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  1. jeff-s-texas-style-bbq-winners-certificate.jpg

    jeff-s-texas-style-bbq-winners-certificate.jpg

    • ynot2k
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    • Album: Well, I'm going pro
  2. ynot2k

    Well, I'm going pro

    What a great forum we have here!  So glad to be a part of it! Oh, and Dirtsailor203  -  we're doing the beef plate ribs on Saturdays now instead of Fridays - they sell out so fast that most customers who work on Friday never had a chance.  Now they all have a chance! Thanks again to all - it...
  3. ynot2k

    Well, I'm going pro

    Thanks fellow smokers.
  4. ynot2k

    Well, I'm going pro

    A bit over nine months in and this happened! http://best.cityvoter.com/award/jeff-s-texas-style-bbq-best-barbecue-2016/1138792?utm_source=admin&utm_medium=email&utm_campaign=cv0065
  5. ynot2k

    What makes a brisket taste "pot-roasty"?

    I find when a brisket taste like pot roast it's because of how the brisket is held after the smoke. Some joints place the finished smoked brisket in a roasting pan with beef broth to keep it moist and to use the broth as a "dip" when slicing for service.  All I can taste is the beef broth.  The...
  6. ynot2k

    ...

    I truly apologize if my comment/question seemed harsh - it certainly wasn't intended that way. Yes, I do own and operate a BBQ joint, but I don't claim to be an expert. I do, however, have quite a bit of experience smoking briskets of all grades - select, choice, prime, wagyu, etc. I was just...
  7. ynot2k

    ...

    Not trying to rain on your brisket parade, but looking closely at this pic - it appears the collagen between the muscle strands hasn't broken down and turned to gelatin.  Are you sure this is fully done?
  8. ynot2k

    "Resting your brisket"

    I think I have a slightly different take on this issue. Here's what I do. Since I wrap my brisket in butcher paper after 5 hours, I test for tenderness at the end of the cook by picking it up and feeling how it moves.  When tender I take it off the pit and open the paper up and let it sit for...
  9. ynot2k

    Well, I'm going pro

    www.jeffstexasstylebbq.com
  10. Screen Shot 2016-04-11 at 9.18.27 AM.png

    Screen Shot 2016-04-11 at 9.18.27 AM.png

    • ynot2k
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    • Album: Well, I'm going pro
  11. ynot2k

    Well, I'm going pro

    I have a supplier who has the Post Oak shipped up here for us.  I'm the only joint up here using it, I think.
  12. ynot2k

    Well, I'm going pro

    A bit more fun we're having here.... ~Jeff
  13. 20160329_144838_resized_1.jpg

    20160329_144838_resized_1.jpg

    • ynot2k
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    • Album: Well, I'm going pro
  14. 20160329_145349_resized_1.jpg

    20160329_145349_resized_1.jpg

    • ynot2k
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    • Album: Well, I'm going pro
  15. japcheddar.jpg

    japcheddar.jpg

    • ynot2k
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  16. ynot2k

    Well, I'm going pro

    These are Plate Ribs - bones are about 11" long.  IMPS 123A (untrimmed) or 123B (trimmed).  I can get them occasionally but only in master cases - around 75# per case.  That gets me 12 racks.  Racks are 3 ribs and weigh approximately 6# ea.  Finished cooked weight on this rack was 4.7#, so one...
  17. ynot2k

    Well, I'm going pro

    Still having fun! ~Jeff
  18. 10383006_999170533500288_8656799660455208789_n.jpg

    10383006_999170533500288_8656799660455208789_n.jpg

    • ynot2k
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    • Album: Well, I'm going pro
  19. 12809688_1002977989786209_1334012826035205977_n.jp

    12809688_1002977989786209_1334012826035205977_n.jp

    • ynot2k
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  20. ynot2k

    Well, I'm going pro

    Had a visit from the Honorable Mayor of Marysville, WA, Jon Nehring last week.  Ribbon cutting ceremony.  Press should have the pics and story soon, we'll see.
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