Recent content by kenafein
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Just some spatchcocked chickens fresh off the smoke
Nice looking chicken! Lately, since I got my Pit Barrel Cooker, I've been cutting the birds in half; but once you try these methods, you'll never want to go back to cooking a whole bird. Opening up the bird allows the dark meat and the white meat to reach their optimal temperatures at the same... -
Cherry Smoked Tri-Tips
That vortex looks like a cool tool. I never heard about it before. Thanks for the tip.- kenafein
- Post #14
- Forum: Grilling Beef
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LET'S TALK BRISKET!!
Have you tried beef shoulder clods? They're pretty good and maybe they'd be cheaper than brisket. I can get them at smart and final for less than $4/lb. They are select though. -
LET'S TALK BRISKET!!
Your Costco is expensive, they were selling prime packers for 4/lb last I checked, but they were all pretty sorry, not even. -
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Going to try my first butt tomorrow :)
Mine was a 12lb picnic shoulder. I did not foil it, it smoked the whole way, and I cooked it to slicing temperatures. It made really awesome cuban sandwiches. -
Going to try my first butt tomorrow :)
Pork butts are cheap and so forgiving. They're so perfect to experiment on. My next butts are going to be on my new PBC. I made a picnic in my PBC last weekend, Pernil style. It was really awesome, but, overall, I think the butt is the better chunk of meat. I think I'm going to try out your... -
Going to try my first butt tomorrow :)
No hard feelings, glad that worked out. I did retract the 140 figure, in an earlier post, after reading some articles on AmazingRibs. They said meat doesn't stop taking on smoke at 140, but they also said that meat generally has enough smoke flavor by 150-160 degrees that you can wrap. That's... -
Pernil (Puerto Rican Style) in a Pit Barrel Cooker w/Pics.
That's interesting. I've never seen a recipe that didn't call for the picnic roast. It's nice and cheap, and it was tasty. Maybe I'll try it with a ham, someday. The cubans that we've been eating for dinner the last few nights have been awesome. The pit flavor really adds to them. -
Going to try my first butt tomorrow :)
My only experience is with my AMNTS. I can only light that on one side, the smoke is so thin in my MES that I figured you could double it. Good to hear your experience. As for the 140 figure, I retracted that after reading a few articles on AmazingRibs. It's a myth that's been spread around... -
Going to try my first butt tomorrow :)
This is simply a misunderstanding, and I am not trying to start an argument. Mummel was worried about how long he needed smoke to be generated. I was simply informing him that if the smoke stopped after several hours, and the meat had already hit between 140 and 160 internal temperature, he... -
LET'S TALK BRISKET!!
I know what you mean. It's terrifying to screw up a brisket. Beef has simply become too expensive. Boston Butts are super cheap and near fool proof. I cooked 3 8lb roasts for my daughter's birthday and that cost less than $30. They just seem a whole lot safer. When you're ready to try... -
LET'S TALK BRISKET!!
It might actually be that you undercooked it. I've had this same problem before. I cooked my last one to 210 and let it rest and it was great. You might just not have had enough collagen melted, yet. Say you pulled it at 180, it would likely have tasted about the same, dry and tough, because... -
Going to try my first butt tomorrow :)
Heat breaks it down, not smoke. He doesn't need to apply smoke, in his electric smoker, after a certain point. Of course he needs to continue to cook it until it reaches the appropriate temperature. The premise is that meat stops accepting smoke after it has reached a certain temperature... -
Going to try my first butt tomorrow :)
Understood, and some say that is why they wrap with foil or paper(one of the reasons), but I have smoked the whole way through and haven't noticed anything bad. It might have to do with color?
