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A little help for a newb
Thanks you two. And holy crap, 50 hours?! That's insane lol- smokinut
- Post #5
- Forum: Sous Vide Cooking
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A little help for a newb
So my wife got me a sous vide for Father's Day, which she let me open early so I can use it for dinner on Father's Day. I plan on smoking a chuck roast for about 3 hours to get some good smoke on it, then finish it sous vide. From my reading on here, I should sous vide it for 24 hours correct...- smokinut
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- Replies: 5
- Forum: Sous Vide Cooking
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Brisket and fireworks
Didn't even have to cut into the point, so I saved it and will probably end up shredding it for sandwiches. And that flat was done in like 7 hours. Surprised me at how fast it got done. -
Brisket and fireworks
- smokinut
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Brisket and fireworks
Damn, the flat is already done. Pulled it at 193°. -
Brisket and fireworks
http://i33.photobucket.com/albums/d59/ClintBichard/Mobile%20Uploads/20160703_220408_zpscdiny8pz.jpg -
Brisket and fireworks
After a long time away, I've come back. Work for the last 2 years had been hectic to say the least, working 6 days a week, 10+ hour days. Been smoking a few things here and there of course. But since the 4th falls on a Monday and me actually getting it off, and Sunday being my only real day off... -
Brisket for Labor Day
- smokinut
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Brisket for Labor Day
Much, much better this time. Got the paste on for a 36 hour marinade. After 11 hours of 225° heat. And like an idiot, told everyone dinner was served before I got pics of it sliced, so it's now all gone lol. Served it with Dutch's Wicked Beans, which are awesome, and my Moms potato salad. -
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Brisket for Labor Day
So, my first brisket was horrible. Did no research on it, had no idea what I was doing and went by time that was listed in a recipe. So this time I've read up on what I should do. Bought a 12# packer, and separated the point and flat myself (also a first time thing). Very happy with the way it... -
What are your top favorite bands?
Noticed a few metalheads, but my tastes go a little more extreme. My all time favorite is Slayer. Some of my other favorites are, in no order: Bathory, Darkthrone, Megiddo, Ghost. That's not to say my tastes don't get more eclectic. I've no problem throwing on some Insane Clown Posse, N.W.A...- smokinut
- Post #68
- Forum: General Discussion
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My first smoked brisket woo-hoo!
I'm so sorry to hear about your boxer. My Indy is only 1 and she's already become the Joker of the family. Sent from my Galaxy Nexus using Tapatalk 4 -
My chicken was a little dry... Help?
The times people post is just to help give a rough estimate to help with planning your meal. Sent from my Galaxy Nexus using Tapatalk 4 -
My first smoked brisket woo-hoo!
That is quite a haul there of some delicious looking food. Sent from my Galaxy Nexus using Tapatalk 4 -
My chicken was a little dry... Help?
What was the IT of the breast when you pulled it off? Smoking meat is more about internal temperature, than cooking time. The breast or thigh should be 160° when you pull it off the smoker and then let it rest and the carry over cooking will take it to 165°+. Sent from my Galaxy Nexus using... -
Pepper steak type
This is the best fatty I've done so far, it's my third. Done a Cordon Bleu, a breakfast, and now this pepper steak. As for my next, not given it much thought yet, but did see a post about a mac n cheese fatty which I may have to try. Sent from my Galaxy Nexus using Tapatalk 4 -
Slow down and grill
My dad was born and raised in Michigan (Ann Arbor) and there's a family joke that he brainwashed me while I was still in the womb to love all Detroit teams lol. And yeah, the Tigers have been tearing it up recently. Sent from my Galaxy Nexus using Tapatalk 4- smokinut
- Post #10
- Forum: General Discussion
