ecowper
Humm, I have no idea what am not doing right.
My heat on the ribs was 250 - 280 degrees and the cook was 6-1/2 hours. The attached picture in the last post was my bark results. During smoking brisket am not getting a bark at all.
My brisket cook is about 225 - 280 degrees
and cook time is about 10 - 11 hours. The result is zero bark. Maybe my cooking chamber areas are not hot enough but am using an Fireboard ambient probe.
@ecowper
Some have mentioned air flow is important to creating bark and that could be. Though our friends here in town have an electric smoker that has the small 1/2” diameter hole in the top of the smoker. When he smokes brisket on the electric smoker the bark is black like a meteorite. The electric smokes might have a fan inside so maybe air flow allows bark to form from the fan.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Tonight’s cook consisted of some boneless skinless breasts and a veggie stir fry in my new Lodge carbon steel grill pan, all courtesy of the Performer.
And this is why I love the Performer… lit a chimney with propane, and all that table space for your plates, pans, tools and spices and such. Quick startup and shutdown. Spent most of the past 2 years doing the Kamado thing but feeling the Performer is going to get used a lot more this summer for plain ole grillin’.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Stuffed Cabbage NOT deconstructed. The cabbage cooperated this round. I found frozen Galumpki mix in the freezer. Not recommended. The flavors were all there, just the texture of the filling was grainy.
FireMan this is not my dads or my grandmas version either. We are Polish-Lithuanian. I remember the tomato sauce being more ragu-like, as opposed to this thinner vinegar-y one. But I liked the flavor a lot (the first time). I won’t be cooking this in bulk again, only to order. The additional liquid is because the filling was thawed from frozen. Moderators, maybe move this to “spoof”. Sigh.
No, no, no, it is not a spoof & fully understand the water frozen thing. Actually, I envisioned the taste, for over time my wife mastered my mothers way. It was, maybe still is, one of my favorite foods on the planet. Since both those gals in my life are gone, haven’t had it in awhile.
SheilaAnn Bleu Cheese is a great idea, but this is herb butter. My wife grows a lot of herbs, so I mix several of them with butter and serve with steaks.
KC Burnt Ends. Used an almost 6 pound brisket point with only salt and pepper, 225 deg smoke with hickory for over 12 hours (no crutch) until about 192 deg in an 18" WSM. Cubed, mixed equal parts regular and spicy Jack's Stack BBQ sauce and some brown sugar. Back in smoker uncovered around +250 deg for another 90 mins, stirring occasionally to set glaze. Let sit in smoker covered while it cooled down for another hour to set and then served to a rousing success.
Had a battle royale with the charcoal that I got great advice to fix next time thanks to answers on another post.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
It’s getting close to lunch and I happened to have some dough ready, but no mozz, so I went with sourdough crust, my pizza sauce, creamy whole milk ricotta, and fresh basil from our herb garden.
texastweeter
I start my fire with either briquettes or B&B lump charcoal. I place splits on the lump coals then
maintaining only using splits. I am building a small hot fire. At first started using the 12 inch long splits but those are too long for a small fire and about 1/3 of the splits isn’t in the coal bed and smolders. I am now using my drop down saw and cutting the 12” splits in half. Now the cut split is fully in the coal bed. I’ve found the small fire stays burning better cutting them in 6” lengths.
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