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  1. Or if you cut that fat up into tiny pieces you can render it down while the brisket smokes and then you have liquid gold you can just pour into your wrap and on top of your meat. Plus if you use brisket trimmings you will have plenty left over for any meal you want to add a bit of beefiness to

  2. I used to wrap during stalls as well but you get a better bark and fat render if you wrap later after the stall.

  3. Wrapping during a stall is mainly to try to speed up the process. However if you wrap to early, you risk your bark and smoke flavor, etc. If you don't wrap at all, you risk losing to much moisture in the brisket and having a dry/crunchy bark. I find wrapping a brisket in paper right after the stall the sweet spot for an optimal maillard reaction.

  4. ...one study revealed that between 2002 and 2014, around 1,700 Americans had to go to the emergency room after accidentally ingesting wire bristles. And those were just the reported cases! They can cause severe damage internally, and may even require emergency surgery.

  5. Ditch the wire brush and clean your grill grates with an onion. Heat up your grill, cut an onion in half, stab onion flat side down with grill fork and rub grates till clean.

  6. Best way to clean and season your grill grates at the same time!

  7. Bro, OP's ribs look leaps better than any shit food posting you've ever done.

  8. Oh really? That's a great observation, considering I've never posted any food pics here. You must be high as well as stupid. Get a fucking grip!

  9. Flavor! Typically Texas style is a little heavier on the salt and peppers!

  10. They are great at marketing. The rubs aren't bad but there's plenty of better ones at cheaper prices. I equate meat church to traeger, just over priced marketing machines.

  11. Looks good! Definitely try adding tallow next time, it makes a world of difference and will come out juicy.

  12. I love my pittboss but the smoke it app is garbage. I've tried it on multiple devices (3 dif phones and 2 dif tablets) and on each of them it would randomly change my temp to high.

  13. Looks just a touch overdone my dude.

  14. Sorry no money shot but they were super tender, juicy and most of all delicious.

  15. I did, I used the tallow to cook the onions until they were translucent… then added the garlic, when the garlic starts turning brown I added the brown sugar until turned into a glazed, then added everything else and simmered. The Worcestershire was added at the end while simmering, I then transferred to a blender before finding the thickest empty bottle within reach.

  16. 3 medium sized cloves, roughly chopped

  17. Made the sauce last night and it was pretty good, the fam loved it. I also ended up making a separate small container for me with a bunch of red pepper in it. Thanks for the recipe my guy!

  18. My pittboss 1150 with the searing plate closed easily reaches temps of 650+. If I open the searing plate the temp gets to 1000 no problem.

  19. I lived in south Texas all my life. 40 years and made bbq more than 3/4 my life and have no clue wtf a “Texas” pickle is lol. 🤷🏽‍♂️

  20. Came to say the same. Bbq is life here in Central Texas and no one refers to their pickles as tx style, except for some corporate marketing at a grocery store. However I will say not all dills are created equal.

  21. I typically do 165F for butts and shoulders, so pull it at 155, wrap it in foil and a towel, throw it in a cooler and let it rest for a while until it reaches 165. The temp and time determines how much the interconnective tissue breaks down, thus how much the meat falls apart when done.

  22. 165 internal for pulled pork!? That's gonna be some tough "pulled" pork. You typically want to reach no less than 190.

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