Hello everyone, I have been looking through the threads but could not find anything specific to my question. This weekend I will be smoking my forst brisket on my offset. We are eating on sunday around 3 pm. I was going to cook Saturday and when it was finished let it rest then vacuum seal it and put it in my Sous vide for a heated rest since my oven does not get low enough. My questions are how long can you do a heated rest for and at what temp should I hold it ..read more

After working my retirement part time job at the locker I’ve learned some of the many different cuts of meat. When my beef was butchered my son-in-law suggested the Bavette and sure why not. The Bavette is the top part of the flank. Very few customers save them so they get ground up into burger. The Bavette was seasoned with Sea Salted and BP and sat in the fridge for two days uncovered. The YS640 was set at 200 degrees and a smoke tube was added with mesquite pellets and... Read more ..read more

It's amazing what ya can dream up when you're bored. A re-heated Southside Barbecue beef sausage, and a sweet gherkin with some Gulden's spicy brown mustard in a tortilla. Pretty darned good actually! Next go-round will have some chopped onions and banana peppers added! I have a Serrano pepper but just wasn't in the mood for the heat ..read more

Thanks to tx smoker for the prize (meat grinder) from the Labor Day Throwdown, I decided to make some brisket burgers. I’ve always wanted to try them just never had a grinder to make my own. Now that I did I started out with a 8.5lb brisket from Costco and after reading on here how to go about it, I cut it in strips then down into cubes and froze for about 45 min prior to grinding. Then got to grinding. Made them into burgers... Read more ..read more

I was inspired to make these Brisket Bombs by my good friend tx smoker . They came out amazing! Left over brisket with peppers & onions, mozzarella cheese and XXX hot New Mexico green chile along with some BBQ rub, all wrap inside biscuits and baked in one of my smokers. Amazing ..read more

So I took a Brisket and separated it into flat and point. Cut flat into 2 pieces. Did a dry cure 1.5% salt, 1% sugar, .25% cure #1. Rubbed that on the two pieces of flat. Then I made a wet cure for corning the point. Flipping everyday and giving a small massage. First question is how long should I cure the bacon and how long for the pastrami? Second question, should I cold smoke or hpt smoke my beef bacon ..read more

Local grocer has beef back ribs. Good price IMO. Amazing as it sounds, I've never done them. I'll be firing up the smoker tomorrow to smoke some goose pastrami and wondering if I should pick up some beef ribs and put them in too...empty space in a smoker and all..... About to head over to the search function and look at old threads but if anyone has a link, post it for me will ya... Thanks in advance ..read more

Fall has struck the south and that means, its time for some chili. Saw the weather today wasnt going to get out of the mid to upper 60s the other day and thought, hmmm Sunday will be a good day to make some chili. Well, the cokking started today but the making started yesterday with 2.4lbs of stew meat and 1-1.5 lbs of grou d pork loin got put into a ziplock bag with the typical chili seasoning, chile powder, oregano, chipotle powder and cumin. Stayed in the fridge till about 11 this morn... Read more ..read more

My Labor Day Throwdown entry. Hatch chile brined tri-tip with roasted vegetables (potato, tomato, brussel sprouts) seasoned with hatch, garlic, cilantro and topped with feta. A bit more well done than I wanted but tasty nonetheless. Thanks to everyone that participated, it was fun ..read more

Quick and easy Sweet and Sour smoked meatballs on mashed, This is the S+S sauce I use in a lot of things I love this anytime and probably make 2 or 3 times a year. It has been very busy so I cheated a little. Instead of my normal fresh meatballs there was a bag in the freezer, so into the BBQ with a little Hickory smoke. ( now these are already cooked so I am just thawing and adding a touch of smoke ) Made my sauce with the onions , and bell peppers ( used a pot just to mix as all the... Read more ..read more