Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. worm304

    Is my brisket going to get freezer burn?

    Thanks! That is what I figured but needed some reassurance. I covet my meat and would be less than thrilled if my 17 lb. brisket was damaged. I am taking it out Wednesday morning because I figured it would be thawed by Saturday evening.
  2. worm304

    Is my brisket going to get freezer burn?

    So I went and bought a prime brisket from costco last night. All was fine but in my transporting it home there must a been a tiny whole punctured in the cryovac pack. Since I am not smoking it until super bowl sunday I had to freeze it. I woke up this morning and there was frost on the...
  3. worm304

    YABF (yet another brisket failure)

    I have found no difference between 225 vs. 275 except the cook time is obviously shorter. I always cook fat cap down and always 250-275 in my lang. You should try the same as the heat source is at the bottom of your smoker. Smoke until you like the bark, which will probably be 5-6 hours...
  4. worm304

    Burnt Ends Question

    I have been doing only beef broth in a foil pan until they are almost done and then pour the beef broth out, lightly cover them in sauce and back on for about a half hour uncovered. I am big fan of sticky fingers carolina sweet. It is not all sweet (despite the name) and has a bit of spice and...
  5. worm304

    Need some help on these big ol pork shanks...

    So my neighbor handed me these to smoke today. I have never done shanks so I was wondering if anyone had advice on temp and approximate time? I was thinking 225 for about 4 hours and wrap like I do pulled pork, bump temp to 250, and let them him 195. Thanks in advance!
  6. worm304

    Burnt ends

    I always see them at costco but have yet to try them. Looks good!
  7. worm304

    Super Bowl Brisket! pic heavy

    Thanks everyone for the kind words!! I'm glad you enjoyed it. Sometimes I get it right. It was prime from Costco. It was not very good from the processor so that's why I decided to do a pretty aggressive trim. Lots of flap and other loose stuff in the fat cap that you couldn't see while...
  8. worm304

    TRI-TIP AND BEANS IN THE SMOKE VAULT

    Sweet!!! Looks soooo tasty! I hope my Publix does the same over here in the Brandon area. I have not seen them yet.
  9. worm304

    Super Bowl Brisket! pic heavy

    Hello, gents! I figured I would share this brisket I was proud of. Tried some new things on this one. Started out with a 14lb. My little helper loves to cook it with me but won't eat it. First time I partially separated the point and took most of the fat off. It was pretty thin in the...
  10. worm304

    Need some help with this odd half a brisket.

    I did trim the fat from the fin. I didn't spend a ton of time on trimming last but all that is really left on the "fin" is bit of silver skin. I guess if I slice the fin off so that the entire top of the brisket is flat than it should be fine. The exposed meat will be point and I was...
  11. worm304

    LANG 36" Hybrid Patio Purchase

    I own a lang 36 and can confirm that it does cook a bit faster because of the radiant heat from the reverse flow plate. BUT, I am comparing that to my weber smokey mountain. I did a 14 lb. brisket for christmas with no wrap that was complete in under 8 hours running at 250. It actually...
  12. worm304

    Need some help with this odd half a brisket.

    $3.99 so $40. I still plan to salvage. If anything I could remove the point and trim that uniform for burnt ends and do some crock pot Italian beef with the flat. It just sucks my costco didn't plan ahead for the super bowl. I am going to go back tonight and see if I can grab a full packer...
  13. worm304

    Need some help with this odd half a brisket.

    Good morning!! So long story short I ended up with this 10lb. half brisket from Costco where they cut off most of the flat. It was packaged fat cap down so I couldn't see it. The "shark fin" (as I will call it for lack of knowing the name of the muscle) is bigger than I have seen and I...
  14. worm304

    Yoder Wichita vs Lang

    $400?! Was it dropped off the back of a truck or rusted horribly? If not, what a steal!
  15. worm304

    Fried Chicken (No Breading & No Oil)

    Well I just made a thread on smoking and then air frying some wings. So, Bear, since you have done some naked raw chicken in your air fryer do you have any thoughts on process for me? Thanks!!!
  16. worm304

    Smoked and the AIR fried wings??

    So I am getting an air fryer for christmas from the in-laws. Has anyone attempted to smoke and then air fry wings? If so, could you share the process? Thanks!!
  17. worm304

    My chili always finishes bottom of the barrel. :(

    Thanks, noboundaries!!
  18. worm304

    My chili always finishes bottom of the barrel. :(

    This looks great as well. Thanks!! I am not a big bean guy. Can I ask how the black bean puree does for ya? Edit: Also can you explain the reconstituted ancho chili deal? Not sure what that means. Thanks!!
  19. worm304

    My chili always finishes bottom of the barrel. :(

    https://eggheadforum.com/discussion/1163323/award-winning-smoked-brisket-chili-served-at-salado-after-party-2014 Found it! This is the one I used last year. Doesn't a half cup plus 2 TBS of chili powder seem like waayyyyy to much for this recipe? IDK maybe I halved it and forgot to halve...
  20. worm304

    My chili always finishes bottom of the barrel. :(

    Thanks! This looks great. I am willing to order some of Mild Bill's chili powders for sure!
Top Bottom
Back
Clicky