tweety fish: Come on brisket you can do it — Subium • Bluesky web client

Come on brisket you can do it

Phase transitions are everywhere.

The article on amazingribs where they go into detail on how they figured out it is evaporative cooling is my favorite science article on a meat website

What Causes The BBQ Stall: It's Not What You Thinkamazingribs.com Large hunks of barbecued meat have this nasty habit of rising to 150°F inside and then stopping there. But what causes the stall? It's likely not what you think!

Thank you, I rarely see anything on non-bbq sites from the great Meathead Goldwyn. He is the man, the Serious Eats of BBQ. #BBQ

that site rules so much, a throwback from the old, good internet

I get his emails, he's nearly always right, it's science as much as art. Signed, man with probably a dozen outdoor cooking devices.

Not unrelated: bsky.app/profile/outo...

My standby for barbecue recipes is Amazing Ribs. Their “Memphis dust” rib rub is “make it yourself “ but better than any commercial rub I’ve found. amazingribs.com/best-barbecu...

A BBQ Ribs Recipe That Puts The 3-2-1 Method To Shameamazingribs.com Mastering smoked ribs -- whether they are St. Louis style ribs, spare ribs, or baby back ribs -- with our comprehensive tutorial and recipe will make you a backyard all star.

Meathead is the man, he and the Serious Eats guys are my go-to's for most things. You may know of BBQBretheren. It's old school, just like an old message board but all kinds of bbq topics there.

I learned something!

yessssss

that is amazing

Beautiful temp curve 😍

It’s just the point, so I’m not surprised it busted out of the stall pretty fast but future dinner time me is sure glad of it

I cheat the stall by doing brisket in the sous vide for 48 hours at 160 before I smoke. Give it a shot sometime.

What app is that?

It’s the ThermoWorks app, works with their Signals thermometer. In theory my smoker should have its own wifi (and thermometer probe) but it is extremely flaky and I’ve never dealt with getting it all the way set up

I use a Smobot on my Big Green Egg. I have a Green Mountain Grill pellet smoker also but its stuff is as you describe so I rarely use it. I like the looks of yours.

ThermoWorks has some Good Shit. They've got a "Bellows" thing that works with their thermometers to control incoming air volume for BGE etc. Would recommend.

yeah I have one of those for a weber kettle (that's why it says "fan paused" in my screenshot) but the kettle was too inconsistent for me even with the billows so I got a pellet smoker

Smobot works similarly.

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