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smoking my frist brisket today
I'm a 100% believer in the hot and fast method now. This is maybe the best brisket I've had in several years. When you cut the point, juices just flow out. Even the flat is nice and juicy. -
smoking my frist brisket today
I did a 11lb brisket today at 300-325 it passed the probe test in 5.5 hours. She's wrapped and resting in the ole FTC method. Gunna cooler it for a few hours total since dinner is still a few hours away. -
smoking my frist brisket today
It's really up to you. I've got a brisket that's going on in about an hour. I pulled it out of the fridge 20 minutes ago. I'm a little short on time today so I'll take the few degrees shortcut. -
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Howdy Y'all!!
What part of Texas are you in? I'm in the ft worth mid cities area. Welcome! -
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First rack of short ribs QVIEW!!!
Oh man. Those were delicious! Tasted like the best beef roast I have ever eaten. They had a bit of a smoke flavor but it was slightly overpowered by the robust beer I used. Still amazing. Just not immediately recognizable as BBQ. -
hellp!!!!
Nobody is doing anything wrong, like I said, food safety is important, but fresh meat, kept in proper refrigeration will almost never give you problems. Do you know how they move meat around in a processing plant? With meat hooks. The chances of contaminating meat by inserting a meat probe into... -
hellp!!!!
Gunna need way more information on that. What are you cooking, what temperature, how much does the meat weigh. Please, do yourself a favor and sign up for the free 5 day course on smoking from smoking-meat.com It's got a ton of information in it. You get a new email every day for 5 days... -
First rack of short ribs QVIEW!!!
So I let them go for about 2 hours at 230-260 then foiled with a little butter, a small drizzle of BBQ sauce and some boulevard brewing Irish ale. Put it back on the pit for an hour and a half at 260-275. Absolutely unbelievable. 2 of the bones pulled right out. The other 2 are still in there... -
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First rack of short ribs QVIEW!!!
- caribou89
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First rack of short ribs QVIEW!!!
Dad visited a nice local meat market this weekend, and after hearing me talk about wanting to do a rack of beef ribs decided to buy me a slab. I just gotta take him some. These ribs are beautiful. Awesome color and marbling. I'm very impressed, but It better be at $22 for the slab. Took a pic... -
How do you smoke a whole pig?
I don't think you should think of it as a 50 lb piece of meat. Think of it as a couple of shoulders an a couple of rib racks and a couple of hams. Because the meat is spread out and not one giant piece of meat weighing 50 lbs, it can be done in a lot less time. I wouldn't think a 50 lb hog would... -
My first pork shoulder
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