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  1. E Brunner

    Brisket help....

    Thanks for the tips guys.
  2. E Brunner

    Brisket help....

    My wife and I picked up our 1/4 cow a couple weeks ago, I was very excited to get my hands on the brisket. That is until I unwrapped it and saw that the butcher had completely removed the fat cap.It's around 5-6 lb flat, I have never cooked a brisket without the cap. Does anyone have any...
  3. E Brunner

    Monday: Chopped Chuck-eye Sammies

    Wow, just looking at that makes me hungry.
  4. E Brunner

    Dinosaur BBQ Garlic Dill Pickles

    I second that, lots of good stuff.
  5. E Brunner

    First boston butt

    Steve, I believe that I pulled mine off around 4:30 in the afternoon. Hope yours turned out well.
  6. E Brunner

    My second chuckie

    That looks great! For your next chuck try this http://tvwbb.com/showthread.php?2848-Pepper-Stout-Beef
  7. E Brunner

    First Brisket?

    The flats that I have cooked have turned out pretty well, typically 5-7lbs. I do mine fat side down low and slow. The main thing that I learned from other members is make sure it is probe tender before you pull it otherwise it will be tough and dry. Hard telling the time, I believe it comes down...
  8. E Brunner

    First Brisket

    Nice Brisket!!
  9. E Brunner

    My first fattie

    Thanks everyone, now it's on to trying to figure out what to try next.
  10. E Brunner

    Grilled Asparagus

    Try putting it in a zip-lock bag with olive oil and enough sugar to coat then grill.
  11. E Brunner

    Weekend Pick up

    Found this on craigslist for $100, over all pretty good shape. I couldn't resist seeing that my brinkman is in need of $100+ in parts to refurbish. Fired it up yesterday and I like it.
  12. E Brunner

    My first fattie

    Decided to try a fattie yesterday, stuffed it with the fixings for a reuben.
  13. E Brunner

    AUBER CONTROLLER FOR WSM

    Just checked out the Auber site and they're having their Thanksgiving sale 10% off smoker controllers, sale ends 11/22.
  14. E Brunner

    Ever had that shoulder that just wouldn"t get done?

    The first shoulder that I cooked was 8lb and it took a little over 12 hrs, cooked 2 8lb shoulders yesterday and they were done in 10hrs. No rhyme or reason that I understand on why some stall longer than others.
  15. E Brunner

    Duck Smoking Questions

    When we do wild duck we cube the breast marinate in teriaki sauce add a slice of jalapeno to each piece and wrap in bacon and bake. I think it would be great with a little smoke flavor. I have never attempted a whole duck.
  16. E Brunner

    Minion method

    I have yet to use water for a cook,I foil a clay saucer and place it in the pan. I should probably give it a try sometime.
  17. E Brunner

    Minion method

    Thanks for the replies, I might have to give the torch a try on this one.
  18. E Brunner

    Minion method

    I have been spreading the lit coals over the unlit coals and have averaged 10-12 hrs of cooking. I have yet to try placing the lit coals in a coffee can in the middle of the unlit coals and then remove the can. I am starting to plan a large cook and was wondering if anyone has any input on which...
  19. E Brunner

    Smoke wood

    The fire wood pile does well for me, nice mix of oak, maple and some cherry.
  20. E Brunner

    What next?

    Jim, that sounds delicious. I think that will have to be my next cook.

 

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