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Recent content by raptor700
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A loaf of meat
I also use very thin bacon,you want the bacon to crisp before the center of the loaf gets dry, looking forward to your next try -
A loaf of meat
Looks good, i like to cook mine at 325, and sauce at the end -
Food Court Teriyaki Chicken on the Blackstone with Q-View
Looks great Brian. thanks for the recipe- raptor700
- Post #8
- Forum: Grilling Chicken
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Brisket...not so good.
What was your Pit temp? Sounds like you were cooking at a high temp -
Pulled Pork - slightly dry
Maybe i missed it, But, what IT are you pulling it off the smoker? -
Ribs: Wrap or Spray?
I wrap when i get the color i want, i found that if i spray the ribs they get a little tough. Also, i think you'll find that when you wrap you will render the fat much quicker. hope this helps Oh yeah, an IT of 205º will get you a tender rib -
boykjo's reverse flow build 05/07/2015 update
Awesome job Buddy- raptor700
- Post #146
- Forum: Reverse Flow
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Need help with some offset modifications!
Have you tried it without the water pan?- raptor700
- Post #2
- Forum: Charcoal Smokers
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a little help with a brisket
Have you Temp tested your meat probe? Also.......don't trust the therm on your pit if it's factory. 9 hours @ 250º for a 3lb flat is a bit long. A longer rest time will also help. -
No Foil Brisket
Started with a 11.5 lb Choice Brisket, Seasoned with Salt & Pepper Smoked on a RF Smoker @ 225º with Pecan for 10 hours This is the 4½ hour mark 8 Hours 10 Hours Rested for 1 hour and sliced Tenderness and taste were spot on! Thanks for checkin' out my post -
Bacon with Pops Brine
Thanks to an arctic blast of air lately The ambient temp in the smokehouse ranged from 25ºF - 47ºF -
Pulled Pork w/ Q view
Very nice! That's some awesome bark and nice moist pork underneath Great job -
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Bacon with Pops Brine
Thanks Cabin, Yes i smoked for 72 hours straight. I let it rest in the fridge for 24 hours before slicing. If your getting a ham flavor, you may be using to much salt. I always use Pops brine and it comes out great everytime. Looking forward to your results -
Bacon with Pops Brine
Thanks c farmer, I have a Food Saver Vacuum sealer but this time i had my friend at the local butcher shop slice and package it for me. If it was gonna be in the freezer for more than 2 months i would Vac Seal it. But it's only 10 pounds, and it's not gonna last very long
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