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  1. azbohunter

    Brisket help, point 175 flat 194

    I pulled it a 201 and that temp was pretty consistent throughout. Probe of Thermopen slipped in like warm fat, with exceptions on one corner of the flat, it is wrapped and resting waiting for one more couple to show up. I will try to remember to take a couple pictures!
  2. azbohunter

    Brisket help, point 175 flat 194

    Smoker has element in the bottom. I'm pretty much ignoring it and watching the food probe temp and when it gets to 200 I'll double wrap in foil and put back in the smoker at 150 and leave it till everyone is here. Thanks for all the comments
  3. azbohunter

    Brisket help, point 175 flat 194

    My point is way behind, flat is 194 and point is 177
  4. azbohunter

    Brisket help, point 175 flat 194

    So much to think (worry) about. I live in Arizona where it is usually mild when I am smoking. I am currently at 6,500 on a Oregon mountain and it is 32 degrees. This is my first brisket and we are feeding 16 family members this afternoon. I think my first lesson might be next purchase try to...
  5. azbohunter

    Brisket help, point 175 flat 194

    Brisket help, point 175 flat 194. Should I remove it from the smoker and take off the flat and put the point back in or let it ride? This is my first brisket, 15# trimmed weight, been running at 225 fat cap down and unwrapped in a Smokin-it #3.
  6. azbohunter

    Where can we purchase dust like Todd had?

    Thanks but I don't see dust listed anywhere on their site so I assume they discontinued it?
  7. azbohunter

    Where can we purchase dust like Todd had?

    Does anyone have a source for dust like we got from Todd. I have tried on other brand and it was much more coarse and didn't burn great. Any help would be appreciated!
  8. azbohunter

    Pork Butt in 20 hours at 225 and now 187 ??? Thoughts

    I checked it at 3 1/2 hours and it was like 135 so I went to bed at that time!
  9. azbohunter

    Pork Butt in 20 hours at 225 and now 187 ??? Thoughts

    So to close this thread I will give you the final report. I pulled it after 23 hours and internal temp on my probe read 197, when I tested with Thermopen it was pretty spot on with exception of one spot that read 200. When I pulled the meat after resting a couple hours I thought some was pretty...
  10. azbohunter

    Pork Butt in 20 hours at 225 and now 187 ??? Thoughts

    I just double checked with two other digital thermometers, one read a couple degrees lower, the other read a couple degrees hotter. So assuming with the 3 of them reading all close it's not the temperature. I was questioning that myself...I think my next butt I'm doing at 240!
  11. azbohunter

    Pork Butt in 20 hours at 225 and now 187 ??? Thoughts

    @ 240 and showing better progress up 194, getting closer.
  12. azbohunter

    Pork Butt in 20 hours at 225 and now 187 ??? Thoughts

    I have a Thermapen and reads the same, it has moved up to 190 now, been about 1 hour since raising the temp to 240. Maybe finally got through the stall?
  13. azbohunter

    Pork Butt in 20 hours at 225 and now 187 ??? Thoughts

    Put a 8# (approximate) boneless Pork Butt from Costco in at 6:30PM last evening @ 225, 20 hours in a it is smelling delicious but only up to 187*. What do you all think, I'm leaning towards letting 'er roll. Anything to be concerned with? I did crank up the heat to 240 about 19 hours in...
  14. azbohunter

    Jerky recipe thoughts and input

    The above was simply a brine comprised of equal parts Worchesteshire, Terriaki or Soy and Frank's Hot Sauce plus whatever else he felt like throwing in (garlic, etc)
  15. azbohunter

    Jerky recipe thoughts and input

    Thanks for the input from all of you. I maybe should have gone into more depth...I have done quite a lot of jerky from whole musscle venison. I have tried High Mountain and my wife and both thought it was way to salty. I have used several different recipes and have liked a couple of them "okay"...
  16. azbohunter

    Jerky recipe thoughts and input

    I asked a friend, who is actually a deer processor, if he had a favorite recipe for jerky. He said he uses: 1/3 Worchesteshire, 1/3 Terriaki or Soy and 1/3 Frank's Hot Sauce and then just adds whatever he has or feels right at the moment (garlic, brown sugar, lime etc) I continue searching for...
  17. azbohunter

    adding Cure#1 to recipe

    Actually my favorite has been a brine and not dry. I did some with a High Mountain dry seasoning and wife and I both thought it was way too salty for our liking.
  18. azbohunter

    adding Cure#1 to recipe

    So what do you feel safe time to be used if not refrigerated? Small batches...I would vacuum seal and freeze majority taking it out as needed.
  19. azbohunter

    adding Cure#1 to recipe

    Thank you both for the replies. I too feel more comfortable with the cure in my jerky. I do not really cook it but dry it in the smoker with smoke and a fan on exhaust. Maybe 125 degrees. I have done it before and loved the texture and flavor!
  20. azbohunter

    adding Cure#1 to recipe

    I have a few recipes for jerky I would like to try that do not have cure in them, I would feel better adding it. Is there a formula for the amount and would you want to change amount of salt if it is called for in the original recipe? And while I'm asking, if anyone has a good sweet, spicy...
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