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I don’t wrap my brisket. haven’t had dry issues since moving to full packers from flats
i trim my packers to 1/4 inch, plus pulling out the big eye of fat on the side of the flat.aaron franklin does a good job explaining it here. the piece i'm talking about, he takes it off at 19:50 in the videohttps://www.youtube.com/watch?v=yaMgt1Altysalso, don't split the point from the flat until after cooking the flat, thats just weirdi cook the thing whole until the flat is done. pull it off, split it from the point and wrap it and put it in a cooler for an hour or so. take the point, cube it into burnt ends, back on the smoker for another hour while the flat rests in the cooler.
in the end, EMAW will always win.
Where are all my memorial day pitmasters?
Pork ribs, beef plate ribs, chicken thighs and breasts, jalepeno+cheddar brats.8mandad was the pitmaster
Quote from: 8manpick on May 30, 2018, 02:40:55 PMPork ribs, beef plate ribs, chicken thighs and breasts, jalepeno+cheddar brats.8mandad was the pitmasterI want to know more about the sausageSent from my iPhone using Tapatalk
Anyone have any good sides? I struggle in the side area. I try to keep things somewhat healthy if possible which limits options, but I can usually sub some things to make it not so fatso.
Quote from: Cire on May 30, 2018, 07:02:50 PMQuote from: 8manpick on May 30, 2018, 02:40:55 PMPork ribs, beef plate ribs, chicken thighs and breasts, jalepeno+cheddar brats.8mandad was the pitmasterI want to know more about the sausageSent from my iPhone using TapatalkSorry, nothing to know about the sausage. That is Johnsonville cooked on the smoker. We did have homemade smoked Kielbasa that Dad made last weekend based on this recipe (with a little more garlic): https://www.meatsandsausages.com/sausage-recipes/polish-hot-smoked