It was shortly after we had installed our Rock’s Barbecue Stoker system to the Lil’ Chub and we couldn’t have been any more proud that our pit ran even better than before. On initial tests and practice cooks the pit ran flawlessly. To no fault of the Stoker, this time was different.
Source http://en.wikipedia.org/wiki/Beef
Brisket is a tough meat to master for many competition and backyard cooks. You may or may not have noticed that brisket can have different grades from the USDA. Below are the grades you may run into and a quick course in the differences.
Select Grade: This is the second lowest grade of brisket I have seen available. There are lower grades such as standard, cutter, etc. These cuts contain the least amount of fat and will be firmer. Do not use these in competitions if you can avoid it. These are usually seen in grocery stores.
Here is a great way to cook a prime rib PERFECTLY…just in time for the holidays! Our family uses this recipe on Christmas Eve. We prep it and place it in the oven so the timing is perfect for us to shut the oven off, leave for Christmas Church and come home to an aroma that makes us drool! If done properly, it’ll be ready to carve the minute you walk back in the door.
Quick list of things you’ll need:
Product Review: IQ 110
Manufacturer: PitmasterIQ.com
Description:
Automatic Temperature for Charcoal Smokers (Weber Kettle, Weber Smokey Mountain models, Big Green Egg Smokers, Drum Smokers, etc.).
Our team discovered the impact automatic temperature control can do for your turn ins when we added Rock’s Stoker BBQ controller to our main rig last year. Additionally, it gave us a chance to actually get some rest instead of monitoring our rig temp, fuel level, etc. This led us to consider adding a second stoker fan and adaptor kit for our Weber bullets. In our search we stumbled upon the IQ110. We were intrigued by the design, and reached out to John Kennington, owner of PitmasterIQ.com, for more product information. A few weeks later, we were sent a demo model to conduct a review, so here we go.
Dec 7
I absolutely love Tamales….and have for quite some time now been on a quest to create Mexi-Q with all my leftover BBQ! Brisket Chili, Chicken Enchilladas and Tacos, Pork Enchilladas and more.
Here is a recipe I made with some smoked chicken that turned out awesome! It was my first crack at homemade tamales….and though it was mildly time consuming – it was well worth it.
Here are the ingredients:
Hello all!
I was performing some searches online to find the finished cook weight of an average whole chicken and it became very frustrating when I couldn’t find ANYTHING!
I have a general idea – but wanted other opinions. After no luck, I decided to cook 6 birds and get the average. With that – I decided it would be valuable to post a general overview of all the meats we’ve cooked, provide their finished yield and our estimate tools for serving a party, catering an event or otherwise.
Meat Ingredients
Basic Directions
Detailed Directions
Whether you are new to the BBQ circuit or a pro, the below provides a basic, yet highly effective way to score high in the competitions.
Ingredients:
- (1) 12 lb Brisket
- 1 12 oz can of Coca-Cola
- 1 cup of Apple Juice
- Your favorite Brisket rub seasoning (lots available, to see the ones we win with go here http://www.bbqrevolution.com/ )
Get your Rig of Choice fired up: For this cook, I will utilize the Weber Smokey Mountain (bullet smoker).
The WSM is a fine choice. Grab some hickory chunks and let's get started!!
Sep 14
Meat Ingredients
Basic Directions
Aug 17
Meat Ingredients
Basic Directions
Smoke @ 225 – 275 degrees F on your favorite RIGGGGGG.
Jul 29
Meat Ingredients
Basic Directions
Smoke @ 225 – 275 degrees F on your favorite RIGGGGGG.
Combine the paste ingredients and spread on all sides of the brisket. Combine all of the seasoning ingredients and sprinkle evenly on all sides of the brisket. Let sit at room temperature for 1 hour.
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