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  1. jsclow

    Puyazo????

    2 hrs to an IT of 127*. Resting now.
  2. IMG_0744.JPG

    IMG_0744.JPG

  3. jsclow

    Puyazo????

    Thanks Richie.  These are common here and I smoke them ever once in awhile.  Usually keep it low and slow til an IT of about 125ish* and it turns out fine.  This time I trimmed a lot of the fat off (it was over 1/2" thick) and put it in the freezer. The brisket here (when I can find it) has...
  4. Puyazo????

    Puyazo????

  5. jsclow

    Puyazo????

    I have been trying to figure out what this cut of meat is. Here in Honduras it labeled as puyazo which I thought was Tri-tip. I think I now have found out it is actually Top Siroin Cap or Rump Steak.(all these cut names get somewhat confusing as many of the same cuts are called different names)...
  6. IMG_0741.JPG

    IMG_0741.JPG

  7. IMG_0740.JPG

    IMG_0740.JPG

  8. jsclow

    Building a Mini Weber Smokey Mountain in Texas (Mini WSM)

    Jaez...I have used a can with holes to keep chips from catching on fire, as well as a a chip smoke box on top of the charcoal.  Either works great for me.
  9. jsclow

    16.3 lb chunk of brisket - HELP!

    Thanks Cody.  That is a great idea.  Someone just sent me a Weber Kettle Premium.  So I think with it I can make this fit fine.  I am still on a learning curve with the Mini I made and now I will be on one with the Kettle.  It is the same diameter as a 55 gal drum so I have thoughts of modifying...
  10. jsclow

    16.3 lb chunk of brisket - HELP!

    we'll get to it.....things move really slow here in Honduras.
  11. jsclow

    16.3 lb chunk of brisket - HELP!

    The picture does not do this brisket justice.  Whatever I do it is gonna take 2 days just to thaw out so I can cut it.
  12. 16.3 lb chunk of brisket - HELP!

    16.3 lb chunk of brisket - HELP!

  13. jsclow

    16.3 lb chunk of brisket - HELP!

    This sort of thing has been very hard to come by.  Here where I live I can only find grass feed beef with very little fat and even then brisket is far and few between.  My wife was able to find this 16.3 pound chunk-a-love in San Pedro Sula through a good friend and it looks like I have a great...
  14. 16.3lber.jpg

    16.3lber.jpg

  15. jsclow

    third brisket smoke on my mini

    Thanks Justin.  I did the yellow mustard on my very first brisket but have not done it since.  I willl do it on the next one.  I thought I was always supposed to put the fat side down, although it makes sense to let the fat juices soak down into the meat.   I did put the fattiest one on top this...
  16. jsclow

    third brisket smoke on my mini

    Thanks Chef.  THe problems is that I live in Honduras and the beef here is grass fed and lean...not much fat.  I have 'educated' the butcher not to trim any fat off so I get as much as possible but it is still pretty slim pickins on the 'grasa'.  I do want to try taking it to finishing temp the...
  17. jsclow

    lean beef problem

    it works great.  I am having fun getting to know it.  regular chacoal is expensive here so I have been trying a cheap HiTop brand I found (it is half the price of the Kingsford) but it burns up too fast.  I am thinking it is worth the extra $$ to save the hassle and volume of adding more...had...
  18. jsclow

    third brisket smoke on my mini

    Yesterday I smoke my third brisket smoke. I had 2 4ish lb briskets and decided to smoke them both. Niether one had a lot of fat. I thought I might try to help with the situation so Friday afternoon I injected a garlic/olive oil mix in and then rubbed them down. I thought I would experiment a...
  19. jsclow

    lean beef problem

    I have a mini WSM.  Yesterday I smoke my third brisket smoke.  I had 2 4ish lb briskets and decided to smoke them both.  Niether one had a lot of fat.  I thought I might try to help with the situation so Friday afternoon I injected a garlic/olive oil mix in and then rubbed them down.  I thought...
  20. jsclow

    second briket on the mini

    Went to the butcher today.  Told him what I was looking for.  He told me what I have already learned...that the meat here is very lean., not much fat. So I guess it will be a case by case on what I get.  He said he will try to get me a brisket with more fat.  He showed me, what he called, a tri...
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