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
Guy on YouTube checking brisket (slight paraphrase), "Wow, this brisket is taking much longer than I anticipated, of course I've been spritzing every half hour."
Just what I suspected, spritzing and mopping does wonders for extending YouTube cooking videos.
I’ve never done either. IMHO, it’s just one more thing to complicate the simplicity of low and slow.
I can’t imagine it adding much flavor. I get beautiful bark without it. The meat is always tender, juicy, and tasty. If it ain’t broke, don’t try to fix it.
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