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Put a packer on last night, the flat’s internal is 207 but it’s not close to probe tender yet
I am doing them, I may slice the point off shortly. -
Put a packer on last night, the flat’s internal is 207 but it’s not close to probe tender yet
I’ll give it a little longer, it seems like the flat tender section is bigger than earlier. -
Put a packer on last night, the flat’s internal is 207 but it’s not close to probe tender yet
They’re each about 2 inches thick. I’ve used a few different thermometers and the temp seems accurate. The point probes perfect, and the flat section under the point is tender. The other section of the flat still seems tough. -
Put a packer on last night, the flat’s internal is 207 but it’s not close to probe tender yet
Not sure if I should take it off now and hope resting does some magic, or wait. -
First smoke chuck roast bombed
You didn’t mention how long it was on your smoker, I smoke 4lb chucks a lot and they take me 10 hours at 250+ to get to pull apart tender. -
Triple Rack on my diy rib hanger
I'm going to hook them like that next time. -
Triple Rack on my diy rib hanger
I’ve used this hanger a few times now, and I’ve noticed the ribs cook a little differently at the top vs the bottom. So far, each time I’ve hooked the thicker end. The top thicker part always comes out 100% awesome, and as you work towards the thinner end they get a little drier/tougher. I... -
Triple Rack on my diy rib hanger
The hanger’s working well, I didn’t brush any sauce on them this time because there wasn’t much room to work. I turned up the heat a bit at the end. -
Triple Rack on my diy rib hanger
Here’s the final product, they ended up taking about 7 hours. -
Triple Rack on my diy rib hanger
Haven’t posted in a while, no time for smoking. We lucked out with a warm day for an outdoor bday party. SPOG with some paprika, and a half split of hickory @250 degrees. Probably another hour or so. -
Twin pack of Kirkland boneless butts today
the unwrapped butt took about 13 1/2 hours, and the bark is awesome -
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Twin pack of Kirkland boneless butts today
I ended up wrapping one to be ready for dinnertime. Made some jj’s finishing sauce and drizzled a little on. It came out great. -
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Twin pack of Kirkland boneless butts today
One has a flap of meat I tucked under it on the grate, so I wasn’t sure if these will come apart as they cook, and I didn’t tie them. -
Twin pack of Kirkland boneless butts today
Coated with SPOG and paprika last night, and I’m using hickory and cherry. They’ve been running at 270 since about 7am. I think I’ll double wrap one with paper, and the other I’ll let go unwrapped, or maybe foil it at the very end if it looks too dry. Not too sure about boneless butt, so I’ll... -
Rib Help
I knew nothing about any of this 3 years ago, and the most important thing I learned here is “probe tender”. Here’s a rib cook I did last month and there was a point where based on time they should’ve been ready, but they weren’t probe tender. A couple years ago I would’ve taken them off early... -
Amazen tube or tray for gas grill
I haven't used either, but I saw this recently from someone who's a reliable source here.- EdP
- Post #23
- Forum: A-Maze-N Smokers
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