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Beef Brisket Flat
Thanks Mike. It's at 176 now and still firm to the touch. Another 1 1/2 hrs or so. It's 22 degrees out at the weber is locked in at 251'. So happpy with the investment last year :) -
Beef Brisket Flat
Greetings All: I am doing a 6.5 lb Brisket flat on my Weber WSM 22.5 smoker. I normally bring the entire brisket to an internal temperature to 195 before wrapping and resting. I am smoking for 2 1/2 hours at 245/250 and then going to wrap for another 3-4 hours. Should I bring the flat to the... -
Pork Loin with Jalapeno baked beans
Just an update my my cook today. The porkloin was well trimmed leaving just a bit of fat cap and weighed in at 3.75 lbs. I injected 3/4 cup of apple juice, apple cider vinegar, and 2 tblsp brown sugar. It was liberally rubbed with a garlic pepper blend I have been toying with. I smoked at 245... -
Pork Loin with Jalapeno baked beans
That's a geat idea. I'll put them on the grill to reduce the sauce while the loin rests. Enjoy the day off! -
Pork Loin with Jalapeno baked beans
Hi Ric, did you bring the beans up to 160 while the pork loin rested? -
Pork Loin with Jalapeno baked beans
Greetings fellow smokers anbd Happy Labor day! The flag will be proudly flying today and the Weber smoker will be going. Two of my favorites today, pork loin and Jalapeno baked beans. Was going to try something different today and need some feedback. I would normally smoke both items on the top... -
Mesquite Charcoal Question from a Newbie
Low and slow on the blacktop chunks, a bit of rub and beef broth. Just like burnt ends :)- mrbert62
- Post #16
- Forum: Charcoal Smokers
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Smoking Chicken w/other meats
Thanks Dave. Off to the butcher shop to get some goodies. It finally warmed up in Buffalo this weekend. Instead of low teens with wind and snow, we have 35 and mild. Perfect for getting the smoker out. Have a great weekend! Bob -
Smoking Chicken w/other meats
Greetings: I see some posts and recipies that have chickens being smoked with other meats like pork and beef ribs. Besides standard food safety precautions while handling the poultry, and washing my utensils and cutting boards, should the chicken be on the lower rack in my WSM 22.5 or onthe same... -
Maverick Model ET-732
That temperature difference seems alot. Chris Allingham from the virtualbullet website notes in his tests that the dome temp is 12-15 degrees higher than at the surface of the top cooking grate. The temperature differance from the top cooking surface to the bottom cooking surface is 4-10...- mrbert62
- Post #38
- Forum: Meat Thermometers
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Maverick Model ET-732
I did likewise and purchased the Maverick ET-732 and an extra set of 6ft long probes. They shipped from different locations but both arrived safely yesterday. The (AAA) batteries that came with the unit worked but I chose to replace them with some energizers that I already had. I also picked up...- mrbert62
- Post #36
- Forum: Meat Thermometers
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Greetings from sunny Buffalo, NY
Thanks MacBrad. You are probably experiencing the cold and wind we have had here the past 2 weeks then. -
Greetings from sunny Buffalo, NY
Greetings to all the folks in Rochester. Just a hop, skip, and a jump down the 90. I always meet folks at he Bills games from Rochester during our tailgating parties. There are also better BBQ places in Rochester although Buffalo is starting to catch on. That's one of the reasons I started... -
Greetings from sunny Buffalo, NY
Rochester is right down the 90 about an hour. Always meet folks from Rochester at the Bills games tailgating in the side lots. -
New Maverick
I just ordered the Maverick ET-732 set and a pair of the 6 ft probes right away. They shipped seperately from different locations, but both arrived safely today. I will be testing them this week when the new WSM arrives.- mrbert62
- Post #9
- Forum: Meat Thermometers
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New Smoker For Christmas!
Like Tom Petty says, "the waiting is the hardest part". ON vacation paiting the kitchen and waiting for UPS to drop off my WSM 22.5. Says out for delivery on the tracking info since early am lol. The mods are the fun part and the anticipation when you finish and prep for that first smoke is very...- mrbert62
- Post #6
- Forum: Charcoal Smokers
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ECB Temp Control
Hi KMP, I use the ECB and have the same issues and have been playing around with some options. It's winter here in Buffalo (12-18' F) and I usually limit my meat to ribs and chicken due to the ECB low temps. Lump charcoal is not really an option as it takes up the majority of the small ECB pan...- mrbert62
- Post #3
- Forum: Charcoal Smokers
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Greetings from sunny Buffalo, NY
Painting the kitchen and I get a UPS text that my WSM is out for delivery. Please let me finish the kitchen befroe the delivery guy gets here Lol! Thanks for the tip Lance, I did try a short run with lump to do some 2 large chickens. It certainly burned hotter and the water pan needed refilling... -
Greetings from sunny Buffalo, NY
Hi Lance, I had drilled out the charcoal pan and put in a grill grate with about 3/4 of an inch from the bottom. That has helped and I am sure in warmer weather with no wind I would be close to 210 - 225. I maintained 195 in our 18 degree weather this week in Buffalo. I am painting my living... -
Greetings from sunny Buffalo, NY
Thanks for the tips guys. Today was a day off and I took a ride out to the our local BBQ supply house (Adventures in Heat) eagerly wanting to pick up the WSM. Much to my surprise, it was closed today. Maybe they took and extended holiday and many businesses were closed yesterday. I'll start...
