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DrunkenMeatFist

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  1. I don't know what I am talking about, but I think that is Italian and not Spanish.
  2. I apologize if my post near the end of that thread came off as butt hurt. I still think a thread full of Facebook political memes is a massive pile of garbage regardless of which side the memes are attacking. I never asked for that thread to be locked, I just commented that it was moronic. If it is brought back then of course I can choose not to click on it.
  3. Wild temp fluctuations seems like a very bad complaint when reviewing a thermometer.
  4. It actually turned out good. I had a therm in the oven to monitor the temp. On the lowest setting my oven would cycle from 200 down to 130. I expected a 30 degree swing, not 70 degrees. I was expecting the meat to be completely dried out, but it wasn't. There were a couple of edges were the bark was too hard. I had the brisket in a foil boat with the top exposed the whole time. Overall I think I found a go to method to make the type of brisket that I like. Rub was 2 parts pepper and 1 part salt, best rub I have done on a brisket. I'd never done fat cap up, but I want to keep doing
  5. I smoked a similar sized prime brisket yesterday. I let it sit on the counter for a while and then I put it in my oven at about 9 last night. I'd read that I brisket can hold in an oven for a long time so I wanted to try that out. I'm having it for dinner tonight and by that time it will have sat in the oven for about 21 hours. We shall see how it goes.
  6. It looks cool, but I would go with a Shirley patio or LSG and still have a few dollars leftover to buy some meat.
  7. I was gifted a Bison airlighter and it sounds like what you describe. I can't necessarily recommend it since I just use it to light starter cubes. Don't know why you would need anything more than a regular long lighter to do that. https://www.amazon.com/BISON-BA001-Airlighter-Black-Stainless/dp/B00JVWNNWA
  8. The only difference between the two is the cart. I got the TX because the cart folds up for travel purposes. I've never travelled with it though. As far as charcoal goes I have only used briqs. I use my PK as a grill 99% of the time. I have other cookers that handle the smoking duties. Back in March I found a good deal on cheap Royal Oak briqs so I bought 1000lbs. I use a veggie basket to hold my coals and I go through about 1/2 a chimney per cook. The briqs were cheap in cost and low quality, but they serve their purpose and I have enough fuel for at least a year.
  9. I bought a PK TX about a year ago. Since then I have probably cooked on it more days than I haven't. Really like that little joker.
  10. I bought one of those rascals too and I also went with green. I never used the Asmoke pellets and I haven't had an issue with it. Don't know if the pellets are the source of the auger fires, but I wasn't interested in trying them anyways. I have done about 10 or so cooks on it and it works as advertised. It's on Amazon now for $270. I am happy with the thing for the $150 I spent.
  11. Thread should be renamed as well. This isn't a "random picture thread" now. I would nominate "Trash Pile" as the new title.
  12. This is the absolute worst thread I have ever actually witnessed. I really doubt that the original intent was for this to be a trash can of stupid political memes. It really kinda makes me sad because I imagine that there are actually people out there that see these things and think they mean something. I can only hope that the VAST majority of people are smart enough to realize that these things are all complete garbage and a waste of everyone's time.
  13. Are you telling me that kettle grills don't come with a ceramic firepot?
  14. Looks interesting and at a somewhat decent price point. What are your thoughts?
  15. I've held butts in a cooler for several hours and other times I let them rest on the counter for about 20 minutes before shredding them. I didn't really notice a difference between the two. I personally don't see why it would matter if you had sugar in the rub, some of the best pulled pork I made came from using kosher salt only on the meat. Texas brisket has awesome bark and I don't see many people putting sugar on them. I think that part of the fun of this hobby is finding out what methods work best for you. You said that you have done them both wrapped and unwrapped. You said y
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