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Costco has been my best brisket source so far. Prime-grade packers at my closest store are $3.29/lb. Sometimes Super Walmart has choice for around $3/lb, but I'll spend the extra couple bucks for the prime if possible.
Looks good. That's my favorite way to make pork chops and steaks on a Weber kettle. Indirect with a touch of smoke until they hit the temp I want, then let the coals get blazing hot and sear.
In addition to smoking meat, I brew a lot of beer and tinker with all of the DIY stuff that can go along with that. I dabble in photography and shoot a fair bit too.
Not sure how wide-spread they are, but True Value hardware has 20 pound bags for $8.99 through the end of the month too. http://www.truevalue.com/product/Hardwood-Lump-Charcoal-20-Lb/1602.uts?keyword=charcoal
They'll ship to your local store for free, and if you spend over $30 online, there's...
I get 3 slabs on my old Weber Performer in a rib rack no problem. I think there are 5 or 6 slots in the rib rack. I usually give it a spin (just pick up and turn the whole rib rack with the slabs in it) half-way through my smoke. Works great!
I was skeptical at first but have been doing strictly hot-and-fast cooks on my performer for a couple years now. I usually start at about 230 and let the cooker heat up to about 300-325 and keep it there for the rest of the cook. I wrap at about 165 and pull off when done.
Not sure what went...
Unfortunately it's all of the unsustainable wants and needs of these supposedly more sensible generations everyone is reminiscing about that caused our economy's issues. And current and future generations will be tasked with picking up the pieces.
I believe in MN everything used for public consumption has to be NSF approved. Even food trucks have to have a commercial kitchen where the food is stored/prepped. There may be ways to have special items (like smokers?) approved, but I'm not sure. There are plenty of places here that provide BBQ...
Looks good!
I haven't ever done just the flat (only whole packers), but I always go hot-and-fast on my briskets now. I usually start them about 250 for an hour or so, then up to 275-300+ until the bark is the way I want. Then into foil until it's super tender and ready for a rest.
Nothing really has changed for me. I'm still using my inexpensive smokers (a craig's list Weber Performer I usually use, and a five-year-old Brinkman I don't use very often.) I still stock up on charcoal when it's cheap, and I only use KBB for smoking. When meat or poultry are on sale, I buy an...