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The Fat Cap Discussion Thread (Applies to Pork too)
Let me give you a little back ground for fat down cooking. Competition cooking is about repeatable results. Cooking fat side down prevents the drying effect of heat spikes and radient heat. The science of cooking fat side up does not stand up because the fat simply runs off and baste at most... -
beef clod or shoulder looks interesting
I only trim some hard fat on brisket and cook fat side down on any vertical cooker, with a offset I flip on the halves. Jim -
beef clod or shoulder looks interesting
I normally will remove fat cap off of clods and rolls along with silver skin (that membrane doesn't allow the rub to work on the meat). The first part of the cook you can build good bark and then use foil to keep the large cut moist. Will unfoil (reserve juices) as I get close to target finish... -
beef clod or shoulder looks interesting
I cook clod and rolls very often, the cook is pretty much the same as a brisket. Clod or rolls cooked to 145 internal will be tough. I take them to 185 to 190 internal. Wrapping in foil at 165 to 170 internal will cut down cooking time and help retain moisture. You will find that you will not... -
wants elgin sausage recipe
Lady J Elgin is a place in TX and the sausage is sold in local markets and BBQ joints. Very good stuff and they seen to be tight lipped about the recipe. Jim -
Another Pork Back Rib attempt
At aprox 155 to 160 internal temp the connective tissue starts breaking down. As it breaks down the moisture in those cells is released. At 160 the number of cells breaking down can be enough the the internal in the meat can drop a couple of degrees. Some refer to this time in a cook as the... -
1st timer -- looks AWFULLY dark
Valereee A ceramic cooker needs very little wood because of design. How did you set up the cook? Did you you use a plate setter? Two things you can do to get a more moist product, one is to brine and the other is to pull the breast at 155 to 157 internal, the breast will hit the 160 mark during... -
wants elgin sausage recipe
I have been trying to find one for some time and have never been able to come up with one. Jim -
Blog: wet VS. dry post
Brian It depends on the smoker and the wood used if you would want to add wood clear to the end. I don't use chips unless grilling. I use chunks in vertical smokers and logs in the offset I cook on. The stronger the wood (like hickory and oak) I would use less wood but that is personel...- jminion
- Post #15
- Forum: General Discussion
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Blog: wet VS. dry post
Brian You are putting on smoke as long as you have wood in the cooker. The smoke flavor and smokering are not connected, they are different functions. Jim- jminion
- Post #13
- Forum: General Discussion
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Blog: wet VS. dry post
When it comes to how much wood and how long you would use it will depend on three factors, the pit, the wood and your preference on the amount of smoke you like on your Q. As stated smokering stop formings at 140 internal but if using a mild wood you can burn it longer. The dsign of the pit...- jminion
- Post #11
- Forum: General Discussion
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Looking for web sites to buy a large smoker
That would be Horizon Pits http://horizonbbqsmokers.com/index.html Jim- jminion
- Post #8
- Forum: Wood Smokers
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Vertical vs horzontal
bekellog81 Sounds as if I may have caused you some hard feelings,not how i ment it. Once you have a chance to cook on an offset that is constructed with 1/4" steel and a better design you will understand my post. Before I purchased my first smoker I visited a competition and learned what I did...- jminion
- Post #28
- Forum: Charcoal Smokers
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New Style Kingsford Briquettes
:lol: Naked Whiz a good guy but is bias when it comes to Kingsford. Jim- jminion
- Post #11
- Forum: Charcoal Smokers
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Pulled Pork Recipe for all
Doug When you say pink salt, that would normally mean a curing agent. That would not be needed unless you are cooking a very low temps and you are dealing with ground meat. Now if you were trying to make something like buckboard bacon then you would cure it first before putting it on the pit. Jim -
Pulled Pork Recipe for all
John I have been cooking on a Traeger mobile unit for a few years, it's got some age on it, serial # is 255. It will handle 350 pounds of butt and I've cooked 120 racks of spares in one cook without rib racks. Will do up to 150 pound hog. It is a producer. There is a new board coming out that... -
Pulled Pork Recipe for all
Bob I agree but I use white cotton gloves from the dollar store and cover them with a pair of nitrile food handling gloves. Same setup when I pull butts or take a part a whole hog. Jim -
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PORK SHOULDER?????
Since pinics don't have the fat of butt I would suggest injecting for better finish. Here is Chris Lilly's prok injection 3/4 cup apple juice 1/2 cup water 1/2 cup sugar 1/4 cup salt 2 tbsp Worcestershire sauce 1 or 2 oz per pound. Jim -
how much $ per pound for brisket?
veener88 What you need to do is tell the meat manager what it is your doing and what you would like for product, they can get it. Plan on buying a case the first time. What will happen as they open their eyes to market that is out there they will start having it on hand. There are others out...
