ThermoWorks brings scientific precision and robust industrial design to professional temperature tools for food safety and culinary excellence. The preferred brand among leading chefs and demanding operations, ThermoWorks sells direct to national chains, single restaurants, food processors and to consumers.
If I wanted to combine powdered freeze-dried fruit into white chocolate, would I combine the powder with the chocolate after the chocolate has been tempered but before I pour it out onto my surface (or into moulds)? Thanks!
If you want to save $50 buy a Thermopop 2, it is an awesome product. I have an original Thermapen and a Thermopop and the Thermopop 2 is the clear winner.
I'm planning to do just the flat (4.5lb) for the 4th. I thought I would start at 190F full smoke on a pellet grill (Mak 2 star) for 1-1.5 hours and then bump up to 275F for the duration. Any thoughts on timing to reach 195-200F? BTW, what is the recipe for the third crunchy rub? I can't find Simply Marvelous here. If done early can I let it rest for a few hour covered in towels in a cooler? I'll be using your Smoke w Gateway.
I feel like wrapping at around 3 hrs reduces the amount of smokey flavoring you're going to get. I was always under the impression that the brisket stopped taking in flavor from the smoke after about 5 hrs, which is why I never wrap my briskets until at least 5 hrs.
Wrapping will undoubtedly have an effect - it's a balance of how fast you want to cook, the smoke flavor you're looking for, or wrapping to cook it quicker. The incredible thing about this cook is that you can tailor it to your needs.
Great video! I’ve bought the tools (and they are my “go to” gifts for friends and relatives) now I need the secrets 1 what was the cook temp? 2. What were the rubs? I realize you ain’t selljn’ rubs and haven’t been given a royalty but when it comes to your tools, you are the big boys on the block so it shouldn’t matter. Give it up, please. I don’t need to keep calling Customer Service until I get Anthony.
You are right; we do not sell rubs but love using them! All Q'ued Up - Steak Shake - Fine Tuffy Stone - Classic BBQ Rub - Color Simply Marvelous - Peppered Cow - Course The pit was set at 275 Degrees.
I'm going to try this method but I don't see much juice running out of the meat on the cutting board. I'm guessing not much juice because they cut all the fat off.
Well, it didn't come out nearly as good as an all intact brisket over the 12+ hours it normally takes. I used an 18lb prime brisket. I used a pellet grill and had to lower the temp to slow it down so it would cook in about 8 hours instead of 6. As in my post above, I did notice the lack of juices slicing it up after the cook. Overall if a normal brisket is a 10, my try came out as a 6 on that scale. PS. Still love my Thermoworks products!
@@kendorsey4499 thanks... I might just try doing this same method splitting both muscles but stay with low and slow. I'm sure it still is faster than cooking a whole packer
I really liked the vibe of of Slaps and they have great ribs! This is not a slap on Slap's, but I'm not a fan of old school KC super sweet sauces and slicing brisket thin like deli meat
I was in KC after 30 years behind enemy lines last month. Not enough time. Had Q39 and Zarda. Burnt End Fanatic. I will be at Joe's in June! Cant Wait!
