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Bark- Moist vs crispy
For time estimation 1.5-2 hrs per pound. I have had a 7lb shoulder take 14 hours before. -
Bark- Moist vs crispy
Start now if you plan on eating at noon, don't try to rush any cut of meat. If it gets done early big deal, but if lets say 10:00 comes around and you're only at 170* you're going to bump up the temp to get it done(bad idea). Start it early...Start it early...Start it early...Start it early. Did... -
Quiktrip (convenience store chain) "Country Sausage" seasoning question
QT is pretty much an Iowa, Missouri, type thing I think maybe one or two in Nebraska and Illinois. -
Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!
“If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke _Canadian Bacon_ this summer."- puddy
- Post #415
- Forum: General Discussion
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Newbie from Wisconsin
Welcome from Fond du Lac. I wouldn't worry about not seeing smoke, if you can smell it that is all that matters. Be sure to post pictures when its done. -
beef brisket
Yes and Yes. I just did a packer last week that was salt and pepper with some onion powder and injected. Side by side with a typical pork butt, the brisket won hands down only had about a pound left, there were about 20 people 1/3 adults to kids. -
Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!
“If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke _BACON__ this summer."- puddy
- Post #22
- Forum: General Discussion
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Dutch Oven Duck..
I'm not trying to call you out, but I've been hunting duck for quite a few years now and I am not too sure that was wild duck. I have never seen a wild duck with that much fat, or with a meat color lighter than beef, it's normally closer to a dark red. Those breasts were also quite the size even...- puddy
- Post #11
- Forum: Dutch Oven Recipes
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Saturdays Brisket today!
I deliberately put the abt's in the tray above where the flat was, so they could only see point. -
Saturdays Brisket today!
Thanks, I could've trimmed a bit better. But, if the crowd doesn't care neither do I. -
Saturdays Brisket today!
Re-heated the brisket in a nesco set at 250 with beef broth. It was about as good as I have ever made before. Everyone loved it. It was tender, moist, and had a pretty good bark. This was my first time going really simple with a brisket, I usually go way more elaborate with a rub but now I have... -
Saturdays Brisket today!
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Saturdays Brisket today!
Since I work second shift doing this on Friday evening/night is not an option so I'm getting this done now. The details are 11 pound brisket rubbed with SBPOP and injected w/beef broth. Why no GP? That's simple, I didn't have any. Below I have a drip pan with carrots, celery, and onions with the... -
a little help with a brisket
I wouldn't cook at a higher temp but I would foil earlier than you did. The stall typically comes around 160 so that is when I would foil. Also what type of fat cap did the brisket have? -
a little help with a brisket
9 hours seems like a long time for such a small brisket. Typically if you are going to wrap you should do it when it hits the stall. -
Packer or Flat Brisket, and why, etc etc etc....
1. Packer, I like to have burnt ends. 2. I separate at the stall, there's a fat layer between the two, just follow that. I reseason the flat and put back in the smoker. The point gets cubed seasoned with rub and sauce and put in the smoker. 3. Definitely flat, cut it across the grain. 4. I try... -
Smoked first brisket and it came out dry and not very tender...Thoughts!?
Don't trim your fat off. Have the fat on top so when it melts it bastes the meat. When checking for doneness use both the temp and feel when probing. Also you can ditch the water and replace it with sand with foil on top. -
