Recent content by Dwight Smokem

My first thoughts are that all cheaper and tougher cuts benefit from low and slow. Your enemies here are that it is a leaner cut/tougher since its a heavily utilized part of the cow. So do everything you can to counteract that. Coat it in butter, cook it inside of a pan with onions, celery...

No offense committed brother, I'll have to look into it as well. I just keep them in my icloud notes but mainly just in my head bc I'm terrible about measuring quantities and almost always change something up to test out a new idea.

So, add that recipe for the rub to the list. They had an amazing flavor and a nice change up from American BBQ flavors. I added more brown sugar and juice from a couple limes and served over white rice to get the feel of something different. It reminded me obviously of Caribbean food but also...

So, I have two racks of ribs that I need to smoke tomorrow and I was wanting to try something different and after some internet searching, I found this recipe (it is for oven baked ribs but I will obviously be doing them on the Bull). I'm curious if anyone has done anything similar and have any...

same, 2002 XLT and still going strong!

Hey Jim, sorry for the delay, busy weekend. I agree with everyone on how they use it. I like to slather it on at the wrap or inject back in to keep flat from drying out. As for the greasiness, I think the richness of the flavor far outweighs the greasiness. As all cooks know, fat is flavor...

Hey Dean, do you render the lard from pork trimmings the same as tallow from beef fat? I have never made the lard myself. Here in KY they just issue everyone the old bucket of Field lard that goes under the sink at birth.

It's pretty satisfying rendering some from your own brisket. On an average packer there's always 2-5 lbs worth to trim and makes amazing tallow.

Also, if any of you all have yet to render tallow and use it on brisket, do it next time. It's a game changer!

30.00 for a 6.88lb prime piece, It just stared at me until I took it home So, I was a little worried about the lack of fat on top from their trim and that it didn't have a true point so I injected with Butchers BBQ Original Brisket injection. Rubbed with AP Brisket Rub from Academy. wrapped...

30.00 for a 6.88lb prime piece, It just stared at me until I took it home.

Costco had a packer that apparently needed to be sectioned off for some reason so caught this Prime cut that resembled a flat only. Little different to do but easier than the full packer. Turned out pretty nice...

Filet mignon and eggs, smashed potatoes finished in air fryer.

16lb Wild Fork Prime Grade brisket, trimmed down to 12lbs. 4 hours at 200, 225 til the wrap (170ish), peach paper wrap and finish. 3 hour rest in cooler. Even with wind chills down to -20's, the bull is just a complete beast. And quite the smoke ring even with all that.

So, I have instagram, and bc of follows and such, it loves to show me what people are cooking. I must admit, I am having some brisket jiggle envy. Many of these guys throw down a dark bark and jiggle that makes me want to throw dollar bills at it. This lead to a buddy of mine and I talking...