Recent content by lisaf
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Finishing brisket in oven 2nd day
As always, a learning experience. I put it in the oven at 230 degrees and it took quite awhile to warm up. I switched to 275, and then 325. It took about 6hrs to hit an IT of 200-205. But, well worth it. It did just fall apart and had great flavour. I served a platter full with the sauces and... -
Finishing brisket in oven 2nd day
I smoked my 8lb brisket yesterday for 8 hrs getting to an internal temp of 165. Then, I wrapped it in foil, poured a little apple juice in and set in in a large lasagna pan on the counter for about 1.5hrs and then into the fridge. Today I have it in the oven at 230 and I set my probe to beep at... -
Help - frzn pork butt
Well, it took 11hrs total. Taste was incredible, but it was sure frustrating. Thanks to everyone for your comments and help :) -
Help - frzn pork butt
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Help - frzn pork butt
It is dinner, but cocktails are flowing and guests are old friends, so no hurry. I just foiled at 163 and back in it goes. -
Help - frzn pork butt
Approximately 3 hours at 145. Should I just wrap and put in oven? I've got my temp set at 250 and have triple checked both probes against thermometers. I did have to add more fuel an hour ago and lost some for a bit, but still, this is ridiculous. Oh, it just jumped to 149. Guess I'll keep... -
Help - frzn pork butt
I was going to wait til 165. I'll give it another 15-20 min and hope it moves up. I find this whole process a bit frustrating and weirdly exciting. Such suspense cooking a piece of meat! -
Help - frzn pork butt
Internal temp has been at 145 for almost an hour while external is a pretty steady 223. I guess this is the stall. I'm being patient and having another beer while I wait it out. -
Help - frzn pork butt
That looks delish. Think I'll try it. My meat is now at 100 at the 2.5 hr mark, so crisis averted. I made 3 bbq sauces; KC, Carolina & a crazy cherry bourbon one that I just kept playing with. Can't wait til later. Will post pics. -
Help - frzn pork butt
I'm thinking soflaquer 's finishing sauce. Beer already in hand :) -
Help - frzn pork butt
I'm using a constant read. I just stare at it :) I'm having a hard time maintaining consistent temp. I keep adjusting air flow. I'm using a Chargriller kamado. Also, I put the wood chunks to the side of the coals and did not pre-soak based on comments here. I'm not getting much actual smoke... -
Help - frzn pork butt
Thanks. It's my first and as much as I've read, i still feel like I don't have a clue. I'll go back into my igloo and wait it out ;) -
Help - frzn pork butt
I am smoking a 4.5 lb boneless butt and internal temp has been sitting at 34 degrees for an hour now. Grill temp has been approximately 230. Should I increase temp, or wait it out? I defrosted this thing for 48 hrs in fridge , but middle is clearly still pretty cold.
