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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Which did you prefer? I’ve been a fan of wrapping lately.
I think the wrap cooked faster. Probably about the same
That is super cool. I’m peanut butter and jealous.
I saw this a few weeks ago and, if I am alive, it's my life goal. Let me preface this by saying it's cool as fuck but I don't need the smoker functionality of this, I just want the wood fire oven. That said still cool as fuck and something I would like to play with eternally.
Dunno why its blurry, but it tastes awesome
Why does it have a yellow tinge. Mustard sauce?
i’ve wanted a 250 gallon for a while now and figured fuck it now’s the time
i’ve gotten enough positive feedback from parties to fairytale football drafts and whatever else i’ve cooked for, that i think i can cook for more than just my family
thinking i’ll dip my toes in the catering world
No gathering 10 people or more
I like the idea, but now may not be the best time to invest in equipment to cook for large groups...
i know i’m not diving in
i wanna learn as much as i can about building pits
i’m thinking middle 2021 when it comes to the catering part
I literally studied designs of pits on line and in person for probably 15 years from the late 90's till I finally built mine in the early 2000's
There are still things I would change on mine if I could, but I love it and it cooks awesome
oh and finished porky goodness
probably could’ve let her ride a little longer unwrapped for better bark but the flavor was spot on
Always thought 3-2-1 was crazy for baby back ribs. Baby backs take 3 hours at 250ish on my egg.
15 years of study for this smoker.
Addition? Can you do it?
By my very expert calculations, some would say the best, that time period is <10 years.
Cooked a pork butt this weekend. Wife wanted to go hiking when it was at 160, so when i came back an hour and half later, the stall was already over and it was at 190-195. Was sweating it the entire hike since I had invested half my day into it already
Didn’t have everything for PSB so audibled to pulled/shredded beef with horseradish cream. Three hours on the smoke, three hours in the oven. It was delicious.
That’s a hell of a smoke ring for three hours.
billdozer I made your chicken in the OP tonight. It was awesome.
Glad you liked it.
Your pictures aren't coming through
I forgot to paint my toenails first. Too embarrassing.
Most of the smoke ring is made in the first three hours. Meat stops taking smoke at 140.
There's no time or temp limit on smoke absorption (as far as smoke flavor goes)...but yeah the visual smoke 'ring' completely stops growing at around 170.
Hell yes. Temp Battle!!!
Pretty proud of myself that I made it through a paragraph of that article.
You can add liquid smoke at any temperature.
I meant the ring. I see how my post was unclear.
Got an 18 lb brisket going on tonight. Was going to start cooking it this morning but I was lazy and wanted to sleep in.
Edit: Will document the drunken journey of prep work etc.
That looked really good.
this was right before foil. 10lb started at 5am wrapped at 3. Rested at 5. Ate at 7.
Just poured a glass of Japanese gin to get my mood right before start trimming this beast.
Cut about 1.5 lb off the flat so I can grind into hamburger meat in the morning since I can’t find any at the stores. 18.7 lb packers trimmed to about 16.5 lbs.
Grills holding 230ish, finish this beer then head to bed!
Included obligatory foot photo.
I lied, I'm going to tie one on tonight and get Fe Fi Fo Fucked up tonight since I'm off for 15 days.
infected donkey passed out at 12:18
And has slept right through his temperature alert alarm RIP
No it was about 3-4 am when I passed out(was playing some vidja games). However I just woke up and am not going to let this hangover keep me down so starting with a hard latte! Grill drifted down to 200 while I slept
Made pastrami yesterday...
That's a big boy
Just checked temp. We holding steady at 166 in the stall.
Just pulled off the grill. Didn't get any pics because I wrapped it immediately to rest but will get some when I begin to slicing this beast.
Thats like an 18 hour cook
17# at and hour to 1.5 a pound is about right
This is why i didn't by a brisket at HEB today
Smallest one they had was like 16#
This is why you watch your meats. Every piece is different.