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What temp to wrap?
What temp should you wrap your butts? At 155 now but temp still creeping up. Not sure if I should wrap. Nice bark not tacky at all. I am misting every hr -
Help my Kosmos pork injection all hard
Came home from work and went to grab my Kosmos pork injection all hard and color looks off. Any suggestions on what I can do for a last minute injection butts going on at 2 am and all the bbq shops here closed already. -
Pork butt stall
Can butts stall around the 150 mark? Mine seem to have done so. They been on for 6 hrs now. Also when I wrap I normally wrap in tin foil, what do you think about putting it in a foil pan instead? Thanks -
Pork cook time
I am cooking a couple pork butts for a work pot luck. The pot luck is going to be on Saturday so I will be cooking them on Wednesday my day off. Was going to keep them wrapped then early Saturday heat them in the oven still wrapped in foil then taken to the pot luck. Not cooking them to far in... -
Thanksgiving Bird
I am going to smoke a turkey for thanksgiving this year. I will be doing a brine on it. I was wondering first should I smoke it whole or should I spatchcock it? If I keep it whole I am making an herb butter going to put it under the skin and on top. Then stuff it it with fresh herbs apples onion... -
SOS brisket update
Well like I though the brisket was good but still not what I am looking for. Not bad for second try. Point could of used a bit more, flat was good maybe a hair over. In the pictures you will see what the brisket looked like. The problem is the point was huge even after trim . I could have cut... -
SOS brisket cook not going well.
Having a temp issue. The thick part of the flat just hit 192 but the big point end is 178 what can I do? I wrapped it at the 8hr mark which was 4;15 am eastern time. Help please -
Second brisket attempt questions.
The last time and my first time cooking a Costco prime brisket the flat turned out just a little dry. Watched a couple videos and some of them just checked the point temp and pulled it off at about 202 when probe went in easy. Do you monitor the point or flat more and at what temp are you... -
Honey glazed salmon
Made some honey glazed Salmon the other day so simple but was really good. Equal parts good honey and soy Micro planed fresh garlic and ginger Heavy splash rice wine vinegar Splash fish sauce Small splash sesame oil Teaspoon Sambal (Included pic) Fired up the Weber kettle cooked till 130 -... -
Sometimes it’s just the pork.
Cooked 3 racks of ribs yesterday. I cooked them like I have done many of times. I used same rub, brand of pork, smoker, and cooked them till about 198 to 201 when they have that perfect bend. Even pulled them off at different times when they probed tender. Out of the three racks, one was just... -
Am I over crowded
Just put on 3 racks and two of the rib ends on the Camp Chef. I was wondering if I am over crowded? -
Verdict on wrapped vs unwrapped
Thanks for all the input you all gave me on the topic of wrapped or unwrapped, as well as the post I did on temperature to cook ribs at. I don’t have any pics because it was so darn late and focused on eating. I cooked the ribs unwrapped for 3 hrs at 230 then wrapped for 1 hr. The only reason I... -
Southwest chicken Weber kettle.
Made southwest chicken and shrimp salad for dinner today. Marinated the chicken and shrimp in garlic, lime zest, juice of two limes, cilantro and olive oil. Then while I fired up the kettle grill, applied my home made southwest seasoning and grilled. Southwest seasoning 2 Tbsp kosher salt 2... -
Best rib temperature to use?
I was wondering what temperature you all like to use when smoking ribs. I have always done the low and slow 225 2.5 to 3 hours unwrapped, then wrapped for about another 1.5 to 2 hrs. Then I unwrap put them back on smoker 30 min then sauce till glaze sets another 15 min. All done at 225 degree... -
Ribs wrap or unwrapped that is the question.
I have always wrapped my ribs. I cook till I get the color I am looking for then wrap for about a 1.5 hours. I do a brown sugar honey and butter in the wrap, then sauce till sauce sets 15 to 20 min. I smoke on a Camp Chef pellet smoker, cooking at 225 heavy smoke setting 10 on my smoker. The... -
Frozen Brisket good or bad?
I have a new butcher in the area called Wild Fork all there products are frozen. I have tried several of them with great success. Has anyone used a frozen brisket before? They have a very nice looking prime frozen brisket and was wondering how it would be to smoke after thawing of course. The... -
First cook on my new Weber 26 inch kettle
First cook on my new Weber kettle. 3.5 pound tomahawk ribeye. Montreal seasoning and basted it in herb butter garlic rosemary and thyme. Cooked to 130 dead center let rest 30 minutes. LIKE BUTTER -
Seafood fra diavolo
Made this for dinner last night. It turned out amazing. Mixed it in a bowl and poured on the plate wish I could have taken the plate picture from the bottom because that’s were all the seafood was. If was Shrimp, lobster tails, calamari, scallops on the seafood plate, and clams mussels on the...- binnesman
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- Replies: 16
- Forum: Non-fish Seafood
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Salmon rub ideas?
Hello all was looking for some different salmon rub ideas outside of my blacken salmon which I posted recently. Have a beautiful whole side of salmon, going to put on pellet smoker at 350 for a quick cook but really want something different to rub on it. Any ideas? Thanks -
New injection and rub
I don’t normally inject my pork butts, but just got done watching BBQ Pitmasters and they all like to inject, so I gave it a whirl. I used Kosmos rub and injection mixed with apple juice. Will update picks with finished product but here are the ones so far. The last picture in the foil tray is...
