Mama's Boys Talkin' Cookin'

Discussion in 'The Thunderdome' started by justingroves, Oct 18, 2018.

  1. droski

    droski Traffic Criminal

    Sounds like you under cooked it. Google minion method.
     
  2. CardinalVol

    CardinalVol Uncultured, non-diverse mod

    I use that, but I always have to end up adding more charcoal to it.
     
  3. droski

    droski Traffic Criminal

    yeah only on really long cooks have i had to do that
     
  4. CardinalVol

    CardinalVol Uncultured, non-diverse mod

    I've kind of developed my method where I know the temps gonna stay 225ish the whole time now, and I just go with it.
     
  5. droski

    droski Traffic Criminal

    i find it works better to bring it up to temp slowly
     
  6. CardinalVol

    CardinalVol Uncultured, non-diverse mod

    It takes about an hour to get where I want it.
     
    droski likes this.
  7. VolDad

    VolDad Super Moderator

    Get something like this to help you regulate the temperature: https://www.flameboss.com
     
  8. kmf600

    kmf600 Energy vampire

    I'm about to accidentally drop this green egg on the pool deck. The latest brisket came out tender, tasty AF, but dry again. I watched the temp of the egg religiously, never got over 250. Wrapped it at 150, and let it rest an hour after it hit 190. I've cooked tons of these on 4 different grills, never had a problem like this before. The meat basically falls apart, and it tastes as good as any other brisket I've had, just dry.
     
  9. utvol0427

    utvol0427 Chieftain

    Soak the brisket in the pool for 5 minutes prior to eating. Will not be dry.
     
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  10. Ssmiff

    Ssmiff Thick like Quaker Oats. AKA chubby.

    Brisket have enough fat? I had lean brisket at a place down the road and it requires more sauce
     
  11. CitrusCo.Vol

    CitrusCo.Vol Member

    How much salt? salt pulls out moisture.
    Fat side down? May help too high bottom temp.
    Do you add liquid at wrap?
     
  12. NorrisAlan

    NorrisAlan Put Custom Title Here

    Never having cooked one, do you brine briskets?
     
  13. kmf600

    kmf600 Energy vampire

    That's a good question, it was kind of lean
     
  14. kmf600

    kmf600 Energy vampire

    Same rub I've always used, fat up, no liquid at wrap.
     
  15. kmf600

    kmf600 Energy vampire

    Never brined any meat ice smoked, I've done 10 turkeys that were more juicy than this brisket
     
  16. fl0at_

    fl0at_ Humorless, asinine, joyless pr*ck

    Do you have to break in an egg? I've broken in all my smokers.
     
  17. VolDad

    VolDad Super Moderator

    I use a drip pan full of water during the smoke.
     
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  18. kmf600

    kmf600 Energy vampire

    That's interesting, man.


    I don't know, but I'm going to try again this weekend.
     
  19. droski

    droski Traffic Criminal

    full packer? I cook mine to 202 in the flat
     
  20. JohnnyQuickkick

    JohnnyQuickkick Great Man

    This is why you always smoke pork shoulder
     
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