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Brisket crust concerns? Urgent help?
Please look closely. How does th crust look to you? I've got a few light spots from fat pooling or whatever but the crust almost looks carbonized somewhat. Could this have been from fat dripping into the fire? Big brisket = some overhang in the WSM but just want to make sure as I'm feeding... -
Overnight Brisket for Potluck @ Work?
First pic is briskly getting all happy ready to go on the cooker before some Zzz's. Second pic was first light this morning. Holding strong @ 250 ish. Still a ways to go..... No real temp drops. Got down to 7*C last night so had to stir coals when I got up. Not too bad really. Might need half a... -
Overnight Brisket for Potluck @ Work?
- eh1bbq
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- Comments: 0
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Overnight Brisket for Potluck @ Work?
What's the longest any of you have kept a brisket wrapped up in a cooler for? Personally, I've only ever let it rest. I've never tried to keep heat that way. My real only option is to take some time off in the morning to finish the cook and then just take it straight to work for lunch time... -
Swine-apple
Had a former boss try one. He said it turned out not that great. Pork lost most of its rub flavour for some reason and didn't get any of the sweetness of the pineapple. -
Help Pork Butts Sucked
I also have a blue RO bag of Star Grill that has the exact same thing. This is a good possibility as well. -
Help Pork Butts Sucked
On my WSM, I light with Minion Method. Full charcoal ring, and 3/4 full chimney lit into the hole. The way I control temps is to leave top vent 100% open at all times. I have never closed it during a cook ever. Only to extinguish at the end after the cooker temp has come down to around 100°F... -
Recipe Wanted - White Hot Dogs From Rochester New York
After some digging, I found this recipe. May require some tweaking with some traditional frankfurter spices, but worth a shot anyways. One poster mentioned his was a combination of frankfurter recipes, bockwurst recipes, and the white hot frank recipe below. White Hot Franks 25lb Pork Trim... -
Kielbasa in the e-WSM
Did you water bath these to get them to keep their shape? What were the temp step ups at each hour? How many hours of smoke/total cook time? After doing some reading elsewhere, it said you should never go over 160 pit temp, otherwise you risk having fat render and drip out, however, I get the... -
Smoked Duck
I feel like most people don't realize you can eat duck rare. Personally, I would have separated this duck into the standard 8 pieces and cooked them separately. There's nothing in the world like a medium rare duck breast with the skin rendered properly. I wonder if you did it reverse sear with... -
3rd smoke a dissapointment...
I noticed one thing right off the top. In all 3 attempts, you have changed something every time. In the 2nd attempt, you changed the temperature. In the 3rd attempt, you changed the amount of meat in the cooker, you increased the cooking time, changed the rub completely, changed the...- eh1bbq
- Post #4
- Forum: WSM Owners (Weber Smokey Mountain)
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Second try at Brisket
Not sure if my eyes are bothering me today or what, but which way did you slice it? It looks with the grain instead of across? Someone PLEASE correct me if I'm wrong? -
Grill Grate on the WSM.
Should be cooler. Right near the heat diffuser (water pan) and the dome temp is usually warmer in my experience.- eh1bbq
- Post #2
- Forum: WSM Owners (Weber Smokey Mountain)
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Wild duck recipes
Curing duck and smoking it pastrami style is incredible. Heck, even brining and cooking it medium rare is incredible. The brine and/or cure takes most of the "gameyness" out of the meat. Marinating helps, but doesn't get deep enough into the meat like a brine. I'd start with a brine and grill... -
Game Day in Saskatchewan!!!!!! Pepper Stout Beef!
1 hour in. Started the chuckie off a little bit higher in temp (300-ish) to get a head start on the crust as this will only be on for 3 hours, then wrapped and cranked up again. Starting to get happy!
