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  • That sounds like a fine plan.   At 300 I would guess you would only be looking at 1 to 1.5 hours to reach 125-130 IT.  If you want it to be warm I wouldn't let it rest for more that 15 minutes. Another option would be to do a reverse sear. Roast i…
  • The first step is to source a whole "packer" brisket.  I see you are in St. Louis. I am pretty sure that Costco carries prime packer briskets in your area. I recall @Stlcharcoal posted a picture of a bin full of them. There are other vids for cookin…
  • The oysters look awesome.  Those brisket steaks look really good as well! 
    in Oysters Comment by SmokeyPitt April 13
  • I am with @westernbbq. I wouldn't bother marinating anyway on a big hunk of beef because it will not penetrate far into the meat. One thing you could do is a dry brine.…
  • Ocoeebob said: Hey 1move, I plan on cooking a lamb shoulder for Easter.  What temperature did you cook the shoulder at and what was the internal temperature of the shoulder when you took it off the BGE?  Also, did you use any wood?   @Oc…
  • If you want to use the drippings I would simmer on the stove to reduce and add some spices (like the rub you used) and some Worcestershire or fish sauce to taste. Once reduced put in a container in the fridge for 30-45 minutes and the fat should ris…
  • I have tried the Jack Daniels brand chips. They were a little strong for my taste. I prefer the smoke flavor of regular oak chips. 
  • PoppasGrill said: Saw the link to nibble me this on the forum and can't find who to give credit to for the recipe for this cook. So , who ever you are, I Thank You.!! The only thing I changed was to use chili peppers instead of Jalapeño. Turned…
  • Sounds like a good plan to me. Only advice is I would determine if it is time to wrap based on the bark. If at 160 your bark looks good then wrap. If it is not as firm as you like then wait a little longer. I haven't used butcher paper so I am basin…
  • Those look excellent. I don't want to give away any secrets...but I think at least one ingredient might be onions. 
  • Looks great! I would have no qualms eating it without the bread. If I may suggest for the leftovers- Publix French hamburger rolls. 
  • It is personal preference but I don't like any extra wood when making pizza in the egg. I only burn lump.  At those temps you are running it may be fine as you would have a fairly full fire so it may burn nice and clean.  You could always start off…
  • That looks incredible. Thanks for sharing. I have done "chuck eye steaks" before medium rare and I would think this would be similar. They tasted a lot like a ribeye. 
  • Looks perfect- nice work!   I still struggle with trimming as well. One thing I have found is that I have trouble determining just how thick the fat is in various areas. It is hard to leave 1/4 inch of fat when you are unsure where the fat ends and…
  • Fatty quest:  1000 drool points. Looks amazing.  
  • I am breathing so heavily it is making everyone uncomfortable.
  • I always think I have butchered it but they turn out fine.  What you have there looks good to me. Just my $.02 but the intramuscular fat is what adds goodness to a brisket. You could trim off all the fat and cooked on an egg it would still be good. …
  • @paqman and @rrp both have some experience with Koolickles.
  • blasting said: On the subject of built ins though, just because something is sold with a big price tag and designed to be built in, doesn't make it quality.  The bbq at my folks winter rental is a high dollar built in.  I'd rather cook on a ya…
  • They should just sell pancake batter in caulk gun tubes. 
  • OT-Which OT are you OTing OT?
  • Someone posted about this the other day: Here is the thread: Note there is a coupon code mentioned in the thread for 18% off 16SETREAT…
  • It looks great.  After the sear did you switch to indirect cooking or lower the temp...or was it finished cooking after the 3 minutes per side? 
  • Just curious what is wrong with the flame boss 100 you have? It could just be probes that need replacing and that would be a (relatively) cheap fix. 
  • Congrats! Now you have to buy us all drinks.  @platypusrex is also a member of the club.
  • Do you have a picture of it?  I was thinking it might be a strip loin but that would usually be thicker than 1-1.5 inches.  Does it look like this? If so that is basically a big hunk of new york strip steaks that have not yet been cut into steaks.…
  • They will be 1/2 price at the end of the season if you are not in a hurry. I almost pulled the trigger last year but just no room for it.
    in Sams table Comment by SmokeyPitt April 2
  • LakeSeminoleEgger said: My large is six years old.  The bands had become so warped that there was no way to get rid of the underbite.  We would loosen, adjust, and tighten, then as soon as we raised the lid it would go "whompyjaw" again. Our lo…
  • That sounds like a good plan. I would definitely do RH first. Your wife might confiscate your wallet after you leave there though.  
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