Separate names with a comma.
Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Forgot to add: used post oak, pecan, and just a smidge of hickory
Good to know there’s something I can do with this bag, I couldn’t bring myself to throw it away:
Also in the future I’ll be less concerned about cutting away flat.
I trimmed between the point and the flat cause the fat there won’t render down. Also squared min off for a more even cook. Have a pound and a half of flat that I’m gonna attempt a sous vide pastrami
There’s plenty of salt and pepper on there. Trust me. I never under season anything
I got loose on some OGD114 and Larceny BP, then started carving with a sharp knife. Time will tell.
Just grab ahold of something, bite your lip and give it hell. We're gonna get through this.
when i was limited to my joe i used the foil pan trick a lot
after a couple hours it’ll tighten up, then you can remove the pan and have plenty of room to lay it flat
I had the meat of BayouMafia in my mouth tonight & it was as glorious as you all imagine.
thought I had the fire under control. Went to sleep at 3 and woke up at 8. And the fire had choked out. Think I can still save it.
Mine got way hot overnight.
Finished the cook in 11hrs
coffee and que
That is an elite coffee mug.
Cured a pork belly and that’s the last of bacon from this morning. Is it worth the time outside quarantine? Probably not, but if it all goes to shit I can sleep knowing I can make my own bacon. Not that it’s hard at all, but guess than has some value? And then dinner.
probably the goat coffee mug
has the hat too
My first thought was, “geez why’s Mr Potatohead sweating so much is he nervous?”
You are way too old to not be social distancing.
2 ~5 lb butts, cause they didnt have any big ones
Trimming toenails right now
Will update in subsequent pictures
Sorry, forgot to tag you texasraider
So nice, 29 when I started this morning. After freezing my balls off for 5 minutes I came in and got my coat, hat and gloves on.
Damn and I am over here complaining cause it's been raining all weekend, been in the 60's though
Got two racks of spare ribs today. Think I'm going to go one wrapped 2/2/1, one unwrapped until done.
Do a little side by side comparison.
I did this a few months back. They all turned out delicious and I didn’t even remember which were which at the point of tasting.
Moral of the story: relax and enjoy the cook, it’s going to turn out delicious
Yeah I've done them both ways and always good. Never tired a side by side action
Very beefy, didn’t take as much smoke and s/p as I’d like
Should have trimmed way more of the flat
Fuckin Franklin makes this look too easy
Just hit 150
Toenails looking better texasraider
Looks fantastic. I’ve read previously that you can try as hard as you’d like but your just never gonna get the bark you are seeking on a kamado/egg style cooker. It’s too moist and to get the bark you desire you’d be drying the meat. Held true the few times I’ve tried and same with a buddy of mine. Anyone else have luck with that and what’s your trick if so?
Did my first ever brisket last weekend. Not gonna lie, pretty damn proud.
So the deckle just ended up as a gelatinous fat mess between the two muscles. Is that just to be expected or do some people completely separate the flat from point and cut that away before cooking?
Messed up the bark a bit because my knife sucked
I separate after cooking.
you cut out the fat between the point and flat before putting it on the smoker then separate after
Damn these little guys are pushing fast
37 minutes later and we are at 166
Some long ass feet.
Also this photo does not load on tmb for me
Flat is 4 hours in, about to wrap it in foil.
mines already at 195 after 4 and a half hours
unless my temp is way off i’m holding a steady 275°-280°
not worried about it but damn this fucker’s moving
Only pic I took of the rib roll was when it was at about 100 or so. Didn’t get an after pic but it turned out quite nice
Mines been on about 4 and is now at 180.9
And now I feel like its stalling
At 181 an hour and a half later
So my brisket flat is for lunches as my fucking physical therapy clinic won't shutdown. Should slice what i want the morning of for my lunches or pre-slice?
Frank's Red Hot Rub binder
Byron's But Rub
Fox Brother Vineger BBQ sauce
wrapped, brown sugar, butter
Mustard binder, same rub as above
Stubbs Original Sauce.
Vinegar Def came out darker. The foil steam took some color off the ribs, but came back over the last hour
Going to attempt to smoke some pulled pork for the first time sometime this week since I have to work from home now. Figured I might as well make the most of it
morning of imo
pre-slice it'll dry out so much faster
now is the time to jump into something new
i was able to hook up with a local pit builder and he’s gonna let me help out and hopefully get more hands on as i learn