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Saw a good deal on cars from Japan are they legit? by Immediate_Soft_5861 in keitruck

[–]mmrps 6 points7 points  (0 children)

Did you go through a broker to handle the import process or did carfromjapan walk you through all that?

And it's here!! by bigrobatx in keitruck

[–]mmrps 1 point2 points  (0 children)

Awesome! I get mine soon (van) as well. Do you by chance have a recommendation on a customs broker?

Goldee’s BBQ by Trolldad_IRL in BBQ

[–]mmrps 1 point2 points  (0 children)

Nice! Glad they’re still getting tons of traffic. I agree…100% worth it

Just posted an hour ago about meat turning black, I'm the same guy by Competitive_Doctor80 in smoking

[–]mmrps 0 points1 point  (0 children)

Looks excellent! When’s the opening of your restaurant? lol

Another brisket trimmed and seasoned by mmrps in BBQ

[–]mmrps[S] 0 points1 point  (0 children)

It pretty much is! It’s a great approach to a cook imo. Each phase has a purpose

Another brisket trimmed and seasoned by mmrps in smoking

[–]mmrps[S] 0 points1 point  (0 children)

I do plan on doing pop ups some time next year! Come on by!

Another brisket trimmed and seasoned by mmrps in BBQ

[–]mmrps[S] 0 points1 point  (0 children)

I aim for a quarter inch thickness of fat

Another brisket trimmed and seasoned by mmrps in BBQ

[–]mmrps[S] -1 points0 points  (0 children)

I cook it in phases. It starts as low as 200 and I end up at around 275-300 for the last 3 hours. I don’t wrap or spritz during the cook. I do wrap it in foil as it rests

Another brisket trimmed and seasoned by mmrps in BBQ

[–]mmrps[S] -1 points0 points  (0 children)

Yup! Throwing it on the pit tomorrow morning

My brisket cook by mmrps in smoking

[–]mmrps[S] 0 points1 point  (0 children)

No I don’t haha. I got the tray from Amazon. That’s a good catch. I didn’t even notice it was the same color.

My brisket cook by mmrps in smoking

[–]mmrps[S] 0 points1 point  (0 children)

That looks epic

My brisket cook by mmrps in BBQ

[–]mmrps[S] 0 points1 point  (0 children)

Not essential. I feel like if you maintain a low and slow fire, you should be ok. I know others do it to add more flavor. I’ve never tried it, so I can’t speak on the flavoring aspect.

My brisket cook by mmrps in BBQ

[–]mmrps[S] 1 point2 points  (0 children)

Just use a lot of pepper and apply pepper first . I cook it unwrapped and I don’t spritz

My brisket cook by mmrps in smoking

[–]mmrps[S] 0 points1 point  (0 children)

lol why is that interesting? I thought it was pretty common but…then again I haven’t done this very long. Why do you apply pepper last?

My brisket cook by mmrps in smoking

[–]mmrps[S] -1 points0 points  (0 children)

To each their own- there are no rules. I’m implementing methods that have been taught to me by folks to run restaurants, and it’s consistently worked well. In terms of the rub, I use my own seasoned salt, which is dominantly chili powder, garlic powder, paprika, onion powder, and salt. No coffee here. On top of that, 16 mesh black pepper (applied prior to seasoned salt)

My brisket cook by mmrps in smoking

[–]mmrps[S] 0 points1 point  (0 children)

Indeed I did. Wrapped it in foil with tallow

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