Recent content by Brad Morrell


 
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    Injecting Brisket

    We don't seperate our briskets - we simply put them on fat side down, wrap at 160, and take off at 190. As far as injecting, I think it adds some flavor to the meat...just make sure that you're not adding a flavor that doesn't blend well with the natural beef flavor. I know some people that...
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    How long can you hold a Brisket?

    My experience has taught me that the grade of the meat, and the marbeling have a great deal to do with how quickly a brisket will cook. If you have a USDA Select cut, it will take longer to cook than a USDA Choice or CAB. I cooked a 11.5 pound brisket this past weekend at a IBCA comp - put it...
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    Replacement bottom vents on WSM

    My dog chewed on one of the bottom vents of one of my WSM's. I know that I can buy a replacement from Weber. How difficult is it to change these out?
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    Vent controls

    The best thing to remember about the vents is that they have one function, and one function only: To regulate the amount of oxygen that can get to the coals. The more oxygen that gets to the coals, the hotter the fire. You can also think of it this way: The more open the vents, the hotter...
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    Question re: Sand instead of water in pan

    My thinking, Paul, is that since there is sand in the pan vs. water, a dryer cooking environment will be the result. I don't know for sure, but just from thinking about it, my thoughts are that the moist cooking environment is somehow preventing the bark on the brisket from developing. I would...
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    Question re: Sand instead of water in pan

    I experimented with sand a few years ago, but switched back to water after a few tries. Don't really remember why. Anyway, I have been rethinking my entire cooking process, and have been thinking of giving sand another try. The biggest thing I am curious to find out is if there is a noticable...
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    What's the longest cook you've done?

    I have gone 21 hours before at 230 with no refuel - using MM, obviously.
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    Informal Poll: When to rub pork butt?

    I have cooked two butts at once before - one that I rubbed approx. 12 hours before cook, and one that I rubbed within 30 minutes of cook. My group of guests could not taste a difference. Since then, I just rub after I light my chimney.
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    How Many Pounds Of Butt Or Brisket Can Fit?

    I don't neccessarily think it's the POUNDAGE of meat that matters, as much as it is the dimensions. I always try to get a good measurement of the meat in the cryovac to see if it will fit in the cookers. I have had some butts that were not as long as others that weighed more - but would fit in...
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    New Kingsford Sucks!

    I've cooked chicken thighs, brisket, and butts on the "new" stuff - and had no problems. Minion method worked just fine for me. I know that it was the "new" stuff due to the two GROOVES down the back of the briquettes. I, too, like the briquettes - because I know what I am going to get every...
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    21.5" Brisket for 18.5" cooker - what should I do?

    Do any of your ever wrap your briskets, or just let them be au'natural throughout the entire cook? Also, do you trim any of the fat cap, or just leave it on to protect the brisket?
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    21.5" Brisket for 18.5" cooker - what should I do?

    That's a good idea, Jeff. Thanks!
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    21.5" Brisket for 18.5" cooker - what should I do?

    I was planning on cooking a brisket tomorrow night. However, when my wife got home from the butcher shop tonight, I realized that she had gotten a brisket that was longer than my WSM is wide. Any suggestions? Should I just cut off the flat end so that it will fit?
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    Cleaning a Crusty Water Pan

    I just let mine soak for a bit in hot soapy water, and then scrape it off with a big wooden spoon. Works for me.
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    Mold in Smoker

    First of all, I apologize if this is the wrong place for this questions...but I looked at the descriptions, and didn't really see a place where I thought this really fit. And since this is the most frequented section of the boards, I thought I would have the best chance of getting an answere...

 

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