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First Pork Butt
I have never injected any type of Sugar . not saying it cant be done.. mix all your spices but the sugars. pat them in real well then, cover with the sugars... you do not have to have 3 types of sugar as Dark Brown sugar has molasses in it, light brown has less than Dark and white has none.. i... -
First Pork Butt
Spraying meat in most cases is done early on in the smoke. the reason for it is creating a Bark.. Once the bark is created, it holds in moisture... Thats one way, heres another- if you use brown sugar it will caramelize and create its own bark. then later in the cook they spray with Apple juice... -
Packer Brisket Cook- Journal
Thanks, I seen where someone used coffee in the pan with beef stock.. I'm going to try that.. -
Brisket was decent but looking for tips
To answer your question about the thick area of the meat being more juicy-Fat Content ... if you look at a Brisket really close, you will see there is more fat on the thicker end "Tip"and it gets more lean and the not as thick to the end of the flat...so that should also anwser you other... -
My Latest Brisket
The idea of BBQ is rather simple . Taking a tough cut of meat and making it eatable.. tender and tasty..i say you nailed it... hopefully your keeping a journal of your cooks, i know it sounds lame but its the best thing i ever did.. -
My Latest Brisket
i finished my last one in the pan, when it hit 200 to 205 i probed.. it was done so i pulled it out of the smoker and put it on the counter still in the pan, let it cool for 4 hrs and put the entire pan in the fridge... next day, it cut perfect, tasted great even without a heavy bark on it.. im... -
Smoke Apple Bread Pudding
the flavor is there, its good.. the texture is off.. it needs smoothed out more.. give it a go and let me know what you did and how you like it.. -
Smoke Apple Bread Pudding
No i didnt put any on it , i was looking for the Vanilla pretty damn hard.. almost went to the store for it.. -
Watching the Brisket climb
Looks great man. nice job.. I love the Bark, i have to be careful with some of mine as my wife does not care for the bark. -
Smoke Apple Bread Pudding
i know rite, we had fricking Orange Sherbert lmao.. -
Smoke Apple Bread Pudding
seen this on a BBQ tv show and wanted to try it. no recipe givin but we came up with one by the end .. To many Apples to bread ratio-Apples need peeled. cooking dish is to shallow-Taste is freakin awesome and i cant imagine how it will taste with some tweaks.. A Brioche bread is what we wanted... -
New Pit Boss
i use a water pan on everything i cook in mine.. the heat plus the fan seems to dry the meat out faster imo..- pigbark
- Post #4
- Forum: Pellet Smokers
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New Pit Boss
Get a plan together before you cook it. what kind of Pork do you want? Pulled or Sliced ? 2 different finish temps..- pigbark
- Post #2
- Forum: Pellet Smokers
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Packer Brisket Cook- Journal
last time I didnt have much aujue juice. I had alot of fat.. i didnt wrap or cover either. this time I am.. so I seen where Myron Mixon uses a Beef stock mist, so i added a little to the pan.. Beef flavor to Beef Brisket wont hurt anything. -
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Packer Brisket Cook- Journal
same here with the Humidity. 70% is normal this time of year.. nice to have a break from it.. -
Packer Brisket Cook- Journal
Packer purchase weight 15.65 lbs Trimmed weight 13.00 Lbs Date: 9-1-2019 outside air temp in southern Indiana today is : 89 high Humidity is a pleasant 56% Smoker-Pellet, using Pit Boss Hickory Water-Yes 1.75 gals. prep - salt was medium heavy and garlic was medium.. Refrigerated over... -
Tomahawk Ribeye.
Man those look KILLER... The only problem i see is with the close up picture.. its not close enough to be on MY plate.. ha ha -
Pork Belly, Venison Steaks, ABTs and More
looks good , what kind of Venison ?- pigbark
- Post #2
- Forum: General Discussion
