I'm not familiar with his work. Maybe do some investigation. Seemed like a decent question???

Costco prime packers come in same price or cheaper as CAB at restaurant depot.

Cowboy, I’ll take falling apart super juicy any day, that’s a great result for brisket.

I get Costco prime packers for $2.75-$3.00 per pound here in AZ. I get the point but often times walmart choice is more expensive than Costco prime....which would you choose to spend 15 hours to cook?

Haven't priced Costco lately, but all prime beef is not created equal. I have seen 'prime' labeled steaks before and chose to buy 'choice' because they had much more marbling.

Also I recently moved back to my hometown in BFE West Texas. The closest Costco is 140 miles away. Only options I have in town are Brookshire Brothers and Walmart. Neither of which sell prime without maybe special ordering at BB. Walmart could give a rats ass.

40 miles away is a United Supermarket branded as Market Street that has a limited selection of prime and briskets are $4-$5 a pound unless they are having a 4th of July sale or some such.

So again, thanks for your input. Duly noted. This was simply an experiment with a lesser piece of meat because of something I saw on TV. How does everything have to devolve to "Just go to Costco you idiot and you won't have to waste your time with all that other BS."

I can only say that it is because i live in a small town and we have to keep ourselves entertained by doing something that a lot of people would consider a waste of time.

All good man was just trying to point out Costco has cheap prime packer briskets and they're awesome and tough to screw up. Not trying to start a war and appreciate any cook.

Beef is graded in the loin only so there can be considerable variance in the brisket marbling.

My bad. My last post was a little condescending. I apologize. My memory is not what it once was, but are you the Big Green Egg connoisseur?

No sir, I run a cheater pit. Masterbuilt electric smoker with amazn pellet and pellet tray. I just take out the chip tray and open vent wide open and it's enough ventilation to run the amazn pellet tray so I don't have to ever mess with anything anymore. Makes smoking a pork butt or brisket an absolute breeze and I can even start it before bed and just let it roll low and slow while I sleep

durango,

Big improvement on the avatar

I am a visual learner/rememberer? Maybe that is what threw me off.

durango. I too love my cheater. It is a smokin-it brand. Below is a pic of the japs, hobbies and tomitillos I smoked before making hot sauce. All about easy, but sometimes going old school and having to manage the fire is fun. Also doesn't hurt to have a few dozen beers.




EDIT: Guess I should include the end result....

Salsa Del Verde.... Ok, don't know food lingo, but the two jars on the left are the Salsa. The larger corked jars are mostly extracted juice and the little corked jars I spiked with chili patins. A few drops here and there in beans or veggies.

Cowboy,

That looks solid!

We recently had some smoked jalapeno cornbread at a restaurant, and now my wife is nagging me to smoke some jalapenos so she can make some. Any tips? Time, temp, wood, etc? Also, is it possible to smoke them while I'm smoking ribs etc or is that inadvisable?

Not really sure how long that was. It was a few years ago. Buddy of mine had a bumper crop of peppers and decided to make some different sauces. Smoking it with other meat is fine. I smoke jalapenos almost every time I grill or BBQ. 225-275. When they begin to get soft, they are good to go. I would say no more than 2 hours.

Edit: I used cherry wood one these but any good smoking wood will do.

Here is a pic of the ones I used to make the salsas above...



Good Luck!

Thanks, Cowboy! I appreciate it.

Brisket flat smoked six hours then wrapped and finished overnight in the oven at 225. #BBQforbreakfast

Nice

Pulled pork for The Game

Nice bark!

That looks so yummy.

Quick question: I bought a boston butt online from a small farm and the cut had bones it in I've never seen before in a shoulder or butt. It seemed to have ribs plus what looked like spine bones connected by cartilage. I've made at least 10 bone-in pork shoulders before and never seen anything like it. I smoked it to 190F, verified with two probes, and it came out so tough that it wasn't able to be pulled and I just had to cut it up into pieces.

It was by far the worst pork shoulder I've made, out of probably 40 that I've made lifetime, and I was very disappointed to have to serve it to a group of 13 at christmas. I'm kicking myself for not getting any pics while it was cut up, any ideas what it may have been?

Country ribs are pork shoulder. Did it look like a butt with country ribs attached? I've never seen that either. But it sounds like all the extra **** would make it take longer to cook and be different from what you're used to dealing with.

Also, some pieces of meat are just different for any number of reasons. I would have taken it to 203 or so, which is where pork shoulder seems to reach another level of tenderness. I take all my butts and picnics to at least 200. Still, sliced shoulder tastes great and I'm guessing your guests didn't mind as much as you think.

Sounds like whoever butchered it just hacked it up. There is such a thing as a "long butt" or European cut which is cut longer into the ribs but I've never seen one with backbone.

Just because your temp prob says 190 dosn't mean it's done. You might have to take it to 200-205. It's done when it feels done.

yeah i am a novice and i never smoke a shoulder to a certain temp. just follow franklin's advice on what to look for/it feels like and it has never failed me.

It is literally impossible to overcook pork butts. Trust me, I tried. You definitely want it over 200 though.

Anyone ever smoked a chunk of bologna? Haven’t had a bologna sandwich since I was a kid and saw some you tube videos recently and was intrigued. Looks super easy and could be a nice little lunch snack to smoke and then toss on a cast iron or grill when ready to eat. Probably going to try it soon just need to source a log!!!!