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  1. bbqbrisket

    Temp/rest/holding

    I have ignored....you've given me more than I thought I would ever get. thanks again
  2. bbqbrisket

    Temp/rest/holding

    You’ve convinced me. I’m buying the book.
  3. bbqbrisket

    Temp/rest/holding

    Wow!
  4. bbqbrisket

    Temp/rest/holding

    Lots of good info. Thank you. Very informative.
  5. bbqbrisket

    Temp/rest/holding

  6. bbqbrisket

    Temp/rest/holding

    Won’t it continue to cook on the counter unwrapped? If so, do I have to take it out before it’s done? If so, How to know when to pull? Thanks
  7. bbqbrisket

    Temp/rest/holding

    Opened oer closed?
  8. bbqbrisket

    Temp/rest/holding

    If I leave it wrapped on the counter without opening, will it continue to cook?
  9. bbqbrisket

    Temp/rest/holding

    I want to be able to holdover in cooler for 2 hours. At what stage (temp or doneness) should I pull brisket for hold over in cooler. Also, Should I open it up and rest it down to say 170 and then put in cooler for holdover for 2 hours? Thanks
  10. bbqbrisket

    Is there a difference between the "kill" date and cyrovac processing date on a package from slaughter house?

    How many days between kill date and the date the processor cyrovac’s it before it gets sent to stores?
  11. bbqbrisket

    Is there a difference between the "kill" date and cyrovac processing date on a package from slaughter house?

    Is there a difference between the "kill" date and cyrovac processing date on a package from slaughter house?
  12. bbqbrisket

    Choice

    Aside from tenderness and dryness, has anyone really noticed a difference in taste between Standard Choice and Angus Choice? Thanks
  13. bbqbrisket

    Grilling in the firebox

    Does the exhaust vent need to be opened on an offset smoker if I'm grilling in the firebox section and not "smoking"? thanks
  14. bbqbrisket

    All wet but dried out.

    Fascinating science. One would think that if it's under cooked then the juices are still in there. But it sounds like the science is that if under cooked, the juices are released, get soaked in the paper, the meat ends up dry. Very strange.
  15. bbqbrisket

    Franklin pulls his brisket

    I've read the the dude pulls his brisket out at about 203. Does he leave in paper to rest and cool or remove it and leave it open? thanks
  16. bbqbrisket

    All wet but dried out.

    I don't get it as it is already wrapped coming from the smoker. I wrap at the beginning of the stall to finish, so it comes out wrapped.
  17. bbqbrisket

    All wet but dried out.

    I get to the end of the cook time and then cannot figure out what to do. Everytime I put my finished brisket in the cooler, still wrapped and shrouded in towels, and take it out 4 to 5 hours later, all the juices are have gotten absorbed into the paper and the brisket ends up dry. Can someone...
  18. bbqbrisket

    Cold Smoking Salmon moist smoke

    I usually cold smoke salmon with dry smoke but it was so hot today that I put ice in my chamber to bring the temp down. A side effect is that the air is moist from the ice melting. As long as it maintains the correct temp range, would moist smoke make any difference than dry smoke? thanks
  19. bbqbrisket

    Clean Burn ?

    The wood is really pretty dry. Been curing for 2 years plus. But, I have heard that cold wood has to heat up. But if so, how long does that take?
  20. bbqbrisket

    Clean Burn ?

    I've been using a version of the "Minion Method" in my offset; mainly because I dont' want to get up in the middle of the night. I've got a new and different one now and while the temp gets up pretty quick, it can take up to 2 hours to get a clean burn. My method has been to use a square...
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