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  1. Bones816

    Another Brisket Question, Please Read

    That's what I thought.
  2. Bones816

    Another Brisket Question, Please Read

    So I know I said these were flats buuuut... the label says “whole brisket”.
  3. Bones816

    Another Brisket Question, Please Read

    BAM! That's the one! Thank you!
  4. Bones816

    Another Brisket Question, Please Read

    Also, I was looking too for Smokin' Al's recipe but the one you sent is for corned beef.
  5. Bones816

    Another Brisket Question, Please Read

    I do not have a sous vide, yet. Please explain what I could do by sealing the flat and what, par cooking it? Malcolm Reed shows one way is to cook it completely then seal it up and reheat when you're ready.
  6. Bones816

    Another Brisket Question, Please Read

    Damn it! Looks like my options are starting it at 0-dark-thirty or doing it a couple days before hand and reheating. Doesn’t anybody eat brisket for lunch?!?!
  7. Bones816

    Another Brisket Question, Please Read

    Ok guys and gals, I haven't been here in a while but I need your help. I have never done a brisket. I plan to for the 4th! I have two, 7 1/2# flats. I may only do one, I haven't decided yet. Here is the BIG question... Is there any way to get a brisket done by say, 1pm without staying up...
  8. Bones816

    Damn it's CoLd!!!

    Single digits here today but not too cold to put a rack of St. Louis ribs on the Traeger! I started them today. Got the first step done then brought them in to wrap 'em and I'll finish them tomorrow morning and take them to a football party tomorrow afternoon! Traeger was humming right along...
  9. Bones816

    Cooking Spares Today for Tomorrow?

    I have them wrapped right now and plan to slice them after glazing. Then into a slow cooker I guess for transport to the doo dah.
  10. Bones816

    Cooking Spares Today for Tomorrow?

    Awesome! Really good to hear. They are wrapped and I'll finish them off tomorrow morning!
  11. Bones816

    Cooking Spares Today for Tomorrow?

    So, I want to take some St. Louis ribs to a friends house for a football party tomorrow. Anybody ever cook 'em and then wrap 'em and wait til the next day to put them back on to tenderize and glaze 'em?
  12. Bones816

    First Time St. Louis Ribs

    Thanks! I appreciate it. It was really fun and I enjoyed the BBQ Done Right website and plan to look there for more recipes!
  13. Bones816

    First Time St. Louis Ribs

    Check out the BBQ Done Right Competition St. Louis Ribs. http://howtobbqright.com/2018/02/15/competition-bbq-rib-recipe/
  14. Bones816

    First Time St. Louis Ribs

  15. Bones816

    First Time St. Louis Ribs

    3 hours at 225* to get them to 165* then 1 1/2 wrapped then about a half hour rest and 15 minutes to firm the sauce.
  16. Bones816

    First Time St. Louis Ribs

    Did 2 racks of St. Louis Pork Ribs today for my mom and dad. Followed a little of the recipe from BBQ Done Right and a little from Traeger site. I trimmed them up some, not as much as the comp recipe (couldn't see wasting the meat!) spread a little mustard on and topped with Jeff's rub. Put...
  17. Bones816

    Poultry in motion

    Mmmmm. nice lookin' yard bird!
  18. Bones816

    Small Briskret Is On - Q View

    I think it looks awesome! Congrats. I have had brisket on the brain for a while now and am reading up before I smoke my first one. First question, is it a flat or a point? I’ve read the flat is what most do when not doing a full packer but that the point is more flavorful though also more...
  19. Bones816

    2nd Traeger Flame Out

    Had a second flame out a bit ago. Yes, I shut it down, let it cool and restart. Point is, I supposed to be able to “set it and forget it”. I’ll be calling Traeger Sunday.
  20. Bones816

    Best pellet grill

    Probably not a Traeger. I’m seriously considering selling mine and getting something else. Quite disappointed.
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