The BBQ BRETHREN FORUMS.

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-   -   Late to The Party....... (http://www.bbq-brethren.com/forum/showthread.php?t=173069)

SmittyJonz 10-13-2013 12:42 PM

Late to The Party.......
 
Online Brethren BBQ Party that is .......I got a New Surround Sound System last nite so I Had to stay up Hooking it Up and watching a Movie till 3:45 AM - Olypus Has Fallen or whatever it's called - Decent .....Lots of Action but some of the CG and the Acting a lil Cheesy........

Anyhoo I just put on a 14 lb Packer and some Pork Fibs at High Noon - gonna try and maintain 300-315* ish. - Hoping the Brisket is atleast pulled and Resting by CowBoys Kickoff. Got a Mix of B&B Lump, Stumps Briquets and Hickory Chunks providing Heat n Smoke.

My Maverick grate Temp Probe has decided to wig out after only 5-6 cooks and read way High so I got the meat probe stuck thru the Potato too. They put out good probes for the 732 yet?

http://i1326.photobucket.com/albums/...ps28c761ff.jpg

93vpmod 10-13-2013 12:47 PM

Looks like it will be well worth the wait! Nice looking ribs.

Fwismoker 10-13-2013 12:47 PM

Smitty have you siliconed and shrink wrapped them where the cable goes into the probe. I've done that to all of my probes and haven't had any problems.

SmittyJonz 10-13-2013 12:50 PM

Quote:

Originally Posted by Fwismoker (Post 2656712)
Smitty have you siliconed and shrink wrapped them where the cable goes into the probe. I've done that to all of my probes and haven't had any problems.

Nope - hadn't heard of that - guess ill get replacements and do that first. :wink:

SmittyJonz 10-13-2013 12:53 PM

I call them FIBS (Fake Ribs) -country style - but if u get Loin Cut they got bone and are similar to taste texture of Ribs but u get more Meat........:mrgreen:

Fwismoker 10-13-2013 12:53 PM

Quote:

Originally Posted by SmittyJonz (Post 2656714)
Nope - hadn't heard of that - guess ill get replacements and do that first. :wink:


It makes all the difference because it's any moisture that gets in there that creates the problem.

Dab some high heat silicone in there and cut a piece of heat shrink, slide it on and shrink it up.

Toast 10-13-2013 02:05 PM

Looking Gooood!

SmittyJonz 10-13-2013 02:50 PM

2.5 hrs in - another 30 minutes and the FIBS will get wrapped in Foil with SweetBaby Rsys for another Hour.

http://i1326.photobucket.com/albums/...ps92ccf5ee.jpg

sliding_billy 10-13-2013 02:54 PM

Gonna be some tasty meat soon.

SmittyJonz 10-13-2013 05:30 PM

5 hrs - pulled FIBS and wrapped Brisket in Parchment Paper..........FIBS are GOOD!

http://i1326.photobucket.com/albums/...ps280ed0d7.jpg
http://i1326.photobucket.com/albums/...psf6795a1f.jpg

http://i1326.photobucket.com/albums/...ps26b79b99.jpg

Diesel Dave 10-13-2013 07:25 PM

Lookin wayyyyyy tasty!

Fwismoker 10-13-2013 07:32 PM

Oh yea i'm full and i'd grub...looking really good

SmittyJonz 10-13-2013 07:37 PM

7.5 hrs Exact - Probed Like Pudding.....Didn't even take Temp......1 hr Rest Ill Slice at 8:30 or so -- 5 hrs Nekid and 2.5 hrs in Paper -- Grate Level Smoker Temps ranged from 284*- 325* but was 300-310* most of the Time. :mrgreen:

http://i1326.photobucket.com/albums/...ps5a9d9c09.jpg

Diesel Dave 10-13-2013 07:56 PM

oooohhhhhhhh lookin good

peeps 10-13-2013 08:56 PM

Looks good, Smitty! BBQ Equipment Store is selling the new 732 probes. I just got mine delivered yesterday. There is a coupon code for brethren if you look in the vendor section for BBQ Equipment Store.


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