TexasTim

Added to my spice folder, the place looks awesome!

Hmnnn, I have no problems using my looftlighter, but really prefer it to start my low n slow cooks. I think a mapp torch would be better for hotter fires, when I'm less patient.

Re: My new cook area ! Dang! Let's organize a weekend party at MadMedik's and I'll bring the aged Fuentes! Seriously, it is beautiful, great job!

Re: Christmas Pork

Re: Anyone up for a "share" in North Dallas? And this is done! Thanks to Jim and Mike for dropping in to pick their orders!

Re: She's in Cali Ooooooooooo, buurrrrrppp, that is good brisket'!!!!!!!!! Can't wait for my next one!!! Hoping to rotisserie a roasting chicken tomorrow night.

Re: She's in Cali Larry, My plan was to do an 18 hr smoke on the wagyu packer starting last night, but I let the fire get away from me and the temp rested at 300 So, I decided to shut her down, put the rubbed brisket into the fridge and started over this morning. I really needed to do the "fast" brisket cook today as I work tomorrow and don't want to be up with it tonight. Did a much better light this morning and felt more comfortable getting her to 235-250.

Re: She's in Cali 210!!! I don't think I'm completely reliable to set the kamado at that low temp and have it hover there, being a newb. I did find it amazing that the temp did come up to 275 eventually, despite only lighting a snowball amount of charcoal, at 10 mins shutting down the vents to quarter turn and a credit card width on the bottom. I closed the top to about an eighth or less open and she slowly started coming down to 265....amazing in it's efficiency!!!!

Re: High temp fast brisket Michael I agree that returning the flat to the smoker for 20-30 mins would help "set" the bark, However, I would think a lot of the bark on the bottom of the brisket would have dissolved into the juice that forms whilst foiled. In an attempt to "set the bark", given that much of it might be dissolved into the juices, your action might only toughen the meat a bit. But! you wold have some awfully tasty pan drippings!!!!!

Re: She's in Cali Ahhhhh Second brisket on. First was 2 days ago, a choice packer from my local supermarket done with the high temp method, turned out awesome. Now, just for "practice" , I'm smoking a wagyu packer from our speciality butcher. Trimmed her last night, rubbed her down then put her in a trash bag and into the fridge overnight. Started first thing this morning on the kamado using cookie's method listed here on this site, to get it at 225. I plan on letting her sit in some lovely blue smoke for a few hrs and then raising the temp, a method also proposed here on this site in the brisket threads. I have used LarryR's method of putting a small bit of foil under the thin end of the flat, to keep it from drying or getting hard, because this brisket untrimmed weighed 14lbs, so it is large and there was no way to keep that portion of the brisket from protruding too close to the wall of the kamado.

Re: Anyone up for a "share" in North Dallas? I can easily sell you a box or two if you want to try it.

Re: High temp fast brisket Some of the best hamburgers have been when I grind my raw "choice" flats; the ground meat is shaped into patties very quickly and over a hot fire almost immediately. I keep the choice points for my "brisket"!!!! Typically, if I have a prime or Wagyu brisket, I cook it at 225-250. If I have a cheaper choice brisket, then I bump the temp to 325.

Re: Now Available - 304 Stainless - Komodo Rotisserie Basket Come to papa!!!

Re: Anyone up for a "share" in North Dallas? This is now done!