Food Smokers and Smoking Tips/Tricks/Techniques

Looking good already.

 

how much longer?

Consensus from my friends and family last week was they really liked the burnt ends. I may just chop it all for burnt ends next time.

I'm doing two butts at some point this weekend.

 

Got those 5 slabs going tomorrow that Followed me home from Valli

 

Do you have any issue with the point being dried out? Next brisket I do Im going to set it up like yours. The last one I had it in the roaster close to the coals and the point and bottom dried out a little, still tasted good just a little dry...

 

That's why you cook them Fat side up. So they don't dry out.

 

One of these gets cooked tonight and the other tomorrow. USDA Prime beef tomahawk ribeyes.

I'm giddy with excitement!

 

I almost picked two of them
Up today. My parents and aunt and uncle are coming out in a few weeks. I'm going to do one for my dad and uncle.

 

Any Houston area peeps....$1.47/lb for Brisket at Kroeger.

 

Sounds like a holy war.

To cut it short, the fat molecules are too big to absorb into the meat. Do it however you want, but the fat being up doesn't baste the meat or keep it moist.

 

the fat melts and bastes the meat

 

Desert is done - Apple wood smoked pineapple upside down cake

 

X

Around here they are usually called Viking cuts. Likely because you could club someone to death that tried to take it away from you. At some of the higher end restaurants it is also called a bludgeon of beef. For the same obvious reasons LOL. My favorite steak by far.



Sometimes I leave the bone on



But more times than not break out the sawzall before cooking so the dogs have a treat.



Damn it now you have me wanting a steak, and I was thinking chicken..

 

If that's what you believe, then keep doing it however you want.

I'll keep doing fat side down, because the science says it doesn't really baste the meat. =D


/HolyWar

 

It's not just me but the BBQ experts. I'm not gonna argue with Big Moe, Dr. BBQ or any off those people. They all much bigger then me.

 

The ones I saw at Sams club today were all like 3.5 lbs. I'll pick some up for next weekend!!

 

I place my meat so the fat is on the side.

 

I cut my fat off!