I've done brisket three or four times now. All have been similar experiences to yours except for the last time, where it was one of the best things I've ever eaten.
I let my last one go to an internal of 205 and it was absolutely perfect, moist and very tender. I know everyone says it's done...
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I know it would change the taste, but I suppose one could just substitute whole milk for the buttermilk in the same quantity, and skip the heavy cream and just brush with...
Wow, talk about bad parenting.
Dave L, with the fat issue, well, it shouldn't be an issue with pulled pork. A lot of it is going to render in cooking, but during the pulling process I basically discard anything that's not meat.
Yeah, I'm pretty content if the smoker is running anywhere from 225-275, I usually aim for about 240-250.
It's hard not to be worried about an overnight cook, but if you've got a few smokes under your belt than you know how the smoker works. It's really not a big deal other than the...
Hmm, that's a good question, one I'm probably not qualified to answer. The only times I cook for large quantities of people we always have several other main dishes so I'm not concerned with making enough. I always have leftovers as well.
That being said, I'd say 16 pounds would probably be...
If you're just serving spares with sides and no other main course/protein I'd plan on at least 1/2 rack per person. That's just me, I like to make sure everyone gets enough. I'm sure you could get away with less. Using 1/2 rack that still 8 racks of spares for 15 people, your smoker is going...
FYI commercial places that sell burnt ends like Arthur Bryant's in KC go so through so many they don't have enough points.
They cube pieces of the flat.
Wait until you really get the hang of things. It would have been an absolute crime to put any sauce on my last brisket it was so good. And I really prefer my bbq as pulled pork, but the thought of that brisket right now is making my mouth water.
Trader Joe's carries lump once the weather warms up. The Cowboy one I think. Barbeques Galore has lump too if you have one near you.
I've cooked with lump and Kingsford. I find the only difference is maintaining temps/how soon you have to reload and has no outcome on the final product.