Search results

That’s how I do it. You won’t regret it, I do 2 hours on a wire rack uncovered at 250, 2 more hours in a covered aluminum tin, then sauce them and 10-15 mins uncovered. They are unbelievable

Can you recommend a good one? Edit: Place to order a half cow, I have a deep freezer with 120 pounds of chicken already 😂

👀

I swear beginners luck is a thing with briskets, my first one was by far my best one and second one was terrible lmao. I started to develop a method after that so they’ve gotten back on track, but that’s hilarious that I’m not the only one Trimming is definitely an art, I stick to 1/4”...

Agreed with most of your points, a secret pro-tip in terms of injecting…. Take your fat that you trimmed off the brisket, throw it in a tin pan and put it in the smoker next to the brisket, the fat will render into a liquid. Take the liquid fat and pour all over the brisket before you wrap, then...

Send pics

It’s one of my Go-To meats… you can buy them from wild fork down here

👀

Tag me when you do 👀

Or just the porster

It was more interesting than hearing people cry every 4 seconds about this recruitment lol

Back to bbq talk?

Why deleted though and not just locked? That’s rude.

I didn’t even get a chance to see it 🥺

Here you go bro.. @JamesQuall

Sent your way brother

I agree with your sentiment, but I think a good barbecue sauce is an accent to great barbecue, specifically pork. I do not use barbecue sauce on any of my beef barbecue that is sacrilege. If your brisket or beef ribs needs barbecue, then you’re doing something very wrong. That’s why I say make...

We talking about the ones where the tweets were analyzed? Him wanting to suck off his boys?

A few tips I learned to up it to the next level… inject your pork, wrap with butcher paper… don’t wrap at a specific temp, wrap when the fat is completely rendered (I.E. you press it and your finger goes in, not bouncy). Lastly, always make your own bbq sauce. The way this thread is going I...

This quote was posted in this thread yesterday and I believe that the quote was from earlier this month.