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Had a bad Sunday brisket cook. Opinions please.
I had a similar problem at Christmas. I didn't wrap at all which i do occasionally without issue. Probing and temps were spot on but the flat was dry and tough-ish, also was fairly bland. The point was good thought, cubed it up tossed in some sauce and threw back in the smoker for a couple... -
Baby backs for the second smoke of the weekend!
Thanks guys, they came out way better than I thought they were going to be. The meat didn't really draw back on the bone like I'm used to so i was a little nervous they were going to be tough. Ended up wrapping them back up for the trip and to hopefully tenderize a bit better and since they... -
Gonna be a good night (1st brisket)
Also, did it read 192 in more than 1 place? I checked my butt's last night and 1 spot said 205 and 3 other's said 196 so i took it a shade further since it was predominantly under and still felt firm. I kept mine wrapped in a room temperature oven for 2hrs no towls but 2 buts together and they... -
I like Big Butt's and I can not lie...
Thanks guys, yeah, it was awesome at midnight, and i'm doing ribs this evening for dinner, but think I might have the squeeze a sammie in for lunch! -
why is my meat tough?
Agreed, I did a small corn beef point last night for hash this morning and only did a little water in the dutch oven with some onions and ran it at 260* for almost 6hrs to hit 205* and it probably could have went another hr and 5* more, but had 2 butts to pull... You can use them with a higher...- miller51
- Post #3
- Forum: General Cast Iron Information
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Baby backs for the second smoke of the weekend!
Dinner with the future in laws and decide to smoke some ribs. Last time they came over, they mentioned how much they loved ribs, and I thought oh... I can do me some ribs. Pretty basic rub SPOG, chili, cumin, lt brown sugar, and some cayenne for some heat. Refrigerate overnight to soak in that... -
Gonna be a good night (1st brisket)
Looks awesome, I'm doing 2 big pork butts and bb ribs this weekend and never thought i'd be jealous of someone else's cook... guess i'm going to have to pick up a brisket for next weekend! -
I like Big Butt's and I can not lie...
I know, it's a stupid title, but you clicked on it! Thought I found a "smoking" deal (pun/no pun intended!) for butts at the local market at $1.19 per pound until I was reading post last night for $.99 a pound in multiple locations... Well, it's a good deal around here as most sale prices are... -
Gonna be a good night (1st brisket)
Yeah, I like the butcher paper, but would use the foil if that's all I had (I keep parchment paper (no wax) handy though if I can). The stall on a brisket can be brutal. I usually wrap in the 170* range when the needle stops mooving or starts going backwards. My first full brisket without a wrap... -
Gonna be a good night (1st brisket)
Yeah, it's it killer.... It never fails, spend an hour getting the grill right where you want it, then it runs for a couple hrs without moving a single degree... you open it up for 30 seconds and you fight it for 2 hours trying to get it right again... Guess that's why it tastes so good though... -
Got a free little grill.
Nice pick up, usually most of free grills are the $99 Wallyworld special grease fired and rusted out!- miller51
- Post #2
- Forum: Charcoal Smokers
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Hi from Central PA!
Another welcome from Western Pa... Look forward to seeing pics of some of the cool things it sounds like you dig smoking and see some of the new stuff potentially inspired by this site! I know since I've joined if tried all kinds of things I would never thought to smoke... Good luck! -
First brisket question
You should be alright, I think most people put their rubs on for several hrs to over night and most rubs have a fairly decent salt content. Due to osmosis the salt starts by pulling the moisture out, but after a little time, it will reverse and pull most of the moisture back in along with the... -
New York Strip Roast (A Very Beary Christmas)
Strong work Bear, looks just like Prime rib, you could have told us all it was and we'd have totally went along. I'm shocked you don't have to feed a lot more people for Christmas the way you cook! -
Smoking Newb, Risking Family Christmas
I always leave a little fat and put the meat fat side down to help protect the meat... Some people swear by fat side up to "baste" the meat, but I think its voodoo... It will definitely protect the bottom of the meat from drying out, but you don't want much more then a 1/4 in. -
First reverse sear NY strip
Very nice looking steaks, how long did they smoke for? -
My Chuck Roast Turned into a Rock.
You may want to try some foil wrap too instead of the butcher paper. I typically use butcher paper on most of what I smoke and wrap, but when I do Chucky's, I typically use foil because the meat doesn't work as well like a pork butt or a brisket for the shredding/slicing for me. The foil usually... -
Smoking Newb, Risking Family Christmas
Yeah, couldn't agree with the others more, I'd cook it just like a prime rib and plan to serve rare to med rare because of how lean it is. I usually put a drip/water pan under mine, but you can do it beside if your smoker doesnt allow for under with some celery, carrot, onion and beef broth with... -
Christmas Family Dinner... Ahh, Brisket?
So normally for Christmas its ham, turkey, prime rib, ect... Why not a Brisket! People line up for it in the summer, bet it will have the same reaction for Christmas dinner. Changing things up a little, putting the rub on (around noon today - Friday), just eyeballing it SPOG equal parts with an... -
Kamado grill
Gettin' Basted - Don't give up on that smoker! I've smoked on gas, electric, an old home made stick/charcoal burner, but I've never smoked on a better rig than my Visions Kamado! It holds the temp all night (19 hr brisket with 1 reload), (dueling Butts for 12 hrs, no reload). I think the...- miller51
- Post #9
- Forum: For New Members
