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Coach Danny

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Coach Danny
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  • My group is bringing a generator, satellite dish and flat screen so folks can check out some football scores. Coach Danny
  • I've been very lucky with my brisket; haven't cooked a dry one in forever.  While I've never brined a brisket, I've had a lot of luck with injecting them.  One of my favorite injections is Kosmo's beef injection.  I also use Myron Mixon's recipe tha…
  • Shawn, I've used the Kosmo's beef injection for the past couple years and love it.  I tend to cook hot and fast (took Myron Mixon's BBQ class last year) so injecting is a must when cooking that way.  
  • I've had a lot of luck smoking salmon.  I brine it for 24-36 hours, then let it dry in the fridge till it forms a nice pellicle which is what "grabs" the smoke.  You then smoke it at 160-175 for six to eight hours or until you get an internal temp a…
  • My wife and I are cooking with a group of folks.  Bringing the generator, satellite dish, and TV so we won't miss any football! BTW, I was at the Mother Ship yesterday and they said they had about 380+ cooks registered so far.  Last year, they had …
  • Don - A very similar story for me. It's just the wife and me and we bought an XL three years ago. Saturday I cooked 250+ sliders! It's addictive. The reason you need an XL is because of all the "friends" you didn't know you had! Congratu…
  • Good luck and let us know how you do in the contest!
  • Sorry for the multiple postings but thanks for all the good info. I've decided to go with the NoCents injector - http://www.nocents.us/index5.html - as it's a good compromise on what I'm looking for.
  • Thanks, Gene.
  • Oh, sorry I didn't address your question. No, he unwrapped them after taking them out of the cooler at 10 am. Normally he said he would have let the butts sit for 2-4 hours after injecting them with the marinade but he didn't have time because of …
  • The class ran from 10-4. At 10 they were injecting the pork butts. And he wasn't playing around when it came to injecting the meat. The butts increased in size by at least 50 percet! Of course, I was thinking what are we going to eat today becau…
  • Not sure. It sounds like he buys a lot of his briskets now from the local Sysco foods distributor which I guess carries that particular line of Wagyu. Class was a real eye opener in many ways. Had some amazing pork butt that he injected at 10 am,…
  • I notice a lot of times on the full packer briskets that often one side is much fatter than the other. Do you ever cut your briskets in half and cook them that way, taking the thinner piece off first?
  • So in the past wehn you have done both together, do you calculate the cook time (based on weight) and put them in at different times so they will finish together or put them in at different times and take them out when each of them is done based on …
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