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Re: Please educate me about thermometers
Welcome to the fray. First thing, hours-per-pound formulas are usually not a good way to think about it. Internal temp is important, and while a remote thermometer is handy, and instant read thermome…3 · -
Re: Lets revisit the Brisket question..
16 years ago, that was the first method I learned. I wouldn't recommend it :) For the last 500 briskets I've cooked, a thermometer probe is the instrument I have been using. When it slides…1 · -
Re: DP Mole Fajitas
@Legume nice cook! Perfectly done and nicely presented. I do see the guac :) Been using the Mole on brisket lately and two top tens in the two contests we've done this year. Definitely grooves w…3 · -
Re: Waiting for the "blue smoke"
Sometimes it takes a while, and the more charcoal you use, the longer it takes. Trust your nose though. It is your best tool to detect the flavor of the smoke. If it smells strong, it will taste stro…2 · -
Re: Brisket Bark Question
I am not a fan of sugar on brisket. Not sure what you are looking for with your bark, but a higher starting temp is not a bad idea. Experimenting is the funnest part, especially when it involves bris…1 ·
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