l agree it does look like a good cut of meat for Costco however, the man card must remain on probation pending review.

Thawed out a bag of striper. Will blacken and bake shortly.

I lost that many years ago when I got married boys. My wife requested I start sitting down to pee after she complained of stepping in pee too many times in the bathroom.

just work on your aim a little more buddy. maybe you can put some cheerios into the bowl. i am here to help.

/nohomo.

ROFL

AF's words not mine :D

https://www.foodandwine.com/articles...aaron-franklin

Hot sauce lovers.

Today I was thinking of longtime 61 country morning DJ David Lawrence who passed in early May from ALS and today is celebration of life and fundraiser For Mr Lawrence and ALS at P&L district. Got me thinking about the hot sauce he always spoke so highly of on air Inner Beauty Hot Sauce.
http://www.kansascity.com/living/liv...0/DSC01518.JPG
I did a search as you used to buy it bottle but I had no luck finding. I had this many time years past and was turned onto it by my KCBS judge buddy. It won awards at the American Royal BBQ rub and baste category. I found the chef through search and he stopped bottling years back but released recipe so I thought I would post.
<iframe width="700" height="395" src="https://www.youtube.com/embed/C6emw16nkok" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>

Ingredients
2 cups Scotch Bonnet peppers (no stem)
1 ripe mango
⅔ cup inexpensive yellow mustard
⅓ cup orange juice
⅓ cup brown sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground curry
1 teaspoon ground pepper
2 teaspoons salt
Instructions
Combine all ingredients in a blender and blend until smooth.

Now I got to get out and find scotch bonnet peppers.

Sorry, I've been off diving.

What they said. And don't panic, you're not going to burn much at 200.

Sent from my SAMSUNG-SM-G920A using Tapatalk

yeah l bet every single smoker panicked on their first brisket. Probably did a few successful smokes. Did good on some ribs and a butt. And then the temp spikes. :eek:

The very first thing I smoked was a packers brisket.

I think I was so ****ing dumb, I just let it ride because I didn't know better and it turned out good by pure luck.

Next couple times I tried to cook em like I was a ****ing brisket whisperer and it sucked. I finally settled in and things were good after.

im being a negative nancy for the moment as i haven't busted out the smoker in more than 4 months. it's just turned winter, not overly cold, but the lack of daylight seriously gets me during the winter months.

so with that said:

in 8 days or so, your days (summer solstice) will be getting shorter, while ours (winter solstice) will be getting longer :D

it will still be another 4 months until you and i have the same length of days and temps, but ....

remember those 8:30 pm sunsets now :D

Getting my shit ready mentally.

What temp do I pull at? You guys cooking at 225? I only foil once meat has reached temp, correct? 6lb flat, so start around 5 a.m. if wanting to eat around 5-6 pm?

It varies but I usually let it go until 195. Start early.

I usually foil after 3 hours. It will prevent it from drying out. You sacrifice bark but you’re not going to get a lot in a Masterbuilt anyway.

If it’s foiled you can cheat on the heat some but IIRC my masterbuilt only goes to 250.

12 hours should get it but sometimes the bastards just won’t finish. Beef is more dense than pork so sometimes it will just freaking sit there. I usually start it at night, say 10, then foil it at midnight. And it’s done way too early but if you leave it foiled and in the oven at the lowest setting it’s fine. You can also start it at like midnight and get up early and foil it. That works better but I hate getting up early.

Interesting. My Masterbuilt goes to 275. So foil after 3-4 hours once you’re done smoking, rest is just heat. Got it. 6lbs isn’t a big slab so I was thinking 12 hours should do it, no?

Any way to get a little bark on it?

Like I said, it should. I hate to say, "yep it will" and you're sitting at 180 after 12 hours and then you drive to Kansas and lay a whoppin on me.

I've never went after bark. I've read about people getting it on the grill and getting some that way, but I think it would be risky. If you have it at pulling temp, it may fall apart then you have a goddamned mess.