Recent content by DavidT.

At 135 you will have an amazing texture - it will be around medium rare (although this is subjective) and VERY juicy. However, it may take longer for the point to get tender at such a low temperature, even up to 72 hours... also most of the fat will not render, but will soften slightly (which...

+2. I live in Australia and order all of my chunks from them - including paying shipping (that should say it all). Absolutely fantastic product!

Did you let it rest?

Most of the science behind HH is identical to that behind low & slow except it is happening at a faster rate. There are some differences however, High heat: * It is easier to overcook (especially thinner parts of the meat) * It is easier to overshoot temps and miss the sweet spot of ideal...

If the bone came out and it shredded easily and was tender but dry, then it was very overcooked. If the bone was a #$#$ to get out and it was tough and dry, then it was undercooked. Which was it Sir?

It's all about the point. Once you have tried a piece where the intramuscular fat (marbling) has slightly rendered, mixing with the meats natural gelatin and juices as well as the rub, it is absolute heaven and you won't turn back Not to mention burnt ends... but I prefer the point in a fatty...

Some information on the "weep" method. Keep in mind the major contributor (barbefunkoramaque/popdaddy) is quite a character and very opinionated, but apparently does produce some amazing Q. http://www.youtube.com/watch?v=DMVK0-aR2sA http://www.bbq-brethren.com/fo...owthread.php?t=73031...

You might prefer low/slow for whatever reason but your statements are factually incorrect. If high heat resulted in chewy, tough meat I'd never get the positive responses I do when I cook ribs - nor would I like them at all. You can cook ribs at 210-230 if you wish. But ribs can also cook at...

I usually make my own rubs, but when I do buy one, it is ALWAYS Texas BBQ Rub. The Texas Wild and Grand Champion rub are AMAZING on pork (ribs or butt/shoulder). http://www.texasbbqrub.com/shopping.html Admittedly they are quite sweet, but the flavour profile is insanely good with the perfect...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: Ok, I've took some time and read the complete thread and have been thinking about this for a few days so this stuff has had some time to...

Sorry to hear that! What was wrong with it?

What rub did you use? Foiled naked or with additions? Judging from your previous cooks, I have no doubt that it will turn out great! Please be sure to post pics of it sliced too

I've done both... packers are simply sublime, it is a fatty flavour explosion (admittedly too fatty, so you need to have tiny amounts of the point ). However provided it is a high grade wagyu (i.e. marbling score 7 or higher), the flats work brilliantly being smoked without foil.

If it is extremely well marbled like mine was, I would NOT foil - this way you get that traditional brisket flavour with no hint of the slight steamed effect you get from foiling and it should still stay nice and moist/fatty.

The first time I saw this I kept rewinding to watch the "gush" over and over... pretty sad huh? I know it's because it hasn't been rested and it will most likely result in a much less juicy end product, but I just love the look of the amount of juices such a big piece of meat can hold...