We're looking damn good and feeling even better. 9 hours total cook. Pulled and wrapped at 200*avg. What a fucking awesome day. Multiple buddies dropped by to bullshit, drink beer, and consult. An unblemished winner. Peace, love, and happiness guys.
I cut them open and semi spread to start. When I needed to add heat, threw another bag in each end, bag and all. It's probably still hot enough to cook on. Think I used 160 pounds today.
Busting through some concrete on the skirt of my patio to pony fence in my side yard to contain most of my smoking & grilling equipment. Got to keep it out of reach of my 15 mo man child who I found standing on my kitchen island this week. Going to put post 8’ above ground on the 2 patio corners and hand a sun sail to the 6’ side yard fence to get it somewhat out of the weather.
Anyone need a Thermoworks Signals? I have a spare. They sent me a new one because it seemed bunk, but it turned out all my probes were bad. Doesn't seem worth going through the hassle of selling. EDIT: There are no probes/no charger, but I can charge it for you. I'd only ask you to pay shipping. I think I paid like $200 for mine.
Up next some chuck roast burnt ends, a tri tip I'm gunna try the "cook it like a brisket" thing, and some smoked shotgun shells
Low and slow like a brisket Gotta add some fat/butter in there since it's a much more lean cut. Same old debate of butcher paper vs foil
I did this tri-tip 180 for and hour and a half and then finished it on 225 and wrapped in butcher paper a while back.
oh you think i’m upset about a football game i stopped being upset about Texas football in 2009 the cubes before butter and sauce the other is sitting pretty at 201°
I get probably 10 emails a week that are all bbq guys selling stuff and videos of recipes with their rubs, etc I like the chance to try something new I would rather not be a Longhorn and just do the same thing over and over again and be all pissy when it doesn't work out
Yeah those tri tips like brisket have been around way longer than the Meat Church thing. They are just jumping on the trend.
i first saw it on ig around may and then it went away i’m sure the meat church guy doing it will bring it back for a few weeks
The meat church video is literally the guy saying he tried it because he saw it making the rounds. That said I’d never do that, I don’t see the point. If someone invited me over for it, I’d eat it though.
I just don’t see the point of buying a steak that’s more expensive and trying to turn it into an equivalent of a much cheaper cut. Especially when that cheaper cut comes with its own delicious beef fat
I don’t know man, I nice prime or Wagyu loin would have tons of marbling to keep it moist for the long cook. I was joking but am now talking myself into it.