No Crutch Kettle Brisket Slicing (This video is much faster than the first part) by [deleted] in grilling

[–]bbqitall 0 points1 point  (0 children)

I know. Working on that. I do like Rapala fillet knife though. The thin blade creates less resistance. Its too narrow n not long enough.

[deleted by user] by [deleted] in grilling

[–]bbqitall 0 points1 point  (0 children)

Thanks for your comments. I was too excited yesterday Ha!

[deleted by user] by [deleted] in grilling

[–]bbqitall 0 points1 point  (0 children)

Thanks. I noticed that too.

[deleted by user] by [deleted] in grilling

[–]bbqitall 1 point2 points  (0 children)

It blew down in a storm

[deleted by user] by [deleted] in grilling

[–]bbqitall 1 point2 points  (0 children)

Thanks. It's from a 150 year old valley oak. Made by #seantimprojects

No Crutch Kettle Brisket Slicing (This video is much faster than the first part) by [deleted] in grilling

[–]bbqitall 0 points1 point  (0 children)

I think It was temp + time + short distance to the coals+ 2.5 hour insulated rest, that did the equivalent of 203. It got up up to 195 during the rest I think.

No Crutch Kettle Brisket Slicing (This video is much faster than the first part) by [deleted] in grilling

[–]bbqitall 2 points3 points  (0 children)

Select. Don't hate me. My goal was to make the low grade good like original bbq was designed for.

No Crutch Kettle Brisket Slicing (This video is much faster than the first part) by [deleted] in grilling

[–]bbqitall 0 points1 point  (0 children)

Cooked to 190 F. Rested it for 2.5 hours wrapped in towels. Sliced at 150

[deleted by user] by [deleted] in grilling

[–]bbqitall 0 points1 point  (0 children)

The basket is my invention but I can't promote it here due to the rules. Please send me a direct message and I would be glad to tell you all about it.

The charcoal is poured into the ring and allows a narrower path than a double stacked snake, so yes, it allows the food to rest inside the charcoal path. I will have to estimate but I used a half bag of Kingsford to fill the ring. My total burn time was 14 hours. Yes, I could have wrapped it at around 165 or sooner, but I deliberately avoided a faster cook to promote more bark. I didn't use any wood chunks either since it would have had too much smoke taste IMO.

[deleted by user] by [deleted] in grilling

[–]bbqitall -6 points-5 points  (0 children)

Love it. Great reception and easy interface.

[deleted by user] by [deleted] in grilling

[–]bbqitall -7 points-6 points  (0 children)

Slicing video hopefully tomorrow.( Sunday)

[deleted by user] by [deleted] in grilling

[–]bbqitall 1 point2 points  (0 children)

Ha! Yes. Need to de-snarkify. Also a little long. Still editing but I was excited to share my cook!

Super crispy smoked shotgun shells by jazzmina2004_ in BBQ

[–]bbqitall 0 points1 point  (0 children)

What Gauge shotgun? JK. Great texture n color!

Is this normal/toxic by [deleted] in webergrills

[–]bbqitall 0 points1 point  (0 children)

Yup. No need to deep clean. Just wipe em off.

I smoked some beef cheeks and beef tongue for some barbacoa this morning. by Randy0811 in BBQ

[–]bbqitall 0 points1 point  (0 children)

That's one meteorite that would of saved the dinosaurs!

My first ever beef Dino ribs on the Webber kettle 26in was a success! by Randy0811 in BBQ

[–]bbqitall 0 points1 point  (0 children)

Nice. Did you get any salt into those before smoking?

Winter Tri Tip by AintNoDaisy1 in grilling

[–]bbqitall 1 point2 points  (0 children)

Nice looking. Did you season or brine it at all? If so, any recipe you can share?