food My obsession with heat and food...JoynersHotPeppers

[LUCKYDOG]

I like the looks of the point cubes - Never tried doing that - IDK why just never crossed my mind

 

[JoynersHotPeppers]

I like the looks of the point cubes - Never tried doing that - IDK why just never crossed my mind

Really, never had burnt ends? Don't waste your time, they suck

 

[oldsalty]

Stupid sun glare or something....was too busy to get a good shot  Had to sneak a peek at the goodies...
 

Aaaaagggggggghhhhhhhh me likey!!!!!!!!!!

 

[JayT]

I am going to start making weekend trips to DE soon.

 

[The Hot Pepper]

I am going to start making weekend trips to DE soon.

 
That place an hour from you that he calls the south?

 

[JayT]

Two hours, but yeah.

 

[The Hot Pepper]

 

[JoynersHotPeppers]

Two hours, but yeah.

We can work that out I am sure, south is Va, too many northerners here in DE lol 

 

[tctenten]

I am going to start making weekend trips to DE soon.

 
 
I may have to invite myself…think I am about two hours away as well.

 

[Booma]

Nice looking meat JHP

 

[JayT]

You have no idea how many times he has heard that.

 

[Ozzy2001]

Making me think of Porky's now. "Why do they call you meat?"

 

[LUCKYDOG]

Really, never had burnt ends? Don't waste your time, they suck

I've had burnt ends but I honestly had them off a flat not off the point. I know they are awful  

 

[JoynersHotPeppers]

I've had burnt ends but I honestly had them off a flat not off the point. I know they are awful

Yeah, it is really if you can and want to get a full brisket and cut off the point to put it back on the smoker. I prefer point burnt ends over the flat. Next time I'll make them into some damn beans!

 

[The Hot Pepper]

I've had burnt ends but I honestly had them off a flat not off the point. I know they are awful

LOL. Sometimes mistakes taste good. But the point takes longer to cook from the fat, so you cut it off when the flat is done, and cook it longer. When you cut it the pointed shape allows you to create nuggets/cubes when it gets close to the tip. Burnt ends.

If you are getting them from the flat something is wrong.

 

[LUCKYDOG]

Extra crispy charcoal ends - add more sauce its still good. I've had them at restaurants and just never thought about it really. Guess I just havent lived...yet

 

[The Hot Pepper]

Hehe. The ole soften that char trick works. It hides it too!!!!

 

[LUCKYDOG]

 zactly 

 

[JoynersHotPeppers]

Need to scrub and degrease the WSM before I can do the other modifications...
 
old door
 

 
new door
 

 
22.5 WSM ready for a turkey breast
 

 

[SmokenFire]

I'd like to know your thoughts on the new door after a couple cooks.  better than default?