Recent content by timothy

More like the point, but a mix of semi lean to fat. Tastewise and texture it was darn close to brisket. Edit: I should of mentioned the yield. For 6lbs of raw, (trimmed) I ended up with 2.75lbs. I vac sealed in 4 oz bags, enough for sliders..

Pulled two 3 lb chucks from the deep freeze from last year. Separated them at the fat seams and removed the silverskin. Found one recipie online that sounded good and I followed it. 7 day brine, rinse and air dry in fridge and make a rub the next day. Smoke at 250 till 200 int. Mine took about 6...

I just tasted it and it's a good, AFAIR. We lived across the tracks from the Campbell's soup factory on 35th and Rockwell. Mom used to hang our clothes on a clothesline and every so often a few days a month she'd get black soot on our clothes. Campbells had a huge smokestack back then, you could...

This is a copycat of Campbell's. I used some leftover leg of lamb from Easter. directions Soak the barley in cold water while you make the lamb broth. Put two lamb shanks in a 6 quart soup pot (I like enameled cast iron) and brown them on all sides in a little oil. Add 8 cups of beef broth and...

Click on the attachment, its downloaded to Google photos. I only see 1 pic and can't copy it.

Looks good!

And you also have the Lithuanian bacon buns that I grew up with.

https://www.virtualweberbullet.com/cleanup-maintenance-storage/#cleanexterior HTH.

I did 6 -10# butts on my 18.5" WSM. Set three on each grate stacked like a tepee. After a few hours they shrunk so I was able to lay them down normally. No water and ran 250-275. The amount of meat you add doesent really change the time from one to six or eight. It just takes longer to come up...

Perfect!

A tradition. Thanks for sharing!

That's not what I had/used, sorry.

PBR for the win!