Search results

Eric, The temperatures were 250 in the photo, kept in the range from 225 with one spike to 270 but mostly at 250. The brisket was 13 LBS before trim and I figure about 10 LBS or so after. After cooking there were 4 LBS of flat for the freezer and 2 3/4 lbs of point meat for the freezer. Not...

Based on the nutrient and ingredient label I'd say so. for a 0.6g or 600mg serving to have 160mg sodium....pure salt would be 240mg sodium

Eric, I got one of those briskets from the same source as you (I think). Check out the picts of the cook with that Brisket Waygu Brisket Photos For an injection I keep it fairly simple but am doing one tomorrow with the following injection that I got from this post Competition Brisket Post...

Matouks's Calypso Sauce is my favorite, heat and some flavor. I sometimes just put 1-2 tablespoons onto a cup of rice and go at it. Like Tabasco, Cholula, and Sriracha.

Lately I've been injecting my briskets with a beef broth based injection. I believe that it helps give the enhance the "Beef" flavor and helps keep the flat moister than if I didn't inject. Most competition cooks probably inject more because of the lack of time than anything else. They cannot...

Chris, In the crowd I hang out with just 3 of us can finish off a packer without any issues and look for seconds........... What you do with the point is up to you, you can chop, slice (as many Q joints were I live do), or cube and make some burnt ends. When vacuum bagging for freezing I...

I'd be interested in the thoughts between the Sumeet Asia grinder vs. something like a Vitamix with the dry and wet containers? I've got a vitamix and so that's why I ask. For mixing rubs I've thought about doing semi bulk quantities in the 32 oz dry container and letting it run on high for a...

I've got an Large BGE that I purchased in May of 2009 from Sams Club (Dallas Region thing) and a 20" Pro=Q Excel (Which I'll say is WSM Like). I've been doing most of my cooks on the BGE because size hasn't been an issue and the "cleanup" afterwards is easier in my opinion. Had the Pro-Q first...

Nothing the sweet sauce can't fix as well.

Jerry, congratulations. They'll only get better each time you cook them as you become familiar with the process and start to figure out what you like from a taste preference. Like you I prefer Pork Butts. Here's a quick pict from my Brisket done today at 250. 8+ hours from cutting the crovac...

snapped this picture of my damper on the Big Green Egg which uses no water pan. This is the only damper and it's cracked only 1/8". There were a few adjustments during the first 2 hours of cooking but then I made this setting and the egg chugges happily away at 250 degrees for over 3 hours.

So the cook is done and the meat sampled. Overall it came out well. There is a slight difference with Wagyu but overall I think I could do just as good with Choice or CAB briskets that are available in the local supermarkets for almost 1/2 the price. Now, for doing a contests these were nice...

I realize the your on a Stoker but the BBQ Guru folks recommend a 10 CFM fan for the Egg. based on what Mark P posted it would seem that 10 CFM is overkill and 5 CFM would work just fine. Check out your grate or the holes in the firebowl, maybe they are clogged. Before each cook I stir up my...

I also never use water. Rusty, you just aren't used to the responsiveness of the smoker with the saucer, it may take several cooks. After a few cooks you'll know just were the vents need to be. I typically end up with all but one bottem vent closed and just adjust the one vent to adjust the...

My routine follows this typical flow: 1. Trim Meat and inject/marinade 2. Clean out smoker 3. Add charcoal 4. Start chimney with "starter" briquettes 5. Season meat 6. Dump Chimney into smoker 7. Assemble components and add meat. 8. Adjust dampers for final temp.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Justin F: Wow - so many "no mop" messages? Trust you guys - but what's the reasoning? </div></BLOCKQUOTE> For me there are several reasons for the fat...

I've got a set of 4 Stars that I received as a Christmas gift from my parents when I graduated from College in 1987. Still use them and love them. The fit in the hand, the "heft" and balance are great for my personal preference. When I'm at a neighbor or friends house and use their equipment...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Marc: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">, sautéed cucumber...

Fat Side Down, don't mop, don't flip. Got one going right now. Lid is mostly stable at 250, had a low of 200 starting out and a 30 minute peak of 275. Brisket is 150 and appears to be hitting a plateau after 2 1/2 hours. When it reaches 160 I'll wrap in foil and finish as per the High Heat...

Got a delivery of 2 13LB Wagyu briskets from Paradise Meat Locker. They very well trimmed for packers and also wider than the typical Packer Trim briskets that I see here in the Dallas area. Total price delivered was $5.66/Lb Will do a cook tomorrow and post pictures.