Ortiggs
Member
It wasn’t too bad at all! I used mustard as a binder for the rub. A little bit too mustardy so next time I won’t use anything but the rub. BUT it is a worthy brisket.
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
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Jimsmokes
Well-known member
Next time try a binder using all black ingredients. Molasses, Worcester, balsamic vinegar, soy,... ect
Mike From R.I.
Well-known member
Olive oil works well also as a binder.
hollrusl
Well-known member
Had 30 people over yesterday. Was barely able to get this pic before it was gone. Was unable to get pics of the pork and Mac and cheese that was smoked as well. Some of my wife’s friends asked if I would start catering events at their house in the future. That was a first for me. Definitely makes you feel good about what you’re doing!
hankhill11
Well-known member
My Roast beef from post 1,394 turned out a little strange. It tastes like a cross between corned beef and roast beef. Next time I'll leave out the pink salt and just brine it in the normal salt brine for longer. Its still going to make OK sammiches for lunch though, and saves money over getting almost any other kind of packaged lunch meat.
Also now I know I can make a proper corned beef.. lol Its close enough that tweaking the spices and using a different cut of beef would be pretty spot on.
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Also now I know I can make a proper corned beef.. lol Its close enough that tweaking the spices and using a different cut of beef would be pretty spot on.
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jaykav
Well-known member
Photo makes me want to get a deli slicer now
Mike From R.I.
Well-known member
A little mustard and some nice rolls and it would be history at my house.
First time making brisket it was 12 pound whole brisket. Don’t know what I did wrong but it finished at 9 hours . Ran it at 250 till about 175 the Wrapped it in butcher paper .tasted good but I don’t get no bark and it still had lots of fat on top to much I had to cut if off.
jaykav
Well-known member
Next time try a lower temp maybe 225 and wrap at 165 then push temp up to 250...my first brisket was only 8lbs and i cooked it for 12 hrs....next one I do I'm going for 200 degrees over night will prob end up 16hrs.
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Ok def try that next time , I’m just glad I got the brisket on sale lol
Using my very old PB grill today for easy burgers. This one still works have had it a long time.
Trying to use up the old bag of pellets from Sam’s. Won’t be much smoke since I’m cooking them on high.
Trying to use up the old bag of pellets from Sam’s. Won’t be much smoke since I’m cooking them on high.
Smokeyholler
Well-known member
Doing burgers myself shortly. The smoke didn't happen today. After running around for 5 hours doing unnecessary stuff with my wife she says "when we get home you gonna start the smoker?" Yep but for burgers, we don't have time for anything of size.
Smokeyholler
Well-known member
Well, whipped a cheese pizza in on a stone for lunch, was good. Crispy crust.
Opened the lid and dropped to 200. Tossed spare ribs in at 180 p0 for a couple of hours. At the high smoke settings it was running about 220. Kicked it to 275 for about 3 hours and they were good.
Need rub work, kinda bland and could have pulled them a little sooner. Crispy-ish outside and tender in. The edge fat was killer
Running Bear Mountain hickory.
Opened the lid and dropped to 200. Tossed spare ribs in at 180 p0 for a couple of hours. At the high smoke settings it was running about 220. Kicked it to 275 for about 3 hours and they were good.
Need rub work, kinda bland and could have pulled them a little sooner. Crispy-ish outside and tender in. The edge fat was killer
Running Bear Mountain hickory.
Smokeyholler
Well-known member
Tonight did 4 Dolly Parton sized chicken breasts. Used the temp probes. The right end seems a bit hotter.
Ran to 165 on p0 (was at 220ish)with apple. Olive oil to bind cayenne, cummin,onion and garlic powder.
Better than the ribs.
Ran to 165 on p0 (was at 220ish)with apple. Olive oil to bind cayenne, cummin,onion and garlic powder.
Better than the ribs.
