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  1. essexsmoker

    The Acceptable Chicken Skin Quest - MES Chicken Smoking

    I'd defo go with Al on this. Hot as hell is good. Sent from my SM-G900F using Tapatalk
  2. essexsmoker

    Pulled pork tenderloin? Advise please

    Lol Sent from my SM-G900F using Tapatalk
  3. essexsmoker

    Rotisserie Pork Loins Two Ways!

    Look great, very moist. Sent from my SM-G900F using Tapatalk
  4. essexsmoker

    Comp pork, Money muscle

    Don't know if you do or not, but it pays to rest it for a bit. If you cut into it too soon it will crumble. Sent from my SM-G900F using Tapatalk
  5. essexsmoker

    Comp pork, Money muscle

    Thanks to all others for replying too. Very helpful. Sent from my SM-G900F using Tapatalk
  6. essexsmoker

    Comp pork, Money muscle

    Thanks, might try that. Sent from my SM-G900F using Tapatalk
  7. essexsmoker

    Comp pork, Money muscle

    Hi All, Had a quick look but search came up with nothing, which I find hard to believe, but there you go. Anyway, I would like to know what everyone does with their money muscle (mm) for comp butts. I remove mine at 180F IT and then try to hold it until the rest of the butt comes up to...
  8. essexsmoker

    Beef Shoulder for Pit Style Beef

    Great looking beef! 128077 Sent from my SM-G900F using Tapatalk
  9. essexsmoker

    Brisket hacked up?

    I'm in UK, it's an import. UK meat too lean generally speaking. Mostly grass fed over here. Sent from my SM-G900F using Tapatalk
  10. essexsmoker

    Brisket hacked up?

    Actually to ne fair that's an Aussie Darling Downs wagyu brisket. Had a John Dee Aussie brisket before too and that had no fat cap at all. Sent from my SM-G900F using Tapatalk
  11. essexsmoker

    My first reverse flow trailer build

    Great looking rig. 128077 Sent from my SM-G900F using Tapatalk
  12. essexsmoker

    Brisket hacked up?

    Hi Eric, thanks for the reply. In a weird way I'm glad as I thought maybe I was going mad. Yes, the deep cut in the flat isn't great either, but I could live with that. Wanted to get other opinions before I complain and make myself look like a right muppet. Lol. Thanks. Sent from my SM-G900F...
  13. essexsmoker

    Brisket hacked up?

    Only thing I did wonder is it they have already trimmed out a big seam of fat from the edge of the point? Sent from my SM-G900F using Tapatalk
  14. essexsmoker

    Need help with first brisket

    LMAO Sent from my SM-G900F using Tapatalk
  15. essexsmoker

    First time doing Beef Ribs

    Great smoke ring. Look amazing. Mmmm. Sent from my SM-G900F using Tapatalk
  16. essexsmoker

    Brisket hacked up?

    Also, forgot to say that what was left of the fat cap seems like sinewy and jelly like pink stuff. Sent from my SM-G900F using Tapatalk
  17. essexsmoker

    Brisket hacked up?

    Hi All, I'm no brisket expert, and wanted your opinions on this brisket and the butchering. The point looks to me like half of it has been cut out, and this thinner flap left instead of a cap. Does this look normal? Thanks for looking.
  18. essexsmoker

    Rookie question #1

    As Roger's example said above, but now imagine the fire stays the same but the size of wood changes... To make better smoke over a candle use smaller chunks or even chips.
  19. essexsmoker

    Losing flavour after melting.

    Oh, that is strange then. Must just be the heat then? :confused:
  20. essexsmoker

    Need a brine recipe.

    Smashing, thanks. Just that we generally use tbsp and tsp in the UK. I assumed that's what it was, but better safe than sorry. Ta.
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