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re: What’s on the smoker today?
Posted on 7/31/21 at 12:19 pm to BtonTiger318
Posted on 7/31/21 at 12:19 pm to BtonTiger318
quote:
Allegedly franklin uses wagyu beef tallow when wrapping the brisket making it very moist with lots of flavor. It’s in a lot of YouTube videos, haven’t tried it but curious if anyone has.
They use tallow but not wagyu tallow. They make their own tallow from their trimmings, which it has widely been known they use Creekstone/all natural briskets. The wagyu thing came from The Mad Scientist YouTube channel trying to act like he knows something but switching it up just enough by saying wagyu tallow that he can say he wasn’t just directly copying what Texas places have been doing for years.
2
Posted on 7/31/21 at 12:39 pm to BugAC
quote:
How do y’all handle unequal cook times between flat and point? The flat is always finished much faster than the point.
I will put foil under the flat to shield it a bit.
I've got a brisket going on tonight. Will check back in.
This post was edited on 7/31/21 at 12:42 pm
Posted on 7/31/21 at 12:42 pm to ruger35
Looking good… been in right at 14 hours
Posted on 7/31/21 at 12:53 pm to Glock17
Everybody is in and the smoker set to 250°F.
Going to pressure cook the pork after a couple of hours on the grill then reverse sear the flank & grill the chicken after I pull the pork off.
Going to pressure cook the pork after a couple of hours on the grill then reverse sear the flank & grill the chicken after I pull the pork off.
This post was edited on 7/31/21 at 12:54 pm
Posted on 7/31/21 at 12:54 pm to Glock17
Just wrapped. Internal around 170.
Made some bbq sauce. The espresso sauce is the best sauce I’ve ever had/made. The brisket drippings gives it that smoke, and the espresso makes it deep. It’s vinegar based.
Sorry about the sideways pic.
Made some bbq sauce. The espresso sauce is the best sauce I’ve ever had/made. The brisket drippings gives it that smoke, and the espresso makes it deep. It’s vinegar based.
Sorry about the sideways pic.
This post was edited on 7/31/21 at 12:56 pm
Posted on 7/31/21 at 12:59 pm to Glock17
Damnit man looks great. What temp you running? Haven’t got one to go that long. Putting one on tonight though
Posted on 7/31/21 at 1:25 pm to SwampBooty
I ran it overnight at 200. Put it on about 11 last night. Bumped it to 225 around 9:30 this morning
Posted on 7/31/21 at 1:29 pm to Glock17
Nice bark Glock!
Posted on 7/31/21 at 2:46 pm to BigDropper
quote:
Nice bark Glock!
Thanks…Was planning to let it ride with no wrap, but it’s going on 16 hours and sitting around 170 so I might wrap to speed it up a little
This post was edited on 7/31/21 at 2:47 pm
Posted on 7/31/21 at 8:42 pm to Glock17
Taste was great, the point was good. Juicy, moist. But was a little over cooked. Didn’t pull apart easily. 8 lb. brisket done in 7 hours @ 230. The kamado just smokes briskets fast from my experience.
The showstopper was the smoked stuffed onions. So good. Jalapeño, bacon, pepper jack, and some espresso bbq sauce.
Posted on 7/31/21 at 9:14 pm to BugAC
Nice. Went with a boneless skinless turkey breast, tri tip, 4 butterflies chickens, and 2 links of venison sausage. Wife made some baked beans, baked potato casserole, and cole slaw.
Was a great day! 4 more weeks til football season.
Was a great day! 4 more weeks til football season.
Posted on 7/31/21 at 9:20 pm to BugAC
Nice work! I love the thick slices.
Posted on 7/31/21 at 9:21 pm to BigDropper
quote:
Nice bark Glock!
Recteq
Posted on 7/31/21 at 9:23 pm to BugAC
looks great AC 
Posted on 8/1/21 at 3:21 pm to t00f
This one is solid. Also homemade Carolina mustard bbq sauce and grilled corn slaw. Was gonna let it go but wrapped in butcher paper at about 180.
Don't bring that "can't get a smoke ring on a pellet smoker" up in here.
Don't bring that "can't get a smoke ring on a pellet smoker" up in here.
This post was edited on 8/1/21 at 3:22 pm
Posted on 8/1/21 at 8:18 pm to ruger35
quote:
The wagyu thing came from The Mad Scientist YouTube channel trying to act like he knows something
I hated to jump on the trend/hype train but damn, adding the wagyu tallow was game changing. So much more flavor and moisture, I’ll never go back to smoking a brisket without it.
Posted on 8/1/21 at 8:31 pm to BugAC
What is the river in your sig pcture?
Posted on 8/1/21 at 8:43 pm to t00f
quote:
Recteq
Posted on 8/1/21 at 8:48 pm to BugAC
How do you monitor ambient temps in the egg?
Also with the eggs, you need to keep the temps significantly lower then the offset smoker recipes.
Also with the eggs, you need to keep the temps significantly lower then the offset smoker recipes.
Posted on 8/1/21 at 8:49 pm to BigDropper
Nice bark Glock!
bwahhhh
quote:
BigDropper
quote:
Recteq
bwahhhh
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