Search results

Looking to do 6 racks this weekend as the temp in Illinois should be over 20.....CAN'T WAIT BBQJEDI

Thanks for the info, I will try the Cost-Co butcher to see what he can get...FYI..Elburn Meat Marker "REAMS" in Elburn, IL...on the web.. gets GREAT WHOLE Briskets right off the farm....if you can order ahead and get out there....later....

Wind is the hardest to defend, blows the heat right off the smoker. I have an E-Z up I use for competition with 3 walls...I place the smokers in the farthest corner out of the wind and it does the trick...you may need to add more coals sooner in a long cook, over 8 hrs if you are doing brisket...

I'm from the western suburbs of Chicago, and I use to think I coundn't Q if the temp was under 40...well it quickly became 30 and NOW its 20...I don't understand the question? I set up fans in my garage, a TV, Space heater....I can't think like that....HELP ME...I am different....as we say at...

All, Looking for a new butcher or source for WHOLE 8-12 lbs briskets in Illinois, West Suburbs preferred. Got tired of getting screwed on pricing and I don't want to travel to farm country if I can help it. Any help? Thanks. BBQJEDI

In competition and at home I only trim the fat to 1/8-1/4 inch...smoke will not penetrate anything thicker. I also only cook whole briskets...The flats are "more lean" but should still contain enough fat to keep the meat moist. You can always use foil "texas cheat" to retain moisture and brine...