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5698k

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  1. Haha
    5698k got a reaction from pesto3 in Need opinions on a good brisket problem   
    Tell your wife that it’s her fault! She bought the 19lb brisket, so you have absolutely no choice but to buy the big joe! 
     
    Let me know now how that works out for you!
  2. Haha
    5698k got a reaction from Ag83 in Need opinions on a good brisket problem   
    Tell your wife that it’s her fault! She bought the 19lb brisket, so you have absolutely no choice but to buy the big joe! 
     
    Let me know now how that works out for you!
  3. Haha
    5698k got a reaction from prowe in Need opinions on a good brisket problem   
    Tell your wife that it’s her fault! She bought the 19lb brisket, so you have absolutely no choice but to buy the big joe! 
     
    Let me know now how that works out for you!
  4. Like
    5698k got a reaction from bthomps77 in Need opinions on a good brisket problem   
    Tell your wife that it’s her fault! She bought the 19lb brisket, so you have absolutely no choice but to buy the big joe! 
     
    Let me know now how that works out for you!
  5. Haha
    5698k got a reaction from KismetKamado in Need opinions on a good brisket problem   
    Tell your wife that it’s her fault! She bought the 19lb brisket, so you have absolutely no choice but to buy the big joe! 
     
    Let me know now how that works out for you!
  6. Like
    5698k got a reaction from Baby Back Maniac in Brisket Wrap Test: foil vs butcher paper (video)   
    I’ve done the paper with similar results.
     
    Shuley, have you done one naked? If you’re cooking prime, it’s my favorite, plus it’s easiest. 
  7. Like
    5698k got a reaction from mstewart39 in Ribs did not turn out   
    I can’t count how many times I’ve seen “I did the 3-2-1 method but”, this catchy name but disastrous method creates problems for so many, I truly don’t understand how it got so much recognition. Foil is used by stick burner users, and a lot of competition cooks for a few reasons, it stops smoke absorption, and it allows the introduction of flavors, like brown sugar, honey, apple juice and so on. It is absolutely not necessary to get juicy ribs in a Kamado, as it’s design requires very little airflow, air obviously partially responsible for food drying out. 
     
    For tender, juicy ribs, as is with most things, keep it simple. Cook temp really isn’t that important, anywhere between 225°-275° is fine. Always use a deflector when cooking low and slo. For babybacks, and most St. Louis ribs, start with a formula of 250°-275°, and cook for roughly four hours. This varies due to final cook temp, meatiness of the ribs, and how done you like them. All the on off, wrap, on, off, unwrap, back on, off is confusing, labor intensive, and it makes maintaining steady grill temps more difficult. 
  8. Like
    5698k got a reaction from K'man in Brisket   
    You can get away with a lesser grade of beef if you wrap. In order to stick with your frugality, do just what you did, wrap at 160° ish, and cook until probe tender. Your final cook temp is about right. They can be done at 190°, but it’s rare. I believe the dryness was simply due to your individual brisket. 
  9. Like
    5698k got a reaction from ero4444 in Brisket   
    You can get away with a lesser grade of beef if you wrap. In order to stick with your frugality, do just what you did, wrap at 160° ish, and cook until probe tender. Your final cook temp is about right. They can be done at 190°, but it’s rare. I believe the dryness was simply due to your individual brisket. 
  10. Like
    5698k got a reaction from TKOBBQ in Brisket   
    You can get away with a lesser grade of beef if you wrap. In order to stick with your frugality, do just what you did, wrap at 160° ish, and cook until probe tender. Your final cook temp is about right. They can be done at 190°, but it’s rare. I believe the dryness was simply due to your individual brisket. 
  11. Like
    5698k got a reaction from Tboans in Does anyone have a coffee rubbed short rib recipe   
    Search coffee cardamom, it’s excellent! I don’t use fresh garlic or oil, I make it strictly a powder rub. Oak or hickory is always good with beef. 
  12. Like
    5698k got a reaction from Tboans in Ribs did not turn out   
    I can’t count how many times I’ve seen “I did the 3-2-1 method but”, this catchy name but disastrous method creates problems for so many, I truly don’t understand how it got so much recognition. Foil is used by stick burner users, and a lot of competition cooks for a few reasons, it stops smoke absorption, and it allows the introduction of flavors, like brown sugar, honey, apple juice and so on. It is absolutely not necessary to get juicy ribs in a Kamado, as it’s design requires very little airflow, air obviously partially responsible for food drying out. 
     
    For tender, juicy ribs, as is with most things, keep it simple. Cook temp really isn’t that important, anywhere between 225°-275° is fine. Always use a deflector when cooking low and slo. For babybacks, and most St. Louis ribs, start with a formula of 250°-275°, and cook for roughly four hours. This varies due to final cook temp, meatiness of the ribs, and how done you like them. All the on off, wrap, on, off, unwrap, back on, off is confusing, labor intensive, and it makes maintaining steady grill temps more difficult. 
  13. Like
    5698k got a reaction from marauders in Ribs did not turn out   
    I can’t count how many times I’ve seen “I did the 3-2-1 method but”, this catchy name but disastrous method creates problems for so many, I truly don’t understand how it got so much recognition. Foil is used by stick burner users, and a lot of competition cooks for a few reasons, it stops smoke absorption, and it allows the introduction of flavors, like brown sugar, honey, apple juice and so on. It is absolutely not necessary to get juicy ribs in a Kamado, as it’s design requires very little airflow, air obviously partially responsible for food drying out. 
     
    For tender, juicy ribs, as is with most things, keep it simple. Cook temp really isn’t that important, anywhere between 225°-275° is fine. Always use a deflector when cooking low and slo. For babybacks, and most St. Louis ribs, start with a formula of 250°-275°, and cook for roughly four hours. This varies due to final cook temp, meatiness of the ribs, and how done you like them. All the on off, wrap, on, off, unwrap, back on, off is confusing, labor intensive, and it makes maintaining steady grill temps more difficult. 
  14. Like
    5698k got a reaction from dianlonyc2 in What to smoke first as a beginner?   
    Pork butt is far and away the easiest, most forgiving large cut you can cook. It’ll stand up to temperature fluctuations, and is difficult to over cook. 
  15. Like
    5698k got a reaction from TKOBBQ in What to smoke first as a beginner?   
    Pork butt is far and away the easiest, most forgiving large cut you can cook. It’ll stand up to temperature fluctuations, and is difficult to over cook. 
  16. Like
    5698k got a reaction from Beermachine in What to smoke first as a beginner?   
    A Kamado Joe is an excellent, easily controllable grill, you’ll have no troubles maintaining constant temps with it with just a little practice. You’ll learn exactly how to set your temps for the temps you want in short order. 
     
    That said, I love controllers! I have the cyberq, but by all accounts the flame boss is excellent!  Is it necessary? Absolutely not. It is nice to have? Absolutely!
  17. Thanks
    5698k got a reaction from Kaladinsmoke in What to smoke first as a beginner?   
    A Kamado Joe is an excellent, easily controllable grill, you’ll have no troubles maintaining constant temps with it with just a little practice. You’ll learn exactly how to set your temps for the temps you want in short order. 
     
    That said, I love controllers! I have the cyberq, but by all accounts the flame boss is excellent!  Is it necessary? Absolutely not. It is nice to have? Absolutely!
  18. Like
    5698k got a reaction from Kaladinsmoke in What to smoke first as a beginner?   
    Pork butt is far and away the easiest, most forgiving large cut you can cook. It’ll stand up to temperature fluctuations, and is difficult to over cook. 
  19. Like
    5698k got a reaction from keeperovdeflame in Cost Co Ribeyes   
    I’m not sure about this, but seems like I heard that Costco’s beef isn’t aged. They buy their own beef, or have their own cattle farms or something of that nature, and I’ve also had not so great reports on their prime steaks. I’ve had great results dry aging whole choice ribeyes, but that’s all I’ve personally had experience with. 
  20. Like
    5698k got a reaction from Beermachine in What to smoke first as a beginner?   
    Pork butt is far and away the easiest, most forgiving large cut you can cook. It’ll stand up to temperature fluctuations, and is difficult to over cook. 
  21. Like
    5698k got a reaction from Panchango in What to smoke first as a beginner?   
    Pork butt is far and away the easiest, most forgiving large cut you can cook. It’ll stand up to temperature fluctuations, and is difficult to over cook. 
  22. Like
    5698k reacted to Beermachine in What to smoke first as a beginner?   
    Learn to control the temps before you smoke anything. Once you can control the temps you can smoke anything you choose.
  23. Thanks
    5698k got a reaction from Tboans in Planning first Pulled pork   
    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. 
  24. Thanks
    5698k got a reaction from Tboans in Planning first Pulled pork   
    Pouring the drippings back into the pork once it’s pulled is about the best flavoring you can give it, plus it’ll make it plenty moist. I’m with you on pulling it clean, and I do the same with the drippings. I typically don’t add a sauce, I’ll just make it available on the side. 
  25. Like
    5698k reacted to pesto3 in Perfect ribs   
    Listen to this man!! I ruined countless ribs before I got his advice. Never have I ruined ribs since. 
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