Toggle sidebar

Recent content by SomeDudeOnline

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. SomeDudeOnline

    Resting a Brisket via sous vide?

    Ah I see, so leaving it in the butcher paper in the bag wouldn't do the trick because although the butcher paper is breathing, it's just breathing into wetness. So if I were to use the Sous Vide to rest, I would need to make a sort of cage outside the butcher paper in order to have an air gap...
  2. SomeDudeOnline

    Resting a Brisket via sous vide?

    Don't you leave it wrapped while it rests? I figured if it's wrapped anyway, sticking it in a bag won't do any harm. Is the extra pressure from the vacuum seal what could disrupt the bark?
  3. SomeDudeOnline

    Resting a Brisket via sous vide?

    I would expect the sous vide at 140 to affect the temperature of the brisket similarly to an oven at 140 for the same amount of time. But if it actually does keep the brisket hotter than an oven would, couldn't I just drop the sous vide temp to 120 and/or let the brisket rest at room temp for an...
  4. SomeDudeOnline

    Resting a Brisket via sous vide?

    Hello All, I haven't been very active here since joining because I struggled a lot with my vertical propane smoker (and I think I understand the basics for the most part now). I recently switched over to a Traeger though, and am going to attempt my first brisket. I know that you want to rest a...
  5. SomeDudeOnline

    My first smoked pulled pork

    Right, but the goal was to lose a bunch of heat because the temp was too high.
  6. SomeDudeOnline

    My first smoked pulled pork

    I didn’t hit it with water until 5 or 6 hours instead of the 3 ish that I was expecting because the temp hadn’t risen enough.
  7. SomeDudeOnline

    My first smoked pulled pork

    They were straight out of the refrigerator which I imagine is a factor but with meat that thick, it would take a couple hours of tempering to affect the internal temp much, right? The times I opened the door to the smoker were to quickly knock the temp down because it was over 280 and simply...
  8. SomeDudeOnline

    My first smoked pulled pork

    Yep, using a ThermPro meat thermometer which has two probes so I set one to read ambient temperature and attached it to an empty grate. I think I forgot to mention that the shoulder and butt totaled 13.5 lbs of meat so that should put them at about 6.75 lbs each which confuses me even more haha...
  9. SomeDudeOnline

    My first smoked pulled pork

    Hello All, I smoked a pork butt and shoulder for the first time yesterday and it turned out amazing. I tossed some rub on it the night before then got it in the smoker at 250 degrees around 8 AM with some Cherry wood for smoke. Based on the research I had done, I was expecting it to hit 170 and...
  10. SomeDudeOnline

    Propane Smoker - Managing Good Smoke?

    Hello All, I joined a little while ago and smoked some pretty good ribs on my Masterbuilt Propane smoker. However, on my post about the ribs, the type of smoke was brought up (thick & white vs thin & blue). So on my next smoke (Pork Loin), I took some of the advice from that post and put my...
  11. SomeDudeOnline

    First smoking

    Still have the chip pan but didn’t use it for this cook. I’m planning to get a cooling rack or something similar to create that space but figured this time around, I’d just shift it to the side to give the flame the air it needed.
  12. SomeDudeOnline

    First smoking

    Thanks! The smoke was mostly white but not super thick. Here’s a screenshot of a short video I took.
  13. SomeDudeOnline

    First smoking

    Hello All, I'm not really great at taking pictures (especially of food because I just want to eat it), but I wanted to share the results from my first smoking. For my first smoking, I decided to go with some 3-2-1 baby back ribs using manzanita chunks for the smoke. I used manzanita because I...
  14. SomeDudeOnline

    New to smoking and SMF

    Good stuff, thanks for the rerference!
  15. SomeDudeOnline

    New to smoking and SMF

    Hello all, I'm going to be getting myself this simple smoker in about a week and am getting very excited about all of the delicious possibilities. I also don't really have any knowledge about smoking so I figured I should find a good forum so I can have a wealth of knowledge at my fingertips...
See more
Top Bottom
Back
Clicky