Food Smokers and Smoking Tips/Tricks/Techniques

Thanks for the recommendation! I’m planning on going up there the last weekend in April and staying for a few days.

This pork shoulder came from a local grocery store. Mom does all the shopping, and when I noticed that she grabbed a boneless shoulder I thought nothing of it, since it was still at 11 pounds or so. Neither of us noticed that it was two pieces of meat packed together until we opened the wrapper, though.

As a side note, I need to get more non-spicy rub from you sometime soon. Everyone call your political representatives and tell them to work out this budget issue so that I get paid and by more Pitfaced.

 

Let's start planning. What does March 23rd look like for you? I'm planning a block party of sorts.

@Misplaced Nebraskan ?

 

I fly back to work March 3rd

 

Looks like you burnt it..... perfectly.

 

Question, was that reverse seared?

 

It was! It's about the only way I do steaks anymore, but especially on thick cuts. This was about 2" thick.

 

So far open...

Cancel that. Block party...

 

Government employee? PM me what you want along with your email address. I'll ship it out right away and send you an invoice with all the TW discounts built in. Once those chuckleheads in Washington get it figured out, you can square up at your convenience. No rush at all.

Those dingleberries in Washington won't stand between you and some Pitfaced .

(Reports are a tentative deal has been reached, though I'm not holding my breath. )

 

Thought so. I have a couple ribeyes inch and a half thick, gonna reverse cook and try a @Cold Iron trick, grill grate on top of a charcoal starter for the sear.

 

Cooking an Inkbird?

 

Yup. Tweaked the startup ramp rate and timeout settings. 10 mins in @145 and climbing. Already past Saturdays high of 130

 

Don't pull an @uhplifted.

 

Security cams rolling

 

Well that’s great

 

Made it to 225 plenty quick. Cooled it back down. If I knew I wasn't gonna be at work 14+ hours tomorrow... I'd have thrown that brisket on. Stupid job

Could call in sick and have a brisket day tomorrow though?!

 

I hear that brisket cough from here

 

Careful. I think it's contagious

 

Also, inkbird was holding right around 207 with pit temp at 224-226... Gonna need to test that further.

 

Brisket sickness is a real thing! Recovery requires leftovers.