This place is smokin!

[Luvnlife]

Get a Thermapen little spendy but highly accurate

Thermapen® ONE

Experience rapid, precise temperature readings with ThermoWorks’ best-selling Thermapen ONE. Essential for every cook, it’s your key to culinary mastery.

www.thermoworks.com

This is what I use, I like it

 

[CarolynandBob]

Called the "prob T"

Seemed to work really well.

Thanks, but do you have more info? Tried searching for "prob T", but doesn't come up with a thermometer.

 

[YeahYeah01]

Thanks, but do you have more info? Tried searching for "prob T", but doesn't come up with a thermometer.

Apparently not lol, I tried looking it up on Amazon since that's where my wife got it and I can't find it either. Must have been a flash sale for Fathers day or something.



Edit. Mine is similar to this one but with 4 pens, although I dont think I will ever use more the 2 max.

https://www.amazon.com/UPMSX-Thermometer-Bluetooth-Thermometers-Rotisserie/dp/B0C9X16M7P/ref=sr_1_20_sspa?keywords=meater+thermometer+wireless&qid=1688656768&sprefix=meater%2Caps%2C150&sr=8-20-spons&ufe=app_do%3Aamzn1.fos.f5122f16-c3e8-4386-bf32-63e904010ad0&sp_csd=d2lkZ2V0TmFtZT1zcF9tdGY&psc=1

 

[blue wonder]

It’s called a thermapen, I have one and it works great

 

[Kachina26]

Get a Thermapen little spendy but highly accurate

Thermapen® ONE

Experience rapid, precise temperature readings with ThermoWorks’ best-selling Thermapen ONE. Essential for every cook, it’s your key to culinary mastery.

www.thermoworks.com

Get on their mailing list and you'll get thousands of discount offers in the first few hours. I wish I would have.

 

[Clank123]

6 hours in on a 10lb bone in PB.
Sitting at 163 degrees.

 

[Clank123]

 

[4Waters]

View attachment 1258668
6 hours in on a 10lb bone in PB.
Sitting at 163 degrees.

How do you cook it, I've done 1 PB and it wasn't very good and I'm looking to try again in a couple weeks

 

[Bpracing1127]

How do you cook it, I've done 1 PB and it wasn't very good and I'm looking to try again in a couple weeks

Same I did 1 and it didn’t come out good at all

 

[Clank123]

How do you cook it, I've done 1 PB and it wasn't very good and I'm looking to try again in a couple weeks

Hey fellas.
I’ll do my best to describe how I do it.
Everyone’s equipment is different so it’s really hard to compare a barrel smoker like mine to say a pellet style smoker, but hopefully my techniques may help you in how you do your process.
Whatever meat I’m doing I pull out of the refrigerator 2 to 3 hours before smoking to get closer to room temperature.
I liberally season the meat with a rub I make as soon as I pull it out to come up to room temp.
I usually use charcoal and mesquite wood chips to smoke the meat.
The wood chips are soaked in water and placed in aluminum foil wrapped tightly with holes poked in one side.
I try to keep the smoker at about 215 degrees. After 3 or so hours I add another load of wood chips.
I believe that the actual smoking of the meat really only takes 5 to 6 hours as from what I’ve seen I have the maximum smoke ring by then. The meat will be right at the stall point at 160 degrees(a full packer of brisket is the same).
After six hours I pull the meat from the smoker and place it in a tightly wrapped foil wrapper with about 6 ounces of your favorite beer poured around the bottom.
The package goes in the oven set at 235 degrees.
Today it was in the oven at 11am and pulled at exactly 200 degrees with a meat thermometer(which was about 2:30 so 3.5 hours or 9.5 total hours for this 9.5 pounder). My thermometer is an old school big dial with a probe. I have no idea how accurate it is but it has never failed me(you learn by feelings when it goes in how close you are). Maybe someday I’ll get one of those fancy ones that everybody seems to say is a must have.
Then I put it in a small cooler and fill the empty space with towels and let it rest at least 2 hours.
Todays PB totally fell apart as I put it on the cutting board.

The bone should pull out cleanly(that’s it on the left.). This one just dropped out as the meat came apart.
I pour any remaining juices in the glass casserole dish and then dump it in and shred it with a set of “bear claws” that a friend got me.

Hope you can pick up at least a few ideas from the way I do it.
It took a few try’s in the beginning to figure out the process, but now I do it the same way every time and have never been disappointed!
Thanks for asking!
Dave

 

[4Waters]

Hey fellas.
I’ll do my best to describe how I do it.
Everyone’s equipment is different so it’s really hard to compare a barrel smoker like mine to say a pellet style smoker, but hopefully my techniques may help you in how you do your process.
Whatever meat I’m doing I pull out of the refrigerator 2 to 3 hours before smoking to get closer to room temperature.
I liberally season the meat with a rub I make as soon as I pull it out to come up to room temp.
I usually use charcoal and mesquite wood chips to smoke the meat.
The wood chips are soaked in water and placed in aluminum foil wrapped tightly with holes poked in one side.
I try to keep the smoker at about 215 degrees. After 3 or so hours I add another load of wood chips.
I believe that the actual smoking of the meat really only takes 5 to 6 hours as from what I’ve seen I have the maximum smoke ring by then. The meat will be right at the stall point at 160 degrees(a full packer of brisket is the same).
After six hours I pull the meat from the smoker and place it in a tightly wrapped foil wrapper with about 6 ounces of your favorite beer poured around the bottom.
The package goes in the oven set at 235 degrees.
Today it was in the oven at 11am and pulled at exactly 200 degrees with a meat thermometer(which was about 2:30 so 3.5 hours or 9.5 total hours for this 9.5 pounder). My thermometer is an old school big dial with a probe. I have no idea how accurate it is but it has never failed me(you learn by feelings when it goes in how close you are). Maybe someday I’ll get one of those fancy ones that everybody seems to say is a must have.
Then I put it in a small cooler and fill the empty space with towels and let it rest at least 2 hours.
Todays PB totally fell apart as I put it on the cutting board.

View attachment 1258783

The bone should pull out cleanly(that’s it on the left.). This one just dropped out as the meat came apart.
I pour any remaining juices in the glass casserole dish and then dump it in and shred it with a set of “bear claws” that a friend got me.

Hope you can pick up at least a few ideas from the way I do it.
It took a few try’s in the beginning to figure out the process, but now I do it the same way every time and have never been disappointed!
Thanks for asking!
Dave

Thank you, it definitely gives me ideas on how to attack it differently next time. My ribs program is dialed and my brisket is pretty solid. Next brisket will be fat side down to see if we like that better.

 

[Clank123]

Thank you, it definitely gives me ideas on how to attack it differently next time. My ribs program is dialed and my brisket is pretty solid. Next brisket will be fat side down to see if we like that better.

Gotta let us know!
On the briskets, I trim almost all the fat off so I can get as much meat exposed to the rub as I can. I also always put the fat side down because as the fat dissipates when it’s on top, it runs down the sides and drips off the bottom and takes some of the rub off.
I’ve read all kinds of theories from the experts, but ya gotta figure out, like you are doing, what works best with your rig and what produces the outcome you prefer.

 

[4Waters]

Gotta let us know!
On the briskets, I trim almost all the fat off so I can get as much meat exposed to the rub as I can. I also always put the fat side down because as the fat dissipates it runs down the sides and drips off the bottom and takes some of the rub off.
I’ve read all kinds of theories from the experts, but ya gotta figure out, like you are doing, what works best with your rig and what produces the outcome you prefer.

I tell everyone the best way to start is rub the meat in their favorite rub. Put it on at 225° fat site up or down and leave it until at least 195° best if you can do 200-205°, spritz it every hour with apple juice and figure 65-70 min a pound and add a couple hours. Don't worry about the stall just leave it and wrap it in foil and a towel and place it in a cooler when done. That is a very good tender brisket that everyone will enjoy, it's a good starting point and they can research and try different things as they go from there. And I always say use a full packer and stay away from flats as they have horrible stalls due to the low fat content.

Now we pull it out a few hours early to bring it to room temp, then while I'm getting the smoker ready and the smoke tubes burning my wife take the brisket out of the package and rubs it with mustard (you don't taste the mustard it just acts as a binder) and our rub cut with brown sugar to sweeten it up. We now do 245° and wrap it in butchers paper at 160° (never foil) and put it back on until 200-205° then wrap it in foil around the butcher paper then towel and into a cooler for a couple hours.

My wife trims the fat cap down to 1/4 to 3/8 inch thick then scores it in a grid pattern and pushes the rub into the scores

This is the rub we use and we cut it with brown sugar, up to you how much you want to cut it. We mix it in empty kraft parmesan cheese containers.

 

[mash on it]

Propane and wood hybrid offset smoker. (Homebuilt)
Fire up the bbq, and get a constant 225. Mine varies from 225-235.
Prep pork butt with mustard, and spices.
1.25 to 1.5 hrs per pound.
Add wood on the hour, and on the hall hour.
Flip end to end at the half way point.
I check a 6 lb butt at the 7.5 hr point. (Instant read thermometer, pull at 205 ish) but allow 9 hrs before dinner is served
Rarely does it need more time.
Cold, windy, snowy days can take more time.
Resting time is pulling out the bone and serving.

Paprika, cumin, ground pepper and chipotle spices are my go-to's, as wife can't do garlic and onion powders (Low fodmap recipes)

Dan'l

 

[Done-it-again]

Did a brisket over the weekend. I usually just do salt and pepper but the wife talked me in to marinating it with the Salt Lick BBQ marinade. Turned out pretty good for only marinating for 2 hrs. I do prefer the salt and pepper, makes a better bark.

Pulled it at 202 and let it rest covered with a hand towel for a few hrs.

 

[Skinny Tire AH]

I tell everyone the best way to start is rub the meat in their favorite rub. Put it on at 225° fat site up or down and leave it until at least 195° best if you can do 200-205°, spritz it every hour with apple juice and figure 65-70 min a pound and add a couple hours. Don't worry about the stall just leave it and wrap it in foil and a towel and place it in a cooler when done. That is a very good tender brisket that everyone will enjoy, it's a good starting point and they can research and try different things as they go from there. And I always say use a full packer and stay away from flats as they have horrible stalls due to the low fat content.

Now we pull it out a few hours early to bring it to room temp, then while I'm getting the smoker ready and the smoke tubes burning my wife take the brisket out of the package and rubs it with mustard (you don't taste the mustard it just acts as a binder) and our rub cut with brown sugar to sweeten it up. We now do 245° and wrap it in butchers paper at 160° (never foil) and put it back on until 200-205° then wrap it in foil around the butcher paper then towel and into a cooler for a couple hours.

My wife trims the fat cap down to 1/4 to 3/8 inch thick then scores it in a grid pattern and pushes the rub into the scores

This is the rub we use and we cut it with brown sugar, up to you how much you want to cut it. We mix it in empty kraft parmesan cheese containers.

View attachment 1258832

I've been using Fat Boy Pecan rub lately. I real nutty neutral flavor.

 

[Ducksquasher]

Did a brisket over the weekend. I usually just do salt and pepper but the wife talked me in to marinating it with the Salt Lick BBQ marinade. Turned out pretty good for only marinating for 2 hrs. I do prefer the salt and pepper, makes a better bark.

Pulled it at 202 and let it rest covered with a hand towel for a few hrs.

View attachment 1270681 View attachment 1270683 View attachment 1270682

That looks great! What is your recipe/method?

 

[Done-it-again]

That looks great! What is your recipe/method?

I started this at 10pm Friday night. With only marinating for approx. 2 hrs I didn't expect a lot marinate flavor to accompany the meat, but was very surprised there was.

I trim the brisket a lot and remove most of the top fat cap and square it up.
I have a lazy many smoker (traeger) and set it @ 225 running oak pellets
I put the brisket in at 10pm Friday and checked it about 8am Saturday with a temp @ 180
so I wrapped it in paper and up the temp to 235. I checked it again around 10am and the temp was 185, so
I know I was still in the stall. Ran some errands and checked it @ 12:30 and was in the low 190's.
I ended up pulling it at 202 @ 2-2:30 and immediately wrapped hand towels over it to keep the heat and let it rest for 3 hrs or so.
Once the sides were done, it was carving time.

I used 1 bottle of this for the 1st time...

 

[185EZ]

one hot tomohawk coming up
stop on by

 

[Luvnlife]

Breakfast fatty for football

 

[FishSniper]

New smoker arrived couple months ago have done a few cooks on it. More work then the barrel was but liking it so far.

 

[4Waters]

 

[blue wonder]

I’ll add to saturday rib day, coming along nicely

 

[4Waters]

Wrapped up for a couple hours

 

[Luvnlife]

I’ve got some beef ribs going right now, all wrapped up. Pic when I pull them.

 

[4Waters]

Glazed

 

[FishSniper]

This was the smoker on thanksgiving.

 

[185EZ]

lemon pepper yellow tail
stop on by

 

[4Waters]

Cuttin em up

 

[4Waters]

Tots, cornbread, ribs and lemon pepper butter corn wrapped in foil and cooked on the BBQ

 

[4Waters]

In case you're wondering

 

[DWC]

Switched things up last night. Artichokes for the appetizer. Tomahawk, scalloped taters and some bread for the main. Back to turkey leftovers tonight.

 

[CarolynandBob]

This was the smoker on thanksgiving. View attachment 1306719

What are those next to the bird?

 

[FishSniper]

What are those next to the bird?

Cubed pork tenderloin wrapped in bacon with a piece of jalepeno on top then some bbq sauce on top a few minutes before pulling them off. First time I tried them and they came out real good.

 

[CarolynandBob]

Cubed pork tenderloin wrapped in bacon with a piece of jalepeno on top then some bbq sauce on top a few minutes before pulling them off. First time I tried them and they came out real good.

Thank you. I will try those. They look good.

 

[185EZ]

feeling a little jerky today
stop on by

 

[185EZ]

@RiverDave how did you like my ribs?
Made them special for you
We need to do that again. Good times

 

[FishSniper]

feeling a little jerky today
stop on by
View attachment 1309367

Your lucky u didn’t post this last weekend I woulda tracked down the smoke.

 

[was thatguy]

 

[185EZ]

Your lucky u didn’t post this last weekend I woulda tracked down the smoke.

You could bring one of your smoke alarms that keep going off to track me down lol

 

[185EZ]

I normally slave over a hot grill
Trying a rotisserie with a basket for my hot legs
Same as hot wings but better.
Can't believe how EZ this is
Franks red hot and sweet baby rays
Stop on by

 

[185EZ]

Tomahawk steak and lobster and bacon wrapped scallops with mac n cheese and homemade mashed taters
stop on by

 

[185EZ]

This lil piggy went to the smoker
stop on by

 

[Backlash]

We did a pork shoulder yesterday and it turned out fantastic!!

 

[HTTP404]

Wings on the Joe.

 

[CarolynandBob]

Threw a couple of butts on the smoker at 430 am for a pot luck get together this afternoon. Typically a 10 hr smoke, but windy and rainy here today, so may take longer.

 

[185EZ]

Bacon wrapped filets
Baked taters are drizzled in olive oil and garlic salt
Friends showed us that years ago. Always a favorite
stop on by

 

[Kachina26]

Bacon wrapped filets
Baked taters are drizzled in olive oil and garlic salt
Friends showed us that years ago. Always a favorite
stop on by
View attachment 1329262

That looks great, what's Mrs. EZ going to eat?

 

[185EZ]

That looks great, what's Mrs. EZ going to eat?

the salad

 

[FishSniper]

Rack of lamb on the offset today.