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Re: when to pull Brisket??
The flat should still have a little resistance. The point should feel like air when you probe it. Different feel3 · -
Re: Brisket Chili Recepies
My recipe isn't mine at all. But it sure is delicious! http://eggheadforum.com/discussion/1163323/award-winning-smoked-brisket-chili-served-at-salado-after-party-2014/p11 · -
Re: Smoking Wings for the 1st time
I like high temps for wings. 425 indirect. 375 raised direct. No idea on timing. Just watch them.1 · -
Re: 227lbs of BUTT
Finally done!! Roughly 23 hours after lighting the pit and starting prep of the meat!! I'm tired. Yep. I do most of these types of charity cooks at the store. They charity pre-sells tickets then…4 · -
Re: Prime Rib Texture
What grade meat and what farm? Prime Rib really benefits from being prime+ meat.4 ·
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