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What are you smoking??

Discussion in 'RD's Lounge' started by Gelcoater, Apr 22, 2019.

  1. Chili Palmer

    Chili Palmer Master of My Domian

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    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: May 12, 2019
  2. DWC

    DWC Well-Known Member

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    Stater’s pre-marinated Tri Tip for a late lunch. Usually like to do it myself but we got home a little late so i took the easy route.
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  3. jeteater1

    jeteater1 Jet boats suck

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    Wife wants ribs . 20190511_123316.jpg
     
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  4. Babyback

    Babyback Well-Known Member

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  5. traquer

    traquer Well-Known Member

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    Holy sh*t this is the best thread ever..

    Rvir4us, where do you buy the shortribs?
     
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  6. Xring01

    Xring01 Well-Known Member

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    FB49D641-9052-4841-A01F-C1AB808D98B0.jpeg

    Yesterday
     
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  7. jeteater1

    jeteater1 Jet boats suck

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  8. Babyback

    Babyback Well-Known Member

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    C8519E62-DA4E-4600-B15E-55BF813EC443.jpeg 97F3C7F7-E76F-44FC-9F29-A6BF5B97AF8D.jpeg Half way...add chickens
     
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  9. HOOTER SLED-

    HOOTER SLED- Supercharged MOTORBOAT!!!

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    Got a 5lb prime rib ridin on the GMG right now.....:D
     
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  10. Riverbound

    Riverbound Banned

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    Momma wanted Tri tip so Tri tip it is.

    IMG_3369.jpg

    IMG_3368.jpg


    Sent from my iPhone using Tapatalk
     
  11. Gelcoater

    Gelcoater Well-Known Member

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    :D lol!
    Your screen name is Babyback! She damn well should!
     
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  12. Activated

    Activated Deplorable

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    I keep waiting for @SoCalDave to chime in. Lol
     
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  13. wallnutz

    wallnutz Well-Known Member

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    image.jpg Couple Tri-tips on the GMG
     
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  14. Babyback

    Babyback Well-Known Member

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    Ha! Yep...
     
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  15. Babyback

    Babyback Well-Known Member

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    3EB8ADC2-0E80-4FA1-B2C8-14C137103259.jpeg 53DEFC76-6CAC-4CA8-AF92-EDB6B9BE9C3B.jpeg Dinner is done...
     
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  16. SoCalDave

    SoCalDave Well-Known Member

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    LOL, just took a hit 5 minutes ago...watching GOT with the wife/family after an awesome bbq.








    Oh, btw I hope to have some girls this year! :D

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  17. Activated

    Activated Deplorable

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    Cheers!
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  18. Luvnlife

    Luvnlife Head Ram Rod

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    Wife wanted tri tip for moms day, I smoked up a good one tonight along with onions, mushrooms, jalepenos and habenaros. All gone yum
     
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  19. Riverbound

    Riverbound Banned

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    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


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  20. wallnutz

    wallnutz Well-Known Member

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    089935C8-F0AF-476E-BB86-F15B3887F581.jpeg Got mine out, mil likes it a little more done than we do, but looks and taste good. A little horsey sauce also helps.
     
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  21. rvir4us

    rvir4us Anyone got some jack d?

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  22. rvir4us

    rvir4us Anyone got some jack d?

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    7DF91B64-2A4B-4C7D-A8B7-EDED4E7F09BC.jpeg
     
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  23. Gelcoater

    Gelcoater Well-Known Member

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  24. SoCalDave

    SoCalDave Well-Known Member

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  25. 530RL

    530RL Well-Known Member

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    Let’s see how this Flintstone’s brontosaurus piece of “short” ribs turns out?

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  26. BLOWN HOWARD

    BLOWN HOWARD Well-Known Member

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    What are you guys using for seasoning on your ribs?
     
  27. Mandelon

    Mandelon Coffee makes me poop.

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    I played 18 at Balboa this morning. Smoked a nice Joya de Nicaragua.
     
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  28. charlyox

    charlyox Well-Known Member

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    IMG_3493.jpg IMG_3499.jpg 57928626447__4B933110-12DA-4DC3-8DDF-EA3739B8DF5F.jpg
    Did a couple of briskets. 225* for 14 hours using oak wood. It came out great.


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  29. DWC

    DWC Well-Known Member

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    Little prep for tomorrow’s smoke. Traeger Coffee Rub..

    E0D8EADD-84AE-4A71-A54D-024EB716F262.jpeg
     
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  30. Luvnlife

    Luvnlife Head Ram Rod

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    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
     
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  31. throttle

    throttle c ya on da lake

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    Fire station grub

    IMG_0345.jpg


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  32. wallnutz

    wallnutz Well-Known Member

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  33. DWC

    DWC Well-Known Member

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    30mins at 400ish.. few more hours til Prime Rib time.
    FFED7BD4-435C-485B-A689-A688A0E7A2CB.jpeg 57B64B7C-267A-41A6-BAF7-6B51C686C925.jpeg
     
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  34. Activated

    Activated Deplorable

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    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
     
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  35. 4Waters

    4Waters Well-Known Member

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    Looks good what was your internal temp when you pulled it off.
     
  36. Activated

    Activated Deplorable

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    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
     
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  37. 4Waters

    4Waters Well-Known Member

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    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°.
     
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  38. Havasu blue label

    Havasu blue label Well-Known Member

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    IMG_1159.JPG IMG_1161.JPG IMG_1158.JPG IMG_1157.JPG IMG_1158.JPG IMG_1160.JPG Y IMG_1156.JPG G IMG_1155.JPG GTime to eat
     
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  39. Havasu blue label

    Havasu blue label Well-Known Member

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    IMG_1155.JPG IMG_1156.JPG IMG_1157.JPG IMG_1158.JPG IMG_1159.JPG IMG_1160.JPG IMG_1161.JPG Lets eat
     
  40. Havasu blue label

    Havasu blue label Well-Known Member

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    IMG_1161.JPG Y IMG_1160.JPG IMG_1159.JPG IMG_1157.JPG IMG_1156.JPG IMG_1156.JPG Lets eat
     

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  41. 530RL

    530RL Well-Known Member

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  42. DWC

    DWC Well-Known Member

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    Put a chunk o Pork on this morning. Got another 3-4 hours until some pulled pork goodness

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  43. Spot

    Spot Well-Known Member

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    IMG_3842.jpg

    This will be tomorrow’s dinner.


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  44. Spot

    Spot Well-Known Member

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    IMG_3852.jpg
    IMG_3853.jpg
    And we are off.


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  45. Gelcoater

    Gelcoater Well-Known Member

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  46. DWC

    DWC Well-Known Member

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    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
     
  47. Spot

    Spot Well-Known Member

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    IMG_3855.jpg IMG_5689.jpg IMG_5694.jpg IMG_5699.jpg
    Done


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  48. Spot

    Spot Well-Known Member

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    IMG_3857.jpg


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  49. bocco

    bocco Well-Known Member

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    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.
     
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  50. 236eagledave

    236eagledave Well-Known Member

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    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.


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