but ease of use is appealing and so is Bluetooth. Is there something out there that fits the bill and is widely considered the best bang...
  3. matt r

    Smoked Brined Chicken ~ Foamheart

    Well, you are spot on. My bird looked great, but i missed the timing and pulled it at an IT of 178. It was fairly juicy, but a bit tough. Looked great though!lol
  4. matt r

    Smoked Brined Chicken ~ Foamheart

    Wow that looks really good! I'm smoking a turkey breast today and hope it tastes half as good as that looks!
  5. matt r

    Brown sugar?

    Thats a very interesting perspective, Foamheart. You make some good points!
  6. matt r

    Dry brining?

    That's interesting. I've only tried it on a pork butt. It was really good, but im not sure that was the brine or my getting lucky with a good cook! I'm gonna try it on some chicken tomorrow. We'll see what happensThumbs Up
  7. matt r

    Dry brining?

    Anybody use this technique? Just salting meat and letting it sit for a day or so. Apparently it helps retain the juices. Thoughts? Experiences?
  8. matt r

    Slow n Sear??

    I've only used mine twice since getting it, but i got close to 8 hours from a full load of charcoal. Granted the temp was about 260, but I'm chalking that up to my relative inexperience with fine tuning the Weber vents and that my grill is 25 years old and is a bit leaky. Adrenaline tells you...
  9. matt r

    Brown sugar?

    Yep. Agreed!
  10. matt r

    Brown sugar?

    Yep I forgot to mention that I slathered some mustard on before the rub. It's a great addition
  11. matt r

    Brown sugar?

    Hi guys, I just did my first full packer brisket and was really happy with the way it turned out. I used a homemade rub of brown sugar, salt, pepper, onion and garlic powders, cumin, and chili powder. Now we all liked the end product, but I heard that brown sugar doesn't go with beef, only...
  12. matt r

    1st Brisket success!!!!

  13. 1st Brisket success!!!!

    1st Brisket success!!!!

    • matt r
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    • Album: 1st Brisket success!!!!
  15. matt r

    1st Brisket success!!!!

    Hi Lemans, is that true about the brown sugar and beef? I thought it was a staple of rubs. Truthfully, though, I would probably leave it out next time. I don't care for sweet beef, and while this wasn't overpowering at all, I agree with you that SPG would be just fine alone as a base. Good tip...
  16. matt r

    1st Brisket success!!!!

    I have some pics on my Iphone, but Im not sure how to add them here!
  17. matt r

    1st Brisket success!!!!

    Did my first full packer brisket this weekend. Agonized about doing it for months, and finally found one for about $2.85 a pound. So I pulled the trigger and brought that 10 pounder home. Put a rub of brown sugar, spog, cumin, some crushed red pepper and a sprinkling of Montreal Steak Seasoning...
    • matt r
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    • Replies: 11
    • Forum: Beef
  18. matt r

    got some porkbelly,so...

    Thanks for the tips guys. Gonna hunt down some cure for the next attempt at bacon. This time I'm simply going to smoke the belly and try bAcon another time
  19. matt r

    got some porkbelly,so...

    Yeah your right. Good point. What do you recommend I do? I don't have any tenderquick. Maybe I'll just smoke it and eat it as a roast.
  20. matt r

    got some porkbelly,so...

    I guess my terminology is wrong. I am going to hot smoke it for a few hours. Am I making a mistake here? I have a friend who does the same thing with no problem. What should I do?
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