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Recent content by hiram123

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  1. hiram123

    Smoked...then sous vide...pork butt experiment

    I put the rub on and then coat it with turbano sugar heavily, smoke at 225 until internal is around 160 or at the stall. Lower temp and the turbano sugar gives it time to develop a bark (usually depending on the size of the butt about 3.5 hrs) then i put ti on a plate in the freezer for about an...
  2. SV brisket

    SV brisket

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  3. hiram123

    SV brisket

    I got a SV last summer before there was a forum here, tried a lot of stuff in it and was always happy with the results. I can smoke most anything with good results except brisket, some are good and some not so good. I've smoked Choice and Prime it seems the prime is most consistent as far as...
  4. DSC02834.JPG

    DSC02834.JPG

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    • Album: SV brisket
  5. DSC02833.JPG

    DSC02833.JPG

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    • Album: SV brisket
  6. DSC02831.JPG

    DSC02831.JPG

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    • Album: SV brisket
  7. DSC02825.JPG

    DSC02825.JPG

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    • Album: SV brisket
  8. hiram123

    Insulating 22" Weber for cold weather

    I know this sounds weird, get you some header (as in cars maniflod) insulating tape., it comes in a 3" wide roll.with a sticky back. They use it to keep heat from exhaust manifolds and headers off of engine components under the hood, you can touch the header or exhaust manifold with your hand at...
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