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First Brisket Flat w/Q View
Wow, thanks for the kinds word everyone. We try hard every day. To the original poster - stick with it - you can get the result you want as long as you know what result you want. Jeff -
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Beef Plate Ribs
Plate ribs should not taste "greasy" when done. Make sure to cook until probe tender - almost fall of the bone. I like to smoke them without wrapping for 5-7 hours (each rack is different) until they are "really" done. Make sure to hold/rest the racks for at least 2 hours - that way the... -
Is 14 hours long for brisket?
- ynot2k
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Is 14 hours long for brisket?
14 hours doesn't seem right for a HOF (hunk of flat). Check your therms. Double check your therms. We cook our brisket here at 260, full packers, and hardly ever have one go past 14 hours. You could have had just one of those steers....but I suspect incorrect temp readings. Keep trying -... -
First Brisket Flat w/Q View
Looks good! If it was a tad dry try it probably would have benefited from having a bit more fat cap on top. Butchers tend to trim a bit too much sometimes (that's what it looks like in pic #1). Next time I suggest a whole packer, untrimmed, or another flat, untrimmed. Trim the cap to about... -
Whole30 ribs for SuperBowl
Your ribs look nice and smoky, but geez, 7 hours??? Smoke 'em hotter next time - 250-275. Same product a lot faster. Never trust time or temp - go by feel. Pick 'em up with gloves or a clean towel when you think they're close - they will talk to you and let you know if they are ready to be... -
Red's Smoked Meatloaf - Qview Heavy
Next time take it off the pit at an IT of 150. Thank me later. -
Beef short rib preparation
Really see no need to wrap or to add moisture. These ribs get their "moisture" from the rendering of the internal fat - not water. The only reason I could even fathom to spray is if you think you're getting more bark than you want (I like a thick bark on my beef ribs). Cooling down the... -
Beef short rib preparation
I smoke Beef Ribs every Saturday at my BBQ joint. Really one of the easiest meats to get great results. Trim any really thick fat from the top of the rack (anything you don't think will render and anything you wouldn't want to eat if it didn't render), leaving about 1/8" fat layer. I don't... -
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Some Turkeys on the SPK-500
We smoked 49 whole turkeys for Thanksgiving this year - and had to turn down some customers that tried to order after the deadline. Gotta tell you, I was pretty tired of looking at turkeys after that, so here was my Thanksgiving dinner. Smoked Prime Rib, Garlic Mashed with Pan Gravy, and fresh... -
Some Turkeys on the SPK-500
- ynot2k
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Prime Rib Thanksgiving Dinner.jpg
- ynot2k
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- Album: Some Turkeys on the SPK-500
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Some Turkeys on the SPK-500
One of our Turkey smokes this Thanksgiving (we filled the pit several times!) Happy Thanksgiving to all from Jeff's Texas Style BBQ! -
East Texas Smoked Turkey
Nice looking bird Gary. You're doing Texas proud. ~Jeff -
Fast smoked brisket
Excellent job! Hot and fast is coming more into the mainstream now with pro smokers. Look at Killen's down in Houston - he swears by it. More important than how you smoke a brisket is knowing what you want the brisket to look like and taste like on the tray - doesn't really matter how you get... -
Well, I'm going pro
We're doing pretty good on Yelp! too. https://www.yelp.com/biz/jeffs-texas-style-bbq-marysville- ynot2k
- Post #99
- Forum: Blowing Smoke Around the Smoker.
