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Cooling/Freezing Before Slicing
About the only thing that I would prefer about fatties is that my bacon weave outer layer was crisp. Has anyone actually cooled (refrigerated) or lightly frozen a fatty whole (which is either fully cooked, partially cooked, or not cooked at all), sliced it while it was cold, and fried up the... -
Thanksgiving Brisket (Soup to Nuts)
I like to trim as much surface fat as possible before applying my rub so that my finished brisket has essentially no fat in the finished bark. I have concluded that there is plenty of fat and connective tissue within the brisket to keep it moist. -
Thanksgiving Brisket (Soup to Nuts)
I've never eaten burnt ends nor smoked them (although I have read plenty on them). To be honest, I'm not sure what part of the point I should dice up for the burnt ends. Also, FYI, in case there was any confusion, that's a Boston Butt on the sheet and in the smoker with the brisket. -
Thanksgiving Brisket (Soup to Nuts)
- tlhiv
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Thanksgiving Brisket (Soup to Nuts)
Here is some Q-View from a brisket smoke that I did back in November. It was even more delicious than it looks. -
Brisket in smoke for how long?
I definitely smoke my liberally rubbed brisket until it reaches an internal temperature of 165°. At that point, I liberally spritz (room temperature) apple juice and double wrap it in aluminum foil and continue until it reaches 195°. If that's the only piece of meat that I have left to finish... -
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Question about Spare Ribs Fat/Gristle
Thanks for the information. After you telling me that it's cartilage, I realized that this is known as "rib tips" and that they should be removed if they are going to be considered "St. Louis Style". For my next slab(s), I will make sure I remove them (if they're not already removed). I'm not... -
Question about Spare Ribs Fat/Gristle
Hi folks. After a pretty successful spare rib smoke this past weekend, I have a question about ribs in general. I've not eaten many ribs in my life, so my inexperience is causing the question (I'm more of a butt and brisket guy). After smoking two slabs of spare ribs this weekend (and they...
