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Rainy day ribs!
Spraying intermittently with strawberry banana juice because I'm out of apple juice 🤣🤣. -
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Rainy day ribs!
Just tossed a rack of baby backs on the smoker. Doing the 2-2-1 method. Hit them with some Meat Church The Gospel as the main rub with a touch of their Honey Hog and Voodoo rubs to compliment it. Post more pictures later. I'm going to do smoke some beef short ribs and cook some risotto for... -
Pork loin with peach glaze
Saw a post here from @milkman55 with a braided pork loin slathered in a peach glaze. I decided not to braid, but do have a pork loin on the smoker right now seasoned with some Meat Church Holy Voodoo and Honey Hog. I have some peach glaze thickening on the stove for use later. Will post pictures... -
First brisket in a long time.
I think you are a little far away for sharing unfortunately. I am always willing to share though if you every make it this far east haha. -
First brisket in a long time.
Finished product. Definitely passes the bend test and is full of juices. -
First brisket in a long time.
It is done! 205* IT, probe tender in flat and point. It is resting in a cooler for a few hours while I get some sleep. Sliced pictures in a few hours. -
First brisket in a long time.
Just wrapped it up. Waiting until at least 204* to check. -
First brisket in a long time.
Edit: More info. Just how I've always done them. I know that if I cook at 200-225* they will come out as I intend. I'm a creature of habit. I would be afraid to trial a different temp on an expensive cut of meat. It is 150* internal now. Figure it will be 160* in another hour and then ill... -
First brisket in a long time.
I took a little cat nap with the dogs haha. Been spritzing about every hour. -
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First brisket in a long time.
Just spritzed with a concoction of beef broth, apple juice, and ACV. Smoker temp is 205-220*. -
First brisket in a long time.
Will the brisket be done before me.....taking bets lol! -
First brisket in a long time.
Glad to have you! Will keep updates a few hours at a time while cooking. Already started drinking so this should be interesting :emoji_wink: -
First brisket in a long time.
Just found a whole prime cut 10 lb. brisket at Sam's Club earlier. It has now become today's task to smoke it. Got it seasoned with salt, black pepper, and a dash of MSG. I've found that a little MSG on steaks while reverse searing is phenomenal so I figured it couldn't hurt on a brisket. It is... -
First time cheese smoker!
Dirty grate, there wasn't enough room on the cooling rack and it was directly on the grill grate. It wiped off before I vac sealed it.- cronocide
- Post #11
- Forum: Smoked Cheese
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First time cheese smoker!
I am resting 2 weeks minimum. I let the cheese hit room temp before the trip to the smoker and have no moisture on the cheese thus far in the smoke (2.5) hours. From what I've read, the moisture happens when you get above about 80*. I haven't topped 70* yet.- cronocide
- Post #3
- Forum: Smoked Cheese
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First time cheese smoker!
I was tempted the other day for some smoked cheese after talking to my dad and the ol' lady. I've always wanted to smoke some cheese but assumed that I didn't have the right equipment as I have a Pit Boss 820D. I found that A-Maze-N sells the pellet tube and grabbed that and got it today. I have...- cronocide
- Thread
- cheese pellet smoked
- Replies: 11
- Forum: Smoked Cheese
