I think this post made me laugh harder than any other post in the history of the board. Perfectly executed.
Wife wanted clams. Was going to post in the food thread, but both were cooked on the egg and I have been drinking.
Tbh I had one probe in it but didn’t believe how fast the temp was going up on my WSM so kept poking.
my brisket came out absolutely terrible. Wrapped it at 8 hours in and pulled at 200 on the probe. the point was good. flat was shoe leather. Think i trimmed too aggressively and didn't wrap early enough.
campchef dlx pellet smoker on "high smoke" which is about 215-220. Butcher paper. I upped the temperature during wrap phase which i think probably wasnt wise.
Fellas, looking for recommendations for something to smoke. I’ve done pork butts, whole chickens, and pork ribs. I’m still a beginner so hopefully something in my capability range so I don’t flush cash and a day down the inedible tube.
Seen some of this “tri tip like a brisket” and that just seems so wrong to me, but people seem to like it when they make it. Are you cooking it low and slow for many hours, like a brisket? And also not searing it?
Correct. I did mine exactly like I do brisket, brought it to 165/good color, then wrapped in butcher paper until 203 ish. It came out as close to a brisket as I’ve experienced. I was highly skeptical but I’d recommend it.
I did tri tip brisket style this past weekend with a tri tip I’d had in the freezer for 2 months and had to totally rush it and it still turned out pretty good, will definitely do it again with the variables in my favor. Honestly preferred it to sous vide and seared tri tip which can be a bit chewy
Drummies are fast, cheap, and easy. Smoke for an hour or two (up to 180*) and crisp the skin over direct heat (or in a hot oven).
Why would you use a more expensive cut of meat to make brisket? Also, I love my steak just barely to med-rare, but tri tip you need to go to a true medium
did ribs on Saturday. nothing special just your 3/2/1 on the little Weber bullet smoker we keep at the lake. Best I've ever done though. It's tough to beat the satisfaction of watching everyone throw down on your bbq.
I did it because I had steak the night before. I’ll do it in the future because it’s good and it’s a much smaller amount of meat better suited for a smaller group.
Turned the remaining NY strip roast from Sunday into cheesesteaks tonight. Went with a small brioche “roll” so I could have more than one type. One with mushrooms, onions, and peperoncini. But the winner was mushroom, onion, and Calabrian peppers. And frozen Arby’s curly fries to keep the meal classy!