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Need a brisket opinion w/ Qview
- bobbyk
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- Comments: 0
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Need a brisket opinion w/ Qview
It's just a theory. Almost like sautéing it in the juices and then it will rest in them as well. I dunno. -
Need a brisket opinion w/ Qview
Hey everyone. I'm going to do an 8lb center cut for a fantasy football draft party. I have the latest model MES 30 that I've produced excellent briskets with so far. Not a huge bark hound, more of a juicy tender taste here. I have my rub made already and I'm going to start the brisket Friday... -
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My first pork shoulder
Yeah my wife and I were out in the hottub last night watching the shower then it clouded up. At 9am, my IT hit 168 and I pulled and foiled it. -
My first pork shoulder
- bobbyk
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- Comments: 0
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My first pork shoulder
My first pulled pork smoke. 8lb bone in shoulder rubbed and ready to go on smoke at 2am. Anyone else smoking tonight? -
Timing question
I have good briskets at 235. For the chicken I'll ramp up to 300.- bobbyk
- Post #3
- Forum: General Discussion
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Timing question
Hey gurus. I plan on doing a 6.5# brisket and an 8# chicken. I know I'll need about 9 hours for my brisket. I plan on starting at 7am Monday. I wanna pull the brisket at 195 IT around 3pm. I'll foil it, towel it, and place it in a cooler. Put my chicken in at 3pm and have it done about 6-630...- bobbyk
- Thread
- Replies: 3
- Forum: General Discussion
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Brisket Question
Hey all. I have a quick question that I probably know the answer to, just want to double check. If I rub a brisket and Saran Wrap it today, will it keep for 36 hours until I throw it in Monday morning? Also, has anyone ever tried doing a crosscut in the fat cap to let rub penetrate better?- bobbyk
- Thread
- Replies: 1
- Forum: Meat Selection and Processing
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Cure Question
Thanks but I'm not sure if that helps me. I'm asking if the ratio of cure to meat is the same when I'm making a liquid brine for bacon or if I'm using it dry. -
Cure Question
Hey all. My mom works in a rather large meat processing plant. I asked her to get me some cure. She brought me home two 1oz packages of 6.25% legg cure. It says use 1oz per 25# meat. How would I equate that to brine for bacon? -
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Bacon made the easy way...
As I thumb through this long thread, I see various times and temps. Can we get a definitive gauge of time per poundage? I have a MES 30" digital. I plan to brine tomorrow. I'm gonna make 10lb belly bacon. Basically what I'm asking is, for how long do I smoke it? I'll be cold smoking at 125... -
Tonight's dinner is.....
Oh yeah I forgot! I smoked the asparagus too! They came out fantastic! The only thing I will change next time is, I smoked for two hours. I put the asparagus in with one hour left. Next time I'll smoke everything for 1:40 @ 240- bobbyk
- Post #6
- Forum: General Discussion
