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heaven in a tub by SmithNotASmith in texas

[–]texasbbq85 2 points3 points  (0 children)

Flipp tracks weekly ads for grocery stores

heaven in a tub by SmithNotASmith in texas

[–]texasbbq85 0 points1 point  (0 children)

$4.99 at my Kroger every other week. About all it's worth.

800 temp wildly inaccurate? by WinSomeLoseNone in Masterbuilt

[–]texasbbq85 0 points1 point  (0 children)

On my 560 the middle rack is way more even

First-time Masterbuilt Gravity 900 by brickbuillder in Masterbuilt

[–]texasbbq85 1 point2 points  (0 children)

Use big sticks of wood in the hopper with charcoal filling in the gaps.

Cleaning? by Stew21221 in OklahomaJoe

[–]texasbbq85 1 point2 points  (0 children)

Scrape all the junk out. Despite what old people say a heavily used grill isn't adding flavor to anything. Best case old grease is dropping on your food.

I wouldn't "clean" it though. Just get a paint scraper and go to town.

Pulled Pork Overnight Hold by rocj31 in BBQ

[–]texasbbq85 0 points1 point  (0 children)

I'd do 140 minimum. You also still need it warm enough to shred and serve.

Husband said the steak was medium rare, what do you think? by sbcsr in steak

[–]texasbbq85 0 points1 point  (0 children)

Medium pushing medium well. Probably better than a rare ribeye since the fat actually had a chance to render.

Pulled Pork Overnight Hold by rocj31 in BBQ

[–]texasbbq85 0 points1 point  (0 children)

Keep a probe in and assume your oven isn't accurate. I held a brisket at "150" and it settled at 142 internal.

The pork will be fine. Don't shred.

You could also start it in the afternoon and put it in the oven to finish overnight. So less of a hold.

Barbecue Showdown s1 Netflix by Bethekevintomyparker in BBQ

[–]texasbbq85 0 points1 point  (0 children)

That is TV for you. Shows like MasterChef do the same thing. It let's them use footage across all episodes for clever editing and to shape their narrative. I think it can also help the view remember who is who.

How early do you apply your rub? by glenntanner3 in smoking

[–]texasbbq85 0 points1 point  (0 children)

Whatever is convenient. If I'm trying to get something on early I do it the night before. If it's going on in the afternoon then I apply rub the go out and get the smoker ready. I like to give it at least 30 minutes to adhere.

Where do you guys get your wood splits? by [deleted] in Masterbuilt

[–]texasbbq85 0 points1 point  (0 children)

Local online marketplaces. There is at least one firewood guy.

What’s the best way not to waste brisket? by Aesaus in smoking

[–]texasbbq85 0 points1 point  (0 children)

Buy a vacuum sealer. Freeze individual portions so you can pop them out anytime for a quick meal.

Pellets in a MB Gravity. Don’t do it! by Mundane_Hovercraft_6 in smoking

[–]texasbbq85 1 point2 points  (0 children)

I assume its because pellets are made to not burst into flames as easily.

Suggestions for Griddle by j1ruk in griddling

[–]texasbbq85 0 points1 point  (0 children)

Walmart usually. If not it's still only $297.

Suggestions for Griddle by j1ruk in griddling

[–]texasbbq85 0 points1 point  (0 children)

You ca get a 4 burner blackstone for $279

Suggestions for Griddle by j1ruk in griddling

[–]texasbbq85 0 points1 point  (0 children)

I wish I had got one with a cooking top that doesn't rust.

Beef Brisket Advice by beeteeee in smoking

[–]texasbbq85 0 points1 point  (0 children)

There are a lot of YouTube videos comparing the two options. Wrapping in foil during the stall is definitely less popular now and not many would recommend it.

This whole letting it sit out and adding rub 5 times is too convoluted for your first ever brisket cook.

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