What Would You Like To Improve On?

[Fire it up]

Personally, i have never cooked a separated flat, only whole packers. I love the point also and wish the whole packer was like a point :)

Bravo
If only you could buy just a flat in the store I would be making burnt ends all day and night
I did do a full packer into burnt ends one time and while it was good you just can't beat the point for them.
http://www.smokingmeatforums.com/t/8...ker-burnt-ends

[DDave]

Question - Why are you guys just cooking flats? The point is the best part of the brisket.

I think you misunderstood. I'm pretty sure most everyone is cooking full packers but are not satisfied with the way the flat comes out compared to the point.

Dave

[Ryan]

For me its chicken, just can't get the skin where I want it. I thought I had it last night but bit in and it was rubbery. Part of it is we just don't eat much chicken. That's the third time I've smoked chicken since I got the smoker in December.

[Richtee]

For me its chicken, just can't get the skin where I want it. I thought I had it last night but bit in and it was rubbery. Part of it is we just don't eat much chicken. That's the third time I've smoked chicken since I got the smoker in December.

Higher temps is the answer here. go 275-300.

[Fishawn]

Higher temps is the answer here. go 275-300.

I'm usually 375ish - 400ish on the kettle indirect with chicken, butt that's just me. I've been known to drink a little beer when cooking too

[curious aardvark]

Start with a teaspoon and a half salt per pound... about 7-8 grams. And just add stuff. It's like any seasoning/rub, really.

Then get fancy... like CH's green onion mix... or TH's spinch feta chicken. It's not as hard as you think, really.

1 level tsp per lb is what i go with.

but then i think most commercial mixes and sausages have too much salt in :-)

[Richtee]

1 level tsp per lb is what i go with.

but then i think most commercial mixes and sausages have too much salt in :-)

Ya know...back to volume. If you are using canning..or Lord forbid..iodized... that extra half teaspoon is not needed. But with coarse kosher, my typical salt...it is. Let's figger on 7g/Lb?

[curious aardvark]

seasalt - probably 5g per lb tops.
but level tsp works too :-)

[sweet_magnolia]

Breads

[ThunderDome]

I'd agree w/ Brisket flat. People always ask "do you make brisket???" and I usually want to say "I try not to"

I find that I just dont enjoy sliced brisket most places (even my own). But good burnt ends are great.

[Slanted88]

Breads

I agree! Just seems to take a bit more time than I want to...Got a big ol' container of sourdough starter...need to get after something!

[Fishawn]

Pizza Dough From Scratch

[BBQ Engineer]

I'd have to say linking sausage...I make bulk sausages that are really good, but I have never turned out links. There is a local place that has awesome sausage and they do classes...The Local Pig...was thinking of signing up for one of those to get my feet wet. I love to take classes like that...Did the kcbs judging class at the KC culinary arts institute and they do classes on the weekends on a whole host of subjects. Maybe this winter when things slow down some.

[Slanted88]

Pizza Dough From Scratch

That is Ed Zachary what i'm on right now!