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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-13-2013, 06:40 AM | #16 | |
Take a breath!
Join Date: 09-10-13
Location: Blue Rock, Ohio
Name/Nickname : Jeff
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Quote:
That's the plan! Not sure about the foil yet...I wasn't even going to check temps, just probe until ready for the cooler. Hmmm. We'll see! Hoping to have it in the cooler @ 12 or 1 so I can go pick pumpkins with the fam. |
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10-13-2013, 06:51 AM | #17 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Gonna be a good Day
Congrats on jumping in head first into the deep end of the pool.
And nice touch on the membership. Gotta love the beers by the name.
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10-13-2013, 06:51 AM | #18 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Sounds like you have the plan all put together, interested to see the results. Welcome to The Forum, great folks and great advice!!
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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10-13-2013, 07:20 AM | #19 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Forget about the temps and go by feel. If you want to foil then do it when the bark color is where you want it.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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Thanks from: ---> |
10-13-2013, 09:16 AM | #20 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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I'm watching.
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10-13-2013, 09:32 AM | #21 |
Take a breath!
Join Date: 09-10-13
Location: Blue Rock, Ohio
Name/Nickname : Jeff
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Cruisin right along!
Temps settled at 250-265ish. Close enough! |
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10-13-2013, 09:39 AM | #22 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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That'll Work but may be a 7-8 hr cook.
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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10-13-2013, 10:12 AM | #23 |
Take a breath!
Join Date: 09-10-13
Location: Blue Rock, Ohio
Name/Nickname : Jeff
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10-13-2013, 02:06 PM | #24 |
Take a breath!
Join Date: 09-10-13
Location: Blue Rock, Ohio
Name/Nickname : Jeff
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Well, like I said...
It was an experiment. Good bark on the top, cooked fat side down. Pulled at 195, wrapped and in the cooler for 2 hours. Fat didn't break all the way down. Musta pulled it too soon. Fat layer on the bottom was dried out/singed. Bends ok, but takes a tug to pull apart. I'm guessing undercooked Live and learn! Total score: C- Happy? Meh, not totally awful. Enjoyed myself and learned alot! Close, but not close enough. I did chop some into squares and coated in rub. Back onto the smoker for an hour. Last edited by JbTech; 10-13-2013 at 02:32 PM.. |
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10-13-2013, 03:06 PM | #25 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Temp is a tool not an absolute trust the probe thickest part of the flat probe like Butter your good. I haven't taken internal temps in.... I don't remember. You where close may be another 45-1 hr
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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Thanks from:---> |
10-13-2013, 03:21 PM | #26 | |
Take a breath!
Join Date: 09-10-13
Location: Blue Rock, Ohio
Name/Nickname : Jeff
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Quote:
Most of the family used Sweet Baby Rays. I was hoping to produce meat that would taste great alone. Don't get me wrong, it's not bad...Just not what it could've been. I could've stayed by the smoker and waited, but anyone who is married knows that pumpkins don't pick themselves! Any hint that I would stay home from the family outing would, er, well, end up with for days. It's all good. Like I said, I'm learning alot! Keep a look out for Smoker 2.0 Accumulating parts as we speak! Thanks for all the advice! Well worth the beers by my name! |
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10-13-2013, 03:47 PM | #27 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Put any left I pan with lil beef broth in oven at 250-275* for an hour or 2.
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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10-13-2013, 05:33 PM | #28 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Great job there.
Yup live and learn and Q some more. on the membership too
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10-13-2013, 05:37 PM | #29 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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I Love Sweet Baby Rays on Pork and Stubbs on Beef. I thin both just a Hair.
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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10-13-2013, 06:06 PM | #30 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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It's all part of the process, man.....you did well for a first attempt....very well.
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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