Recent content by Nate H

It was probably previously frozen. We bought it friday afternoon. So today is day four. I don't have food saver. I'm going get some plastic it wrap and wrap the pack real good and put it in the freezer a couple days. I will be able to make it this friday the earliest. Thanks for the replies

My wife bought a brisket this passed Friday and when she was either putting it up on the belt to the register or after at some point she broke the cryovac seal on the brisket. With a broken seal what kind of window would i have to get it cooked before it goes bad?

My experience is poultry needs it's own attention from other meats. On the wsm it needs higher temps. I've tasted brisket that tasted tainted by chicken. Kind of grilled chicken smoke taste if that makes sense. Hard to explain but that's all i tasted on the brisket for smoke flavor.

So is kbb a concern about cooking with?

I buy chunks in bags usually, from ace hardware. I just got some mesquite logs that I'm cutting down into chunks. I'll also cut into chunks what i prune off my oak tree.

I did a 9lb and an 11lb side by side on my 18.5in wsm no problem.

I've never foiled it before and have a good bark. My last one was amazing. Fat cap down and once i take it off, i put in the pan fat cap sup. My silly logic is the juices will flow down from the hot fat cap while resting. I also make sure to mix it all really well after pulling to distribute...

I always buy packers. Half of it is picking the right one at the store. I look for a good fat cap that covers the flat well. I feel it all over and and decide what i would cut off, as if i was making it right there in the store. This, in my opinion helps me find one that will have less waste. My...

When you say "Lid temp", do you mean the the thermometer that comes with the smoker? Don't use that. Stick your thermo pen in the lid vent and compare. Mine reads 30-40° too low. If you knew that already then disreguard but could explain your problem some.