Still Learning in Slidell, LA. Having a great time learning and reading as much as i can. I have temps down, and recipes followed to the letter, but don't know enough to get consistent results. What am I missing? different quality of meat, outside temp, just cant figure it out. I have both smokers, pellet and wood, just having a hard time with it. AND, Im still missing the perfect rub. Cant seem to land on one. HELP!!!
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Welcome to The Pitmaster Club. It is great to have you here. Thank you for the support.
What results are you looking for and what types of meat are you cooking? And for what cookers? Answering these questions will help us help you!
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Welcome from central Texas. There’s a huge knowledge base in the pit. You’ll most likely get the results you’re looking for asking specific questions. I learn a lot reading others questions being answered.Comment
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Welcome to the Pit from Dallas, Texas! I grew up in New Orleans, and currently cook on a Big Green Egg. Meat can be a variant in results. The more specific you are as to what you are cooking, how and what you are cooking on the better advice you will get here in the P{it.Comment
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Cooking the briskets on the pitboss, it has the real estate to handle it. low and slow at 195 for 8/9 hours to about 150 degrees, than i wrap it in paper, turn the heat up to 250 degrees, until it reaches 200. then i let it rest for 3/4 hours in a cooler. not sure about which type of cut, and im sure thats my problem. i dont know how to tell one from the other.i do have have thermometers and an instant read as well. -
Fletcher2200 As to the grade of meat Select is difficult to to get good consistent results. Choice gives a better chance at consistency. Prime is your best option, but price is always a consideration as to what your budget will allow. I haven’t done a lot of briskets, but like the many Boston Butts I have done they benefit from a longer rest. I would suggest resting them in a ice chest for at least 2 hours. I would start out cooking at 225 at the very least.
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Welcome to The Pit from Texas.
+1 on the above about your questions.Comment
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Welcome from Michigan!Comment
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Welcome from a southern California north shore ex-pat.
I loved Covington, La. I was very close to Mandeville in the woodsy part of town.
I can't help you with your rub situation, other than to suggest you just try different ones until you hit one you like. Then, you might like different ones for different cooks. 😁Comment
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Welcome!Comment
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Welcome to The Pit.Comment
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Welcome to The Pit from the American Vancouver!Comment
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Welcome from The First State!!Comment
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Welcome from Wisconsin. Glad you could join us!
Please feel free to post any questions you have about what you are cooking, or what you're cooking on. Folks around here are always happy to share what they know.Comment
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Welcome to the Pit. You might try some of Meathead's rubs and see if any of those are to your liking.
Everything in BBQ / cooking / etc. takes time, testing and tweaking. Take notes on every cook and you'll soon see a pattern of what works and what doesn't. Most importantly, have fun along the way and enjoy the ride...
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Welcome to the Pit from La Crosse Wi.
lot’s of great knowledge in here, like mentioned above. A bit more on what your cooking, and what your shooting for, and I’m certain there will be some here that can help with some ideas, thoughts, or even a different set of questions for you to ask.Comment
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Welcome from the Land of Enchantment!Comment
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