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  1. vaalpens

    Not your standard 135F IT finish for Tri Tip

    Thanks for the feedback. Since it sounds like you are shooting for the same doneness, what process do you follow to get to the "compromise" doneness?
  2. vaalpens

    Not your standard 135F IT finish for Tri Tip

    Thanks for the advice. I'm not sure how tender the brisket will stay if I put it back on grill, but I can always try. maybe another option is to divide it in two based on the grain before I start. I can start the one piece earlier or remove the one piece earlier. I'll try next time and see how...
  3. vaalpens

    Not your standard 135F IT finish for Tri Tip

    Thanks for the kind words. What works out the best for us is if I make something that I can smoke until tender, around 200F. That normally means there is some rendered fat that I like, and she can stay away from the fat and just enjoy the well done tender piece of meat..
  4. vaalpens

    Not your standard 135F IT finish for Tri Tip

    This weekend I mad a Tri Tip for the first time. I did not document everything, since I just wanted to get a feel of what it will take. The Tri Tip was purchased at Costco, and was smoked on my GMG. High level steps were: Dry brine for about 3 hours with a little bit of Kosher salt Moderate use...
  5. vaalpens

    Need some pork loin advice

    Thanks for the advice. That loin really looks appetizing. I will have to expand my smoking capabilities a bit before attempting one of those. Hopefully one of these days/months I'll be able to do it. Thanks for sharing.
  6. vaalpens

    Need some pork loin advice

    Thanks for the advice. I combined a few recipes, with the brine recipe only calling for a 1-2 hour brine time. The next time if I brine, I will definitely do it overnight. There was actually a lot of juiciness. We had a few pieces the next day also, and there was still a lot of juice. I have...
  7. vaalpens

    Need some pork loin advice

    Thanks for the advice. I think I am just going to go without a brine next time, just so I can compare the results against the good results I saw with a rack of pork.
  8. vaalpens

    Need some pork loin advice

    Thanks. I thought it would have been easier since I did rack of pork without any brine to an IT of 147/145 and it was very tender.
  9. vaalpens

    Need some pork loin advice

    Thanks for trying to help. Regarding your questions: I had a probe inside the smoker and I recorded 6 readings: 266, 282, 274, 280, 289, 276 I have not verified the 2 probes, but normally they are very accurate based on a check with my Thermapen. This time I did not verify the IT with my...
  10. vaalpens

    Need some pork loin advice

    A few weeks ago there was a good deal on pork loin at Costco ($3 off) and a bought two of them. I basically divided the loins into 3 pieces, with the two ends kept whole for roasting/smoking, and the center piece sliced into pork chops. This weekend I smoked one of the loins: 4 Hour brine with...
  11. vaalpens

    PERFECT RIBS EVERY TIME! This really works!

    Thanks. These ribs were not fall of the bone tender, but one bone just pulled out. I think it was the perfect tenderness, without falling off the bone. An here is another picture:
  12. vaalpens

    PERFECT RIBS EVERY TIME! This really works!

    Al, I did my ribs today using your method, except for leaving the membrane on. Maybe next time I will remember to leave the membrane on. I just used Jeff's original rub and some Sweet baby ray's BBQ sauce. It was very tasty. I basically followed your times, 3 hours naked (165F-170F IT), then 1...
  13. vaalpens

    Preparing for the weekend

    Thanks! The next time I will just make sure I have at least 2lb of burnt ends. The meat was so tender and tasty. Much better than ground beef.
  14. vaalpens

    Preparing for the weekend

    The width of the bacon was definitely an issue. Next time I will half them and try and find bacon that does not break apart. We finished all of them.
  15. vaalpens

    Preparing for the weekend

    Just a quick update regarding the chili and other dishes: Everything turned out tasty, and i really liked the chili. It had a unique taste, but I'm bot sure if it is from the 4 cans of Ro-tel or maybe the molasses. This is teh first time I used molasses. I will definitely make this chili again...
  16. vaalpens

    Biltong & Chilli Bites

    I received the ordered biltong spices and had to make a quick decision on what I will use to dry the biltong. A feed bucket at North40 fit the bill, so I decided to use it for now as my biltong dryer. I also bought a nice AC Infinity fan with variable speed, but had to cut a bit into the bucket...
  17. vaalpens

    Preparing for the weekend

    That is what is so fun about this hobby, sometimes you just get it right on & sometimes not so much. But we all keep trying to get that perfect meal when we have guests. My perfect meals always seem to come when it's just Judy & me. Then the bad ones come with guests over, well not all that much...
  18. vaalpens

    Preparing for the weekend

    Thanks for the suggestion. I will try those this weekend, but will probably adjust it a little bit based on some other recipes I found.
  19. vaalpens

    Preparing for the weekend

    Thanks Ryan! I will try and follow the Chili recipe as close as possible and will report my findings. The smoked chuck roast pieces and the bark should ass some nice texture and flavor to the chili.
  20. vaalpens

    Preparing for the weekend

    Thanks Al! I did not feel like ground beef chili again, so trying out this recipe made sense to me.
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