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    Edited: Cook time on a 5-6lb brisket point

    But do burnt ends need to rest? Don’t u just get the meat to it’s IT and prove tender then slice it, toss it with sauce and then continue cooking till the sauce thickens?? I’ve only done em once before
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    Edited: Cook time on a 5-6lb brisket point

    it’s a master built 4 shelf upright propane. It normally cooks between 275-300 deg. Even on low that’s about where I keep it. And the point may actually be smaller I’m just basing it off a 12lb brisket which is the size I usually get.
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    Edited: Cook time on a 5-6lb brisket point

    I’m just throwing it out there. Got some friends coming over next week and I won’t have time to cook a whole brisket so I was thinking of separating the point and flat and if I had time cooking up the point for burnt ends. Plan on eating at 6 so I’d have from noon to six to cook. Enough time or...
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    Traegor pellet smoker

    Ok thanks this is good to know. I just put the dial back up to the 275 setting.
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    Traegor pellet smoker

    So I’m making 6 racks of ribs in a friends pellet traegor electric which I’ve never used before. So it has a dial for “smoke” then it goes in temps 180, 225, 250,275 etc. so my question is do I use the “smoke” setting first for an hour then set the temp to finish cooking? I’m just noticing it’s...
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    Any Thoughts on Using Beef Tallow on Butcher Paper When Wrapping Brisket?

    Coconut oil is so strong, I cook eggs with it, you don’t think it takes away from the smoke flavor? Just curious not debating what ur already doing.
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    How long will preseasoned steak last

    Ok prob what I was thinking. Sear em real good and Reheat em. Heck I may eat some tonight.
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    Smoked wings time.

    I always use my water pan in this smoker because it’ll run real hot without it even on low now with the pan it wants to hover around 300 unless I open the door for a minute. But I noticed the skin is still pretty soft so I’m thinking pull the pan the last 10-15 min to see if the extra heat will...
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    How long will preseasoned steak last

    I got a bunch of wings on the smoker but i got a later start to smoking the wings, they were gonna be an appetizer since it’s just me at home today, fam is gone to the in laws lake house, so that’ll prob be dinner tonight and I also have a ny strip and another cut that I rubbed with olive oil...
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    Smoked wings time.

    I’ve never been a big wing guy, not into fried stuff From like the bars and chains, but when I started tasting smoked wings it’s become a new fav so today I’m trying my first attempt. Going 275 on my masterbuilt propane with pecan and cherry wood for a 2 hr cook. We’ll see what happens. an hour...
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    Any Thoughts on Using Beef Tallow on Butcher Paper When Wrapping Brisket?

    My last brisket I made I rendered the trimmings down In the smoker. Brushed some on the brisket and brushed some on the butcher paper and id say it def made a diff in the juiciness of the brisket. Idk if it has to be wagyu tallow which is what Jeremy uses on mad scientist, but I’ll def be using...
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    Father’s Day brisket.

    huh. I’ll check it out
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    Father’s Day brisket.

    file:///var/mobile/Library/SMS/Attachments/fd/13/1536BEB0-BB2B-4D9B-900C-716DBD8459CA/IMG_0070.MOV
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    Father’s Day brisket.

    ok good to know. My first go at trying to render this down. I looked for beef tallow but without ordering it couldn’t find any and I’ve seen some you tubers do this instead. I only saved the really soft pillowy fat in hopes it’ll render faster but if it’s not at least rendering down by the wrap...
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    Father’s Day brisket.

    12lb’er got the smoke rollin at 8. Gonna cook it in the 275-300F range and rendering down the trimmed fat to put on the butcher paper when wrapping for an experiment. Hopefully it’ll be done by 6 to share with some friends. note to self. Keep an eye on the smoker. I apparently didn’t shut the...
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    Second try on some bb’s

    Thanks Al appreciate the kind words. And per my kids whom are 7&8yrs old these were better than my first batch. Lol. Kid approved.
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    Second try on some bb’s

    nice. Yeah the bark is def set but I planned on a 5hr cook so I cracked the door of the smoker so it’s running lower now. Been spritzing every 30 min and gonna wrap the bottom rack since the top rack is moving along nicely with the meat receding. Plus kids liked the wrapped version I made last...
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    Second try on some bb’s

    Beautiful hot Sunday in Michigan so why not do some ribs. First attempt couple weeks ago came out great hopefully I can recreate that. 2+hrs in pit running a little hot in the 265-275 range, so I’m thinking they’ll be done in 5rs like the last batch. Gonna do one slab unwrapped and one wrapped...
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    Spatchcock chicken cook

    I’ve heard of holy gospel as I’ve watched them meat church videos, how did u like the rub? I’ve also looked into the bearded butchers rub, another group I follow on you tube but it’s always sold out. And wow 8lbs cooked in just over an hour. Ok good to know
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    Spatchcock chicken cook

    Did u sauce them??? Crazy red color on em. I cooked mine lower temp because I had a few hrs to kill. How soon were those done at 350?
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