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  1. smokininidaho

    Chuck Roast smoking temp

    Hi gang, what temp do you smoke your chuckie at? I got a late start this morning so I was going to go at 250-260. Think I'll be ok, wrap in butcher paper at 170, then go till probe tender, sound like it will work?
  2. smokininidaho

    Corned Beef Brisket Question

    Ok, thanks guys, sort of figured as much.
  3. smokininidaho

    Corned Beef Brisket Question

    Got a decent deal on a corned beef brisket $2.88 lb. problem is wife doesn't like corned beef. I saw that you can soak it for an hour change out the water, repeat 3 more times and then soak overnight. Question is will the brisket now taste just like a regular brisket after smoking. Regular...
  4. smokininidaho

    What temp do you take your chuckie to?

    Probe tender it is then. It's at 203 now and not quite there. I'll wrap in towel when done and let it rest for an hour. Thanks guys! BTW chopsaw that handle you made me for my '80's Kamado is holding up just fine, still looks new, thanks again!
  5. smokininidaho

    What temp do you take your chuckie to?

    What's a good temp to take a chuck roast to for pulled beef?
  6. smokininidaho

    Can't decide tri tip method

    LOL, forget gold and silver buy freezers and beef! This country is going to crap under Biden, another democratic puppet.
  7. smokininidaho

    Can't decide tri tip method

    I paid $4.98 lb. for this nicely marbled 3lb tri tip. Brisket was 6.49 lb which is ridiculous. I remember paying like $1.98 a pound for brisket a couple years ago.
  8. smokininidaho

    Can't decide tri tip method

    Forgot about my sous vide machine. Could do it that way to 130 and sear over lump on my grill or cast iron pan as chopsaw mentioned. Decisions, decisions lol.
  9. smokininidaho

    Can't decide tri tip method

    I'm leaning to try the brisket method at the moment. 205 is what I do brisket to and it's not overdone, pull apart tender.
  10. smokininidaho

    Can't decide tri tip method

    I was going to smoke a tri tip to 135 and sear on the grill, then I saw some guys doing a tri tip like a brisket, wrap in foil at 165 with some beef broth and take to 205 or so. Anyone try the brisket method or should I just smoke it the conventional way?
  11. smokininidaho

    Pulled pork drying out

    It just takes some practice and experimenting sometimes. I don't trim the fat cap. I like to inject with cherry Dr. Pepper and take it to 203 degrees wrap in foil and towel and put it in a cooler for a couple hours where it will continue to cook and bring the temp up a couple degrees . Never...
  12. smokininidaho

    Beef Rub Tip

    Wife will also use this when cooking a chuck roast on the stove in her cast iron pot. Just coat both sides before cooking, always comes out great.
  13. smokininidaho

    Beef Rub Tip

    If anyone use a binder like mustard before the apply their rub, try using better than bouillon instead. Wrap tight and put it in the fridge overnight or even better, this is what I do, vac seal your beef. Seems to penetrate better, it's pretty awesome give it a try and you'll be a believer.
  14. smokininidaho

    Brisket Question

    Thanks, at 162 now maybe getting thru the stall. Good advice, as soon as it breaks the stall it's going in the pan.
  15. smokininidaho

    Brisket Question

    In the stall at 160.
  16. smokininidaho

    Brisket Question

    Thanks, I remember seeing that before. Problem is mine is already on the smoker on the grate. I was going to pull it off and then put it in the pan. I guess I'll just go to 170 and then put it in the foil pan with the onions and beef broth and go to about 205 or probe tender. Still want to know...
  17. smokininidaho

    Brisket Question

    So I have a small 3.5 lb. brisket flat. I want to smoke but I also want to finish it by putting in a foil pan on a bed of sliced onions and beef broth for some au jus sammies. So my question is at what temp should I transfer the flat to the covered pan. Then is it necessary to rest using this...
  18. smokininidaho

    Dr Pepper Butt

    14 hours for a 7lb butt. Came out pretty tasty, best of all wife loved it. Having it with homemade slaw and fresh onion buns.
  19. smokininidaho

    Dr Pepper Butt

    7 hours in at 230-240 degrees and butt temp is 173 as it just passed the stall. Looking good so far.
  20. smokininidaho

    Dr Pepper Butt

    Boston Butts on sale at local grocer $1.28 lb. Gonna celebrate spring with some pulled pork! 7 pounder, seasoned with Chupacabra rub and injected with cherry dr pepper. Rubbed it down and vac sealed for 12 hours, then injected and put on the Akorn with just some hardwood lump as wife doesn't...
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