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Doing my first brisket in years tonight, I've lost count, maybe 10. I'm also scratching one off the to do list that's 19 years old, Coffee-Cocoa Rub for Brisket. Always wanted to try it, never got around to it. I mixed it up today and got the brisket on, it smells great, I'm really looking...

RIP prime brisket

ya you're right, a 2lb brisket chunk wouldn't be tender in two hours though it wouldn't take 12 either, so just by math doesn't work, mass isn't the only factor, thickness is a factor too, I've done around 30 hour cooks on huge hunks of beef shoulder clod that are pratically ball shaped, for...

great info above, here's a couple more tibits I keep my cryopack meats in the beer fridge kept just above 0 (32) rather than the main fridge. It gets opened way less, -especially- since I don't drink any more 😁. In a busy house the main fridge can be a lot warmer, constantly trying to recover...

Welcome Justin! I'm near Calgary, great find you got there! Here is mine, scored it for free from a BBQ store junk pile about 12 years ago!

Welcome Keith! Once I switched to charcoal I got rid of and didn't have a gas grill for many years, but eventually re-added one to the lineup for convenience, speed and practicallity Stuff you cook on it will probably taste weird for a while to you 😀, I always christen a new grill with a huge...

just by math it's 22% more heat, your estimate reduces to 58 to 70 minutes per pound .... but you may find the stall to be significantly shorter than you may have experienced edit: just in case, stall is when the rate of internal temp increase decreases or even seems to stop, at any point after...

I've had much better results with wood chips in smoker boxes. I used to have a couple that were like 3" by 6".

done, I sent you a PM

hey Rich, So I've been sort of thinking about this for a couple weeks now. Remember we used to say 'friends don't let friends boil ribs'? I recently created a crock pot recipe that is dynamite and I like 'em as much as smoked ribs, and that really challenged me. Quick version: honey garlic...

Rich Dahl recently asked for a way to cook ribs faster and without foil wrapping in this thread: https://tvwbb.com/threads/need-help-want-to-cook-baby-backs-semi-high-heat-with-no-wrap-on-my-pellet-grill.98071/ I came up with a solution, using a method of grilling at a target temp of 400°F with...

Check out this Portugeese grilled chicken recipe from Kevin Kruger. Inside is also a link to marinade Molho Piri Piri. Fantastic. Piri piri aka bird's eye peppers. Frango Piri-piri recipe https://tvwbb.com/threads/frango-piri-piri.27787/ I make Crack Slaw with ground beef ground poultry or...

thanks Wilmer I user dried parsley, oregano (Mexican oregano if I would have had some), cumin, coriander, a store brand chili powder I like that lists paprika, chili pepper, cumin, coriander garlic, oregano and cloves as ingredients, then some tasty smoked paprika when I ran out of my chili...

Cutting it into 6 pieces created a ton of surface area for the smoke to get at, more than subtle it was certainly present without overpowering, I thought it was perfect. I used oak hardwood lump and hickory smoke wood foe this one.

I woke up this morning wondering what to do for Cinco de Mayo. I had a 4lb tray of hamburger ready for meaty spaghetti sauce, then I came up with this idea. I took the tray of hamburger and cut it into six pieces, leaving it as loose as it came. Then I placed it in my Keg kamado, started a...

ya, I think it's a little faster like if I had this might have been done in as little as 3 days, and I think it's pretty much required for over 2" thick

Greetings All, I obtained a nice 5lb trimmed flat and made some MSM last month, using my old recipe. Equilibrium flavor brine cure 9 days (no pump this time as the flat was 2" at most), made a saltless rub for it then rubbed and smoked under 200ºF for about 9 hours to 145ºF internal. Turned...

Just to qualify my comments, not right or wrong, I sort of consider HH to be north of 325ºF myself. Another reason I still believe what Doug D taught me here that time is a factor in tenderizing is the example of grilling a pork shoulder butt or a beef blade steak. If you direct grill those...

I probably should have mentioned for those who don't know me I rarely use my WSM any more but mainly my Keg kamado with dry pan. It's been years since I did WSM brisket. I've done in the tens of briskets, not hundreds and I've only tried high heat a few times like for brisket, pulled pork and...

I prefer really low ... like 200ºF - 225ºF for great big fatty briskets (or beef shoulder clod for pulled beef) with the Texas crutch at 160ºF and some added liquid. Can't be beat IMO. Small lean briskets/pieces or smaller more lean cuts for pulled beef come out OK with high heat cooks, but it's...