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Austin TX - Looking to Join a competition Crew
I live in Austin, have been smoking for well over 15yrs and am looking to join a competition crew. Do any of ya'll need a hand? If so please let me know.- fatcoyote
- Thread
- Replies: 2
- Forum: Texas Members
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First Chuck Roast - Overdone...
I believe Walmart carries Select as do most major chains, that's not a bad thing but does change the cooking a little bit due to the fat distribution. Also, as an FYI floppy brisket doesn't mean there is even fat distribution as it is really hard to tell a briskets distribution other than being... -
First Chuck Roast - Overdone...
I can only speak to briskets as that is what I prefer. I do like chucks but would like someone with more experience in them ask questions and speak to them. As for the brisket, do you trim and if so how much fat is left also are you using a select, choice or prime? Are you marinating or just... -
reverse flow smokers
I have used several different smokers for large to small scale gigs. Personally I feel each offers some positives and some negatives, however I like an offset smoker with tuning plates as you can control not only the temp of the grate but also create a hot spot if you like. I do like this...- fatcoyote
- Post #2
- Forum: Meat Selection and Processing
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Sunday Brisket
Sorry for the delayed response. At 187 your brisket should be just about right, I pull mine between 188 and 192 if wrapping then let them rest for a good long while before slicing, if not wrapping I pull mine at 195 and let rest without wrapping to hold the bark. At the 182 plus mark I think it... -
Sunday Brisket
Scooby - I'm from TX as well. I hope your smoke went well. I use a combo of Mesquite for heat, Oak for long burn and Pecan for flavor. All native woods. You may want to try and look beyond Mesquite as the flavor profiles are very different and offer some very nice options. Thoughts? -
brisket safe to eat?
Your brisket should be fine, however wrap it up tight in the oven at 225 and let it go until the internal temp is about 185-190. Then let it rest as usual and you should be good to go. -
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- fatcoyote
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- Album: New Years Paty Smoke
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New Years Paty Smoke
- fatcoyote
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New Years Paty Smoke
Well the brisket is on - It should be off about midnight and rest till about 2am at which time Ill move it to the fridge. At 4pm it will go back on the pit to back warm up to 155f with the hope that I time the brisket and ribs correctly. If I do they will be ready to eat at the same time, if... -
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- fatcoyote
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- Album: New Years Paty Smoke
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- fatcoyote
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- Album: New Years Paty Smoke
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- fatcoyote
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- Album: New Years Paty Smoke
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- fatcoyote
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- fatcoyote
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- Album: New Years Paty Smoke
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New to Forum - FatCoyote
Hello everyone, I am from Austin TX., am new the forums as of today but have been smokin’ for 15+ years. I have been lurking for some time and have enjoyed many of the conversations; thus I finally decided to join and participate in the discussions. I have pretty much smoked anything edible that...
