Recent content by cottrillj

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. cottrillj

    ZGrills

    Oh, I'm not really looking at them. I was just curious if anyone knew anything about it. Seems like one of those "too good to be true" things
  2. cottrillj

    ZGrills

    Didn't see anything about this posted on here. Sorry if it's a repeat but I ran across this today. Never heard of ZGrills but they are offering full refunds after 5 years of ownership and partial for years 1,2,3, and 4. Anyone know anything about this?? https://zgrills.shop
  3. cottrillj

    Question on Turkey Breast

    I am taking my first go at a turkey breast tomorrow. It is 6lb, bone-in. I plan to brine it overnight tonight. I was wondering if it is necessary to inject it before smoking if it is already brined? Opinions? Sent from my SM-G930V using Tapatalk
  4. cottrillj

    Pork Butt/AMNPS

    I have two 7lb pork butts to smoke for the holiday weekend. I would really like to do them overnight, but I am having a heck of a time keeping my AMNPS burning. So, looking for some advice: 1) Anyone with an MES30 have tips for keeping the AMNPS from burning out? (Aside from what the...
  5. cottrillj

    Small "big cuts" Killing Me

    I have a MES30. I can only go 275, but I certainly planned to turn up the temp Sent from my XT907 using Tapatalk
  6. cottrillj

    Small "big cuts" Killing Me

    A couple weeks ago, I smoked a 4lb brisket that took 9 hrs. Yesterday, I did a 3.5lb pork shoulder that took 8 hrs. Both had to be foiled to help bring IT up and both ended up dry by the time they hit 200 IT. I'm doing two 8lb butts this weekend. Should I just foil them at 160? Sent from my...
  7. cottrillj

    First Brisket...

    One last post here... Put leftovers in a crockpot with BBQ sauce for sandwiches tonight. Tastes like it's gonna be really good, but for $30, I wasn't expecting sandwich meat... Sent from my XT907 using Tapatalk
  8. cottrillj

    First Brisket...

    The thinnest part of it was probe tender but not the thick part. Meat wasn't tough though, just dry. Oh well. Try again... Thanks for the help Sent from my XT907 using Tapatalk
  9. cottrillj

    First Brisket...

    Yeah. I'm thinking the problem was it didn't have a fat cap and wasn't a really good piece of meat. Guess I'll just have to bite the bullet and try a better one. Sent from my XT907 using Tapatalk
  10. cottrillj

    First Brisket...

    Took it off at 205ish. Never was probe tender. Rested in cooler/towels for 45 min. End result was falling into shreds while cutting, but dry, in my opinion. Sent from my XT907 using Tapatalk
  11. cottrillj

    First Brisket...

    2 thermometers reading 203 and 206 in thickest part... Still doesn't seem skewer-stick-tender... Now what? Sent from my XT907 using Tapatalk
  12. cottrillj

    First Brisket...

    OK, so, IT at 195. Still a little resistant to a skewer stick. Leave it on til 200+....??? Or pull and rest it in cooler??? Sent from my XT907 using Tapatalk
  13. cottrillj

    First Brisket...

    I am doing my first brisket. It's a 4.6lb Walmart brisket (didn't wanna spend big $$ in case I screw up)... It has been in the smoker (MES30) for almost 7 hrs. IT is only 160. Seems pretty slow for such a small hunk of meat. I just wrapped it in foil. Think all is still good? Sent from my XT907...
  14. cottrillj

    Ribeye Roll

    Surely I didn't stump you guys... Sent from my XT907 using Tapatalk
  15. cottrillj

    Ribeye Roll

    A local grocer has "whole boneless ribeye roll" on sale. First of all, what exactly is it? Or, is ribeye roll another name for something? Can anyone give me good instructions for smoking it? The meat dept will slice whatever size I'd want. I'd probably only need 3-5 lbs. Sent from my XT907...
See more
Top Bottom
Back
Clicky