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First Chuck Roast
Grabbed a 3.5 lb Chuckie last night and decided to treat it like a brisket. Injected with butter, Bourbon, Worcester sauce, and Jeff’s Rib Rub. Put more rub on the outside and on it went at 225 unwrapped till probe tender at 203. The little sucker stalled at 145 for almost three hours so I was... -
Pulled Pork and a rack o’ ribs
Have not posted in a long time so figured I would share from last week. Local store had a 4lb bone in “half shoulder” which I had never seen before. Was worried about it drying out so I threw some ribs on just in case. Made some Chef snacks out of the rib trimmings as well. 225 using lump and... -
Brisket Timing Got me today
Put a 14 lb (before the trim) brisket on at midnight at 250 figuring it would take atleast 12 hours but expected more. Wrapped in butcher paper at 170 after a very short stall, maybe even none. Here we are at 0745 and the point is at 205 and the flat is at 203 and they both are very probe... -
First time Rack of Pork
Never done a full rack of pork. 225-250 with lump and hickory. Brined for 10 hours and rubbed down with SPG, paprika and some herbs, finished with a little BBQ sauce for the last 30 mins. It came out very moist and tender. I’ll do another one again! -
Thighs on da smoka
Not competition style by any means but I brined, seasoned over night and let it rip. Smoked over lump and apple at 300 till they hit 160 then sauced, got the heat closer to 350 a d let it ride. Almost perfect bite through skin but not quite. I did not pull the skin back and scrape and butter but... -
First try at pastrami
Grabbed a store bought corned beef and soaked in cold water for two days, changing water out every 4-8 hours. Rubbed last night and put it in the fridge. Took it out and smoked at 225 with hickory and apple using lump till 160. Wrapped in butcher paper with some tallow till 203. Let it rest and... -
Baby backs last night.
Did a couple racks of baby backs at 225 using a modified 3-1-1 method wrapping in butcher paper. Flavor was spot on, very tender with just the right amount of pull off the bone. A little disappointed with color and lack of pull back but they tasted good just the same. Trying my first attempt at... -
Boneless short rib burnt ends, pork belly burnt ends and queso
Did two types of burnt ends and queso for the fourth! Never tried ends from boneless short ribs but stole the idea from here. Did the whole smoke at 250 on my Char-Griller gravity. I still prefer the stick burner or my UDS but this thing does good work. Happy 4th all!!- dauntless
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- Replies: 8
- Forum: General Discussion
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First time back in awhile. Help with some brisket ID
Glad to be back. The navy sub life gets hectic sometimes and I forget to get on here while I’m smoking. A friend of mine got a quarter cow and brought over some “brisket” clearly it has been trimmed way down. It’s about 12”X7”x3.5” and weighs about 3.5 lbs. I’m trying to figure out if this... -
Need help with small brisket
It’s been along time since I’ve posted. It’s hard to smoke meat when you’re underway on a submarine Haha. We recently Went in on a cow with three other couples so we ended up with a quarter cow. What was labeled brisket with what we got is what is shown in pictures. It’s only about 4 pounds and... -
Picnic Shoulder w/ Q-View
It;s been a long time since I posted anything but I have been lurking all winter/spring long. Doing a Picnic for some PP tonight and after 5 hours I am at 165 and wrapped. There as been no stall yet at all, and the temp keeps climbing steady. Smoker is at 275 and has not moved from that spot... -
Reheating Pulled Pork
I smoked a butt today for a party tomorrow. I pulled it tonight but I have to reheat in a crock pot tomorrow due to no space on the smoker tomorrow. What is the best way to make sure it does not dry out in the fridge tonight. I was thinking mixing in some of Jeff's sauce tomorrow in the crock... -
Butt, ribs and bass for kiddos birthday!
Got a late start today so it's going to be a long one. Oldest and youngest are having a birthday party tomorrow and between the two the menus is large mouth bass, st Luis ribs (wanted baby backs but could not find decent ones) and pulled pork. I will update Qview as the next two days go on. I am... -
2-2-1 W/ Baby Backs
Baby Backs were on sale at my local grocery store so I grabbed some and decided to smoke a rack on the AKORN yesterday. I planned on using the 2-2-1 method but actually went with a 2-1.5-.5 and they still came out to fall off the bone for me. I mean there was ZERO pull, the meat fell off even... -
Yesterday's Pulled Pork
Did not get a chance to post this last night but here goes: I figured what better way to kick off a week of leave then to fire up the smoke and grab a couple cold ones. The day before I rubbed it with Jeff's rub and wrapped it in the fridge for the night. Meanwhile I made a fresh batch of... -
Been along time but back with a new CG Akorn Kamado
I have not been on here in awhile, partly due to military schedule and partly due to my UDS being stolen out of the yard while I was gone. Well, I have had all the parts for another UDS except for the drum but when I saw Lowe's put these on sale for 269 plus my 10% discount I could not resist...- dauntless
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- Replies: 4
- Forum: Charcoal Smokers
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Building grill/smoker out of Jeep parts
My other hobby is restoring pre 72' CJ5's and I have some spare parts laying around. Has anyone made a grill or smoker out of the front of a vehicle? I am sure it has been done I just can't seem to find pics of someone doing it out of an old Jeep. I have several Hoods, fenders, and grills just...- dauntless
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- Replies: 2
- Forum: Smoker Builds
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Marinating after salt bath
Just curious if any of you have ever marinated after you did the kosher salt bath (covering in salt for awhile before rinsing them off). The wife picked up some large Sirloin cuts of steaks from BJ's, they don't look great but they are thick. Curious if i could marinate them after the salt... -
Fantasy Football Rib Smoke
Tonight is draft night at our house so I was asked to smoke some bb's. Gonna be a small batch (just 3 racks). Might through some brats on for good measure but the chicken and burgers are going on the grill. Q View to follow as time goes on today. Figure a noon time start will be just fine. I... -
Gonna be an all nighter. PP, Baked Beans, ABT's oh boy!
Well my folks are coming into town tomorrow so I am doing a bone in pork butt, baked beans, and a couplke abt's for the over night snacking. I rubbed the butt with Jeffs rub, injected it a couple hours ago with apple juice, jack daniels honey, and some of the rub. I plan on spritzing it a...
