Food Smokers and Smoking Tips/Tricks/Techniques

SRV don’t suck... I like me some Robert Earl Keen as well.

 

My friend loves that stuff but can't find the big ones anymore for some reason.

 

That's awesome. I looked at that, and should have taken advantage, but I didn't. It looks like the marbling grade is a little higher on those two than the black grade wagyu I got. On par with SRF's gold grade wagyu and you spent the same money!

Everything I've read suggests taking it to around 205* if you're going by temp. If you go by feel (how I usually do Prime), then wait until it feels done, then cook it for another 30-60 minutes. I'm keeping everything the same as my last few cooks. Solid trim, inject, the new rub blend I've been using, ~275*, butcher paper wrap. I have some more thawing that needs to get done tomorrow if I'm going to be ready to cook Saturday!

 

Yeah the gold marbeling looks amazing! Read the same thing about "overcooking" it. Definitely don't wanna ruin it... Hoping you have some good Clif notes soon

But I got two so we'll see if one survives til my dad comes down. Or you. Whichever is first .I owe ya a good cookout

 

Looks like you're about to have the ultimate back patio for hosting, too!

 

Bacon bbq cheese boogers. Got some new onion/jalapeño crisps at Costco. Good texture and flavor.

 

Will be open for any and all. BYOB... Bring yer own brisket

 

Hard to beat a good booger!

 

Don't plan anything, yet, but I'll be in Austin on the weekend of July 13th. It is a bachelor party that kind of ends after a distillery tour on Sunday. I may be staying in that area, then coming home Monday. If my Sunday evening is free, I might swing by and see what you have cooking .

 

I will make myself available for sure. Even if it's for just a beer

 

I am also smoking some butt this weekend.



It felt good to rub the butt. It's now resting.



My wife doesn't like pork and this looked pretty good as I walked by.

 

All the wagyu talk yesterday got me digging through old saved links.

The Beef Marbling Standard:



USDA Prime usually falls in the 4-5 range
8-12 is graded A5 Wagyu.

@WBF610 ... Here is a link to in stock A5 brisket at $140 for a 12-14 lb with a BMS of 8+. The sale yesterday was $137 for 10-12 lbs... so you win by missing out yesterday

https://shop.paradisemeats.com/wagyu-briskets-c29.aspx


But this will be my backup if these ordered ones are life changing. If not, choice and prime will keep me happy

 

hahaha, nice. can't wait to see how it turns out.

 

After thinking about it last night, I probably don’t need to spend that much on a brisket. Just need to find a prime available by me to be happy. I’m going to call the Costco and request they start stocking them.

Edit: ok, maybe once I’ll try it.

 

That's the spirit! figured the same thing. But to be fair and see if it is actually worth it I want to do the following:

1 Choice Brisket
1 Prime Brisket
1 Wagyu Brisket

all prepped the same, smoked and rotated around the pit to minimize hot spots.

Taste test to see what is worth what.

I'm sure I could find volunteers to help taste test

 

Quick question for you guys ... I got some Pit face rub and gonna do ribs tomorrow. Do I rub them tonight or just do it before I put them on the smoker. Also since I haven't used Pit face before how much is good? Thin coat? Heavy packed on coat?

 

I am not sure packing on the rub overnight makes any difference in the end product.

I do it just before putting it on.

Rubs are personal preference. Put on how much rub you like.

I go thinner on ribs and heavy on larger cuts of meat. I don’t like a big crust on my ribs.

 

Thanks! I've tried several rubs and I'm looking forward to trying Pit faced!

 

its really a matter of taste. but I like a good amount, the salt isnt very high in it so unless you pour the whole bag on it, its not going to be oversalted I like to sprinkle then rub, just to get good coverage. no need to put a thick layer of it on. You wont be dissappointed...

 

I tried a light sprinkle on burgers the other day and enjoyed them. Definately looking forward to the ribs