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Cook until all fat has rendered???
EXACTLY what I did.....thanks- Millberry
- Post #8
- Forum: General Discussion
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Cook until all fat has rendered???
Thank you so much...and for answering so quick- Millberry
- Post #5
- Forum: General Discussion
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Cook until all fat has rendered???
Thanks for the quick reply. I just did that. My first "fat-side up".- Millberry
- Post #4
- Forum: General Discussion
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Cook until all fat has rendered???
I have a brisket at 203 degrees......probe slides in like butter......BUT---fat has not completely rendered yet.. Do I take it off the heat and let rest OR continue smoking (cooking) a little longer? Thanks- Millberry
- Thread
- Replies: 8
- Forum: General Discussion
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no stall on brisket -WSM (yet)...
11 pounds--full packer--fat side up for first time.- Millberry
- Post #4
- Forum: General Discussion
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no stall on brisket -WSM (yet)...
I sure hope this isn't one of those rare 190 degree stalls I have read about. I bet I jinxed it by posting it!- Millberry
- Post #3
- Forum: General Discussion
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no stall on brisket -WSM (yet)...
- Millberry
- Thread
- Replies: 9
- Forum: General Discussion
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Don't toss out that brisket fat!
makes sense.....that's why I never heard of it.........didn't think that one through -
Don't toss out that brisket fat!
I have never heard of that idea before. Put some of the trimmed fat pieces on top when cooking meat side up........hmmmmmm -
Tiger Sauce for the"2nd rub" before putting the brisket in foil.
Steve, I appreciate that. Sorry to hear it. The reason I have disappeared is embarrassing. I don't know if it is old age or Covid or what-BUT I can NOT tell if something is smoked or cooked in the oven anymore. I can't TASTE that smoke. Wife can't either..SO I have 2 smokers rusting away. So...- Millberry
- Post #20
- Forum: For New Members
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Tiger Sauce for the"2nd rub" before putting the brisket in foil.
Oh My God! Thank you OMG- Millberry
- Post #18
- Forum: For New Members
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TIGER SAUCE SPARE RIBS
I can not get the nerve to try that. How did you? -
Tiger Sauce for the"2nd rub" before putting the brisket in foil.
LOOOOONG time...no talk. Hope you are doing fine. I have a quick question....recipe for Rid Roast using Tiger Sauce? Will it be hot? Thanks Jimmy- Millberry
- Post #16
- Forum: For New Members
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Boston Butt (Pulled Pork @ 265° Smoker Temp)
Gawd Bear- I ain't talked with you in forever. I'm gonna try your Fat side up on this 99 cents a pound pork butt. If it ain't good--I'm gonna still luv ya'. -
Butterflied Pork Butt (or Pork Butt Butt)
my old buddy-Bear....how ya doing fellow. -
