Quote:
Originally Posted by Malsua
My first brisket was a gas grill using smoke chips. I had to ride the temperature knobs all day to keep the temp at 225. There was hardly any smoke and the meat was pretty tough. It was not bad, considering the tools I was working with.
Fast forward to now, I have my brisket formula down pat. It's pretty much the same as this one except I've got it on the cooker at 4am, and wrap in butcher paper at the stall instead of the broth bath. I prefer 2 hours rest but have gone to 4 without much issue.
Recently I did a full 3 bone beef rib and cooked it pretty much exactly the same as this chuck roast. At 165 it went into a foil bed with a can of beef broth.
Low and slow is what makes all the difference. I have mostly used Applewood pellets. A word on pellets; Our NJ house didn't have a furnace until we did an addition in 2012. 6-8 cords of wood every winter. I don't think I'd appreciate babysitting an offset stick burner all day. I did that for 20+ years. Let me set a temp and walk away 
That BBQ place up on 42 is pretty good. Artman. Ate there once a few months ago, I'll go back next trip.
My real ambition is to get as close to Lockhart smokehouse. I was in Dallas last year about this time and it was DIVINE! I want a repeat.
Here's two recent meats... |
What pellet smoker do you use? I had to sell mine prior to moving here...btw---after you go to Lockhart --try Stiles Switch in Austin.
Their beef ribs can't be beat.