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First time Brisket
What we don't know is the grade of brisket was cooked, a select brisket won't be as juicy as a correctly cooked choice brisket. Also a select brisket may not be done at 190, again that's why the feel is the test. Briskets are not created equal that is one of the reasons they can be tough to... -
First time Brisket
It wasn't done, 5 pounder will take about 8 hours maybe longer. BBQ is about how the meat feels when done. Temp can be a guide but not the final one. -
Jim Minion's Standing Rib Roast
I'm glad you enjoyed the recipe, I will be cooking one this afternoon myself. -
Top Round Roast
It's a cut used for pot roast, so braising would be a good plan. -
Shipping vacuum-sealed salmon?
I see a number of problems, first if you vacuum seal right off the cooker the fish will be in the danger zone for a number of hours. Flash freezing or getting the salmon frooze as quickly as possible is needed. The Seattle area has a number of salmon and fish operations and wholesalers, you can... -
Pork Butt Help
Buckboard Bacon needs to cure and then rinsed well in fresh water a couple of times. Smoke at 225 to 250 to a internal temp of 140 degrees. No wrapping in foil and no need to rub before putting on the smoker. The product is like canadian bacon when your done. -
New guy from Northern CA
mrayfield the BGE would be a great choice for poultry in general. Poultry is not high in connective tissue or internal fat so a faster, high pit temp cook is a great technique. -
do you ever cover a brisket? (foil, turkey roasting pan)
OK The brisket needs to be in an area of the grate that is running 225 to 240º. The Brisket should have a good fat layer. I would start the brisket fat side down and let it stay there for the first few hours. Once the internal temp reaches 140 to 150 flip it to fat side up and let it cruise... -
do you ever cover a brisket? (foil, turkey roasting pan)
Offset, vertical, charcoal, wood or gas, what style? -
do you ever cover a brisket? (foil, turkey roasting pan)
What are you smoking on? That will let us give you specific advise. -
Standing Rib Roast
Dutch This cook is a recipe I have adapted from one that was done completely in an oven and I like it very much. Smoke adds another layer of flavor I enjoy very much. -
Brisket in the Ice chest????
Will If you pulled at 190 internal and have the brisket in the cooler it can stay there 2 to 4 hours or longer, don't let the internal get below 140 without doing a quick cooling and refrigerate. Slice across the grain and serve with or without sauce, your choice. -
Meat is too Smokey. YUK!
Figure that to be two fist size chunks, if your using more than two or three of those for the whole cook that could be the problem. -
Meat is too Smokey. YUK!
It has all to with the size of the offset, on the smaller units fist size chunks or small sticks will work (I would not use chips). You will have a very tough time getting larger pieces of wood to burn clean in the small firebox. Cooking on the Klose I can get away with logs because of the... -
Meat is too Smokey. YUK!
XTexan Oak, Hickory and Mesquite are all on the storng side, the cherry is fairly mild. I suggest you consider Charcoal as your heat source and add a couple chunks (fist size) of wood for flavor. You do not need to add wood through out the whole cook. Start out light and see how you like the... -
Standing Rib Roast
Prime Rib or Standing rib roast 1 (5 to 6) pound prime rib 1/2 cup coarsely cracked pepper 1/2 tsp ground cardamom seeds 1 Tbsp tomato paste 1 tsp paprika 1/2 tsp granulated garlic 1 cup soy sauce 3/4 cup vinegar Trim as needed, combine pepper and cardamom and rub into the beef. Place in a... -
Meat is too Smokey. YUK!
If your using all wood then I would suggest going to charcoal and adding some chunks for flavor, less smoke is better. Your problem sounds like fire control but without more information it is hard to say exactly whats going on. Jim -
Bacon-wrapped Jalapenos
I don't have any pictures of expanded metal but here is info on it: http://www.mcnichols.com/products/expanded/standard/ Jim- jminion
- Post #19
- Forum: Fruit, Nuts & Vegetables
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Beef Tri Tip
Steve You got to Love it when a plan comes together! Have a Great Thanksgiving. Jim -
brining a butterball turkey
Anytime you have an enhanced meat the brinning has been done. If you are trying to have a moist bird the enhancement will give you that as long as you don't over cook it. To add flavor injecting would be a better choice, don't add salt to the injection recipe.
