Great thread! The only thing I would add is that, these are the "basics" - use them and adapt to what you like/want.... you can cook a brisket in 12 hrs or 7 hrs depending on what steps you choose to take, temps, etc. both of those briskets can be wonderful. I have cooked a brisket that won a contest in 3.5 hrs (4.5 if you include cooler/rest time). Great info here, I'm sure this will be an oft visited thread!!
enjoy the process. buy the meat, season it, watch it smoke, have a refreshment & then eat it. smoking happiness.
Mak 1 Star #63
Mak 2 Star #663
Hazel, HB Gourmet Sparky Style (no glass)
How about this one?
"I sear to seal the juices in" One of the most common wives tale and also the source of great arguments. Searing does not seal anything. It does however create a "malliard reaction" it is a reaction based on heat being added creating a reaction between the carbohydrates (sugars) and the amino acids (proteins) in meat.
2. The 'blood' oozing out of your cooked cut of meat is not blood. The blood in the animal is drained early on. The liquid that we all mistake for blood is actually Myoglobin.
HEY BP. That's is a great start on what's going to be a super topic.
This is what I tell newbies (& I consider myself to always be in the learning process and always striving to improve).
Keep a good set of notes on your cook, whether successful or a complete failure.
Evaluate each session so that your can improve the next time you do that cook or repeat your results.
For example, I plan to do some chicken quarters on the pellet grill this weekend. I keep my notes stored on my computer and so it's easy to look up CHICKEN and see what works best.
Also, as a newbie, I didn't pay attention to keeping a lot of supplies on hand. Now I'm very well stocked with all the necessities like (heavy-duty) aluminum foil, papertowels, etc.
Finally, be OK with your mistakes. Just learn from them. Like neglecting the temp. probe this weekend and trying to run my MAK with a cruddy temp probe. What's up with that? The unit isn't designed to cook properly with a gunked up temp probe. I should know better. Won't let that happen again!
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MAK Two Star General
Yes, but you really ought to start this in a separate thread. It's worthy of it.Originally Posted by Wanthon58
Agreed, moved to its own thread.
MAK owner for life - 2 Star General #28
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