Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
I have transitioned to using Famous Daves and Meat Church brands depending on what I'm making.
I used to do 225 straight up to internal temp of 203 but found this gives it a richer flavor and let's the smoke really build up while the fat renders to silk. I still go to 203 IT.
I usually stick to the tried and true Holy Cow but this time around I used that for the main brisket cook (both flat and point) and then when pulling the point to make burnt ends, I put the Texas Sugar on as well. Really made the burnt ends pop.
I've done brisket once and I ******* nailed it. Now I never want to do it again.
I got some of these seasonings at Hilton Head a couple years ago and I love them.
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I got a pack of those for christmas a few years ago and they are good, especially the hot and spicy one.
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Home Depot had a Nexgrill flat top grill floor model with some damaged legs. Two legs were slightly bent/twisted. Normally, the grill is $450. Would it be worth seeing what they would sell it for?
They have these on the shelf at HyVee. I was going to try some the next time I need a new rub.
I've had a few like that, and then a few others where I didn't check the internal meat temp early enough and when I did it was >220. Very expensive beef jerky.
Once you learn to separate the point from the flat on a packer brisket, it is difficult to go back to just putting a whole packer on. It really cuts your cook time down, you get rid of more fat, and you get more bark. I will separate it when it is partially frozen at you can literally separate it with out a lot of knife work once you get it started. You will also notice the difference taste wise as the point is my favorite part.
On side note, I really wish I had a few trip tips to smoke. Those are my favorite, as they are so flavorful!
On side note, I really wish I had a few trip tips to smoke. Those are my favorite, as they are so flavorful!
Just be careful with that. You're probably spending a lot of time on the bacterial danger zone. You're not supposed to spend much time on the 40 to 140 meat internal temp spectrum.
You're probably ok with whole muscle meat but beware
I am very anal about that sort of thing (you don't want to see me cooking chicken) so watched very carefully the first time. I found/find that it still speeds through that zone at a good enough clip to be safe. The addition of a long time at 140+ keeps it safe.
This is the sort of reason I'll never be a "jiggle" or "by feel" guy, I always use my Signals with it's pretty graphs and alarms.
For p*ssies like me, is this something you think they'd do at Fareway or Hy-Vee if you asked?
