Indianajoe
Well-known member
- Joined
- May 4, 2019
- Messages
- 240
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Imma bite my tongue and keep this thread G ratedFirst time doing two briskets at once.
View attachment 314350
I really need to do this soon.Tri tip tonight.View attachment 315380
I'm not sure of your level of experience, but if you've never watched Chuds channel on YouTube, he does a bit of smoking on a weber. May have a useful tip or two.I finally got fed up with my POS masterbuilt smoker, it's in the pile destined for the scrap yard. I could never get it to work worth a damn, and no amount of modifications to it seemed to help much. So I'm going basic. Picked up a nearly new Weber Kettle for $30 and I'm gonna go oldschool for now.
I may pick up a small pork shoulder this weekend and give it a test run. I don't think I can get any worse results than I was with the MB.
I am a big fan of smoked chuck. Compared to brisket easier. Usually cheaper. More forgiving. Still tastes amazing.
Yup. Told the wife not to use anymore chuck roasts from the freezer in the crockpot. This is the way.I am a big fan of smoked chuck. Compared to brisket easier. Usually cheaper. More forgiving. Still tastes amazing.
Have you tried wrapping and running one up to 205 IT? Then shred like pulled pork. There is a great BBQ shack in Kauai, Hawaii that does that and sells it as “pulled beef.” Some of my favorite bbq ever.Yup. Told the wife not to use anymore chuck roasts from the freezer in the crockpot. This is the way.
Yes I have, both ways are great. I pulled this one at 194 tonight. Was perfect.Have you tried wrapping and running one up to 205 IT? Then shred like pulled pork. There is a great BBQ shack in Kauai, Hawaii that does that and sells it as “pulled beef.” Some of my favorite bbq ever.
I've noticed the grilling/smoking popularity has made what were cheaper cuts of meat more expensive. Oh well, tastes good. mtmuley
What did you put on yours? I've got a few in the freezer and a nice supply of wood from last summer.Yes I have, both ways are great. I pulled this one at 194 tonight. Was perfect.
Yah I can't justify those brisket prices but we get a half a steer every year so plenty of chucks in the freezer.I've noticed the grilling/smoking popularity has made what were cheaper cuts of meat more expensive. Oh well, tastes good. mtmuley