I'm showing this pic to wifey - we just made lasagna a few days ago (came out really good btw, too much sauce ruins it. She always insists that you shouldn't start with a layer of noodles
I can't cut that many peppers without gloves, burns for days. Especially with cracked finger tips during the winter
have you tried using a layer on no boil noodles on the bottom? Yes, they are Italian blasphemy, but does the trick. Also remember to drain the meat good of excess gravy.I'm showing this pic to wifey - we just made lasagna a few days ago (came out really good btw, too much sauce ruins it. She always insists that you shouldn't start with a layer of noodles
have you tried using a layer on no boil noodles on the bottom? Yes, they are Italian blasphemy, but does the trick. Also remember to drain the meat good of excess gravy.
looking at your avatar, can we see a pic of high school Rick? or at least pre-facial hair...Wifey used to use all no boil noodles - I think they are crap - too thin/texture isn't right. But one layer on the bottom is an idea
I also primarily smoke with the same Weber kettle setup, what size was the brisket and how long did you keep it there and at what temp?Got a Salt Lick BBQ (https://saltlickbbq.com) meat package fror Christmas. Just had to heat it to 165*. I should have pulled it off a few minutes earlier as when it rested it climbed a bit. I’m new to the charcoal game, so it’s all a learning process. Sliced photo was from the middle of the brisket.
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I also primarily smoke with the same Weber kettle setup, what size was the brisket and how long did you keep it there and at what temp?
Also how did you lay out the charcoal? It will take some trial and error but the key is keeping the kettle to evenly cook with indirect heat. I have some tips if you are interested.
Looks pretty good, did you notice if the smoke ring was even across the entire brisket?
It was a 4lb brisket, but previously smoked from Salt Lick. Directions to cook were to lay over a bed of charcoal with no flame. Smoke ring was right on the money and the bark was premio. Im going to be setting up some indirect for smoking some ribs soon. I also feel like I've watched every BBQ video on youtube over the Christmas break. I'd like some tips if you have them.
I didn't catch that it was a precooked brisket, but Jeff Phillip's site is my go to for ideas and recipes.It was a 4lb brisket, but previously smoked from Salt Lick. Directions to cook were to lay over a bed of charcoal with no flame. Smoke ring was right on the money and the bark was premio. Im going to be setting up some indirect for smoking some ribs soon. I also feel like I've watched every BBQ video on youtube over the Christmas break. I'd like some tips if you have them.
100%, almost impossible to screw up a butt, just don't put in direct heat or under cook itIf you are just starting with smoking, pork butts are much more forgiving than briskets to human mistakes. That’s all I got.