Food Smokers and Smoking Tips/Tricks/Techniques

And done. Paired with some Mac n cheese and a ice cold Fanta grape.

 

Definitely not on the same wavelength there.

 

Looks good Murph

 

Thanks Maner! Was damn good. Will be making these again.

 

I'm digging this blade.

$50 FINDKING Dynasty Series Japanese Chef Knife, Professional Kitchen Knife, 9Cr18MoV High Carbon Steel Blade, African Rosewood Octagonal Handle, Sharp, for Meat Cutting, 8"es

https://www.amazon.com/Knife-Findki.../ref=sr_1_61?qid=1563215484&s=kitchen&sr=1-61

 

Wife, on her own accord said, “dang, those look like Fred Flintstone steaks”. The filet side was awesome, that’s as far as either got on these.

 

17.5 hours and hardly a smoke ring hmm. Oh well. point was awesome. Flat was meh. Flavor was awesome but I think I pulled a tad late. Ate really well though. Mac with bacon... Soooo good. Beans, phenomenal. Added bread and pickles to round it out. Now... A nap.

 

I’m resting now that i mowed the lawn, and played hoops with the kid.

Pics already, it’s been two hours!! Nevermind

 

Was that a Waygu?

 

I believe he said it was

 

It looks different

 

Whoops... just saw it went on Prime Day sale for $38... I’d suggest getting with Amazon customer service for price adjust or cancel/reorder.

$43 Lavatools Javelin® PRO Duo Ultra-Fast 1-Second Professional Digital Instant Read Meat Thermometer for Grill and Cooking, Auto-Rotating Backlit Display, IP65 Water Resistant, NSF Certified – Sambal

https://www.amazon.com/Lavatools-Javelin-Ambidextrous-Thermometer-Chipotle/dp/B01F59K0KA

 

I have the one you are looking at. Works well. I use plug #1 for pit temp and the other 3 as needed.

Just make sure the plug is pushed in tight. It's supposedly water resistant, so it's a tight fit with the rubber gasket.

 

Copper River salmon is coming along nicely. Grillgrates FTW!

 

Looks like a great spread. Nice work.

 

Was yes. Super wet in the cryo vac. Like unnaturally. Lost a lot of moisture before I started. Plus... 17.5 hours if rendering... Should've cooked it a bit hotter but oh well. Flavor was good.

Looks dry

thanks. The sides made the meal. Scratch Mac with bacon!

 

Not accustomed to the way the fat is marbled in the waygu briskets.

 

It's different. Finishing them is a bit different. Just a new thing to learn.

 

Almost too much fat.

 

New to this thread. Did my first brisket this weekend. Came out awesome.

50/50 salt pepper with brown sugar on meat side. 24 hr in fridge. Smoked at 150° for 4 hours then finished at 250° for a total cook time of 11 hrs. Pulled it at 195° and rested for an hour. Don't have pics of it cut up but had a big ole ring about 1/4" thick and awesome bark.

Cheap pit boss made it easy.