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Brisket search
I've recently moved to the Philippines. Trying to find meat I'm familiar with. Brisket sold here in grocery stores are all cut up into large pieces. I asked the meat department for a full brisket. They carried out what looked like 1/4 cow. I have no idea what different meats were on that. To...- Joetee
- Thread
- Replies: 19
- Forum: Meat Selection and Processing
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Tied up brisket
Has anybody tried tieing up a brisket? This one has a thin flat and basically a point that is just out of a good shape. So I folded the flat and tied it all up into a pretty good shape. I've done chucks this way with good results. -
Goat
I'm thinking about buying a young goat to smoke. I need to learn how to cut it up for the smoker. Can anything steer me in the right direction?- Joetee
- Thread
- Replies: 3
- Forum: General Discussion
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Brisket on LSG
This is my first brisket on my new LSG. 15 pounds, 23 hours at about 250°. -
Kansas city Rub question
Ok, this is for all you that know anything about Kansas City bbq. What makes it KC. Is it the sauce? Is it the rub? I've been trying to find something on this. I did find a KC sauce recipe which sounds great. But can't find much on rubs. I've been using Memphis Dust which is good but I think...- Joetee
- Thread
- Replies: 10
- Forum: Sauces, Rubs & Marinades
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Chucky
I smoked a Chuck roast Saturday. Actually 4. LOL Dry brined over night with Coshire salt and Big Bad Beef Rub. 225° for 5 1/5 hours total cook time. Wrapped in foil at about 156° IT. Pulled it out at 180° IT because I want to slice it. It remained so moist for the whole cook so I didn't have to... -
St Louis cut ribs, my best ever
Well I smoked 3 racks of st louis ribs 3 week ends in a row trying to master them. I have not been crazy about my ribs so I thought I would make it a point to master. I think I achieved it. They are the best I've ever eaten. I smoked at 225° with fogo and apple wood. Did not wrap until they... -
Not liking my wings
Ok, I love wings. I've grilled them. I've used a vortex. I've smoked them. The meat always comes out great. What I am having a problem with is, the seasoning and sauce. I make a great sauce. I've made great rubs. What I don't like is the taste of chili powder which is in my rub and sauce. I like... -
Lonestar offset
Well I ordered a lonestar offset smoker, 20x36. I won't get it until maybe December. This is killing me to have to wait so long. I have purchased some pin oak and started splitting it, stacking it. Hopefully it will season out well for this spring. Oh I'm so impatient.- Joetee
- Thread
- Replies: 39
- Forum: Wood Smokers
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New here from Georgetown KY
Hello all. I have a Weber kettle and hoping to get another one for Father's day. I enjoy low and slow cooks. I have a Slow n Sear and a Vortex. Try to grill something every week. This week end I'm trying my first Fatty.
