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Re: Brisket advice from Myron
Erm.. dry pot roast, covered up by a magical rub to make it juicy and smoky.1 · -
Re: Digi Q DX2 or ?
Flame boss 200 or 3001 · -
Re: 2 beef tenderloin filets....cast iron skillet or grate?
300 degrees indirect until steak comes to 120-124 for medium rare. Pull and rest for 10 min and crank up the heat with a Ci skillet. Let it get as hot as possible. Put a little butter (clarified pref…1 · -
Re: Turbo Baby Backs Question
No internal temp. Pick them up in your hand. When they drape over similar to when their uncooked they're ready to go. You want them to drape over without breaking.1 · -
Re: National Brisket Day (+/-) (May 28) landing thread for that meteorite you created-
Depends if your planning on eating them with the rest of the brisket. If so, let it cool for 20 min and separate and FTC the flat. Season the bottom side of the point again. Put the WHOLE point back…3 ·