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ChokeOnSmoke

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  • Brisket - overnight

    ChokeOnSmokeChokeOnSmoke
    Picked up a 7.5lb flat and decided to put in on Saturday night for Sunday lunch.Got the egg stabilized at 235 grid, hooked up the DigiQ DX, kept an eye on it for maybe a 1/2 hour and went to bed. Got…
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  • Re: A Little Help guys

    ChokeOnSmokeChokeOnSmoke
    If you're talking about a chuck roast (beef shoulder), simply cook it just like you would a pork butt, only pull it at 205-210. I cook mine at 250 grid temp (about 275 dome temp). I rub right be…
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  • Re: Ready to try a brisket

    ChokeOnSmokeChokeOnSmoke
    You wouldn't want to brine a brisket unless you're trying to make pastrami.Briskets really aren't that difficult. First figure you which way the grain is running and slice off a corner…
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  • Re: Kitchen Aid Mixer

    ChokeOnSmokeChokeOnSmoke
    Don't have the meat attachment (it's technically my wife's kitchen aid) but the meat grinder attachment sounds like a x-mas gift for me!Would love to try to make some sausages/brats -…
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  • Anyone every heard/used a "baking steel"?

    ChokeOnSmokeChokeOnSmoke
    Somebody sent me an article on making pizza on a steel vs a stone.Thought the article was interesting:http://slice.seriouseats.com/archives/2012/10/the-pizza-lab-baking-steel-lodge-cast-iron-pizza.ht…
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