My butcher paper wraps weren't as good as I wanted. I now use enough paper to cover all the brisket 2 layers thick and tie it with butchers twine. When ready to go to the faux cambro I wrap the whole thing, paper and all in foil. I want all those juices trapped against the meat. It saves a lot of mess and is working very well for me
Announcement
Collapse
No announcement yet.
First Smoke Rings
Collapse
X
-
Thanks to everyone for the tips and compliments. It makes such perfect sense not to slice more than what’s gonna be consumed and I was like duh lol but never did it cross my mind so double duh lol. It was funny too because the stall on this particular brisket was a bit nerve wrecking because it was longer than the other two I had done. This particular brisket was choice that I bought at Wally World. I can already tell that I am gonna love this site and learn so much! I am definitely gonna take the tips and apply them to my next brisket. Thanks again everyone!!!!
- Likes 2
Comment
-
Club Member
- Apr 2018
- 4925
- Western Mass
-
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
I'm not going to add any value to this topic. But what I would like to suggest is maintain a cooking log of some sort. I use MH's. Here the link to download. It will help when looking back to what did and what did not work.
Want to cook better barbecue? Keep a log of your previous cooks and learn from them. In your log, include the meat, its weight, how you prepped it, what seasonings you used, the cooker and ambient air temperatures, the wood used, and how much. Here's the log that Meathead uses. Download it as a pdf or Excel copy.
- Likes 1
Comment
-
Club Member
- Sep 2015
- 5097
- Tennessee
-
22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
-
Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
-
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
Announcement
Collapse
No announcement yet.
Comment