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

With his wiener

 

Sliding a probe through the side

 

Ok. Thought I should be seeing signs of the finish line. But it’s been sitting at 190 for a while and the cooker is back down to a reasonable temp. Hopefully just a small bump.

My first brisket cook was incredibly fucked up and turned out perfect. I’ll be pissed if I did everything better this time and have it be leather

 

Anyone have good suggestions for a WiFi thermometer? This maverick is dead to me if the alarm function is busted

 

Can't go wrong with thermoworks

 

198 now. Just tested and my dick the probe is sliding right through. I’ll post some pics when I get it situated

 

I have one of these. https://www.amazon.com/exec/obidos/ASIN/B0000AQL24/ref=nosim/ruhlmancom

It isn't wifi but it has a 100 foot range and it has always worked well for me (although the temp usually reads a few degrees higher than it really is).

 

Going to let it go for a few more degrees. Still not quite where I want it.

 

Before the butcher paper

 

Now it’s in the cooler after hitting 205. Going to slice in 4-5 hours and hope it’s good

 

300 didn't hurt it. I usually cook between 250-275, but plenty of people swear by hot and fast at 300-325.

Probe the thickest part of the flat until it slides in like butter. In my experience, that will be around 200-205.

As for thermometers, I love my Fireboard which runs on an internal battery or you can just plug it in. Seems right on with my thermapen, plus its wifi and will send alerts for whatever min or max temp you want to your phone no matter where you are. You can also look back at past cook sessions showing a graph with the total time and minute by minute readings of the smoker and meat temperatures.

 

ohh shit, the fireboard works with alexa?

dammit, now i have to get one

lechnerd

 

That is some nice looking meat

 

Y u do dis

 

Flat is a little dry for some reason. Tastes fantastic. Not dog food fortunately. Not nearly as good as the last one though.

 

It's a fickle cut, sometimes you do everything right and it's just gonna be a little dry. Was it select, choice, or prime?

 

Select. Same thing as the last. I don’t have choice brisket kinda cash

 

Select is tough stuff to work with. Costco is a great option but if you're a young, single guy its probably not something you need.

 

No Costco anywhere near me unfortunately. It tastes great, I’ll just eat the rest on sandwiches or something.

This time I used butcher paper rather than foil- I’m wondering if that may have made a difference. Everything else mostly went according to plan other than the smoker fucking around this morning.

 

Finally, something to unite all of the other BBQ styles around the country

 

That’s the Truman steak of bbq pics.

 

I'm not sure which is sadder, the rolls or the shaved parmesan

 

The random banana really ties the whole thing together

 

For scale

 

4lb carver from Costco with the apricot glaze. I have lunch for the week.

 

It's taking over the world because the ratio of brine pickles to meat has to be the highest I've ever seen

 

Using the Weber smoker for first time right now and the thermometer on the lid doesn't get much past 200-220. Adding more coals. Vents open at the bottom.

 

Temp at the dome usually isn’t accurate. Put a probe on the grate for a better reading.

 

What did you do to light it?

 

Chimney starter. That was easy. But if lid is low then should be good

 

1st smoke on a camp chef pellet I got for my birthday. I had it on the Hi Smoke setting overnight, checked around 2am and it was reading at 140, though that was odd. Switched it to the 225 setting and it was between 215-240 whenever I looked.

Overall was pleased, ribs were some of the best Ive made.

 

I meant did you fill the chamber with coal and add some lit to it? Also I’m guessing the top vent is wide open?

 

Sorry not into the lingo just yet but I've been adding a few "raw" coals in from time to time when temp looks like it's dropped.. and yes

 

Gotcha.

Best plan imo is to fill the bottom up with unlit coal and add 20-30 lit on top of it. It’ll stay hot for 12+ hours right around 250. That way you keep it stable and don’t have to worry about the temp just going up and down constantly. Set mine up like that over the weekend and it sat at 240-260 for 8 hours without much tweaking once I got it dialed in.

Check out virtualweberbullet.com. They have a great set of tutorials for smoking pretty much everything.

 

What kind of coals are you using? Sounds like if you just did one chimney worth it might be not enough ?

 

Kingsford "long burning. "
I think I just didnt start with enough

 

Result

 

u
you should use that top rack

 

Yeah. Looking back I should have rearranged.

 

nsiap

 

Dang amazon...you scary.

 

It’s no Brooklyn BBQ, but it’s aight

 

Didn’t have any pickles

 

the two slices of white bread almost save it...and -1 for no alcoholic 'rink.

 

Those sprouts look sensational.