Posts posted by ChampKind
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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.
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Don’t listen to Champ. This is how he cooks brisket:
http://www.shaggytexas.com/board/showthread.php/28771-smoking-a-brisket
Yeah, I look back on all the shit I THOUGHT I knew and think to myself...Jesus, what a fucking idiot
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I figure if one brisket runs about 14 hours typically, two and a shoulder ought to be good around 16 hours. In any event, the extra cooker can handle the overflow. I've had pretty good results with the PBC with ribs and chicken, and it cooks fast.
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 -
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i do this a lot (out of necessity), and they turn out great (except for when people who don't know how to use a thermometer don't call to ask and things get overcooked). some people say you can't cook a brisket at high heat and we all know that's not true, right? so, maybe, just maybe, you can cook it until it's smoked but not done, and then finish the cook a day or two later.
I know its possible to do so; I’ve done it. But its not optimal -
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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44 minutes ago, Baboontyme said:
We exchanged some messages just before he ventured into Bucks and got super busy. I'm probably good, just getting nervous as I am getting closer to this cookout. I'm mostly paranoid about holding temps and the risk of getting people sick. We had some discussion/PMs on the scat site about it. Sorry for the interruption, back to your regularly scheduled programming.
Check your email
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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.
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Cleaning your pits
in Food and Travel
Where the fuck is Luke Duke when you need him. He's a pro at starting grease fires