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Recent content by Dirtylarry

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    Freezing a prime rib roast without vacuum sealer

    Okay I'll keep that in mind. Thanks!
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    Freezing a prime rib roast without vacuum sealer

    That's a good idea. I've never used freezer paper before, what's a safe/effective thawing process look like for a piece of meat the size of mine? I usually go with cold water in a cooler if my item is in cryovac and it works very well, but freezer paper I'm not so sure of.
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    Freezing a prime rib roast without vacuum sealer

    Hey all, So long story short: got a pricey(for us) 9 lb prime rib roast and intended to smoke it for everyone today but an unfortunate event happened and plans are canceled. Tentatively shooting for Thursday to do it but in the off chance that doesn't happen I need to be able to reliably freeze...
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    Pork shoulder drippings - no wrap

    It was a store brand, processed and packaged there. Middle of the road quality. No pre injects and it was bone-in. Honestly I've never had shrink back on pork shoulder like what you have pictured but I have turned out some fantastic BBQ in the past(wrapping).
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    Pork shoulder drippings - no wrap

    That does help. I've always just taken it to around 203 and pulled it off. The probe test is now going to be a thing for me. Thanks for the insight!
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    Pork shoulder drippings - no wrap

    Yeah I'm for sure a convert on flavor and love that bark, just gotta figure out the moisture content as the only complaint I really got was about it being a bit dryer than what I previously made. Gonna give this a go next time.
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    Pork shoulder drippings - no wrap

    THAT...sounds awesome. Also had the idea of maybe cooking it in a shallow pan instead of directly on the grate, and add like 1/4 cup apple juice 1/4 cup apple cider vinegar in there during the cook, thinking it'd pick up some smoke flavor to mix in with the meat(after separating the fat of course)
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    Pork shoulder drippings - no wrap

    Yeah each time I probed it there was hardly any resistance. I usually take it to 203 but at 201 I was finding my drum temp was finally starting to dip and become a bit less manageable so I called it. Also the natives were restless. I did rest for close to an hour on the counter before pulling.
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    Pork shoulder drippings - no wrap

    It stayed pegged at about 275 and I called it at 201 IT
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    Pork shoulder drippings - no wrap

    Hi all, Just did a no-wrap butt yesterday in my Hunsaker drum and it turned out really nice(after 16 hours), but a bit on the dryer side. I'm converting from wrapping and I am used to using foil juices to mix back into the meat for added flavor, but no-wrapping created a little problem. I had a...
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    Advice needed on this very small and lean brisket

    Yep going to get the point to about 160 then wrap it and go from there. Update posted up top.
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    Advice needed on this very small and lean brisket

    Thanks for the advice, posted an update up top.
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    Advice needed on this very small and lean brisket

    Thanks for this! Doing the wrap/butter/unwrap method today. I posted an update up top.
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    Advice needed on this very small and lean brisket

    I recently bought 1/2 a cow and was excited, especially about having a brisket to cook. However, once I got the brisket and looked at it I was not pleased at all. It ended up being just over 8 lbs, the flat is very, very thin, and there appears to be virtually no fat cap on it. I want to throw...
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    First time UDS user and failed miserably

    That first picture looks more in line with what I had, but yours has WAY more meat on them than mine. Mine were very thin honestly which again explains their quick cook time. Overall I am not that satisfied with what I bought, in addition to the ribs, the brisket is on the small side, the steaks...
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