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  • Not digging the crutch.

    I usually just throw my brisket on the egg shut the lid and pull it when it's done.  This weekend I had a limited time schedule so I decided to crutch at about 180º.  To my taste this makes the meat kind of taste braised (almost boiled).  Anyone else prefer the taste without the crutch?
  • Re: I don't see what all the fuss is about.

    OK, had a chance to try a few reverse sear methods.  I have to admit, the flavor is noticeably better.  More smoke and more herb flavor.  I did not get the tenderness that I wanted but that could also be the fact that I used grass-fed ribeyes from Paidom.  Free-range meat tends to be a little tougher in my experience.  Will try again with a conventional steak.
  • Re: Best way to start the egg?

    You'll probably find eggers about 50/50 on this issue.  When using an electric starter I leave the lid open until the coals catch and then I close it.  With a conventional, flame starter I shut the lid after lighting it.  I find it easier to monitor and stabilize the egg temps with the lid closed and I overshoot less often this way.
  • Re: I don't see what all the fuss is about.

    Brisket is another example.  On the first few I tried all sorts of stuff: marinade, inject, crutch, etc.  Now I just rub, toss it on the smoker and shut the lid.  The last three turned out way better than anything else I've tried.
  • Re: I don't see what all the fuss is about.

    I am repeatedly reminded of how difficult it is to communicate sarcasm in text. One day I may learn this lesson with some permanence. 

    I did not intend to offend anyone.  I have always appreciated the friendly atmosphere and the supportive nature of this board compared with a lot of others that I frequent.  I hope I have not done anything to diminish that.

    Mia culpa.
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