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Hickory, dickory dock...
- POP A SMOKE
- Post #13
- Forum: Beef
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Hickory, dickory dock...
Burnt ends coming off at 205*.. Chuckie is in the Camaro for another hour or so..- POP A SMOKE
- Post #10
- Forum: Beef
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Hickory, dickory dock...
Those will go for 3-4 hours @225* because they are the passenger on this bus. The Wagyu is the driver. Once I see a lil color on it, I will pull, cut, pan and sauce... It should finish out pretty close to that Wagyu if my smoke figurins are correct.- POP A SMOKE
- Post #3
- Forum: Beef
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Hickory, dickory dock...
...the Chuck is nuttin to mock. Two Chuck's in to pre-smoke, the Wagyu goes the full ride and the grass fed comes out and goes in the pot for a couple days. Didn't want the Waggie to get lonely in that big ole pit so when I yanked the grass fed, I tossed in a slab of pork belly for some burnt...- POP A SMOKE
- Thread
- Replies: 18
- Forum: Beef
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Here piggy, piggy..
After sucking smoke off of various pits for nearly 50 years it becomes second nature to fire up a lil wood every day to burn some manner of protein. But spreading myself thin? Naw... I call it livin... every moment of one's life must have meaning or it is an opportunity wasted. Family, friends...- POP A SMOKE
- Post #8
- Forum: Pork
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Here piggy, piggy..
- POP A SMOKE
- Post #4
- Forum: Pork
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Here piggy, piggy..
....134/3 with a reverse sear and a lil durty girl.- POP A SMOKE
- Thread
- Replies: 10
- Forum: Pork
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The Wurst case scenario..
...when storage is critical.- POP A SMOKE
- Thread
- Replies: 3
- Forum: Blowing Smoke Around the Smoker.
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30 day dry aged strips..
Lol...I am married to a photographer so I guess I picked up a thing or two..- POP A SMOKE
- Post #3
- Forum: Beef
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30 day dry aged strips..
130/1 SV and kissed with a sear..- POP A SMOKE
- Thread
- Replies: 8
- Forum: Beef
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Getting an early run at the weekend...
If I smoke a Chuck, it gets handled like a brisket.. all the way up. I would never cook Wagyu like that though. No need. It's like eating butter. As far as searing after SV, I have several methods depending on the cook. By far my favorite is my modified sear station.- POP A SMOKE
- Post #17
- Forum: Beef
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Getting an early run at the weekend...
Here are a couple different Angus chucks I SV'd a few weeks back in that 135 ish range. 48-60 hours in the bath.- POP A SMOKE
- Post #15
- Forum: Beef
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Getting an early run at the weekend...
The SV bath last night was 129* for 3 hours.. the Chuckie was pulled at 125* internals today but let me suggest that you not use that for a guide unless that chuckie was speaking Japanese a couple months prior. That was a 3 pound 21 day dry aged Wagyu Chuck.. When I SV an Angus, I will go 155*...- POP A SMOKE
- Post #14
- Forum: Beef
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Getting an early run at the weekend...
I have eaten prime rib that doesn't even come close to that.. and that Chuckie was a helluva lot cheaper. Speaking of football.. I am going through withdrawals.. Bo knows... WAR DAMN!!!- POP A SMOKE
- Post #10
- Forum: Beef
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Getting an early run at the weekend...
Oh yeah... Sliding into the 120's...- POP A SMOKE
- Post #4
- Forum: Beef
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Getting an early run at the weekend...
Basking in a 200* smoke chamber... Easing through 80* internals...- POP A SMOKE
- Post #3
- Forum: Beef
