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would a brisket long hold follow sous vide rules?
and the fun begins. why 4 pieces? i asked the butcher to separate the point from the flat and he basically just cut it in two. not what i was expecting. but i wanted to try separating this time so i went ahead and separated it at home. so i have a flat that is in two pieces (the bottom... -
would a brisket long hold follow sous vide rules?
so the thing i always wonder is what makes meat dry. obviously if it is not a marbled cut it will be dry. we have all had a pot roast that was floating in broth but dry somehow. i assume it is because it is just not a good cut. but does overcooking it make it dry? too high a temp so even... -
would a brisket long hold follow sous vide rules?
i specialize in the weird i know. we are doing a big tailgate saturday and i have a heated cambro which basically holds food at 145-155 indefinitely. it looks like this i have found that i can pull a pork shoulder a few degrees early wrap it in foil and hold it for 18 hours or more and it... -
Why i like the crutch (not even sure if i am doing it right)
the 180 is actually a smoke setting on the traeger. pellet smokers make more smoke at low temps so they have a "smoke" setting and suggest starting there then turning it up. -
Pork Belly Burnt Ends are so good it's stupid
this looks crazy good. would you mind giving a bit more detail? the picture of them on the wsm looks like it has some kind of dry rub. is that just the color of the dry meat after the first two hours of smoking? the second couple hours in the pan with butter, brown sugar and honey - just... -
starting my biggest pp smoke ever
yeah sometimes we do traditional bbq pulled pork with sauce and buns but this stuff is great done mexican style for pork fajitas. i have been told that good bbq doesnt need sauce :) -
starting my biggest pp smoke ever
i have to say i am on several forums and this is the nicest place ever. i was telling my wife, people post smoke after smoke and you know that whatever you do has been done a thousand times before by people with more experience than yourself yet everyone still takes the time to comment on how... -
starting my biggest pp smoke ever
and a happy ending. 80 kids fed and happy. the only thing more fun than feeding college students is feeding really hungry college students. This is a service group so they had spent the day volunteering at this boy scout camp and the plates were piled high. lots of compliments and thanks... -
starting my biggest pp smoke ever
8 butts smoked, pulled and loaded plus 3 trays of beans. broth still separate. i will reheat that and pour it over when i get there. -
starting my biggest pp smoke ever
Second batch cooked overnight. amazing how different each piece cooks. they ranged from 162 to 192 when i got up. they are now foiled and headed for the finish line. Exactly where i have been for years. now we are doing 8-10 tailgates and other things a year where we could use it. my wife... -
starting my biggest pp smoke ever
i need to start my second batch and let them run overnight. i usually smoke several hours then probe it with an alcohol washed probe so as not to inject bacteria into the muscle, etc but that would be the middle of the night for this one. i am really trying to remember why this is an issue if... -
starting my biggest pp smoke ever
ok by 8 all four of the first batch are done. drained the broth into a strainer and saved it then wrapped the 4 butts in foil and put them into the cambro to hold. i am told by cajun cooker that i can hold them for the duration of the second smoke - this is new territory for me. and since... -
starting my biggest pp smoke ever
well that was quicker than expected. 9lb butts on traeger 3 hours on smoke and 4 hours at 225. IT hits 150. not really sure i understand that. i have 3 probes in using two different thermometers so i think they really are 150. weird. anyway, i have two in the oven and two on the smoker all... -
starting my biggest pp smoke ever
ok that sucked. my wife and i unloaded the meat, tore down the smoker, cleaned out the firebox and reassembled it in record time. we decided the pastor should have said "to love, honor and put up with each others weird stuff". anyway, smoke is back on track. this traeger might be reaching... -
starting my biggest pp smoke ever
yeah this idea might work but you need a giant version of a vertical rib rack. if there are any bbq manufacturers watching i have two product suggestions for all us guys who have to make the most of our grill surface area: - a vertical butt rack - a doublestack rib rack that comes apart... -
starting my biggest pp smoke ever
Crud, they have fallen over twice already. new plan. the rack is just sitting on the two butts and the other two on it. this seems to work better. of course now my traeger seems to be going out. should have vacuumed the firebox before i started... -
starting my biggest pp smoke ever
my son asked if i could provide pp for 80 kids for a college retreat at a camp. 32 hours from now i am supposed to have cooked 70lbs of butt. i am already finding challenges :) Here is the first batch of 4 9ish lbs butts. when i took them to the smoker they didnt fit! so i currently have... -
Why i like the crutch (not even sure if i am doing it right)
we are starting a smoke of 8 butts for my son's college offsite. i will get pics and post them! -
Why i like the crutch (not even sure if i am doing it right)
i get rave reviews on my pulled pork which is strange because i am really not that good at this. but for some reason whenever i make it i get comments like "i grew up in xyz place where everyone eats bbq and this is the best...." all i do is use mustard and coat them heavily in byrons butt rub... -
Last years tailgates (i finally got around to posting)
sorry i thought you were kidding. i didn't mean to be rude and not answer. that is the title of the recipe. bananas foster is a well known desert made by pouring a banana goo similar to this over ice cream. https://en.wikipedia.org/wiki/Bananas_Foster this is a breakfast version that...- indygreg
- Post #20
- Forum: Blowing Smoke Around the Smoker.
