Search results

Not sure what the melting point of nylon is. That would be my only concern. Besides that it would be fine. You're only looking at 200º.

BRITU will not give you that "Tender fall off the bone" texture. It does give you a nice texture that still gives you something to chew yet falls off the bone. I have not done the 3-2-1 but I imagine the foiling locks in the juices giving you the desired texture you are looking for...

Sometimes cuts of meat act really wierd and out of norm. Chalk it up to that and cook another.

Where did you probe it? Is your probe calibrated? Sounds like it was over-cooked. Was the whole brisket like this? The point can be this way at times. I don't care for the point, but its part of the brisket. Buying just flats is too expensive around here.

I've tried Nature-Glo and it was nice. I don't think the cook times were as long, but still a nice flavor and pretty consistant heat.

My problem with spares is the fat. How do you guys get around that. Or does the fat not bother you?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> the BRITU isn't my sort of thing so I haven't done it </div></BLOCKQUOTE> Have you tried someone elses somewhere?

For those who have not tried Nature-Glo, I highly suggest it. I've really noticed the "funky" smell that kingsford has while it cooks. Nature-Glo has a nice "clean" aroma to it while it cooks. The flavor it leaves on the meat is incredible. If you can find it, try it. You won't be dissapointed.

Just make sure you turn on the reciever first. Its a nice unit even though there are a few that like to dog the unit out.

Are you going to share the recipes?

Gland? I'm with Brian, How much did your butcher charge you? Find a new butcher! By the way, I have a bridge in N.Y. for sale!

Yeah, way too many coals. 11 pound butt? Holy cow that was huge! Most are 6-7 pounds. 11 hours for a normal size butt is a on the faster side, but not fast.

Off the top of my head its garlic & onion powder, worchestershire sc, olive oil and some rub if you want. Use your imagination. Anything that you can think of that would compliment the meat. Compliment is the key. The injection is to add to the rub & smoke not over-take it.

Brisketts, I inject the night before. Adds a nice flavor to them. Nothing strong, just a little someth'n someth'n to give some added flavor.

For butts I put as much rub on as I can get to stick to it. Use Mustard to help get more on. Once you pull it and mix it with the rest of the meat it helps add flavor. With ribs, I'm generous, but its by no means caked on. I also use a low salt rub. Most rubs have too much salt for ribs, so...

Butts tend to "sit" at 160º for hours at a time. You'll think its cooking fast, then when it hits 160º it will sit there for hours before it moves again. Don't be afraid to cook your butts on the higher temp range. They are very forgiving. I usually shoot for 250º-275º. Helps in the cooking...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott Ulrich: Smoking some ribs in SE Michigan right now. </div></BLOCKQUOTE> Just got done polishing of a rack. Time to unbutton the pants and sip a...

Unusually beautiful day in Michigan. Going to top it off with some BRITU for dinner. Mouth is already watering. Almost BRITU, I tweaked the rubed to make it better! Anyone else cooking today? The worst part about the WSM is the wait!

I just added the wire to mine. I got another 10'. I am transmitting through a couple walls right now. As soon as I move it to its new home, I shouldn't have any problems transmitting. Right now its under an overhang on the house. So its transmitting through a couple concrete and wood walls.

For rubs, I usually find a rub, like the BRITU and tweak to my liking. Someones already done most of the work. I just need to adjust and switch different spices to my liking. When you do this, most of the rub recipes you find out there are compeditors recipes. They add extra salt to bring out...