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Well, it turned out pretty good! I probably should have trimmed it better as it was a very odd shape with the point being very thick (6-7 inches) and the flat being very thin on one corner (an inch) making for a big difference in thickness. But, it is so hard for me to trim off meat! Anyway...
For holding time are you referring to the "stall" time when the cook temp slows down, or are you referring to the time when you put the brisket in a cooler after it is pulled from the smoker?
Thanks!
Thanks, sandyut!
I saw the "Select" label on the price tag but then I saw "Choice" on the backside of the packaging so, I guess my novice designation is showing quite prominently! BTW, not to rub it in but, I actually got 2 of these briskets for half the price shown on the label so . . . it was...
Thank you for all of the suggestions! I've never done a wrap before as typically, once I hit the stall, I have transferred them to a disposable aluminum pan and covered it in foil. However, this time I have some good wrapping butcher paper, non-waxed, and I thought I would wrap it at the stall...
Yep, after all of these suggestions, I'm feeling pretty good about it! And I got this one, and one other, for half the price listed on the package so, another win!
Novice smoker here (4 years on a Yoder YS640).
My wife picked up a couple of very cheap briskets that were on sale and I am hoping someone has a tip or two for getting the best outcome from a low-grade brisket. Anything you would do differently on these vs a higher grade of meat?
Thank you in...
Not sure how anyone would not want to know what country their food comes from, especially meat! Prices may rise initially but market demands and competition will make corrections and we'll all be better for it. I am normally against added regulations but I do not trust the CCP so, I think this...