Is that your normal temp? I couldn't remember what I pulled the last one at so I went to 200+ this time. Longest cook ever at 19 hours. Not sure why it took so long but the end product was good. Sorry, I always forget pics.
pumkin pie spice,
I have bought a two lambs over the last couple years. The butcher keeps the rib racks whole and I smoke them like pork spare ribs. I add some extra rosemary to the rub. We had a rack for dinner last night. These are so good. I have never seen lamb ribs in the store. I wonder what the processors do with them.View attachment 587221
Just stumbled across your post... Next time you smoke poultry... Brine it!I found a good deal at the store earlier and got a 4# whole chicken for a few dollars. I've never messed with a whole chicken before, but it says giblets and neck removed already. Is there anything else I need to do with it at that point or just season it and throw it on the smoker?
Have the opposite issue. Brisket hit 160-170 after 8hrs. Kept the smoker around 200-250 at the most. Pulled and double wrapped to finish. Not eating for another 4hrs.Two butts going on hour 14, still in the stall...
Sorry man I hope you've turned the corner. Mine did this morning and are resting in the cooler.Two butts going on hour 14, still in the stall...
16.5lbs post trimmed CAB brisket. 1st CAB..hope I don't muck this $120 piece of meat up..View attachment 588261
For CAB? Nice! For the record, a unanimous vote it was the best I've made with specific comments about the tenderness. It feed 12 adults, 4 kids and we still have some left over. It was a special occasion so back to the $35 briskets...$7.27 a pound? YIKES! $3.99 here...
The cooler method will steam your meat, once your shoulder or brisket hits the temp you want wrap your meat in foil & news papers then in a couple of bath towels place it in a cooler for a couple of hours, shoulders will just fall apart.Is there any benefit to resting in a cooler instead of an oven set low?
Anyone use maple wood? How is it? Just asking as my Academey Sports has it on clearance.
Buy it... You could do breakfast sausage fatties.Anyone use maple wood? How is it? Just asking as my Academey Sports has it on clearance.
Tonight. Pork steaks lacquered with molasses. View attachment 589264View attachment 589265 the wife prefers them this way. pretty nice with some greens and a centennial blonde.
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