Search results

When I got my first 22, I went through 2 cooks with stuff I wouldn't eat, both pork (1st cook was a burn off). The first, some pork parts some would use in stew, the second, some bacon. The pit ended up smelling great, but the reality of it is the pit will season with each cook. Think of your...

Schioppa L12 Series, GLEEF 312 UPE G, 3 x 1-1/4" Swivel Caster with Total Lock Brake, Non-Marking Polyurethane Precision Ball Bearing Wheel, 175 lbs, 3/8" Diameter x 1-1/2" Length Threaded Stem Forgive the lateness of my reply. When I purchased these, they were 11 bucks, since then they have...

True, I guess I could always chop it too. I'm mainly looking for ways to stretch the product for catering. Anytime I'm ordered some it appears to be pulled and/or chopped up.

Has anyone here done pulled brisket as opposed to sliced (blasphemy I know)? Is the idea to just over-cook it or what? What you think? Johnny O.

Yes sir they are. Cut to the size mentioned, overlap and put the thread of the wheel into the holes. I can post the type of wheels I used but they are 20 a piece now.

That's spendy, but may be worth it...

- - - Updated - - - Flip the first pic, sorry sort of in a hurry. Yes, dirty, it wipes right off Johnny

I will post pics in a bit, but it's not that hard to be honest. Each piece is 25-1/4'' long and just join 2 holes from the punched angles at the end, put the wheel through those 2 adjoined holes and thread screw on.

What size are the butts? 3 on 1 rack, yeah, but 5, I don't see it personally; at least the sizes I get and not to mention after foiling.

That def puts it in perspective. I guess I need to stop reading so much and just keep doing what I've been doing. LMAO!!!! The stated 140* was 140* in less than 4 hours, but yes gotcha. Thanks for all the replies fellas.

That was sort of my thoughts as well.

Hello Team, So I was reading on another site, debating whether I should inject a brisket or 2 I'm going to do this weekend (I always do), and came across this post below. "NOTE: If you inject your brisket, or if you insert a temp probe, or do anything to break the surface of your Brisket...

I've cooked beef backs, similar to how I do my pork ribs (much faster cook tho). I just found them to have very little meat on them, at least the ones I got.

Dang them, I called and asked if they were still .49 and they said "not anymore sir"... Maybe I was misinformed. Not too far from me, maybe I'll go tonight. Where the spares of babybacks? Thanks again. I guess I could local as well. ahah

Which Smart and Final was this if you don't mind sharing the wealth. :)

Hey Bob, been a while! Yes sir it was. When you are probing, are you probing the flat or in-between the flat/point? I guess what bothers me is the color inside, it's never been really dark as I saw with his beautiful brisket. I was not able to take the class as I was out of town but I sure...

Good gawd!!! I may make my way over that way!!! ahahha

Thank you for the replies. Those guidelines I understand but I ask because my briskets probe well but seem to tighten up some after I remove and rest. Also, my internal color was slightly pale in comparison to his and others I've seen which are much darker.

Hello everyone, At what temps are you all pulling your briskets at? Only reason I'm asking is I went the place where I procure my wood from and they were handing out appetizers of meatballs (forgot what they called them) wrapped in bacon and jalapeno poppers also wrapped in bacon. While...