Search results

This is the first full packer I've cooked. The other brisket I cooked was a flat which was the only brisket cut my local "butcher" had. I asked them to order a full packer and to my surprise it was not cryopacked. It had some oxidation on the top of the point and along the edge where the...

How about 11 lbs of dry aged prime full packer brisket? 15 hours @ 225-250F. Hickory, salt and pepper. Just threw a turkey on...nothing special except smoking it with grape wood.

Thanks for that. How much strike water did you use and what is your efficiency into the kettle?

Thermapen is the most accurate thermometer under $100. +/- 0.7°F The CDN is +/- 2°F. I have the type k Thermapen (not in production anymore for some reason) that has been abused for 7 years. Auto off is annoying but I deal with it and don't lose battery life.

Dryhop it once a week, if the beer lasts that long.

I like it shredded a little coarser/chunkier. I was adding the meat to the bowl with the mixer on. By the time the last bit of meat was added, the initial meat was over shredded. Next time I would add it all with the mixer off, then shred it all at once. I agree it's a drag.

The weber kettle got a work out yesterday. Beef Brisket, Pork Butt and Ham Hocks (for Collard Greens) first, then 4 racks of Pork Spare Ribs. Used the kitchenaid with dough hook to pull the pork, worked great but did it too long.

Fathers Day BBQ

Fathers Day BBQ

Fathers Day BBQ

Fathers Day BBQ

I agree that a quick change in pressure is harmful...very good point. The only way you can be sure of viability before you repitch is to actually check it. Squinting won't suffice.