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  1. spohnat

    A5 Wagyu boneless Ribeye - tips on cooking

    The A5 lived up to the hype. Was very beefy in flavor, cut with a butter knife and a nice experience for a new years eve/day inside. Tips for others: I love my beef rare. You need to cook this more to get all the fat to render. however, there is a fine line where you can see the meat just...
  2. spohnat

    A5 Wagyu boneless Ribeye - tips on cooking

    I am leaning towards cutting the ribeye into thirds 1. cut into thin slices. I will freeze for 20-30 mins to firm up and then run thru meat slicer (7mm target) See 4:30 mark: . Will pan fry to try various levels of doneness. May break out a torch if we like the rarer side 2. cut into 1x1x3...
  3. spohnat

    A5 Wagyu boneless Ribeye - tips on cooking

    Was gifted this beautiful piece of meat. I am not planning on smoking and requesting any cooking tips. I am leaning towards seasoning with just salt 2 hours before cooking. Making the cast iron extremely hot, using a little beef fat to greese the pan. Slicing thin and the Pan frying with...
  4. spohnat

    21 day dry aged, grass fed strip loin roast- half

    Thank you. It was about an hour out i want to try fish before cheese. But know I need to look into the mailbox mod first or find the cold smoke adaptor from Noted on room temp comment. This was about an hour out of the fridge.
  5. spohnat

    21 day dry aged, grass fed strip loin roast- half

    Was gifted this cut that was 3.6 pounds of 21 day dry aged, grass fed strip loin. Scored the fat cap side and Seasoned with bearcarvers suggestion of rub with steak sauce, pepper garlic powder and onion powder. Added salt. Kept a sprig of rosemary that was vacuum sealed w the meat. Wrapped in...
  6. spohnat

    MES 30; 14 lb whole brisket that is touching the sides. should i cut?

    A pic from halfway thru and when pulled. I crutched it. Forgot to take a photo of the sliced.
  7. spohnat

    MES 30; 14 lb whole brisket that is touching the sides. should i cut?

    The brisket did resume a normal shape and turned out great. Tried Alabama white sauce for the first time and it was a hit with the crowd.
  8. spohnat

    MES 30; 14 lb whole brisket that is touching the sides. should i cut?

    The brisket didb
  9. spohnat

    MES 30; 14 lb whole brisket that is touching the sides. should i cut?

    it was touching on all sides heavily. I removed the fat cap layer, and put the 6inch tube standing up. now not touching any sides.
  10. spohnat

    MES 30; 14 lb whole brisket that is touching the sides. should i cut?

    I have a masterbuilt 30. Went to costco and bought a 17.75lb prime whole brisket. trimmed down a little over 4lbs of fat off. using jeffs rub plus mustard base. just loaded it in it is larger then the whole tray. Brisket is touching on both sides (have to check about the back). Fat is on...
  11. spohnat

    First Brisket using 4.92lb flat

    I hit 160 by the mes probe and 155 by the maverick after 11 hours and 45 minutes. Wrapped in foil and increased the temperature to 260. I had a nice solid bark.
  12. IMG_0123.JPG

    IMG_0123.JPG

    • spohnat
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    • Album: First Brisket using 4.92lb flat
  13. spohnat

    First Brisket using 4.92lb flat

    Thank you for the input.  I will attempt to wait out the stall keeping everything as is.  for being a smaller brisket, this is taking longer then I thought.  I image the weather is not helping as with the windchill, the high today has been 5 degrees.  
  14. spohnat

    First Brisket using 4.92lb flat

    So I have been stalled around 147 for a while.  It increased 2 on one probe (MES) and my Maverick probe went to 148 but now has dropped to 145.  Should I stay the course on waiting to 160 to wrap or wrap now?  I am getting nervous that I am trying my meat out 
  15. spohnat

    First Brisket using 4.92lb flat

    Thoughts on if I should wrap in foil (aka the crutch). My current plan is to wrap in foil at 160.      
  16. spohnat

    Smoked meatloaf (Jeff's recipe)

    I tried his recipe a few weeks back.  I also struggled with the role and felt like it had layers that should be mixed more.  Next time, I planned on mixing instead of rolling.  
  17. spohnat

    First Brisket using 4.92lb flat

    Went on in at 7am. probed at 9:15 with a temp of 105.
  18. IMG_0115.JPG

    IMG_0115.JPG

    • spohnat
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    • Album: First Brisket using 4.92lb flat
  19. spohnat

    First Brisket using 4.92lb flat

    Thanks Al. I will use that setup using a can of French onion, 2 beef Cubes and some water into the pan below the meat. It's only 5 degrees out so it is taking a bit for the smoker to heat up.
  20. spohnat

    new to smoking trying a brisket

    Did you season your smoker? Cherry is pretty common for briskets.  I am also doing my first brisket tomorrow.  Good luck 
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