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  1. ynot2k

    Prime brisket heats faster?

    Every brisket is different. In my experience prime briskets go from "not done" to "done" faster. Top choice, or choice, are easier to finish when smoking multiple briskets as they have about a 15-20 minute span between 'not done' and "done". When smoking one brisket it's easier. Hand...
  2. ynot2k

    Italian Pork Loin on the Rotisserie --(Pic Heavy)

    Well, maybe you should have saved a bite for me? Looks awesome. Great seeing you today at my joint!
  3. ynot2k

    Does time in cryovac change taste?

    I find that beef wet aged in cryovac for at least 21 days don't have that "grassy" flavor you can get with unaged beef. Folks in the BBQ biz really don't like to smoke "green" briskets (no age on them) - which is normally what you find most in grocery stores and butcher shops. Any cuts with a...
  4. ynot2k

    Hot hold Mac and cheese suggestions ?

    Do some research on Sodium Citrate. It emulsifies the water and fat and creates a creamier sauce. Holds very well in steam table or Alto Sham.
  5. ynot2k

    Pre-Labor Day: 20+ lb Rib Roast on the GMG Daniel Boone

    Nice cook and looks to be a quality cut of rib roast. Haven't seen you at my joint lately. Now I know why!
  6. ynot2k

    Prime vs choice brisket

    Hey ya'll - I'll be in Austin between Christmas and New Years, visiting with friends in the BBQ biz and generally causing havoc. If anyone wants to meet up let me know. ~Jeff
  7. ynot2k

    Prime vs choice brisket

    Coopers in Llano is definitely a go to, as well as Wayne's joint Louie Mueller BBQ in Taylor. Good friends and great BBQ.
  8. ynot2k

    Prime vs choice brisket

    Steers are graded by cutting between the 12th and 13th rib - so the ribeye area (REA) grade is assigned to the entire steer. Briskets are the pectoral muscles in front of the ribcage and front legs. My opinion on grades of brisket varies from most folks because of this. I do believe there is...
  9. ynot2k

    Fat Side Up of Down - Pellet Cooker?

    I go fat down on vertical smokers and fat up on offset smokers. I know a Traeger looks like a horizontal smoker, but it's heat source is below the meat, so it's actually a vertical smoker. If you wrap toward the end of your cook I would suggest to flip the brisket and finish it wrapped with...
  10. ynot2k

    Best BBQ in Every State - foodandwine.com

    Hey ya'll, My BBQ joint in Marysville, WA made this list. Do you see your favorites on here? Cheers, Jeff Jeff's Texas Style BBQ Marysville, WA https://www.foodandwine.com/travel/best-bbq-restaurants
  11. ynot2k

    WHAT THE HECK IS GOING ON WITH BRISKET PRICES!!

    http://www.beefretail.org/wholesalepriceupdate.aspx
  12. ynot2k

    Wagyu.. is it worth it?

    Wagyu.. is it worth it? No. My .02
  13. ynot2k

    Questions about beef rib trim

    Probably chuck ribs - ribs #2-3-4-5. Plate ribs are 6-7-8.
  14. ynot2k

    Well, I'm going pro

    Yeehaw! Good to see you mneeley490! Glad your wife liked the Smoked Turkey Breast too! See you next time. ~Jeff
  15. ynot2k

    First Chuck Roast... Fail :(

    My guess is that you did not cook it long enough to render the collagen, therefore getting a drier outcome. Hard to really tell from here though.
  16. ynot2k

    2 Questions on Brisket

    We re-wrap with pink butcher paper here at my BBQ joint for a better presentation to customers. It also doesn't make as big a mess in the hot holding cabinet. Re-wrapping or not won't change the brisket.
  17. ynot2k

    2 Questions on Brisket

    The Rec Tec is a vertical smoker - I recommend fat cap down to start the cook. When you get close to the stall, wrap fat cap up. I've gotten the best results this way. To answer your other question - I (re)wrap right away and place it in hot holding. It was a long slow climb of internal...
  18. ynot2k

    2 Questions on Brisket

    Fat cap up or down depends on what type of smoker you are using. With an offset pit it's usually best to place the point towards the firebox and fat cap up. With a vertical smoker I usually smoke fat cap down and then change to fat cap up when I wrap (I use butcher paper). The fat is left on...
  19. ynot2k

    Spritz or liquid for brisket?

    I humbly disagree. Smoke certainly sticks to water better than a totally dry surface.  But, you can then just wipe it right off.  That's why we dry our sausages - the dry casings take on the smoker better.  Wet sausage casings looks smoky, but again, you can just wipe it right off. Also, the...
  20. ynot2k

    Spritz or liquid for brisket?

    "...smoke sticks to wet better then dry." I find just the opposite.  YMMV Jeff Jeff's Texas Style BBQ Marysville, WA
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