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Butts - Max Cooler Time?....update.....
Thanks - I did that with my 1st smoke. Butt was done way early and I pulled it, put it in a slow cooker and tried to keep it moist with apple juice for about 3 hours. Edible but seemed dry and lost flavor. I hope not to pull apart until we're ready to gnosh...... -
Butts - Max Cooler Time?....update.....
Great, I like this! We're at 192° right now. Can I go over 200? - say maybe 205? I'll cooler in a HOT cooler with towels as normal, set it in the bed of my truck in the sun with the meat thermometer in place. Let it sit tight unless it gets down to what - 165°? Thanks a bunch!! -
Butts - Max Cooler Time?....update.....
That's an idea. Yeah, the butt's at 190 right now. I'll go ahead and run it up to 200 then hold in the oven for a few hours (until 1:00 or so) and then cooler for for what looks like will be 4 hours . Sheesh, so hard to time everything just right. Main thing is I don't want to dry these suckers... -
Butts - Max Cooler Time?....update.....
Smoking 2 butts right now for family coming in to town today. Put them on at 8 last evening - typically in my Brinkman they take 18-19hrs to hit 195/200°. Planned to cooler around 2 o'clock for dinner at 6. Well, as they say about the best laid plans - the internal is 183° right now, I believe... -
Rest Period?
Hi folks, Hoping to do a fattie here pretty soon - pizza style probably. Just wondering though - can you foil and rest a fattie in a cooler like you would a butt until chow time? Or would it go soggy or something? Worried that the bacon would be soft if allowed to rest in foil.... Planning for... -
Ultimate Tri-Tip Cooker!
Holy cow - I've got veggies roasting right now but those pics have me salivating..... nice!! -
1st Tri-Tips
Dang, what a hose job - reckon they saw me coming - I paid 5.49 / lb for those! I had to look up "jaccard" from Venture's post for a definition - shows the sheltered life I've led but it appears to be a must buy. Lots of great advice - thank you all. I probably won't tackle these now until... -
1st Tri-Tips
Well, since I got such great support and advice with my 1st brisket go 'round I figured I'd solicit some advice for tri-tips.....beef loin tri-tip roasts to be exact. 3.36lb package containing 2 sections....... Should I marinate and smoke for 1.5hrs or so looking for 145° internal? Then foil... -
First Flat Happenin' Today
- Yes, this was my 1st brisket....... leave it to me to get an odd ball cut for my first effort -Yes, that's feta on the salad - love that feta!,.....especially on a gyro..... -Sounds like I have to experiment more as to the differing opinions on slicing temps. Maybe my set time in the cooler... -
First Flat Happenin' Today
The thermometer is an old industrial type - yeah, a bit large but serves the purpose! The SS cooker was a gift from the boys at work when I left - propane burner includes a full length pan that will hold 1 gallon of oil to fry fish. The meat above and below that "line" were like 2 different... -
First Flat Happenin' Today
OK, she came out a little dry but here goes...... The scene of the crime...... Going on the rack...... On the cutting board...... Still made for some good grub..... The flat was dry save for the lower piece below the "fat line" (?). Anyway, thank goodness for the Spicy Pepper Sauce... -
First Flat Happenin' Today
Wow, hit the target already - she's in the cooler! -
First Flat Happenin' Today
Thanks gents - it's up to 175 now. Will pull at 195°and let sit. Hopefully there's something worthy of a Q-view! -
First Flat Happenin' Today
Hmmm- right at 5 hrs, smoker says 235°, meat thermometer reading 157 for a while now. Went ahead and wrapped in foil. Hoping to eat by 7:00 but 190° seems a long time off! Checked with an ice pick and it seemed pretty solid still - or dried out? We'll see.....
