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  1. sonnyseattle

    Rubbing Thighs

    Jim, thank you so much. I am happy with how they turned out.
  2. sonnyseattle

    Rubbing Thighs

    I had several Costco chicken thighs feeling neglected at the bottom of the freezer, so I thought it was time to show them some love. After thawing in the fridge, a rub went on both sides, with yellow mustard to hold it in place. A few of the thighs received a coating of Kirkland Sriracha rub...
  3. sonnyseattle

    Tri tip in FL w/qview

    Around these parts, that's grounds for divorce. :emoji_wink:
  4. sonnyseattle

    Brisket: What if you don't trim the fat?

    Here's the flat, sans fat cap, in the foil for the rest. Looks like it is barking up the right tree.
  5. sonnyseattle

    Brisket: What if you don't trim the fat?

    Okay, let's say you buy one of those Costco or Sam's Club packers. You bring it home and see several inches of WWII battleship armor on one side. Many posts I've seen here say to trim it down to around 1/4 inch before submitting it to the smoke. But what if, hear me out, what if you don't trim...
  6. sonnyseattle

    As I walk out back to the tower of smoke...

    Masterbuilt 44-inch gas smoker.
  7. sonnyseattle

    As I walk out back to the tower of smoke...

    I've loved Weird Al's version since it was first released. And I played it right after I made my post.
  8. sonnyseattle

    St Louis ribs

    Solid ribs! I'll DM you my mailing address to help with the the leftovers.
  9. sonnyseattle

    As I walk out back to the tower of smoke...

    With apologies to the ancient philosopher, Coolio: (If you don't know the song: ) As I walk out back to the tower of smoke, I look at my watch and realize I’ve got to stay woke. ‘Cause I’ve been smoking meat so long, even my wife thinks my sense of smell is gone. But I never smoked a cut...
  10. sonnyseattle

    No Wrap baby Backs

    Looks perfect. I'm a non-wrapper as well.
  11. sonnyseattle

    SOS brisket cook not going well.

    I've done a grand total of two whole packer briskets. Both were successful only because of the research I did here on the site. As the philosopher Marcus Lemonis said, "trust the process."
  12. sonnyseattle

    Social Distancing Smoking

    Thank you!
  13. sonnyseattle

    Social Distancing Smoking

    That top sirloin has been making for amazing thin-sliced sandwiches. Considering this was my first smoke in over two years due to extensive international travel, I'm rather stunned it turned out so well. I expect this will become a frequent part of my smoker rotation.
  14. sonnyseattle

    Social Distancing Smoking

    To me, nothing beats a properly grilled steak. Getting that sear and the crispy edges is hard to beat. My NY strips, t-bones, etc. go on the fire for a fast turnaround. But for larger cuts like top sirloin or tri-tip, the nod goes to the smoker.
  15. sonnyseattle

    Social Distancing Smoking

    Sorry for the delay in posting the results. Life and stuff, you know. After about 3 1/2 hours the sirloin reached an IT of 132. I pulled it from the smoker and let it rest uncovered for about 30 minutes before slicing in to check the results. Ever since, I've been eating a delicious steak...
  16. sonnyseattle

    Smoking a pork shoulder while keeping my social distance

    You'll probably attract a crowd with that. Oops!
  17. sonnyseattle

    Social Distancing Smoking

    Mesquite chunks.
  18. sonnyseattle

    Social Distancing Smoking

    Just because we're hunkered down doesn't mean we can't eat like kings. This is my first smoke since returning from a year in Hong Kong. We were there when this whole thing kicked off, and now we're back in another hot spot here in western Washington. Anyway, this is my first attempt at a beef...
  19. sonnyseattle

    Pork Butts-nailed it thanks to all of you!

    Thank you, everyone, for the continued encouragement here and for the points. I was serious when I said I couldn't have done it without you, and the knowledge you've left here on SMF for me to find. Oh, and the ribs came out darn good too!
  20. sonnyseattle

    Pork Butts-nailed it thanks to all of you!

    Gary, Your advice is sound. I'm already working on it.
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