Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Sneak Peek: NEW RECIPE - Hot & Fast 6-Hour Brisket!
You first! Here we'll post news, gear reviews, videos, and recipes that are freshly published on the public site before getting advertised there! To see all our NEW Recipes & Gear Reviews, visit the Sneak Preview channel here: https://pitmaster.amazingribs.com/fo...ew-for members
Hot & Fast 6-Hour Brisket, by Chef & Scientist Chris Young
Many people avoid smoking brisket because who wants to babysit meat for 16+ hours? This hot and fast brisket recipe from Chef Chris Young is ready in just 6 hours.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
This is a great article and video. It’s not SVQ, but cooking the brisket in the way he does then going back to the smoke reminds me of SVQ.
Just a cool way to see a brisket cooked. I haven’t come close to cooking a brisket in 6 hours, I think the fastest I’ve cooked one is 9-10 hours with 275* in my Smokin-It Smoker. So fun to see this method and science behind his cook!
and the Top Gun reference….that makes it even better!
Comment