Jump to content


Members Plus
  • Content Count

  • Joined

  • Last visited

About tbaby3333

  • Birthday 11/01/1983

Profile Information

  • Gender
  • Location:
  • Interests
    Smoking meat, football, basketball, running
  • Grill
    Kamado Joe

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. tbaby3333

    Brisket burnt ends

    And you do the burnt ends after it's all done?
  2. tbaby3333

    Brisket burnt ends

    Do you separate your point and flat prior to smoking?
  3. tbaby3333

    Brisket burnt ends

    I usually do 225 but I went 250-280 for this one. Next time I'll go with what I'm accustomed to doing and that's 225 and below. Thanks for that
  4. tbaby3333

    Brisket burnt ends

    So the burnt ends were amazing, but my flat was a little dry. I wrapped it in butcher paper at about 165 then tried to get it up to 200. I did get lazy at the end and didn't let it rest in a cooler. I put it in the stove still wrapped and my wife accidentally turned the oven on 330 so that might have something to do with it lol.
  5. tbaby3333

    Brisket burnt ends

    I did the same thing. I'm waiting on the results.
  6. tbaby3333

    Brisket burnt ends

    Thank you. I looked at John's video. Thank you.
  7. tbaby3333

    Brisket burnt ends

    Thank you for that
  8. When do you guys separate the point from the flat to do your burnt ends? Going to give doing burnt ends a try this weekend. I was thinking of separating them before I put them on the smoker during the trimming process. What say you my fellow smoking peeps
  9. Weber kettle has been pretty good for me for the quick cooks. I have the slow n sear in it as well and it's worked out wonderfully. I use my big joe quite often to though
  10. tbaby3333


    Well guess I'll wait and see. I'll try Atlanta grill company
  11. tbaby3333


    Who will have them?
  12. tbaby3333


    Ben, where did you get your ikamand from? I can't find it online.
  13. tbaby3333

    Whats your favorite charcoal to use?

    I love the kamado joe lump charcoal. It's a bit pricey but one bag lasts me over several cooks so it pays for itself really
  14. tbaby3333


    I've been trying to find it myself with no luck.
  15. tbaby3333

    Brisket Burnt Ends

    Thank you