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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
My ugly face
Maybe try doing your own research by cooking not reading
Wow we have our first "FAKE NEWS!!!" ITT
Pork belly. I ended up taking the skin off
Purple Cherokee tomatoes from Lawrence County MS get on my level
My favorite tomato. I really miss having a place to grow them
Well here’s an interesting, overly-involved pork shoulder video. Two things that stand out to me:
$20 cut of meat, $20+ in rubs, injections, and wood pellets.
I would love to be smoking in freezing temps right now, rather than the muggy humidity of Georgia summer.
Happy Father’s Day to any of the dads ITT smoking today!
fuck President the Donald
I suppose cutting away the fat cap and excess hard fat from the outside makes sense given his cooking method. I just toss it during the pull afterwards. The foil-wrap braising is interesting though. I’m actually curious enough to try this on my next shoulder.
Thoughts on further trimming this brisket please
And here’s a pic of my setup. Got the egg second hand from my dad as he didn’t use it anymore. I just had to strip it down and replace the handles/screens/gaskets. Then my father-in-law built me the table as a Christmas present.
Very cool, I’m sure restoring the egg was a lot fun.
It was fun. Super easy. Just taking it down to the base ceramic pit and then buying all new shit from the local hardware store and bolting it on.
Well, I got the brisket on the pit. Is 8am too early for a beer? It’s Father’s Day, right?
Happy Father’s Day ya filthy animals!
Also I wish the feet thing would stop. It was never funny.
I've experimented with multiple methods with minimal noticeable difference. Maybe don't get your panties in a wad over a post sharing information on the science behind the myth
Lighten up, Francis!
The day I stop enjoying feet pics in here is the day that I die
That table is incredible I want one
team fat side up no matter the cooker
Ribs are still my kryptonite but these were a solid B+ last night
Ok, so the brisket has been on for 3hrs now at 250. The internal temp is 172 degrees. Should I pull it off and wrap in butcher paper now or just let it keep going?
Edit: to be clear I meant should I wrap it and put back on the pit until internal temp gets to around 200-205.
Embrace your inner “it’ll be done when it’s done.”
ok so just leave it until internal temp reaches 205? Don’t wrap, don’t worry about how long it takes to get there?
Depends on where you fall on the wrap conversation. I’ve only ever cooked one brisket, and I went to butcher paper after like four or five hours (think that’s beyond the point it will take on any more smoke flavor.)
Gotcha. I’m going to wrap at 4hrs.
I wrap at two fitty.
If you’re throwing baby backs and spares on a traeger at the same time, would they both be ready at about the same time? Spares normally take longer if anything right?
I don’t have a traeger but my friend was talking about it
Did these yesterday after my neighbor challenged me after seeing them on the gram.
Bacon wrapped lollipops, pretty damn good for chicken legs.
I’ve heard prepping those lollipops is a major pain in the ass. Nicely done.
Well I got to 200 quicker than expected. Pulled off the pit and stuck it in the icechest to rest a few hours.
Is that a Bradley smoker?
Yeah at 250-275 baby backs should be ready in 3 hours and spares around 4ish
nah it isn’t any more of a pain than trimming a rack or brisket
almost 17 hours at 260°-275° overnight
Yup. I’m a cheater but I love the thing.
It depends on how crazy you get. Just trimming them and pushing the meat down is nothing. I busted out the pliers and tore out that little bone and all the tendons in each one to make bites cleaner. That sucked.
I’d go into this thinking fuck it, but end up grabbing needle nose and doing what you did. They look sexy af. Nicely done.
Picked some purple cherokees along with several other varieties in my backyard yesterday. Made a traditional salsa and used the lemon boys to make a mojito salsa