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Done 3.jpg
- ricka77
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- Album: Pulled Bottom Round Advice
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DOne 2.jpg
- ricka77
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- Album: Pulled Bottom Round Advice
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Done 1.jpg
- ricka77
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- Album: Pulled Bottom Round Advice
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Pulled Bottom Round Advice
Ok...so next time, I need more fuel. I didn't start with enough, and when I added more, it still wasn't enough to get it over 235. So I took the whole pan, and it is now sitting on my gas grill, all 3 burners on high. IT was 173 last check. I'm not looking again for 8 more minutes. The au... -
Pulled Bottom Round Advice
I do have a foil pan, and the au jus is now in the water pan above the coals and below the roast. I'm waiting for the temp to get back up. The temp was dropping pretty quick, and once I removed the lid and rack to put in the water bowl, I noticed a lot of the coals had burned through to the... -
Pulled Bottom Round Advice
Well, I guess I'll go it alone...lol It's on now at about 225. IT is at 115. I'll open the dampers a bit in 30-45 minutes to raise the temp up a little, and also put my water bowl of broth, beer, and veggies in underneath. I also learned that rushing to get it all ready is stupid, as I cut... -
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Smoked Burger Yeah First TIme!
After today's hopefully successful bottom round roast, this is my next smoke project.. Holy smoke, that ring makes me want to lick my monitor! -
Pulled Bottom Round Advice
Greetings fellow smoke lovers... I have a bottom round I grabbed at my local grocer, small guy, about 2.25 Lbs. I'm going to start smoking today around 3:30-4:00pm, with a basic rub and injection. I'll add some au jus and veggies in a pan underneath after an hour or so. I'm trying to get the... -
First brisket ready to go!
So it was a successful smoke day....I'm barely able to focus on the screen, it was such a good time. A few extra friends showed up and partied late into the night. As for the food...After a few people showed up, I took the brisket in, and unwrapped it's awesomeness.. It looked amazing. I... -
First brisket ready to go!
Just got back from a quick trip to the store.. Checked the meat and it was at 190 on the probe. With a hand held it came in between 192 and 204 in different areas, so I pulled it from the heat. I couldn't imagine it needing to be any higher... It was then wrapped in a few blankets and placed... -
First brisket ready to go!
The brisket has been wrapped. I pulled it at IT 162 on the probe. I used another digital and it read between 154 and 164, so I decided it was time to wrap. I had to make a sheet of foil big enough by folding multiple pieces together, but it's wrapped up nice and tight, and back in the smoker... -
First brisket ready to go!
Everything looking good so far...Temp has been pretty steady between 225 and 235. I am a bit concerned it seems to be cooking faster than I thought it would though. It went on by 0830 and has already hit an IT of 151. I stuck the probe through the thickest part I could find and about 3/4 of... -
First brisket ready to go!
So the brisket is on at about 225 as of 8:30am. I started getting it all ready around 7:30, and was worrying a bit about the temp getting over 200 before I put the brisket in...but patience took over and made me wait....always a good thing. Lessons learned so far....No more rub going on... -
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- ricka77
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- Album: First brisket ready to go!
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First brisket ready to go!
- ricka77
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First brisket ready to go!
I picked up my first full brisket flat on Friday. It weighed in at just about 9 Lbs, and had a 3/4" fat cap at one side, but thinned out as it went across. I trimmed a little, and made my first too deep scrape....not sweating it though. It's been rubbed up with 5 cups of own little mix I use... -
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- ricka77
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- Album: First brisket ready to go!
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0523141758.jpg
- ricka77
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- Album: First brisket ready to go!
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1st Smoke Completed!
I finally got the time and weather to use my new WSM 18. I've had it for a few weeks now, just waiting for the right day. That day was today. I started with a 5Lb roast, all rubbed up with my own little blend. I used the Minion method with a few chunks of Weber Applewood for smoke on a bed...
