Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
I’m sure @Gonzo could come up with something that involves white beans.
I ran across this guy's YouTube channel recently and have started watching more of his videos. He basically tests different smoking methods to see if he gets better results. One of the more interesting videos is he bought a brisket from Franklin's BBQ to see if would tastes any good re-heated.
uggg I'd show that to every recruit and tell them you don't want to play for a coach that cooks like that!!
I don’t know what’s worse- how badly he screwed that up or that he thinks he did fine and is sending pics out.
Almost as bad as Sen. John Cornyn's (meatloaf....refuse to call it brisket) at Christmas:
Did the guy slice cooked brisket, and then splatter ketchup on it to “finish” it in the oven? I can’t tell what he did.
Yeah I'm not sure either. All I know is his Texas constituents absolutely blasted him over it.
That looks like a week old meatloaf from Old Country Buffet
I recently purchased a Pit Barrel Cooker. It is great - simple, portable, no electronics. Everything I wanted. I tried a brisket flat for Passover. I did leave it on too long and should have taken it off the heat about 5-10 degrees before I did (flavor was great just a bit dry). Anyway, I am going to use the leftovers for kreplach (think Jewish ravioli). That's gonna be great.
Got a Dyna-Glo for christmas and first cook went well. Second one went better. A good mid level starter smoker.
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Finally pulled the trigger on a pellet smoker. Been using a Weber Smokey Mountain for years and my god pellet is the way to go.
I just got 320 lbs of LJ Competition Blend Pellets $13/bag. Pays to go in with people and buy a pallet or two.
Do pellet grill manufacturer warranties stipulate that if something goes wrong and you've been using a brand of pellets that isn't theirs, there's a good chance they won't cover it?
I'm going to smoke my first brisket on May 1st, little nervous 
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The plan is to start to thaw 6-4 days out, then trim the fat and season the night before. Smoke it at 225 or 250 until the internal temp gets to 160. Finish it in the oven with a covered roster pan, with a 1/2 inch of beef broth in the bottom of pan, at 250 until the brisket temp comes up to 200-205.
Open to suggestions but the idea of leaving it in the smoker covered in foil for the finish seems like a waste of pellets?? If its covered in foil and broth how much smokier can it get?
.The plan is to start to thaw 6-4 days out, then trim the fat and season the night before. Smoke it at 225 or 250 until the internal temp gets to 160. Finish it in the oven with a covered roster pan, with a 1/2 inch of beef broth in the bottom of pan, at 250 until the brisket temp comes up to 200-205.
Open to suggestions but the idea of leaving it in the smoker covered in foil for the finish seems like a waste of pellets?? If its covered in foil and broth how much smokier can it get?
I cant remember off the top of my head but there are a couple of companies with this policy. I think traeger is one of them. I'm not sure how that question comes up during the warranty process but I would just lie if it was me. It's a garbage policy.
I'm going to smoke my first brisket on May 1st, little nervous
The plan is to start to thaw 6-4 days out, and trim the fat and season the night before. Smoke it at 225 or 250 until the internal temp gets to 160. Finish it in a oven with a covered roster pan with a 1/2 inch of beef broth covering the bottom of pan, at 250 until the brisket temp comes up to 200-205.
Open to suggestions but the idea of leaving it in the smoker covered in foil for the finish seems like a waste of pellets?? If its covered in foil and broth how much smokier can it get?
Traditionalists might say that you're ruining your bark with this method but it should serve you well for your first. I finish anything that I wrap in the oven as well.
If you’re using pellets designed for smoking/grilling I’m not even sure how they could tell. The heating/wood burner pellets on the other hand, I can see them causing problems. I think that’s maybe the reason, the chance somebody might get them confused.
