Yes. It is good, but not near the best BBQ in town. Classic KC joints are Joe's, Jack Stack, LC's. New wave with in my opinion the best burnt ends in KC, is Char Bar.
Joe's for pork, Jack Stack for beef. The pork ribs at Joe's are fantastic, as is the "Crown" Rib at Jack Stack. Joe's: Jack Stack, Crown Rib on the right:
If I were going to KC, I'd try SLAP BBQ just bc I've seen them on BBQ Pitmasters and Burgers, Brews, and Que and there stuff looks amazing.
Haven't made it out there but it's at the top of my places to try list. EMAW FC has been there a couple times and has said nothing but good things.
I'd season, smoke to 120, let it carry over, cool it in the fridge, then slice as thin as possible for roast beef sandwiches.
Kinda ashamed to admit this is my first brisket since I bought my egg two years ago. Simple salt and pepper rub, wrapped with a little beef broth. So good.
If I were to buy a brisket at Costco tonight, would it be alright to leave it in the fridge unopened until Thursday when I prep it to be cooked on Friday?
You can get choice at wal mart for $2.25~ a lb. Sometimes it's choice, sometimes it's select. Cooks the same.
So I took the partyq out of the box tonight to go through a test run. I imagine it operates similar to the digiq some of y'all have. I got the smoker going and up to about 240 before turning it on, as I have it set to 250. Is this how I should be using it or is there a better method? I don't really know what I'm doing. Right now the partyq is reading about 10 more than the maverick.
Picked up a 7lb brisket flat. All they had at Costco, but way cheaper than my local butcher (who's prices we've discussed before). When should I throw it on the smoker in order to be ready around 5pm on Friday? I've only done brisket once before so I'm not well versed.
Assuming 225*, I'd start it no later than 6 am. It will likely finish early but the time resting in foil will benefit the final product.
Cool. I was planning on getting up at 3am to throw it on around 4. Wasn't sure if i needed to start it at like midnight on Thursday. Thanks.
If you're willing, stick to your original plan. It can hold, wrapped up and insulated, for 3-4 hours in a cooler. It sucks when a piece of meat just doesn't want to move through the stall so I always budget plenty of time.
No no no. Barely get your fire going and then turn on thr guru. Let it bring it up to temp. Reason is bc you don't want to over shoot your temp. For instance, if you want 250 and wait until you hit 240, you might blow by thag to 280 by the time it settles in. Your fan will not blow a bit until the temp drops below 250. That could take 45 minutes. Meanwhile your fire can die so when your fan come on, it's blowing on dead coals. So yea, barely you fire going and let the guru take over. If you want 250, it'll blow hard from 130 or wherever you start until you get to about 220, then it'll slow down and work it's way up to 250. Start to 250 will take maybe 15 minutes. Light cooker, let fan take over, go inside to prep meat while it does its thing, then you're ready to go.
Alright that makes sense, I'll try that next time. I ended up cooking some chicken breasts on the smoker tonight at 275. Even though I didn't do it like you said, the controller held it very close with no action from me. I think I'm going to like this.
Just play with it and you'll find what works for you. I use my Looflighter to start a small fire, put grate in, and let guru do its job. After it gets to temp, I take grate out to add wood chunks and then add plater setter, grate, and meat. Depending on how much meat you add, the cold plate setter and meat will drop your temp by a good bit. Will go from 250 to like 175. Takes about 15 minutes for the fan to get it back to 250. During that time, your meat will get blasted with smoke bc the fan is stoking the fire that the wood is sitting on. After that it'll lock in and rarely move off exactly 250.
Renting a house with a big porch that I'm really pumped about. I was going to say fuck it and buy a BGE, but my dad wants me to wait on that until I own a place of my own, so he brought me our old Weber charcoal grill that has a gas starter (which is actually pretty sick). So the grill is taken care of, but now I need to get a smoker. Looking to spend ~$300 on an offset so I can learn to smoke the non-BGE way. Anybody have any thoughts on the models linked below? Or any recs/thoughts in general? I have very little idea what I'm looking for. Gracias in advance. http://www.lowes.com/pd_606672-8221...ckID=5fba26f1-bb84-407b-8bf9-bfead474c69a#img http://www.homedepot.com/p/Char-Gri...QWQtqgPvq1CUaWErtQaN9RoCrtrw_wcB&gclsrc=aw.ds http://www.quill.com/outdoor-grills...8U0vbZI3mhdxiCermIiNhTckFX-fWn0Mx7hoCMwfw_wcB
Go with something like a new Braunfels from academy, imo http://www.academy.com/shop/pdp/new-braunfels-hondo-classic-charcoal-smoker?repChildCatid=230364 That stuff you posted are all thin steel and not so good, in my experience
You should tell your dad it's time for you to be a man by way of buying the egg you so richly deserve. He'll be proud.
dblplay1212 has the goods. Basically smoke indirect at 275 for 1.5 hours turning once about an hour in. Take the plate setter out and cook direct for 5-7 minutes or until skin is crispy. You won't be able to get a temp reading. Too much bone not enough meat.
Yea 275 anywhere from 75 to 90 minutes depending on the size of the wings and you're good. Some people do direct at the end. I don't but that's just personal preference. To me it burns off some of the rub. I've never worried about skin on a wing bc there's not much to it.
Yea 275 anywhere from 75 to 90 minutes depending on the size of the wings and you're good. Some people do direct at the end. I don't but that's just personal preference. To me it burns off some of the rub. I've never worried about skin on a wing bc there's not much to it.
Yea 275 anywhere from 75 to 90 minutes depending on the size of the wings and you're good. Some people do direct at the end. I don't but that's just personal preference. To me it burns off some of the rub. I've never worried about skin on a wing bc there's not much to it.
Also, that's gotta be in the op at this point right? I'm sure dblplay1212 has that memorized and he's always good about answering questions, but...