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Brisket for work
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JLCBBQ
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Joined: 10 Jun 2014
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PostPosted: Jul 30 2016    Post subject: Reply with quote

Mike Lawry wrote:
What did you think about the fat cap down? That's how I do mine as well.


I am definitely converted to fat cap down, will be doing it that way from now on. We just annihilated that brisket for dinner here at the firehouse, unfortunately it didn't stick around long enough for pictures Cool . All that's left is a little bit of the point that will end up in our breakfast in the morning. My wife loved the little flat we had for dinner last night too, said it had a lot more flavor than normal. The bark is much better since the rub is not wasted on the fat cap and everything was tender and juicy as you'd ever want. Definitely glad I decided to try it out.
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Canadian Bacon
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PostPosted: Jul 30 2016    Post subject: Reply with quote

JLCBBQ wrote:
guthy_15 wrote:
I notice that you were heating you're splits. Does that make much difference in the fire box temp?


I was heating those splits because they are still a little green, we split that oak earlier this year, I feel like it helps get a little moisture out. It seems to help the splits ignite a little faster and gets me back to having clean smoke sooner.



Exactly....I preheat my splits on the firebox as well ......ignites quicker and gets the clean thin blue smoke we all look for in a stick burner.
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guthy_15
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PostPosted: Jul 31 2016    Post subject: Reply with quote

Thanks for the explanation on the salsa. I will definitely do that the next time I have a cook. I heated my splits on the fire box and I definitely think it helped.
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JLCBBQ
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PostPosted: Jul 31 2016    Post subject: Reply with quote

guthy_15 wrote:
Thanks for the explanation on the salsa. I will definitely do that the next time I have a cook. I heated my splits on the fire box and I definitely think it helped.


No problem, you will like the salsa, it always comes out great. Glad you had good results from the firebox trick too, it really helps me out, especially if the wood isn't quite as seasoned as I'd like.
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Smokin Mike
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PostPosted: Jul 31 2016    Post subject: Reply with quote

I got a cook coming up in a couple of days and I think I'm going to try making your salsa. Can you ballpark me the number of Romas vs Serranos, for a batch? Something medium hot... I don't want to scare my crowd. Shocked
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JLCBBQ
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PostPosted: Jul 31 2016    Post subject: Reply with quote

Smokin Mike wrote:
I got a cook coming up in a couple of days and I think I'm going to try making your salsa. Can you ballpark me the number of Romas vs Serranos, for a batch? Something medium hot... I don't want to scare my crowd. Shocked


We like it hotter than most and will typically use about 2 Serranos for one average size Roma tomato. It comes out on the top end of my tolerance usually, my wife would fill my entire smoker with serranos if I'd let her Shocked You could dial it back as much as a straight ratio 1 tomato -1 Serrano and the flavor would still be great.

If we notice a batch has come out too hot and we have sensitive guests over, we will add a ripe avocado in the blender with it and it will cut the heat down a little.

Let me know how it works out for you Cool

Just keep in mind, my wife is Mexican and our tolerance for spicy food is usually a little more towards the extreme side.
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Smokin Mike
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PostPosted: Jul 31 2016    Post subject: Reply with quote

Excellent!!! Much thanks for the salsa tips.
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k.c.hawg
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PostPosted: Aug 01 2016    Post subject: Reply with quote

Outstanding cook!!! Man I'd be right in the middle of those peppers, tomatoes and onions. Bird and briskets were beautiful!! Firehouse was eating good!!
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JLCBBQ
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PostPosted: Aug 02 2016    Post subject: Reply with quote

k.c.hawg wrote:
Outstanding cook!!! Man I'd be right in the middle of those peppers, tomatoes and onions. Bird and briskets were beautiful!! Firehouse was eating good!!


Thank you sir, looking forward to doing it all again soon
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Smokin Mike
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PostPosted: Aug 03 2016    Post subject: Reply with quote

I whipped up a batch of that salsa today. I decided to start slow with the Serrano peppers and ended up using one pepper per two tomatoes and that seemed to work good for me and my crowd. It has some heat but won't take the top of your head off. I added the juice of 1 lime and 1/2 teaspoon of cumin and man.. that stuff is goooood!!!! I'm letting it rest in the fridge and will bring it out in a couple of hours. Thanks for turning me/us on to your recipe.
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k.a.m.
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PostPosted: Aug 03 2016    Post subject: Reply with quote

Mighty fine cook JLCBBQ. Very Happy That brisket looks spot on. Very Happy
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JLCBBQ
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PostPosted: Aug 03 2016    Post subject: Reply with quote

Smokin Mike wrote:
I whipped up a batch of that salsa today. I decided to start slow with the Serrano peppers and ended up using one pepper per two tomatoes and that seemed to work good for me and my crowd. It has some heat but won't take the top of your head off. I added the juice of 1 lime and 1/2 teaspoon of cumin and man.. that stuff is goooood!!!! I'm letting it rest in the fridge and will bring it out in a couple of hours. Thanks for turning me/us on to your recipe.


Awesome, glad it worked out for you Very Happy it's always a big hit at our house. It will be even better the second day Cool
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JLCBBQ
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PostPosted: Aug 03 2016    Post subject: Reply with quote

k.a.m. wrote:
Mighty fine cook JLCBBQ. Very Happy That brisket looks spot on. Very Happy


Thank you sir, it was probably the best one I've made to date. Thanks for your input on the cap down question I posted in another thread, that's how I'll be doing it from now on. Cool
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