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Tied up brisket
Thanks. It's very good. I don't normally take it to 200°. I think I'll be doing this more often. -
Tied up brisket
Well I'm here to say it worked great. Both point and flat came out great. 11 hour cook time. 245-265 grill temp. Pulled it at 200° IT. Middle is the flat. Bottom of the point. -
Tied up brisket
Has anybody tried tieing up a brisket? This one has a thin flat and basically a point that is just out of a good shape. So I folded the flat and tied it all up into a pretty good shape. I've done chucks this way with good results. -
Goat
Well after watching it on YouTube, I think I'll call around to find someone process it for me. LOL- Joetee
- Post #4
- Forum: General Discussion
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Goat
I'm thinking about buying a young goat to smoke. I need to learn how to cut it up for the smoker. Can anything steer me in the right direction?- Joetee
- Thread
- Replies: 3
- Forum: General Discussion
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It's going to get real this coming weekend...
She is and you are going to love her. I've had mine for about 5 weeks now.- Joetee
- Post #13
- Forum: Wood Smokers
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Danish smoker project
I like Thermoworks products. They are a great company and great products. Great service. Thermopen. Signals unit. Also I don't think saw Mill scraps would be a good idea. You don't want any treated wood. Maybe someone else can chime in on this with more experience. No pine/fir sappy woods. Hard...- Joetee
- Post #11
- Forum: Wood Smokers
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Brisket on LSG
Thank you. Yes I used Big Bad Beef Rub with mustard as a binder. Also double Wrapped in butcher paper. I don't go by the stall temp, I go by looks when wrapping. Also as a note, meat probes don't always read the correct inside temp throughout the cook. Probably be better to add the probe and... -
Brisket on LSG
LSG performs awesome. Temp from left to right is very close. Left side a few degrees hotter but not much to notice. My only limitation is me still learning temp control. I think I need a timer set for 30-45 minutes to add wood. I forget to check sometimes and by the time the temp starts falling... -
Brisket on LSG
This is my first brisket on my new LSG. 15 pounds, 23 hours at about 250°. -
YABF (yet another brisket failure)
The only time I had a bad brisket is when I trimmed to much fat off. I cut off the external hard fat. What ever is inside the meat I leave. Fat cap about 1/4 or a little more I leave. Other side just a little trim here and there. You need fat for juiciness. You can remove extra fat when it's on... -
New Guy Checking In!
I ordered mine 8/6/2020. I think I received it 1/3/2021 -
New Guy Checking In!
It took 5 months to receive my smoker. About 2 1/2 to 3 weeks from the work order. You will love this smoker. And when it gets there, you will say it was well worth the wait. I read somewhere that they produce about 100 smokers a month. So they are busy. Believe me it's a great company, great... -
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Back Ribs question
Wrapping is a personal preference. Some do some don't. Also the cooker. You wrap to stop it from getting any darker and/or to speed up the stall. There isn't a standard that you must follow exact steps in most cooks. Is about a guide to follow and then adapt to your own liking.- Joetee
- Post #32
- Forum: For New Members
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Back Ribs question
Well I tried the 180-190 for the first 1 to 2 hours. It works fine I think but it makes your cook a lot longer. Not much is happening at that low of a temp. After trying this, I'll be going back to the 225°+ and 3, 2, 1 method.- Joetee
- Post #30
- Forum: For New Members
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Newbie Southern Indiana/Kentucky/Illinois
Welcome from Georgetown, kentucky.- Joetee
- Post #11
- Forum: For New Members
