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Question About Weber Paraffin Starter Cubes
I used to always start my chimney with the side burners on my grill. Last month someone gave me a box of the cubes and I haven't been able to detect any residual taste and nobody else has mentioned it, and this crew would. I suspect since it isn't getting chemical on the actual charcoal, it...- michief
- Post #2
- Forum: Charcoal Smokers
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Brisket failure # 2. Thorough log plus pics
I have found I often have to take the IT to 205-210, 200 or under always gives me brisket exactly like you are showing. -
Gorilla Fabrication
I would bet they settled on a smoker after 3 years, just a gut feeling :)- michief
- Post #6
- Forum: General Discussion
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Brisket Price Variations
Brisket along with tri-tip, tongue, heart, beef ribs with no meat whatsoever left on them all used to be throw away and cheap, then BBQ got popular, 384 TV shows dedicated to it appeared and now you have to mortgage your kids for a weekend smoke.- michief
- Post #14
- Forum: Meat Selection and Processing
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Sleep...or more appropriately lack of...
I often find my mind running full power when I am ready to sleep. I also have tinnitus which can get really bad around bedtime. I put on talk radio at a very low volume. Just loud enough that I can hear the voices but not so loud that IO can fully follow the conversation. This keeps me from...- michief
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Maverick Help
When I get new probes I use boiling water to see how accurate it is and wrap a piece of tape around the cord, near the plug and write how many degree off it is -1, +3, whatever it is. Helps keep me sane.- michief
- Post #14
- Forum: Meat Thermometers
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Boneless pork butt into pulled pork-SOMETHING WENT WRONG, please help.
Another thought, a 1.5lb chunk of meat simply doesn't have the mass to maintain IT for long in a cooler and I have found that if you let a butt cool down too much before pulling it will tighten up and force you to chop it. I also smoke for myself and the wife only but I always go for a good size... -
Like eating candy w/ Q-View
Not that there's anything wrong with that - lol -
Whats on your smoker this weekend?
Have beef and pork ribs in at the moment and plan on a brisket and 2 butts over the weekend along with a number of sides of coarse.- michief
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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Thought I had Short Ribs, now what?
Wish I could find me some Dinos, they come out awesome every time :)- michief
- Post #5
- Forum: General Discussion
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Anyone ever used onions with their wood in the smoker
I would think you would get some nasty smoke doing that but I am sure someone will pop in here who has tried it and set us right.- michief
- Post #3
- Forum: Woods for Smoking
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Avoiding bland brisket taste
East Texas places usually remove the fat. I have no idea why they started doing this but I have had places ask me why I would want the fatty slices? -
Why is Franklin BBQ in austin so good?
Should have discussed your question too. The Black Angus choice is what I try and get a hold of when my local stores have it at a decent price. Prime would be great but I don't know if you would notice a difference between them. -
Why is Franklin BBQ in austin so good?
Don't kid yourself into thinking it is the cut of brisket, unless you have mastered brisket to a very high level you're probably going to waste your money. Aaron could cook far lower quality cuts and it would be damn near as good. In fact he had a problem at one point and had to go to choice... -
Awesome Beef Shortribs
I treat beef ribs like a brisket and take them to 190-200 to make sure they are tender - they always have come out good for me that way. -
dont smoke tri tip n please fix tv pitmasters lol
I have been sticking to the central Texas salt and pepper only formula lately, mix it up once in a while but really, who wants candy apple BBQ -
dont smoke tri tip n please fix tv pitmasters lol
Competition BBQ is often a long way off from what you would want to put on your table. For instance, often winning ribs are so sweet I would puke. It is interesting to watch and I pick some things up but I am not trying to serve competition food to my family. Hell johnny trigg hates the taste... -
Why is Franklin BBQ in austin so good?
Salt lick is very good but IMHO way overrated, it is the tourist BBQ place, the Kayz deli of Texas if you will. It is also roasted on a commercial system and tossed onto the front direct heat system for an hour or two after to pick up some smoke. That said it is very good food and I go to their... -
Why is Franklin BBQ in austin so good?
Man, I love living in Austin and Aaron's brisket is one of the top reasons. I make a mean brisket in several varieties and I just can't hit that kind of perfection, but he does it every dang day. He is one heck of a nice guy too. If he is there he is always happy to talk smoking meat with you.
