No it was definitely you.
Me: That firebox is insulated so don't stuff a whole tree in it.
You: (stuffs whole tree in it)
Me (half hour later): you smell that? somethings on fire
You: (runs to open drain valve while I'm hastily shutting down intake and exhaust)
Me: man, this thing is only a week old. Guess its broken in now
Good times. Pretty sure that was the year that we drank the bar out of Lone Star and Bulleit.
It doesn’t really work that way. Stuffing the pit full of meat will affect how long it takes to get the pit to cooking temp. But once its at temp, the amount of meat on the pit does not really affect cook time
Some more stuff I made today. Meatloaf sammich on garlic mash taters. On white toast Go chu jang glazed smoked beef belly. Served on jasmine rice cooked with smoked chicken broth.
This may be the best thing I’ve ever cooked. Smoked beef belly that I glazed with go chu jang to finish. Served on jasmine rice cooked with smoked chicken broth
This can not be overstated. John Brotherton is one of the nicest guys I’ve ever met and he is a very good bbq cook. He’s built a solid team and they are doing great things in Pville
1. As a general rule you assume 1/2 lb meat (plus sides) for each person;
2. Don't stop your briskets halfway through the cook process. Finish them, rest them, wrap them, refrigerate (or freeze) them;
3. If you're refrigerating brisket, you should do so in paper or foil. To reheat them do not remove them from the paper or foil, just stick them in the oven at 250-300* while still wrapped;
4. Adding beer to any meat that you are reheating will absolutely change the flavor profile. Use beef stock for brisket, chicken stock or apple juice for pork. HOWEVER, if you're reheating an entire cut of meat then don't unwrap it. Keeping it wrapped will help retain the juices and keep the meat from drying out. If the meat is already cut/pulled then you add liquid to reheat; and
5. If you're doing a big party then chopping brisket/shredding pork in advance is an easy way to handle service. Read number 4 on how to keep the meat from drying out.
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Chuck ribs come from bones 1-5. Plate come from 6-9. They are both from the short plate primal cut. Chuck ribs cook just fine (that's actually the cut that some of the more well-known bbq joints use).
Fun fact: if you are cooking a traditional bbq cut and it comes out dry, it most likely means you didn't cook it long enough. Moisture comes from intramuscular fat is it breaks down.
Also, the texture and fat content of chuck and plate ribs is significantly different than brisket. And the meat has a much more rich flavor to it. I rarely offer beef ribs simply because they take up a ton of space on the pit. But given the choice between beefers and brisket, most folks will opt for the beefer.
Photo dump. These are from houbbq fest. My crew of helpers: All your pork belly are belong to us: Pic taken by Chris Sexton of HooDoo Brown Barbecue in Connecticut: Shrimp etoufee boudin that John Brotherton brought down: Pic of my brisket taken by Jimmy Ho (@thesmokingho):