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Pre night prep for tomorrow :) Q-view

post #1 of 27
Thread Starter 
Ok, wind or not, even if I have to put my Brinkman in the garage, I'm smoken tomorrow!

Got a bottom round roast, and a pack of chicken legs, a big back of cheapo briquettes (budget ya know lol), hickory chunks and mesquite chunks. Tomorrow I'll drill out more air holes and see how this stuff comes out!


The good stuff

Chicken legs in a spicy brine and roast marinating
post #2 of 27
Can't wait to see the results.
Good luck, hope the wind holds off for you.
What was in the brine you used for your chicken, looks pretty good. Always looking to try new brines with some legs.
post #3 of 27
Good deal, and looks like you are set! Let us know how it turned out.
post #4 of 27
Lookin' good! The one thing I noticed is that you might have underestimated on the refreshments (this link will explain). It looks like a long smoke, and I'd hate for you to get parched mid way through!

B Double E Double R- U -N ...Beer Run!
post #5 of 27
Nice! I really like tall-boys.

But Miller?

Good luck Ron, keep us posted!
post #6 of 27
Thread Starter 
Hey thanks dudes biggrin.gif I'll keep posting results and pics and probably asking advice as I go. Not sure on the bottom round, I read on here since their lean to take it off kinda rare right?

Re Chicken brine: It was simple, (maybe too simple) so I hope it's good. It was 3/4's cup of sea salts and this sample packet of meat seasoning we got from this mail order seasoning place. Not sure what's in it, but it smelled interesting so were trying it icon_cool.gif

re Miller: LOL I hope a sixer of talls is enough heh heh
Steve, man I know, it's weird. I always hated Miller, then a couple months ago I got food poisoning off a TV dinner, barfed the beer I had drank after it, then I lost my taste for ice beers (my old favorite) I bought Miller by chance (cheap! ) and it tasted ok so been drinking that since. So that's my story PDT_Armataz_01_26.gif
post #7 of 27
Hey Ron...

I just checked out your flicker page...Very Impressive. You have some serious skills!

Can't wait to see the results of today's smoke!
post #8 of 27
Ewwwwwwww Too much information!!!!

Did you pop some holes in the outter pan?

Oh, BTW. About the lean beef. My very limited experience tells me to pull lean beef when the internal temp is slightly (5-10*) lower than what you want. If you want Med, pull at Med Rare, etc...... I think lean meat will just dry out and get tough if you go for a high internal temp like for pulling.

Hopefully, a "Pit-pro" will give you the straight skinny before long.
post #9 of 27
I love that mccormick meat marinade when its done with the vinegar, olive oil and water. Cover a couple london broils in that stuff and smoke at 225 for a few hours, mmmmmmmm goodness!!!
post #10 of 27
Thread Starter 
Hey thanks! Really appreciate the compliments biggrin.gif Me too, sure hope the food comes out good!

LOL PDT_Armataz_01_12.gifPDT_Armataz_01_12.gif

As soon as this cup of coffee is all gone, I'm all over those holes!

OK cool so it warms up about 5-10 when it rests. So maybe I'll take it off at 130-135. I always take tritips off at 140

I bet your right but I'll take any advice offered biggrin.gif

Cool tip on the vinegar and olive oil, where were you last night when I made it heh heh
That sounds good, london broils, gotta try those sometime
post #11 of 27
I threw some Italian sausage and a fatty on a few minutes ago. This time I used about 5 slices of Bacon to give it a minimal wrap. We'll see how that goes. In a couple of hours I'll add the ABTs to the smoker. I chopped up half an onion, and an apple. I put them in the water pan with a bottle of beer, and some water. Right now, the aroma from the water pan is better than the meat!

I can't believe how good I'm getting. I decided how much coal I needed, lit it off, and bingo! Temp went precisly where I wanted, and is holding fine.
post #12 of 27
How's the battle going Ron? Here's some of what I've been doing today:

Sausage and fatty going in........

Fatty coming out. No pic of sausage.....

Both are mighty tasty. I put the ABTs on a little while ago..........
post #13 of 27
Thread Starter 
Cool, Looks great Steve!! next time I gotta put some flavor in the water. I forgot about doing that. Your food looks good, I won't say the C and T words lol
Now you got some ATB's on eh? Make sure you have a bottle of TUMS handy tonight! When did you things started? Good stuff man!

An hour ago, things were like the following pics. Right now, all is going good for once :) Running at 240 with a nice bit of smoke happening. PDT_Armataz_01_36.gifPDT_Armataz_01_36.gif

I think even this guy thought the chicken smelled good, cannibalistic bird lol


show off! hehehhehe

Good job man!

post #14 of 27
The ABTs are appetizers for a potluck tonight. I tried one, and will have perhaps one at dinner. The fatty I wanted to try with real bacon once. Really, it's not all that much better. But now I know.

Some folks say putting things in with the water doesn't make a differance. It smells really-really good while it's cooking, so I know it sure isn't hurting anything.

I guess I lit up around noon? I thought the sausage and fatty would take longer than they did, so I put them on before I made the ABTs by the time the ABTs went in, the other stuff came out. I smoked total around 3hr 15min. That was on 3/4 full coal tray, fired off minion style. The temp just started to fall off as the ABTs were finished.
post #15 of 27
Thread Starter 
Cool, sounds good man. So the fatties just aren't your taste then with or without bacon?

Enjoy those ATB's!

I'm still at 240-245, :)
post #16 of 27
Ha-ha!! I knew it!!!

Happy smoking.
post #17 of 27
Thread Starter 
haha thanks! Man this is wild, the temps stay right on the money! I'm loven this!!! The beef is at 228 right now, chicken legs getting that nice smokey brown color, this rules! PDT_Armataz_01_36.gif

I've been using an ancient old metal bread pan for the wood chunks, it's working awesome. Keeps the wood smoking without bursting into flames like a vampire in the sun lol

Right now on the stove I have a pan of water, garlic, onion, salt and a little worstersheir juice heating up. When the meat is done, I'm going to let it rest in that until dinner time. Should make an awesome juice biggrin.gif
post #18 of 27
Please tell me the meat is 128, not 228!! Sounds good Ron. So glad popping that last few holes did the trick. I'm off to our potluck. Post back with a summary and Q-VIEW of how it ends up!
post #19 of 27
Thread Starter 
oh yeah oops 128, mistype!

Now it's 132, that's oner, three-er, two-er. there got it right that time lol

Soon I'll let her rest in the juice, then thin slice it for dinner. Hope it's good!

Cool, look forward to your final pics, I'll do the same here soon, enjoy the potluck dude!

I'm amazed, the brinkman is hanging at 240-250 no matter what I do. I had one quick spike of 300 when my dry chunk torched up (ok, only use soaked wood chunks) but otherwise, it's holding perfect. How does it know I want 250!!!
post #20 of 27
Thread Starter 
All done time to eat!

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