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  1. schlotz

    Ribalicious

    Wagyu Black from SMF should be a different outcome then last go around. IMO, no need to wrap. I'm in for the final result.
  2. schlotz

    Frozen BBQ.

    Heck yes you can freeze brisket. Only two of us here as well but I smoke whole packers all the time. We eat dinner then after it's completely cooled down I cut it into 1.5 Lb portions, vacuum pack and freeze. You can save what ever amount you want and reheat. We use our portions for smoked...
  3. schlotz

    Chimkin’ Livers

    Try making a paté with chicken livers. Definitely a more mellow approach, but a good start to introduce someone that's not fond of chicken livers. Serve it on club crackers. We make a big batch during the holidays. Recipe is in my sig below.
  4. schlotz

    Smart grill/smoker

    Many times multi-task units don't measure up when it comes to both smoking & grilling. If space is not the issue I also recommend getting a pellet smoker and a gas grill.
  5. schlotz

    I figured I should give a follow up since I posted it in the open forum (prostate biopsy)

    Fingers crossed for ya!
  6. schlotz

    Steak dinner with a friend

    Some like to spend the time, comes down to how you roll. I shy away from thin steaks and opt for 1 1/4 to 1 1/2". Seasoned and on the counter for 45 min before going on the grill.
  7. schlotz

    Live and Learn

    Yup, dbl salt mistake that's really easy to miss. We usually do Chuckies by smoking them just like brisket. Sound like your wasn't done when pulled. Do the probe test all over for tenderness before pulling.
  8. schlotz

    Pellet Grill thoughts?

    Hmm... the OP is contemplating replacing a gas grill for a pellet. While you can 'grill' on a pellet (some models do it better than others) I'm of the belief that grilling should be left to dedicated grills. When you want to smoke, get a smoker. Multi-taskers rarely excel at doing everything...
  9. schlotz

    Race Day here in Indy, so the brisket goes on early!

    BTW: of course the point was just the opposite. Very moist. Thinking from now on we'll feast on the point and save the flat for chili.
  10. schlotz

    Race Day here in Indy, so the brisket goes on early!

    The good news the taste was great. Bark was perfect thanks to not wrapping. However this is the second time in a row I've pulled a brisket just as the probing feels right. Rested it a decent amount of time for the juices to resettle, it slices without falling apart but just so, only to discover...
  11. schlotz

    Race Day here in Indy, so the brisket goes on early!

    Mommy wants dinner soon so looks like the rest will end up being about 1hr 40 mins. Was hoping for a three hour rest but this brisket took it's sweet time getting tender. About an hour longer than usual for the size and how I smoke 'em. Oh well, as we all know happy wife happy life. Hopefully...
  12. schlotz

    Race Day here in Indy, so the brisket goes on early!

    Ok, back to smoking. With an IT of 202º it probed tender all over the flat. It's ben pulled and waiting for the temp to drop 5º before placing in a cooler with towels.
  13. schlotz

    No smoke

    There are lots of third party reporting therm options. Mine are from ThermoWorks. If you are going to continue smoking I'd recommend getting one. The higher the temp a pellet smoker is run, the less amount of smoke. Many recommend starting at 170-200º for the maximum amount of smoke for the...
  14. schlotz

    Race Day here in Indy, so the brisket goes on early!

    Made sure to thaw out a 12# brisket by placing in the fridge Tuesday. Late yesterday trimmed it up removing the hard fat, somewhat getting the fat cap reduced and remove a small amount of flat end to keep the thickness similar. Trim weight was 9.2#. Seasoned with only 50/50 Salt & Pepper (going...
  15. schlotz

    No smoke

    Let's get some more info so somebody might be able to help. What grate temp are you setting it for? Have you verified the grate temp with a calibrated third party reporting thermometer vs relying on the built-in thermometer? What brand of pellets are you using? Outside of chicken wings, what...
  16. schlotz

    Hello form Southern Indiana

    Welcome the SMF fellow Hoosier!
  17. schlotz

    Pellet grill temperature disparity

    Yup, most built-in therms are notorious for being off. Always use a calibrated third part setup which has a specific grate therm. I use one from ThermoWorks.
  18. schlotz

    Brisket Noob

    Highly recommend you run for the first two hours on high smoke ie 190-200° then bump right to 275°. Make sure your grate temp is 275°, don’t rely on the smoker therm. I’m going to guess the trimmed weight will be closer to 12lbs. Weigh the trim and subtract from the sticker. From a timing...
  19. schlotz

    Tenderloin ideas?

    Try this one: Pork Tenderloin Kebobs Source: Cook's Illustrated INGREDIENTS 20 ozs pork tenderloin 1 loin 1 tsp kosher salt 1 each red bell pepper 1 each sweet onion petaled 6 ozs mushrooms 2 tablespoons italian dressing Hoisin BBQ Sauce: 1 1/2 tsp five-spice 3/4 tsp garlic powder 1/2 tsp...
  20. schlotz

    Looking for a simple Homemade BBQ Sauce

    There are a few in my sig below....
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