All Things BBQ
So I had my first pop-up stall on the weekend. Menu was brisket and pork burgers, plus a box that had both meats in it as well as chicken wings, a cheese kranksy and some salad.
We sold out in about an hour! It was all a bit overwhelming honestly. Had a few little hiccups but learned a lot in ways to make the whole process better and easier. I really enjoyed it and from all reports the food was great too.
We sold out in about an hour! It was all a bit overwhelming honestly. Had a few little hiccups but learned a lot in ways to make the whole process better and easier. I really enjoyed it and from all reports the food was great too.
Wotta you are killing it!
I feel ashamed saying this, but I finally used my smoker for the first time this year. 3 racks of baby backs. WSM held good temp in the 34 degree Fahrenheit weather.
I feel ashamed saying this, but I finally used my smoker for the first time this year. 3 racks of baby backs. WSM held good temp in the 34 degree Fahrenheit weather.
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
It's 27° outside this morning, and we've been running for 2 hours. Gonna try some "poor man's burnt ends" with chuck roast.
"I see dudes using cotton gloves on prints that I know were printed while someone was drinking a beer or eating Cheetos, while water leaked from the ceiling. And I'm not even talking about my shop!" - alexfugazi
I wrap with heavy duty foil (costco food service). I used to use butchers paper but it's a pain.
I use foil and wrap it as tight as I can, right at the stall. As soon as I start to see it push juices out. Brisket takes me 6-7 hours consistently, the wrap is usually at 4 hours.
What temp you cooking at? Is your fat cap always down or do you flip once you wrap?wottagunn wrote: ↑Tue Nov 19, 2019 5:28 pmI wrap with heavy duty foil (costco food service). I used to use butchers paper but it's a pain.
I use foil and wrap it as tight as I can, right at the stall. As soon as I start to see it push juices out. Brisket takes me 6-7 hours consistently, the wrap is usually at 4 hours.
Your briskets always look spot on. Nice and juicy too.
I always wrap my pork ribs in heavy duty foil. Just never wrapped a brisket in foil. Looks like it's pretty key.
I cook at 275. Pit sits between 260min to 300max. I like it at 275-280.
Cap up and it stays up after the wrap.
If you scroll up a bit you'll see one of my briskets at the wrap.
I used to wrap pork ribs, but when I do them I generally do quite a few, and wrapping becomes a pain. Recently ive been trialling a new method that is working very well and is something ill use going forward. No wrap at all! Let them ride it out, then sauce/glaze when done and let rest for 10 mins or so. Perfect.
Cap up and it stays up after the wrap.
If you scroll up a bit you'll see one of my briskets at the wrap.
I used to wrap pork ribs, but when I do them I generally do quite a few, and wrapping becomes a pain. Recently ive been trialling a new method that is working very well and is something ill use going forward. No wrap at all! Let them ride it out, then sauce/glaze when done and let rest for 10 mins or so. Perfect.