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Newbie who loves beef brisket and wants to make it at home
There's some pretty good advice already been handed out here. I'll just toss one more thing in the mix. Realize that the brisket will be cooked when it reaches 125*-140* (depending on who you ask). All you are trying to do after that is render connective tissue and get it tender. What I have... -
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How to get super tender brisket?
Maybe: http://smokingmeatforums.com/forums/...042#post472042 -
Hi-Speed Brisket - long & tons of Pron
Okay, I'm taking one for the team. I've pushed the envelope on the hot-fast brisket idea, and the result... Success! The secret comes from moisture control, fire control and resting. I thought I'd throw up a thread explaining my method of getting quality brisket without the agonizing wait... -
Chipotle Lime Chicken Sausage
One thing to remember is that if you are usein white meat as well as dark, your meat/fat ratio will go way down and you might have a dryness issue. Boneless-skinless thighs usually carry a lot of fat so that works out well. I have 5 lb. of them trimmed and frozen, waiting to go. I plan on... -
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WHA BAM!!!! with QVIEW
Now you got my stomach rumblin'! I think I would have separated them a couple of inches so that TBS can get in between them and hit all sides. Can't wait to see them done and ready to go! -
Brisket... what would you do?
I agree - a whole 14 lb. packer most likely won't hit 140 in 3 hours. But that's not how I'm cooking it. I separate the point and flat and heavily trim the fat. Point and flat are cooked in separate pans, as they reach optimal 'done-ness' at different times, and, I'm cooking a lot hotter than... -
Differance between side and back ribs
Here's a really simple explanation which I believe is close. Baby backs and spare ribs all come from the same place. The ribs run from the spine around and down to the breast bone. the rib cage is cut horizontally about 6 or so inches from the spine, from one end to the other. The pieces... -
Brisket... what would you do?
I look at it this way, after about 2-3 hours, the brisket is cooked. That is to say, the meat has reached a temperature at which it is reliably safe to eat. The fact it is tougher than a shoe doesn't change the fact that it is cooked. Everything after that is for tenderness, flavor, color... -
Whats the temp range of the WSM?
I've run it to 350, and down to about 175.- mgwerks
- Post #3
- Forum: Charcoal Smokers
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Need help picking new smoker!
First of all, Jeff doesn't have a crush on his WSM, they're involved. LOL! Second of all, put mathematically, WSM <> UDS. Although similar, they have different plusses and minuses and are not interchangeable. The questions you need to ask yourself are: what will I be cooking, for how many...- mgwerks
- Post #6
- Forum: Charcoal Smokers
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Brisket... what would you do?
I pulled it at about 196-198, but I was going more for the feel of a probe in the meat than an exact temp. In addition, there was no large clumps of fat remaining on my brisket, and it appears there was no stall. And also, mine were panned the entire cook, and foiled over at 3 hrs. If I had a... -
Brisket... what would you do?
Mine was exactly 5 hours form on the pit to in the stomach. It was amazing. -
WTF??? My chimney starter exploded!!!
It definitely was the concrete. Never combine fire and concrete, especially concentrated like that.- mgwerks
- Post #6
- Forum: Charcoal Smokers
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Food Wars: BBQ
Yep. It was very anti-climatic. Personally, even though the Q varies from day to day at any place, I think the stuff at Black's is better. Of course, they were focused on the 'family rivalry', and not BBQ. Frankly, the sides at Chisholm Trail BBQ (also in Lockhart) are better than any of the...- mgwerks
- Post #6
- Forum: General Discussion
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Costco deal
Just a heads up for those interested: I was in Costco yesterday and they had choice boneless rib roasts for $4.89/lb. That's $1.00 less per pound than Restaurand Depot for the same cryo package. Get 'em while they're hot! I hate it when my freezer is too full! -
Why Texas Crutch ?
Kinda like sauce is a Memphis Crutch...- mgwerks
- Post #15
- Forum: General Discussion
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Where are the women?
Why should gender matter? Talent is talent, and dedication is dedication.- mgwerks
- Post #19
- Forum: General Discussion
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Food Network Going In The Tank
I can't believe that no one has mentioned this site. It's a blog-style comedic rip through all the idiots on the Food Network, and it's exceptionally funny in most spots! http://foodnetworkhumor.com/- mgwerks
- Post #39
- Forum: General Discussion
