Beef Brisket
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Jay W. Van Hoose
- 60, Male
- Rocky Mount, NC
- United States
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Latest Activity
Jamsas A. Bunker left a comment for Jay W. Van Hoose
When you go to your first event, just do one thing. Cook the one you are best at and keep in mind that others have been there longer.
Enjoy the event and get to know the others that are there. They will not tell you about their rubs and sauce but…
Jay W. Van Hoose left a comment for Jamsas A. Bunker
Thanks Guys for the advice. I have a smoker and I have a good handle on temp control. Family favorite are my ribs and chicken and pulled pork. May try a BBQ event in my home town this year. KCBS event so will see. It will depend on my comfort level…
Billy DeVore left a comment for Jay W. Van Hoose
I haven't cooked many briskets, but experience so far is long, slow and low heat. Can't rush it and risk reward is great.
Jamsas A. Bunker left a comment for Jay W. Van Hoose
since it is your first time, make sure to buy your meat all trimmed for you. keep your smoker about 275. use a meat probe to keep a track on the temp.
The meat will cook for a little longer after you remove it from the smoker so do not over cook…
Jay W. Van Hoose commented on Mark Petro's group 'Beef Brisket'
This is the year that I try brisket. Looking for any advice or direction to take. Not looking for anyones rub recipe just some friendly advice.
Tanks
It's All About The Smoke
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Jay W. Van Hoose joined Chuck Nute's group
Profile Information
- Rate your grilling experience?
- Intermediate
- How long have you been grilling?
- 5 years
Comment Wall (3 comments)
- At 9:42am on May 6, 2009,
Jamsas A. Bunker said…
- When you go to your first event, just do one thing. Cook the one you are best at and keep in mind that others have been there longer.
Enjoy the event and get to know the others that are there. They will not tell you about their rubs and sauce but they may help you in the presentation.
- At 12:46pm on May 3, 2009,
Billy DeVore said…
- I haven't cooked many briskets, but experience so far is long, slow and low heat. Can't rush it and risk reward is great.
- At 7:50am on May 1, 2009,
Jamsas A. Bunker said…
- since it is your first time, make sure to buy your meat all trimmed for you. keep your smoker about 275. use a meat probe to keep a track on the temp.
The meat will cook for a little longer after you remove it from the smoker so do not over cook it. Let it rest for 20 minutes before cutting.
Latest Activity
BONELESS BEEF SHORT RIBS
BEEF SHORT RIBS (BONELESS) & MARINATED, GRILLED ARTICHOKE HEARTS.
A photo by Memo Garcia was featured
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