WELCOME TO RIVER DAVES PLACE

What are you smoking??

Chili Palmer

Master of My Domian
Joined
Jan 7, 2010
Messages
10,644
Reaction score
19,852
Started the brisket at 2:30 this morning. I separated the point and flat and made a rub of brown sugar and Spicy Montreal Steak seasoning, after 4 hours I wrapped the flat and put the point in a covered pan with beef broth. After the flat hit 203 degrees I pulled the flat off and wrapped it in towels and am letting it rest for about 3-4 hours. I pulled the point off and drained the broth and separated the grease from it and cut up the point into cubes. I mixed up a little bit of bbq sauce in the broth and poured it over the cubes, then drizzled and brushed a little bit of bbq sauce on top of the cubes and put it back in the smoker for another 20 minutes to caramelize the sauce. Here’s the result:

7B599705-090C-4E96-9DA3-AA8F8D4F2028.jpeg

The brisket will be devoured in a few hours. Pics coming.
 
Last edited:

traquer

Well-Known Member
Joined
Nov 7, 2013
Messages
3,675
Reaction score
4,869
Holy sh*t this is the best thread ever..

Rvir4us, where do you buy the shortribs?
 

Luvnlife

Head Ram Rod
Joined
Apr 11, 2011
Messages
11,750
Reaction score
4,912
Wife wanted tri tip for moms day, I smoked up a good one tonight along with onions, mushrooms, jalepenos and habenaros. All gone yum
 

Riverbound

Banned
Joined
Sep 26, 2007
Messages
26,751
Reaction score
19,204
Momma wanted Tri tip so Tri tip it is.

View attachment 753102

View attachment 753103


Sent from my iPhone using Tapatalk

I was pretty anti pellet for the longest time. But my mom bought me this pellet pooper for my bday and I haven been using it a lot. I’m sold now as it’s so much less work and the flavor is top notch. My older smokers are now on the side of the house not being used.

IMG_3371.jpg



Sent from my iPhone using Tapatalk
 

530RL

Well-Known Member
Joined
Sep 18, 2012
Messages
21,179
Reaction score
20,149
Let’s see how this Flintstone’s brontosaurus piece of “short” ribs turns out?

3C0302F0-BF8F-4F25-9997-ED6A0C6C5688.jpeg


EFC2AF00-5328-49B0-9001-5D9FC0D86362.jpeg
 

Luvnlife

Head Ram Rod
Joined
Apr 11, 2011
Messages
11,750
Reaction score
4,912
Doing a tri tip tomorrow for sandwiches. Tonight is carne Asada on the griddle, chopped and mixed with onions and cilantro. Monday smoked chicken, sausage, hot links. Damn I made myself hungry
 

Activated

Deplorable
Joined
Jun 1, 2012
Messages
7,124
Reaction score
14,369
My first brisket in my Camp Chef. Small brisket, 4.5 pounds, but there is only 2 of us. I screwed up timing the stall a little bit, but it still turned out great...really moist.

My wife likes my meat!

753B63BA-BD51-4B6B-900A-A27B4DAA132F.jpeg
66C1190F-2F57-48D3-8DCE-7C32505944B6.jpeg
 

Activated

Deplorable
Joined
Jun 1, 2012
Messages
7,124
Reaction score
14,369
Looks good what was your internal temp when you pulled it off.

197. I was waiting for 205, but it had already been on for 6.5 hours at 200 degrees.

I was waiting for the stall at 165 for too long, it actually stalled about 155. I should have recognized it sooner, but I had beers to drink. Lol
 

4Waters

Well-Known Member
Joined
Aug 28, 2016
Messages
30,218
Reaction score
75,066
197. I was waiting for 205, but it had already been on for 6.5 hours at 200 degrees.

I was waiting for the stall at 165 for too long, it actually stalled about 155. I should have recognized it sooner, but I had beers to drink. Lol
I actually cook mine at 225° until an internal temp of 190°-195°. I cooked one to 205° and it was kinda dry. The stall usually happens anywhere in between 155° and 165°.
 

DWC

Well-Known Member
Joined
Nov 9, 2012
Messages
11,313
Reaction score
24,118
Put a chunk o Pork on this morning. Got another 3-4 hours until some pulled pork goodness

0D4E2643-9497-4EE0-85FA-3E48BD0BA976.jpeg
43B1A86A-2DC9-4843-8EA7-67D3664CA8D7.jpeg
 

DWC

Well-Known Member
Joined
Nov 9, 2012
Messages
11,313
Reaction score
24,118
Stop by anytime. Especially when that Manx gets finished up.
Ended up going to a pool party turned Traeger BBQ event. Had pulled pork, Tri tip and wings. Good news, it was all very good. Bad news, no left overs.

F158789E-9793-426E-A730-28D5A146DEC2.jpeg
E765BB74-1878-427A-9635-A8806559021D.jpeg
Dang.
Wish I would have seen this last night!:D
 

Spot

Well-Known Member
Joined
Dec 9, 2012
Messages
1,178
Reaction score
812
IMG_3855.jpg
IMG_5689.jpg
IMG_5694.jpg
IMG_5699.jpg

Done


Sent from my iPhone using Tapatalk Pro
 
  • Like
Reactions: DWC

bocco

Well-Known Member
Joined
Mar 8, 2008
Messages
2,176
Reaction score
2,288
Just finished pulling a 12 lb pork butt that went in at 6:00am. First time trying one in a new Pit Barrel Cooker. Forgot to take a picture before I tore it up.
 

236eagledave

Well-Known Member
Joined
May 17, 2014
Messages
615
Reaction score
780
IMG_0471.jpg


10# butt. Used Adobo seasoning as a rub. Put it in about 11pm Friday night and it finished about 10:30 the next morning. Shredded it and made carnitas tacos later that night. Love the convenience of my RecTec.


Sent from my iPhone using Tapatalk
 
Top