I like it because it is short and extremely girthy which feels so natural in my hand for some reason.
Doin some bacon for potato bites Also pictured, cornbread stuffed pork loin wrapped in bacon Not pictured, turkey breast that is currently in the cooler resting (vented of course)
What’s the thread’s consensus on fat side up vs fat side down for a brisket on a kamado style smoker?
I don't have a Kamado, but used to have an upright smoker. I'd think fat on the bottom to help insulate from the heat. That was how I did it and had good results.
Fat side down imo You get better bark on the top side and I prefer that to be the meat, not fat The fat also shields the brisket from the heat source
I think I’m going to smoke a rack of lamb later. Got some fresh herbs and all from the farmers market this am.
I was more making a joke on buying a multi billion dollar company butter and mixing it with stuff from the farmers market
Smoked some turkey thighs and also a couple of duck legs I had in the freezer. Used the turkey to make a jambalaya-ish dish with quinoa. Duck was seasoned with a five spice and ginger rub and I made a sauce with orange juice, ginger, and star anise, but forgot to take a pic
Don’t judge me on the plating. Also made a compound butter from the same herbs from above and used that while the rack rested. Pulled a little before 135, rested and turned the grill up for the asparagus and threw back on for a minute on each side.
This one is good. Others might have newer/different ones though https://www.the-mainboard.com/index...thread-op-with-knowledge-of-the-board.120287/
I put a mix of Lillie's Q Carolina sauce and Stubbs Sweet Heat on some pulled pork that I pulled out of the freezer and I'm pretty satisfied with the combined flavor on pulled pork. I put the Carolina on first as I heated it up in a sauce pan and wasn't thrilled with the texture so I added the other sauce I had on hand that was a bit thicker.
I think I’m going to cook my first brisket this weekend. I do not have a multi-probe Bluetooth/RF unit and kinda want to attempt the cook without one (I do have a thermapen.) Is this a guarantee for disaster?
Do it I cooked probably a hundred briskets back in the day before I ever owned a thermometer probe Never really thought one was needed until about 5 or 10 years ago
I don't get who the audience is for 10# flats at that price point. Maybe with St Patrick's around the corner people buy lots of flats? Or they are corning a bunch of points and are left with flats?
Yeah if you’re doing your own you probably want to get started within the last week or so.. I have a few buddies doing that,
I’ve only ever used a thermapen. You’ll be fine. I think people get way to worked up over brisket, it’s another piece of meat, pay attention to it and it’ll be good.
I just ordered one because my wife likes to submerge everything underwater if she's doing the dishes. This will be my 3rd thermapen.
15lb prime packer just purchased from Costco ($2.99/lb). Wife is out of town this weekend, so it’ll just be me, the brisket, and a lot of beer. Supposed to hit 70 here Saturday, so it’ll be glorious sitting outside and monitoring the cook. Can’t wait.