Here's that SRF wagyu tri tip. Cooked at 225 on traeger until 125. Pulled and set traeger at Max which got it up to 430 something. Definitely didn't get a perfect sear, but thought it did OK. My parents are renovating their house, so they're living in the mother in law suite in the backyard they usually air BNB. Realized they had no idea where foil was, or cutting board. Let it rest in a aluminum pan that thankfully had a lid. Also couldn't find a cutting board, so had to cut in chunks and then use a cheeseboard to slice lol Dad and I disagreed where the grains changed, but wasn't going to argue on Christmas Eve. Wanted to end about 135, but never got above 130. All in all, was very good but idk if wagyu was worth it for this cut
Neighbors gifted my parents some this week and they are awesome. Had some chicken biscuit crackers mixed in with garlic salt and red pepper flakes I believe
More done than I was wanting since the wife and I fucked around and found out what building a trampoline entailed of. Still good shit though.
Well I copped out and just used the packet that came with the thing. Today was chaos... Now I'm finishing off the bottle on the back porch
Well in a direct contradiction to the principles of thermodynamics my 13 lb brisket that went on the smoke at 11pm was at 205 at 6am despite my cook temp staying consistently around 240. Been sitting wrapped in a cooler for the past several hours but we don’t eat until 3 so wondering how long before I need to pull it do something. Luckily my dad and step mom have fairly low standards so I’m sure it will be fine for them but there’s still my pride at stake here
Doing a brisket and some pork belly burnt ends Burnt ends are done, wrapped the brisket about an hour ago. It’s up to 180 degrees so not much longer for it. Pork belly burnt ends Spoiler First time doing burnt ends and these things are delicious Smaller 11lb brisket Spoiler Just before wrapping. Used hardcore carnivore black as the seasoning, made a real nice bark
Merry Christmas, you filthy animals. A little Montreal Steak Seasoning on the 12lb bone-in and getting ready to drop.
Got a small 2# 2 bone rib roast, probably going to throw it on the weber kettle. You guys just cooking at 250 ish until temp?
I start at 250 for an hour and then up to 350 to get a better surface look. Hard to call it a bark or a sear.