Food Smokers and Smoking Tips/Tricks/Techniques

These briskets are in the stall. Cranking up the heat a tad to finish the bark, then wrapping them up for the home stretch.

 

Merry Christmas guys! Hope to see lots of good bbq pics

 

Merry Xmas y’all!

Wife is trying to up my cooking game....found this in the garage this morning!

 

The meat burning process has begun. Fat cap up or down? Merry Christmas!

 

It’s xmas! Don’t go starting debates!



















































Fat cap down!

 

Down it is! Was... 15 minutes down, 15 minutes up at 500f. Done! Maybe I need to reread the recipe lol.
Decided to use GMG recipe https://greenmountaingrills.com/recipes/holiday-prime-rib/

 

Gift from my brother in law. Love the shirt.

 

Man was that thing sizzling. I turned it again for a while, as the grill temp came down, then back to fat cap up. IT currently at 68f.
What a beautiful day, sunny, 42f, and no wind.... in Kansas!

 

And now, a Bloody Mary.

 

7 hours at 300 degrees, now resting before I slice it up.

 

Hmmm, IT at 120f, grill at 190f. Going way faster than it's supposed to. Time to use the Thermopen I guess.

 

I’d have the smoker going today for Xmas, but Los Angeles is under a no burn order today due to bad air quality

You guys got me drooling.

 

As much as I know the stall will pass, it freaks me out every time. Looks good!!

 

Second attempt at roasting a turkey. First was a simple out of the bag and into the oven deal. 500 for 30 mins, drop to 350 for 90. Crossed 165 IT exactly as the timer expired. This one is a brine experiment. I bought a brine kit at Publix and set the thawed bird in brine for two days. Rinse well to get the excess salt off the surface. Smear olive oil and rub all over it. Into the oven as the last one. Can't wait to see the difference the brine makes. The last bird was very good, nice and juicy.



I also caught a sale at Publix. 6 bucks a pound for a rib roast, already deboned and tied up. I am debating on cooking it as is, or cutting the twine off and cutting more of the fat cap off. This being my first, I will most likely cook it as is, with some of Ms. O'leary's Cow Crust rubbed all over it. I'm going to make au jus (nothing exciting, wife likes the packaged stuff) and am debating on making Meathead's beef broth gravy as well, mainly for future use on potatoes and the like.

The beef roast will be for New Year's Day dinner. I'll sneak some Hoppin John's in as well.

But today we are having turkey, oyster cornbread stuffing, and mashed potato miracle.

 

21 minutes into the cook. IT started at 43 degrees when I stuck the probe in.

 

Is prime rib prime rib if it's well done?

 

Thermopen said lowest temp was 131. Pulled and resting. Gonna eat earlier than expected. Just shy of 3 hours, expected twice that. I haven't even finished my Bloody Mary!

 

Looks like stall is a thing that happens in the oven as well. In the last 15 minutes the temp has only risen 2 degrees, after a 70 degree rise in the first half hour.

Yes I know this is a smoking thread, but these are my first experiments cooking such things. When I get my temperature control in the smoker figured out I will get to the smoker..

 

Good food is good food. No shame in the oven game! The stall doesn't care where you're cooking, so I don't either .

 

Just before the rest:



No doubt I'll have another satisfied customer .