Hello! My name is Ed Jordan from San Angelo TX. Love to hunt, and new to home processing. I own a propane smoker, as well as an electric masterbuilt smoker. I enjoy this forum and the vodeos Waltons puts out.
T
Best posts made by Tubby
-
RE: Roll Call (Start Here First)posted in Roll Call
-
RE: Buffalo wing blue cheese snack stick mix...posted in Meat Processing
Jonathon
Thanks Jon! Will try a binder on next batch! I appreciate the quick response!Tubby
-
RE: First brisketposted in Smoking & Grilling
Journeyman,
I have a MB 30 and here is what I do for brisket…it may not be right, but it always gets devoured!
First I cut the brisket in half right where the point and flat meet. I have to do this due to the small size of the smoker. I then coat my brisket in a mixture of 50/50 mustard and dill pickle juice. I then apply my rub. Once the smoker is at 225, i put the meat in fat side up, and apply smoke for first 2-3 hours. You will NOT get a smoke ring, unless you augment the smoke wit an A-Maze-ing smoke generator. The smoke taste will be there but no smoke ring. I then let it cook to right around 190-195 internal temp. At that point I wrap the brisket parts in aluminum foil, and let sit for up to 4 hours in my Yeti cooler. When you go to cut up the brisket parts you can seperate the point from what is left of the flat. Since someone will ask, yes the pickle juice does something to the meat. Stack a mustard covered brisket side by side with a pickle/mustard covered brisket, and the mustard/pickle brisket will dissapear faster than the other one. Hope this helps!
Tubby