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HEB score
Hopefully PABEEF will pitch in because thats what I thought. Like the grade of the meat would carry over through the steer? But down here in TX at HEB I am pretty pleased with the select brisket at 1.97 a pound for a full packer. Went home to MT and the butcher wanted 8 dollars a pound for a...- salesbbq
- Post #6
- Forum: General Discussion
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Is adding a base layer to get rub to stick necessary?
I usually coat my briskets with some sort of mustard or cooking spray or maybe even hot hot sauce on occasion. But tonight I go with none. Just a light coat of my favorite rub. Put in on and patted it down and now it sits on the UDS. Thoughts with either or?? -
HEB score
I smoked it the same way as the others and honestly could not tell much of a difference. But then again I have been very happy with all my briskets the last year. Im guessing the meat is so tough that if you show it some love it will come out all soft and tasty regardless the grade? Thanks for...- salesbbq
- Post #4
- Forum: General Discussion
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HEB score
Today being black Friday, I decided to stay in and not go out anywhere until I found myself low on beer... So I hung the Christmas lights for the Mrs. and then decided to hit up HEB. We grabbed a few things and as my lovely wife was looking and pondering and trying to decide on a bottle of wine...- salesbbq
- Thread
- Replies: 7
- Forum: General Discussion
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Turkey is in!
Looks great brotha! Smoked three birds today and can't say I didn't taste test all of them. Smoke on! -
Turkey is in!
I know the larger piece of meet you can keep closer to serving the better it will be, because it will be able to retain and hold on to the water loss from the muscle. That being said if you have to cut it I would take some broth and add it to your pan and cover it tight when you reheat. Try to... -
Turkey is in!
30 min. Are you slicing tonight or reheating tomorrow? -
Turkey is in!
Malcom Reed says he pulls at 162 to get the breast at 165 after he tents his bird from the smoker. I have been reading that turkey is safe after 150 as long as it is held at that temp or higher for ten min. At 165 the salmonella is apparently killed within 10 seconds and that is why the FDA says... -
My Thanksgiving practice run
I just covered my bird about 20 min ago. If you feel that the skin is getting close to where you like it I would suggest putting some loose foil over it but no need to wrap it. My birds sitting at 150 and plan on pulling at 165 in the breast. -
This years Turkey (times 6)
Nice work! Did you brine the birds all together or more then one in the same container? Im not sure of the rules when brining multiple birds. Also when you say charcoal and hickory did you have a coal basket with chunks of wood or did you add wood throughout the cook to keep your heat up? -
My Thanksgiving practice run
I cracked the lid for air to leak out (ever so lightly) and the grate temp is hanging in around 270. When you said 3 of something I automatically thought back to the old MRE heaters lol. Their directions of placing them on a rock or something.... -
My Thanksgiving practice run
Doing a bird for my buddy on the UDS today. Her she sat in a brine for 26 hours and got her all cleaned up ready for some injection and dry rub All seasoned up and full of butter. Tried to throw some paprika on to get an even color but that was a fail. Used a little kosher and rib tickler... -
My Thanksgiving practice run
- salesbbq
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