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Everything posted by 5698k

  1. Give it a light coating of yellow mustard, and rub it how you care to. Put it directly into a throw away aluminum pan, and cook it until internal of 205°. Cook temp isn’t important. When it reaches 205°, pull, cover and rest for about an hour. Pull the meat apart, and add juices as desired, you’ll have a great pulled pork.
  2. Forget the foil. Get your grill set up for 250°-275° indirect, and cook for roughly 4 hrs. Time depends on your final cook temp, the meatiness of your ribs, and how done you like them. Foil gives a mushy texture, if there’s any texture at all, this way, when timed right, they’ll be very tender and still full of flavor.
  3. There’s a layer of fat between the point and flat, seperate them there. Check the flat for tenderness, likely the point will be tender too. Have you considered burnt ends?
  4. Well, in this case, it allows a little extra time in the morning, since the grill is lit and to temperature. I do it fairly often. If I want ribs done at noon, I simply put them on at 8:00, or in this case, put the brisket on around 6:00, but now you don’t have to spend any time getting the grill ready.
  5. As stated, the bend test is an easy, fairly reliable way to check for doneness. Grab the rack in the middle with tongs, if you get a 90° bend, or the meat starts to tear, that’s a good indicator. How you cook your ribs is another story. You’ll get many different ideas, and I guess there’s really no wrong way, as long as you like them. I prefer simple, no foil, cook until done.
  6. I would light your fire late at night, set for about 225° ish. Get up early, get the grill to 275° ish and let er rip. If it seems to be taking too long, you could always (gasp) wrap it to speed up the cook. The other option is obvious, put it on at 225° late at night. You can count on at least twelve hours, probably more. Pull when done, wrap in foil, then towels, then put in a cooler, it’ll be steaming hot still in six hours.
  7. There are lots of recipes out there, and there’s also lots of different kinds of fish, obviously. My main recommendation is be careful not to over cook it, as this is way too common in seafood.
  8. I have to say, when I did a prime ribeye, I was very disappointed compared to the choice. Between the additional price, and the fact that the aging didn’t seem to benefit the prime very much, I won’t do another. I’ll do choice any time.
  9. Maple is incredible! It's my absolute favorite for everything but beef. Maple leaf charcoal is highly rated, but mostly only available in Canada. Send what ever leftover my way.
  10. I also read the look inside, and I'm equally perplexed. How does this book get so many great ratings? This makes me really wonder about all Amazon ratings.
  11. It's a heckuva lot better than the electric, spinning wheel pull through sharpeners, but it won't compare to an edge pro, wicked edge, or plain old stone type sharpening. It depends on the individual, and what you're looking for in a knife edge.
  12. 198° internal is a bit soon, I always wait until 205°. I can't say that an unwrapped butt will be as juicy as a wrapped one, but I can say that all cooks are different. Let me say this though, I LOVE bark! If you prefer the wrapped, softer result, then that's the way you should do it.
  13. My Costco sells prime, that's my go to. If your butcher uses them for burgers, my guess is select, possibly choice. If select, you're gonna have a difficult time getting a moist one, you'll probably have to inject, and wrap in foil. If you're inclined, since you don't cook brisket that often, try splurging on a Snake River Farms wagyu brisket, they're incredible. If no, look at Costco, see if they have prime. As as far as trimming, I've been on both extremes, and I can't really tell much difference. At the very least, cut off all hard fat on the meat side, including the sides, you want as much exposed red meat as possible. I cook fat down, so I don't even look at that side. 50/50 salt and pepper, be generous, cook until the flat is probe tender, or the whole brisket jiggles like jello. I usually don't wrap, but I've had a good result with butcher paper. I don't think temp is critical, but I stay around 275°. Dont over think this, it'll get you in trouble. Briskets aren't as hard as their reputation suggests, just start with a good cut, you already have a Kamado, you'll have a good result.
  14. It's probably not from trimming, my guess it was a leaner cut. What grade was it?
  15. When you do a packer, if/when you probe for tenderness, do it in the flat, plus put your temp probes in the flat. Go by that, the point will be fine.
  16. 210° internal isn't unusual, I wouldn't put too much into that. I prefer butcher paper paper when I do wrap because foil is a bark killer, and I LOVE bark. The last brisket i cooked, I took Franklin at his word, I took it off when it jiggled. It was the best brisket I've done in a long time. Beyond that, probe tender is way more important than internal temp. Your approach is sound, don't vary much, if any from it, just subtle differences on the fly, each cook is different.
  17. Check them at 3.5, just in case. I think you're gonna love them.
  18. Being a choice flat, I'd consider wrapping, even at the cost of the bark. I'm guessing you don't have butcher paper, that's a good alternative, so foil will have to do.
  19. Mine shows 32°-475° operating range. It's the older unit, but I think that's for the probes.
  20. I'm not sure I agree with your band scenario. When I had a bge, I was told to tighten them until the bolts bent, then tighten them some more. The lid can get loose and fall out of the band if not tightened securely. Additionally, checking the band tightness is a regular maintenance item. Personally, I believe it was just a defect.
  21. I bet you took it off too soon. 198° is possibly done, but if not, it'll be what you described. Try taking one to 205°, regardless of anything else. Also, I cook mine in a throw away foil pan, those juices are too valuable. Im not sure if you're helping your learning cause by cooking a smaller cut, they often are troublesome. Get a roughly 8 lber, bone in, in the pan, mustard, and rub you like, take it to 205°, see what happens. My guess is you'll simply be looking for the rub you like best after this. txbbqrub.com. If you care to try it.
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