How I saw it on the video: He rendered it down to liquid and squirted it when

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Feb 22, 2021
10:55:49am

Adwight All-American

How I saw it on the video: He rendered it down to liquid and squirted it when

he wrapped it both times (wrapping at the stall) then rewrapping once it hits 200-205 on the inside.

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Adwight

Previous username: tebowned
Bio page: Adwight
Joined: Apr 4, 2009
Last login: Apr 26, 2024
Total posts: 11,017 (0 FO)

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Messages

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Time

A guy I know posted today about his first brisket and how tasty it was. Good thing he busted out that cookie sheet to

Pimpin4Paradise Intervention Needed

2/22/21 12:06am

Was he also smoking at 275? C’mon man, respect the cow!

TwinsRight

2/22/21 12:10am

I look at that thing and instantly get cotton mouth. That’s the kind of meat that absorbs all the moisture in your mouth

Pimpin4Paradise

2/22/21 12:11am

🤢

mulletino

2/22/21 12:46am

I’ve shared my story of my in laws cooking a Christmas prime rib to xtra well done a few years ago. While sad,

shimmy

2/22/21 12:58am

So he made jerky?

Ungoy

2/22/21 1:09am

Well im going to sous vide a top round...any siggesrions? Recipes? Bought it

2/22/21 1:41am

Man, I have had a decent streak where I'm getting better with each time, but my brisket from this Sunday was a total

2/22/21 2:10am

Oh and, these weren’t my pics. I abandoned any idea of a photo op after that first slice on the flat.

2/22/21 7:36am

Lol. There's no shame in that. Sometimes you get a bad piece of meat and sometimes you just overcook. The trick is to

Pimpin4Paradise

2/22/21 9:51am

What are you cooking at? I've found 275 to be ideal for brisket for me, but you could probably get away with 250. I've

Pimpin4Paradise

2/22/21 9:50am

My setup is weird but I’m getting around 235 in there. I had decent luck with the first two and my beef ribs have been

2/23/21 5:31am

I’m going to try beef tallow on my next one to avoid this. Anyone else used it?

Adwight

2/22/21 4:46am

MadScientistBBQ guy did recently.

mottman

2/22/21 7:19am

He was my inspiration. I always wondered how Franklin's were sooo juicy.

Adwight

2/22/21 8:26am

I have a bunch of beef fat in the freezer I was going to use for ground beef

mottman

2/22/21 8:28am

Yes. It's wonderful. Had a class from a chef showed us how to cook steak and he

BlueTooth

2/22/21 7:30am

How do you use it? You smoke it in a pan with tallow? Inject? I've never heard of using tallow before.

Pimpin4Paradise

2/22/21 9:52am

How I saw it on the video: He rendered it down to liquid and squirted it when

Adwight

2/22/21 10:55am

But, but, look at that smoke ring!

NWCoug

2/22/21 6:38am

RE: A guy I know posted today about his first brisket and how tasty it was. Good

Doctor Rosenrosen

2/22/21 7:06am

Looks like he bought choice

2/22/21 7:19am

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