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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

Page 524 of 2762
  1. Jun 24, 2017 at 12:59 PM
    #10461
    WBF610

    #10461
    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    So, I was right? That doesn't happen often.. LOL Don't tell my wife.
     
    WBF610, Jun 24, 2017
    #10461
    scottalot, Vegas Tacoma, Justified[QUOTED] and 1 other person like this.
  2. Jun 24, 2017 at 1:59 PM
    #10462
    WBF610

    #10462
    WBF610 Member well known

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    I don't remember if the gasket was in or not. Either way, it's done, now the patio can be reconfigured with better stuff and more room.
     
    WBF610, Jun 24, 2017
    #10462
    scottalot[QUOTED] likes this.
  3. Jun 24, 2017 at 2:02 PM
    #10463
    FFBlack

    #10463
    FFBlack Well-Known Member

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    Your wife did it when you weren't looking, she's been eyeballing that big expensive patio set for a while.:boink::bananadead:
     
    FFBlack, Jun 24, 2017
    #10463
    Cold Iron, scottalot, WBF610[QUOTED] and 2 others like this.
  4. Jun 24, 2017 at 3:53 PM
    #10464
    truchador

    #10464
    truchador Well-Known Member

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    IMG_6735.jpg
    Some pork loin action on the homemade slownsear
    Some sugar in the rub decided to burn but it'll be good :)
    And yes I know I need to clean that side of the grill lol
     
    Last edited: Jun 24, 2017
    truchador, Jun 24, 2017
    #10464
    Cold Iron, scottalot, dan0mite and 2 others like this.
  5. Jun 24, 2017 at 3:55 PM
    #10465
    WBF610

    #10465
    WBF610 Member well known

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    Looks good. My brisket is in the stall, about to wrap it and put it in the oven to finish :anonymous:.
     
    WBF610, Jun 24, 2017
    #10465
    scottalot, Blackout14 and truchador[QUOTED] like this.
  6. Jun 24, 2017 at 6:25 PM
    #10466
    FFBlack

    #10466
    FFBlack Well-Known Member

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    How did it turn out?
     
    FFBlack, Jun 24, 2017
    #10466
    scottalot likes this.
  7. Jun 24, 2017 at 6:29 PM
    #10467
    WBF610

    #10467
    WBF610 Member well known

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    Still

    Not


    Done

    I checked at 200, but still not fully tender in the flat, taking to 205. Got about 2 degrees to go.
     
    WBF610, Jun 24, 2017
    #10467
    scottalot and Blackout14 like this.
  8. Jun 24, 2017 at 7:07 PM
    #10468
    Polymerhead

    #10468
    Polymerhead [OP] Well-Known Member

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    Got a chicken and 2 racks of baby backs defrosting. Made a batch of gold sauce for tomorrow as well. Ready to smoke tomorrow!
     
    Polymerhead, Jun 24, 2017
    #10468
    scottalot likes this.
  9. Jun 24, 2017 at 7:09 PM
    #10469
    WBF610

    #10469
    WBF610 Member well known

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    IMG_5730.jpg
    It's resting now. I'll separate the flat in a bit, then pack em for tomorrow. Got the juice in the fridge, will add it back to the sauce for burnt ends tomorrow.
     
    WBF610, Jun 24, 2017
    #10469
    truchador, Cold Iron, scottalot and 3 others like this.
  10. Jun 24, 2017 at 7:14 PM
    #10470
    WBF610

    #10470
    WBF610 Member well known

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    It may be gone before then. Going to slice the flat later, then keep the point for ends tomorrow.
     
    WBF610, Jun 24, 2017
    #10470
  11. Jun 24, 2017 at 7:57 PM
    #10471
    WBF610

    #10471
    WBF610 Member well known

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    IMG_5732.jpg IMG_5734.jpg IMG_5735.jpg Money shots: some of the flat wasn't fully rendered at 205. I don't get why, but it was my best yet, and is edible. I'll take some shots of the burnt ends when I do them tomorrow.
     
    WBF610, Jun 24, 2017
    #10471
    Kanyon71, truchador, wilcam47 and 4 others like this.
  12. Jun 24, 2017 at 7:58 PM
    #10472
    Misplaced Nebraskan

    #10472
    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    :hungry::drool:

    Yes please.
     
    Misplaced Nebraskan, Jun 24, 2017
    #10472
    Blackout14 and WBF610[QUOTED] like this.
  13. Jun 24, 2017 at 8:00 PM
    #10473
    llibrm

    #10473
    llibrm OH NOOOOOO!

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    So I'm planning to do a tri-tip tomorrow. Should I pull it at just over 200 like a brisket or shoulder? It's only 3lbs and I left all the fat I could on It.
     
    llibrm, Jun 24, 2017
    #10473
    Blackout14 and WBF610 like this.
  14. Jun 24, 2017 at 8:02 PM
    #10474
    WBF610

    #10474
    WBF610 Member well known

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    Thanks.
     
    WBF610, Jun 24, 2017
    #10474
    Blackout14 likes this.
  15. Jun 24, 2017 at 8:04 PM
    #10475
    WBF610

    #10475
    WBF610 Member well known

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    I've never done one, but I don't think I'd take it that high. Normal beef done-ness temps iirc. 135-140, etc.
     
    WBF610, Jun 24, 2017
    #10475
    llibrm[QUOTED] and Blackout14 like this.
  16. Jun 24, 2017 at 8:06 PM
    #10476
    Misplaced Nebraskan

    #10476
    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    What do you like steak at? I aim for about 125* and pull to rest. carryover to about 130* 200* would be if you wanted to pull it for some reason with some sauce, which could be good too as a sammich.
     
    Misplaced Nebraskan, Jun 24, 2017
    #10476
    bvbull200, llibrm[QUOTED] and WBF610 like this.
  17. Jun 24, 2017 at 8:28 PM
    #10477
    WBF610

    #10477
    WBF610 Member well known

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    Sadly, I only had a few scraps after slicing. I made it for a visit to some friends tomorrow. Those scraps were good though.
     
    WBF610, Jun 24, 2017
    #10477
    Blackout14 likes this.
  18. Jun 24, 2017 at 8:31 PM
    #10478
    WBF610

    #10478
    WBF610 Member well known

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    Sadly, no. Would rather do that though.
     
    WBF610, Jun 24, 2017
    #10478
    Blackout14 likes this.
  19. Jun 24, 2017 at 8:57 PM
    #10479
    WBF610

    #10479
    WBF610 Member well known

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    May have family coming out. That's the weekend before the 4th right?
     
    WBF610, Jun 24, 2017
    #10479
    Blackout14 likes this.
  20. Jun 24, 2017 at 9:02 PM
    #10480
    itzyoboipaul

    #10480
    itzyoboipaul Well-Known Member

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    Saw this for $3. Why not

    IMG_2911.jpg
     
    itzyoboipaul, Jun 24, 2017
    #10480
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Page 524 of 2762

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