***BBQ Redux Redux thread - All outdoor cooking except whole hog***

Swim being swim. Closer to fire = hotter. Go buy a couple cheap thermometers and throw them in your pit to see the Temps in different areas. You'll then know your hot spots and can adjust accordingly.

 

Brisket resting. Sides on.

 

crusin along at 215-220 and butt is at 126 3 hours in

sprinkled some john henry and brown sugar on about 6 strips of bacon, gonna see how it turns out

 

Just pulled brisket and threw it in a cooler. A couple hours earlier than I planned but it should be aight. Prelims starts at 8 so I can start slicing some of it shortly after that.

And wife saw something in pinterest where someone made a bbq version of a cuban. They too a whole bag of the small Hawaiian rolls and removed all the tops. Laid down a bed of pickles, ham, bbq pork, and cheese. Put the tops back on, covered and put in over for long enough to melt the cheese. Going to give that a shot later.

 

How much are mini BGEs and can you get them at any store that sells BGEs?

 

Do this with ham cheese and some dijon inside... coat the rolls with a poppyseed vinagerette

Thought everyone knew that

 

I'd never seen a cuban with bbq pork before. I've done ham and cheese with them but never a full cuban with bbq pork.

 

I got sliders and wickles for left over pulled pork for dinner tmrw

Nachoes tonight

#ohhlet

 

And 3 hrs later its at 162

every fucking time. I need a bge

 

Your smoker is at 162?

 

sounds like it's stalling.. if that is the temp of the pork the BGE won't save you from the stall

 

cutig

Its the pork. Its 4.6 lbs. Put it on like 1145cst. Smoker been runnin 240-250 since i wrapped. Now at 175. Im impatient half drunk and hungry

 

And my wife is talking shit about my skills

 

Yeah, has nothing to do with the cooker. It's just stalling. If its up to 175 that probably means the stall is almost done. Still got some time to go though.

 

Sorry. You saying you need a bge confused me. That's just cooking bbq. You're going to run into that. If you want to try and force it thru, you can always Texas crutch it

 

at thinking a BGE can prevent stalls. Fuck I wish.

 

Tell her to shut her mouth, she'll be smokin your meat later

 

Spoiler

she already did

Spoiler

she just opened her second bottle of prosecco, for rd 2 later

 

Friend requested some ribs for his birthday.

Spoiler

 

Serious eats potato salad? I literally had that exact same dinner last night: ribs, corn, potato salad....crazy

 

I had to wrap. :(

 

From the beginning? Even a couple hours of smoke should have colored that meat more than that.

 

It had a decent bark and coloring. Certainly tasted fine. Idk. I even smoked it at 250-260 until temp came down a bit at start. Didnt wrap til like high 150s or so.

STOP JUDGING ME THE NACHOS WERE DELICIOUS

Even if i used tuscaloosers finest dreamlands sauce

 

The more I've cooked over the years, the less I've worried about the magic 225 as a number. Most times I run at 250+, and with pork I'll let it go 275 carefree. It's just that forgiving. More than anything else, judgement of the finish is the most important skill. Right, a.tramp ?

 

agree 100%

 

I like Q

 

Wrapping in butcher paper certainly affected the smoke ring, but what I lost in smoke ring, I made up for in moistness of the meat. I'll take that trade any day.

 

This cubans were the biggest hit. Hawaiian rolls cut in half, one sliced dill pickle per roll, ham, pork, Swiss cheese. Buttered top of rolls, covered, put in overnight at 350 for 10 minutes. Uncovered for 5 more minutes. Retarded good.

 

What'd everybody else eat?

Spoiler

 

when did you wrap?

 

Yeah people who don't smoke meat always look at me funny if I respond to their 'what temperature do you want it' with 'ah whatever, between 225-275 or so'

 

Honestly I don't even know how long it'd been in when I wrapped. The bark had formed pretty good and started to dry out just a tad so that's when I wrapped to prevent that.

 

That brisket looks amazing

 

Brisket is definitely the next thing I smoke. Always wanted to do it but I love pork so damn much.

 

Another meatloaf tonight because it is quick, easy, delicious & my kids asked for it.

 

sounds like you did it right (by look, not time or temp)

not sure whay happened to the smoke ring

 

3 half loins just went on. The old man loves them. Coming up is a rack of baby backs and some boneless chicken for lunch all week.

 

It's there, bigger on some areas than others. Not overly worried about it, honestly.

 

Is this still the best thermometer for the $? Want to have one that also gives the smokers temp as well.

Ivation IVAWT738 Dual Probe Long Range Wireless Digital Thermometer

https://www.amazon.com/gp/aw/d/B00F..._m=ATVPDKIKX0DER&pf_rd_r=DSQCX009QKWRGC942M3Z

 

Everyone here uses the Maverick 732 or 733. That one looks just like the 733 but idk where the Ivation name comes from. Knockoff or maybe they make them under a different name? Idk

 

Thats what comes up when I click the link under maverick in the OP

 

that looks exactly like my 733
even came with the same meat temp chart magnet

i dunno who makes em, but i have seen a few other names on ones that look the exact same
Maverick may be just who has the best advertising l, as far as i know

 

Link may have changed. Here's the 733.

https://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI

And 732

https://www.amazon.com/Maverick-732-Remote-Smoker-Thermometer/dp/B004IMA718

 

It's the same. Just rebranded

 

Thanks guys

 

Also, from personal experience, I like the 732 way more than the 733. 732 does everything you need. They just added too many bells and whistles to the new model. Daddy Rabbit

 

The on/off button being under the battery cover on the 732 makes me irrationally upset