Food Smokers and Smoking Tips/Tricks/Techniques

After seeing that pic, I took mine out, salted it, went outside and rolled in the dirt, with juuuust a hint of gravel.

 

$40 ThermoPro TP08 500FT Wireless Meat Thermometer for Grilling Smoker BBQ Grill Oven Thermometer with Dual Probe Kitchen Cooking Food Thermometer

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Thanks!

 

Yessir... So far so good.

 

At smoking temps you will not have any issues with anything "releasing". You most likely use aluminum cookie sheets in your oven? Even your dishwasher approaches temps normally used for smoking meats.

 

Good point... Thank you!

 

Hands down, the best rib roast I've made. The crust was phenomenal. We used butter knifes for cutlery, it was so tender .

 

Looks fantastic. What temp did you pull it at?

 

Its here . That was fast . belly pork burnt ends on again for tommorow

 

@bvbull200 don’t fuck around...

 

OMG so good.... I can't move now.

 

Oh I hit the ceiling when I saw this... thanks god my girlfriends mother paid for this.....

 

My understanding is the it doesn’t get hot enough to do that. Plus after a few smokes, it’ll be covered in seasoning.

 

Last one for the night!!

 

Ha, beat me to it.

 

Wegmans is expensive. Costco had prime for like $14 a pound, although it wasn’t dry aged.

 

Pulled at 120* before the sear. Temp'd at 125* afterwards. I reckon it hit 130* in the dead center after rest.

The first sliced pic is a little misleading. The meat hadn't hit the oxygen very long to regain some color before the pic. You can see the red hue in the plated pic, though.

The crust was what made it. A 10/10 for sure. The maillard reaction on that entire roast was superb. I was pleased with how the rub performed!

That made my Christmas! I hustled. Glad the USPS did their part, too! Belly cook back on!?!?!? Hell yeah!

TW orders always get the VIP treatment .

 

Nice. Smoking a rib roast on Tuesday so figured I’d ask. I’m planning a dry rub this time. Haven’t tried a dry rub on a rib roast before

 

Just so you know - Most all barbecue I make has some of your influence in it. I’ll very likely be in the DFW area at the end of April. I’d like to buy you a beer. And maybe some barbecue. But no bourbon. I must insist that we drink proper whisky.