Food Smokers and Smoking Tips/Tricks/Techniques

Meater Block Review Part 2

Got around to playing with the the meater today.

pics pretty self explanatory... details after. I even made a test rig




























OK. Ice water, in between, and boiling all pretty close and tracked nicely. Body temp on the ugly guy... close enough I say


Tried to get graphs but had to do an update... ugh. infuriating. kept freezing, block shuts off automatically, argh...

The fix for the update, I set the block right next to the router. boom. installed in seconds.
Auto off - This feature, if you don't set a cook will turn off the block after like 5 minutes, even when plugged in. Had to research that. once you set a cook it will maintain on.
no ambient reading except ice test - researched this. The ambient needs to be something like 40* above the probe temp to tell it there is a cook going on. once the meat is done and is resting, the ambient will turn off again. battery savings.



More thoughts:

I will know more after I do a cook tonight/tomorrow, but I would wait on this product a bit to see if they fix a couple things:

Internal rechargeable battery. I mean AA's?! really...
No pass through charging, even if you use rechargable batteries. does not support.

Cook test is next up for part 3.

 

So the back of the probe tells you pit temp and the tip tells you internal temp? That's a pretty slick idea.

 

Let there be meat!

PF rub pork butt.



Went totally by feel today. Except for final temp check with the Thermopop.

Other than one check no temp watching besides the one on the kettle lid. I think I’ve cooked enough pork to get a feel for the meat but I’ll let you know how it goes.

 

Yeah. Each probe is dual purpose. Real slick idea in theory.

Red kettle FTMFW! And that butt looks good too

 

That’s a tasty looking butt.

 

Love my kettle.

 

Saturday!! I’ll slice the point off, and cut the flat in two for freezing. I’ll take a pic when i cut her up.

 

Here is the brisket and pulled pork from yesterday.

Pork cooked for about 18 hours. Brisket about 17. Very low temp to start so I could sleep easy (about 215*). Much of the cook was 225*-250*, however.

Pork was damn near perfect. Great bark and flavor. Help moisture quite well, even when sitting shredded.



Brisket was bizarre. It was good, but slightly overcooked. Didn't quite hold a slice much of the way through. You can see it breaking a tad towards the top of the flat. The bizarre part was that the finishing temp was 192* AND it was a bit much. I was checking probe tenderness and it felt so nice and soft. The temp read 192*, which is lower than I think I ever recall a brisket feeling done at. Still, though, it was way soft, so I had to trust the feel. Good thing I did. Frankly, I should have checked it when it was at around 185*. Probably wasn't done, but I'd have known it was close and would have ended up pulling 30 minutes or so sooner than I ultimately did. Weird. Taste was awesome. Unicorn makes a fantastic bark.

 

Ah for the cook off event! That's right. That's tough to wait.

 

As you should!

 

Yeah, i won’t be waiting, they will. I’ll carve a slice or two off.

 

Chef's privilege

 

Anyone smoked corn? I don’t imagine the smoke doing much for it, but would be nice to not have to fire up the kettle or gasser for corn while already doin burgers.

 

Because I posted in the wrong thread the first time

 

Happens if you're Spammin'

 

At least it was in the beer thread

 

Ok, they are in for some good Q.

Got the exact bark i was hoping for. My best brisket yet for taste and tenderness. It was spot on. Hope it reheats well.

Pork is good as well. I left it in chunks and will pack it tomorrow, then freeze. It was still to warm just now.

 

The spam is delicious. Snuck one out early.

 

Don't tell the Beer guys.

 

Oh hell yeah! Looks awesome!