Happy Day!

c45br

Fire Starter

Original poster

Jun 26, 2016

46

15

Rural northeast NY State

• Apr 2, 2017

• #1

This was delivered two days ago. Yesterday I cooked three ribeyes then turned down the heat and put a spatchcock turkey coated with melted butter and adobo in for three hours. Dinner was the most tender, juicy turkey I've ever cooked and served it with some mashed cauliflower. Tonight at work I'm having a ribeye that is literally falling apart.

http://s982.photobucket.com/user/Ye...B-4492-96B9-28A90D040B60_zps8fnufphy.jpg.html

http://s982.photobucket.com/user/Ye...D-4CA8-9795-4888040C7B0C_zpsyoo5r3an.jpg.html

 

old sarge

Master of the Pit

OTBS Member

★ Lifetime Premier ★

Nov 26, 2012

3,163

922

SE Arizona

• Apr 2, 2017

• #2

Good looking rig!

 

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klutzyspuds

Meat Mopper

Jan 13, 2013

250

130

Central WI

• Apr 2, 2017

• #3

Sweet set up. Looks like a lot of great food in your future. Congrats.

Mark

 

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c45br

Fire Starter

Original poster

Thread starter

Jun 26, 2016

46

15

Rural northeast NY State

• Apr 3, 2017

• #4

klutzyspuds said:

Sweet set up. Looks like a lot of great food in your future. Congrats.

Mark

Click to expand...

Thanks. As if there wasn't a lot of great food in my past. This smoker is going to make the tending a lot easier though. [emoji]128514[/emoji]

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Apr 3, 2017

• #5

Congrats!

Nice looking rig!

Al

 

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mowin

Master of the Pit

May 30, 2015

1,220

246

upstate ny

• Apr 3, 2017

• #6

C45BR said:

This was delivered two days ago. Yesterday I cooked three ribeyes then turned down the heat and put a spatchcock turkey coated with melted butter and adobo in for three hours. Dinner was the most tender, juicy turkey I've ever cooked and served it with some mashed cauliflower. Tonight at work I'm having a ribeye that is literally falling apart.

http://s982.photobucket.com/user/Ye...B-4492-96B9-28A90D040B60_zps8fnufphy.jpg.html

http://s982.photobucket.com/user/Ye...D-4CA8-9795-4888040C7B0C_zpsyoo5r3an.jpg.html

Click to expand...

Congrats from another pellet smoker in upstate NY. Where about in NY are ya? Im near the NY, MA line.

 

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c45br

Fire Starter

Original poster

Thread starter

Jun 26, 2016

46

15

Rural northeast NY State

• Apr 3, 2017

• #7

I'm on the NY/VT border near Rt. 4, about 1.5 hours north of Albany.


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c45br

Fire Starter

Original poster

Thread starter

Jun 26, 2016

46

15

Rural northeast NY State

• Apr 9, 2017

• #8

I've been crazy busy, but here are some obligatory pics of a 17 lb brisket and a small pork roast that didn't last until the brisket was done.

Six hours in...

It took 12 hours to hit the stall. I wrapped it in aluminum and 3 hours later it hit 203. I rested it overnight out on the porch at 39 degrees. The smoke ring is a good indication of everything except how juicy it came out.

 

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Reactions: mowin

mowin

Master of the Pit

May 30, 2015

1,220

246

upstate ny

• Apr 12, 2017

• #9

That brisket looks delicious :drool.

:points:

 

c45br

Fire Starter

Original poster

Thread starter

Jun 26, 2016

46

15

Rural northeast NY State

• Apr 12, 2017

• #10

Thanks, mowin. It turned out fantastic. I'm not much for a lot of spiced rubs. I like the meat flavor way to much to cover it. This had an equal mix of coarse kosher salt and black pepper.


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