goEMAW.com bbq, smoking, grilling, etc. thread!

[Cire]

Found some super meaty St. Louis cuts at Fareway   Turned out great


Sent from my iPhone using Tapatalk

[Cire]

Sent from my iPhone using Tapatalk

[pissclams]

So my brisket remains dry.  I need some pro tips. 

Maybe I am over trimming and not leaving enough fat on it.  Usually smoke 3-4 hours then wrap with butcher paper.  I am using lump charcoal and wood chunks.  I struggle keeping even temp until I get it wrapped and finish in the oven.


Tom

Sent from my SM-S916U using Tapatalk

tom, until you get that temp dialed in, you’re going to continue to struggle with brisket. based on your graph, you’re cooking way too fast. what type of smoker are you cooking on?

[pissclams]

also, that brisket looks really small. bigger briskets have more margin for error. just vacuum seal the leftovers, it lasts forever in the freezer and heats up great.

[pissclams]

Found some super meaty St. Louis cuts at Fareway   Turned out great


Sent from my iPhone using Tapatalk

those look great.

i’ve been cooking a lot of ribs, i’ve ditched the 3-2-1 and don’t even wrap anymore.

the first and last time I got ribs at fareway, I asked the butcher for a slab and he went somewhere in the back, grabbed a cryovac rack of smithfield ribs, pulled them from the package, and wrapped them in butcher paper and handed them to me. never again.

[Cire]

Found some super meaty St. Louis cuts at Fareway   Turned out great


Sent from my iPhone using Tapatalk

those look great.

i’ve been cooking a lot of ribs, i’ve ditched the 3-2-1 and don’t even wrap anymore.

the first and last time I got ribs at fareway, I asked the butcher for a slab and he went somewhere in the back, grabbed a cryovac rack of smithfield ribs, pulled them from the package, and wrapped them in butcher paper and handed them to me. never again.

I had not done them in a long time. I was pretty choosy on the packages trying to get meaty. Some were pretty small/skinny