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Recent content by deuc224

  1. deuc224

    Flatstrami -vs- Chuckstrami ~ Which Will Come Out On Top?

    I need to try a pastrami pizza! maybe with a garlic sauce !!!!!!!
  2. deuc224

    Flatstrami -vs- Chuckstrami ~ Which Will Come Out On Top?

    Ive pastrami'd a few chucks but would rather shred than slice them. Flavor is always great.
  3. deuc224

    Smoking Ribs

    Same as above, usually 3 to 5 hours and toothpick that slides in and out like butter tells me when its done. I started with the 321 and 221 method but found this works better for me and the results are very consistent.
  4. deuc224

    Following Aaron Franklins video for first ever brisket. How much water should i put in the bowl?

    I have a pellet smoker and started off with a water pan and quickly ditched it. Complete waste of time, on a pellet smoker at least.
  5. deuc224

    So its day 42 of my dry aged prime NY strip loin roast........

    So it started life as a 15.33 pound prime NY strip loin roast and ended its life after trimming at 4.06 pounds of 8 NY strip steaks. Cost was 122 for the roast so it comes to about 30 dollars a pound wow. I threw on in the sous vide for 1.5 hours and torched it with salt and pepper to give it...
  6. deuc224


    Dont smoke it then Al, costco carries prime packers and i cant smoke another brisket ever again, now i wanna grind some burgers and try them.
  7. deuc224

    Wagyu Brisket?

    Mother of god 10 a pound?!!!!! Last time i went to costco here it was 4 a pound and i was complaining about that!!!!No lie prime briskets are a LOT better than choice. I hate to admit it but once you smoke one its kinda hard to go back to regular briskets unless its for pastrami where the fat...
  8. deuc224

    3-2-1 question

    Ok, no lie but i was struggling with this method as well. To me its a great training method but you can tweak it as needed. One day i got a wild hair up my butt and decided to smoke at 275 and read different 3 hours was optimal. At about the 2 hour mark i decided to toothpick it and was like...
  9. deuc224

    Made pops brine bacon, meh

    Just wanted to say that pops brine is an insult to making bacon because it has ruined bacon for me period! Pops i will never forgive you for this, i cannot eat store bought bacon anymore because its so salty, i need that slightly sweet and salty flavor that i cant get anywhere else but my...
  10. deuc224

    20 lb Chuck pectoral muscle

    Dry age that bad boy!!!!!
  11. deuc224

    Dry aging chuck?

    Im headed to AZ to watch a game but when i get back ill look for a large chuck and give it a go.  This will be my first dry age so i guess if i ruin it i shouldnt be too mad since its not ribeye lol.  How many days should i take it? 14, 21, 28 or the full 42?
  12. deuc224

    Dry aging chuck?

    Hey guys, i was wondering if anyone here has dry aged chuck yet?  I had a burger ground from chuck yesterday and it was such a revelation that i figured dry aging a chuck could have some seriously epic results.  The fresh ground chuck was better than 90% of the stuff ive had even in restaurants...
  13. deuc224

    Pellet Grill shopping

    Honestly i didnt even give the 34 series controller a chance cuz i bought the traeger new and bought the PID at the same time.  But it has performed flawlessly since the day i got it.  Temp only swings 5 +/-
  14. deuc224

    Pellet Grill shopping

    Traeger 34 series and replace the controller with a pellet pro PID.  Best thing ive done besides my samsung fridge lol.
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