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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-01-2013, 05:43 PM   #16
Big Dan
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Personally, I use butcher paper instead of foil. The reason is that foil will ruin your bark, whereas Butcher paper will allow the meat to "breathe" better and keep your bark nice and crispy crunchy. To test, just ram that probe right through, but don't go all the way through. Post pictures of your cook too.
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Unread 03-02-2013, 06:22 AM   #17
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It's a horrible picture, but it is on the grill. I injected last night, applied the rub this morning, and had it on the grill by 0630.

Next step is to foil it at 150 degrees with some of the left over beef broth from the injection.


Last edited by bmoorhouse; 03-02-2013 at 06:25 AM.. Reason: Photo was way too big!!!
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Unread 03-02-2013, 07:03 AM   #18
SmokeWatcher
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Lookin' mighty good!
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Unread 03-02-2013, 07:55 AM   #19
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Thanks. The meats internal temp is rising steadily. It rose right through 150 with no sign of stall, so I did not foil it. I read several posts from people who tent at 175, so I might do it then.

My only other problem is that I opened the grill to check the water level in the drip pan about 20 minutes ago, and though the temp of the grill came back up, it has steadied out at 210. I have opened the vents more, but it still isn't rising.
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Unread 03-02-2013, 08:08 AM   #20
John Bowen
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did you pour water in your drip pan?
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Unread 03-02-2013, 08:15 AM   #21
bmoorhouse
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No, it didn't need any yet. The temp has since risen though and is now steady at 235.
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Unread 03-02-2013, 08:41 AM   #22
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How long will you smoke the carrots for?
I love smoked carrots.
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Unread 03-02-2013, 09:08 AM   #23
bmoorhouse
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Ha! Actually, I just had to replace my carrots. I don't have a clip or a potato for my ambient probe, so I tried using the carrot instead. Of course, once it dried out, my probe was almost laying on the grill.
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Unread 03-02-2013, 01:50 PM   #24
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Probe tender and off the grill at 203 degrees.

Unfortunately, my drip tray dried out and burned so no au jus from there :( Hopefully I will get some in the foil as it rests...

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Unread 03-02-2013, 03:40 PM   #25
tish
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Looks great! Post more pics after you slice it up.
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Unread 03-02-2013, 07:21 PM   #26
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It actually turned out awesome, even my wife thought so. It did cool a lot more than I wanted before we cut and served it, but it was tender and moist throughout.

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Unread 03-02-2013, 07:22 PM   #27
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Nice cook, glad it worked out
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Unread 03-02-2013, 07:29 PM   #28
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Looks like it turned out great for ya.
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Unread 03-02-2013, 10:42 PM   #29
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Very nice job.
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