Haven’t had the misfortune of going to Philly yet this year. It’ll happen though.
On topic, you need to smoke with either hickory or mesquite wood. Or some combo thereof.
What’s the Texas crutch?
I smoke at 225 for brisket and pork butt, and ~250 for ribs. (107* and 121* Celsius)
A Chicken or Turkey can be smoked on low heat or baked at ~350*F (175*C).
I hope that you didn’t buy it in New York.
Texas crutch is foiling your brisket to get it through the 160 degree stall. Makes it more juicy. Like the 3-2-1 rib method.
For beef, yes. Way too strong for chicken or pork though. Apple, Cherry for those.
^Agreed.
And I used to foil brisket. But since I mastered the BGE, no longer.
i need to expand. Not that I’m disappointed with brisket, pork ribs, pork butt, chicken, turkey, sausage, to eyes, burgers, and summer vegetables. But I just want to try something new. Any suggestions?
^beef ribs?
grilled pizza
smoked fish
cold smoke. Cold smoke ur cheese
I highly recommend this. Do a typical dry rub and mop in maple syrup. About 4-5 hours at 225. Key is to find meaty bones. Lots of beef ribs are cut too thin and they just turn into dry chewy garbage.
Asolutely not. Pussy.