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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

mguerra

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mguerra last won the day on March 22 2017

mguerra had the most liked content!

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About mguerra

  • Rank
    Senior Member
  • Birthday 09/28/1954

core_pfieldgroups_99

  • Location
    Kerrville, Texas
  • Interests
    Flying, Fishing, Golf
  • Occupation
    Ophthalmologist

Profile Information

  • Gender:
    Male
  • Location:
    Kerrville, Texas
  • Interests:
    Flying, Golf, Fly Fishing, Pyrotechnician

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990 profile views
  1. mguerra

    Can't get the Temp down to 250-

    Don’t start too much charcoal. Fill the charcoal basket and put one Weber starter cube on the top of the pile. Leave the lid open until about a fist sized amount of coals are lit, then close the lid. Barely crack the top vent so only a little smoke is coming out. That’ll get you in the 200’s. ANYWHERE in the 200’s will get you low and slow don’t sweat an exact 225!
  2. mguerra

    Brisket Roulade

    Here’s the finished product:
  3. mguerra

    Brisket Roulade

    Try this: https://youtu.be/gBZFqNk5pNY
  4. mguerra

    Competition Brisket

    5 dogs!
  5. mguerra

    Party cooking question.

    Try my pressure cooker ribs. Pressure cook them for 20 minutes and then finish them on the kk. An hour on the kk will do it and maybe less. You have a few months to trial run it and perfect it. When the ribs are done wrap in paper so they can breathe a little and pack with towels in a cooler. Now knock out the tri tips.
  6. mguerra

    Competition Brisket

    I’ve been off the forum for a while and decided to show y’all something: https://youtu.be/pd3P31eCmBI
  7. mguerra

    A Very Small Brisket

    I’ll start one at 225° if I go play golf or something, otherwise if I’m at home, 275-350.
  8. mguerra

    A Very Small Brisket

    I cooked it at 300° till it hit an internal temperature of about 160 and then wrapped it in butcher paper for the remainder. It probe tested very tender before it hit 200°, I guess because it was prime, but I ran it up to 203° anyway and then took it off. I left it wrapped in paper and then wrapped it in foil and put it in a cooler with some towels for about 5 hours before I served it.
  9. mguerra

    A Very Small Brisket

    I did a 13 pounder Saturday, it was my best ever. Because it was Prime. And the technique, of course. Prime is expensive, but, how often do you smoke a brisket? It was a party for my staff, they have busted their asses and really performed lately. I wanted the best I could do for them. I decided on Saturday, this being the best brisket ever, that from now on it's Prime only. Across a lifetime of smoking briskets, it's not too expensive. And the results are incredible. I had a competition bbq'er at the party, who opined that NO ONE smoked a better brisket than his Dad. Reluctantly, he admitted this one was better. I don't think it was me, it was the grade of meat. When you smoke a brisket, you want to enjoy it, you want your family, guests, and friends to enjoy it. You don't do it everyday. Spend the money, buy Prime, and luxuriate in the experience! And use a good technique...
  10. mguerra

    Naming the 23 inch Ultimate

    R2Blue 2
  11. mguerra

    Why?

    I'm @ my wits end... Sometimes, late @ night, thinking about life, I'm @ peace with where I'm @ in life. @ other times, I'm @ my limit of endurance. But I always know, @ any time, if I need a dose of friendship and camaraderie, I am welcome @ the KK forum!
  12. mguerra

    Naming the 23 inch Ultimate

    What color is it?
  13. mguerra

    Butcher paper at Costco

    Precisely the paper I use as well.
  14. mguerra

    Butcher paper at Costco

    Cook it til it hits 165º internal temp. Wrap. Check every 30 minutes thereafter til ice pick goes in easy and tender. Done. The longer you hold it wrapped in towels in a cooler, the better. Inform us.
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