Foodies BS Thread.

What were you cooking?

Some fattier cuts of meat can come out tasting slimy.

 

that might have been it...it was kebobs but the texture was off...I was going to say it was like fat melted but didnt cook...oh well we didnt get sick but it was odd to say the least.

 

I have gotten some cheap cuts of ribeye that were just plain gross like that.

 

Sautéed veggies anyone?

 

yum

 

Sautéing veggies is one of those things... Less is more. A lot of people choke them with too much / too long. Looks good!

 

some like them mushy...I like them a little crisp but with good seasonings

 

Smoked pork belly Bahn Mi samich!

 

Today's version of turkey surprise!

 

Man, sometimes that goulash shit is just the way to go. Kudos. Throw in some crackers, all good.

 

Chicken Teriyaki bowl.

 

Looks good!

 

Smoked my first brisket a couple of weekends ago.

 

Looks perfect, can you share a few details like what smoker you used, fuel, wood, times, etc?

 

^X2!

 

Char-broiler H2O Smoker
Everything else was luck.


I started with mesquite charcoal, then used mesquite chunks throughout.
It was, just over 11lbs., I went about 8 hrs, but I did use the Texas Crutch when I reached the stall.

The temp??? As I said, I had beginners luck. Started off using the built in thermometer, but it didn't seem to be burning very hot. We kept trying to get the temp higher. So we bought a thermometer a couple hours in. We realized on built in thermometer, the low end of that was actually about 240. So we were burning high whenever we tried getting it to the middle of the zone (the stock thermometer only showed an "ideal" range, not actual temps). Once we had a new thermometer, we stuck with 240.

 

I know I got very lucky (because my next was a bit dr)y, but it was some of the best I've ever had.

 

So you went at roughly 240 for 8 hours, and then did TC (in foil) for how long / what temp?

And you never had a probe in the brisket? Just monitoring pit temp?

 

No, went for about 5 before wrapping in foil. Then it was about 3 at 240, kept it on the smoker but started using the mesquite charcoal again, not really needing the smoke from the chunks.

Unfortunately, it wasn't a well documented process, just because I wasn't sure if I was even in the right ballpark. I have the basis of were to start now,candy will keep trying until I get lucky again.

I just remembered, I did throw it back on for about 30 minutes to crisp the bark (it could have used more). My next one I tried crimping for about an hour and a half, probably why it was too dry.