Food / Drink TCG Grillers, smokers and red meat enthusiasts
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[MENTION=8029]BeerOrGasoline[/MENTION] What about dry aging a couple of ribeyes using UMAi bags?
You lose some of the fat on the outside of the cut when you clean the hard "crust" from the ribeye. But that fat marbling of the Wagyu should keep them plenty juicy.
What's everyone's take on the Weber Smokey Mountain? I'm thinking about picking one up used off facebook due to the increased grill area over my kettle when smoking and more centralized heat source. In smoker groups there are guys that luck out and find them for $50. I'm ok going up to $200 for a 22" in good shape.
My other option is a pit barrel, which can be had for about $200 new. I know it's easier to use a pellet smoker like a Traeger but I just don't smoke that often.
My other option is a pit barrel, which can be had for about $200 new. I know it's easier to use a pellet smoker like a Traeger but I just don't smoke that often.
hope this plays.. worth the share..
Prime Brisket from this Saturday.
Smoked on my Oklahoma Joe Longhorn
250degree throughout cook
Wrapped at 160 with butcher paper & pulled at 202. Rest for 2 hrs then sliced!
https://www.facebook.com/100011877667651/videos/580763298996254/
Prime Brisket from this Saturday.
Smoked on my Oklahoma Joe Longhorn
250degree throughout cook
Wrapped at 160 with butcher paper & pulled at 202. Rest for 2 hrs then sliced!
https://www.facebook.com/100011877667651/videos/580763298996254/
What's everyone's take on the Weber Smokey Mountain? I'm thinking about picking one up used off facebook due to the increased grill area over my kettle when smoking and more centralized heat source. In smoker groups there are guys that luck out and find them for $50. I'm ok going up to $200 for a 22" in good shape.
My other option is a pit barrel, which can be had for about $200 new. I know it's easier to use a pellet smoker like a Traeger but I just don't smoke that often.
Weber WSMs are really good. I have an 18" and 22". They hold heat well and arent hard to use.
Thoughts on traeger grills? Working an event and they have a vendor running some promotions. Roughly 50% off when you include the freebies. [MENTION=19]Yaj Yak[/MENTION]
https://www.traegergrills.com/pelle...1iPAMLKwgvBlt1pXRIEfzjivgxiK7FihoC_eMQAvD_BwE
https://www.traegergrills.com/pelle...1iPAMLKwgvBlt1pXRIEfzjivgxiK7FihoC_eMQAvD_BwE
I made the flat of this 15lb brisket I got from costco. I am straight smoking the point tomorrow.
I sous vide this thing for 35 hours at 155. Took it out and refrigerated it for a day. Then put it in my master built electric smoker at 250 for 2.5 hours with hickory and mesquite. I just used salt and pepper for the sous vide, then applied a rub consisting of brown sugar, cumin, green chili powder, onion powder, and garlic powder for the smoker.
It turned out amazing. I have read that people can't get smoke flavor in the brisket if you smoke post sous vide, they aren't doing it right. Great smoke flavor and nice crust. I wish I could get the flat to be more moist, but that seems to be the nature of the flat. I did save all the juice from the sous vide and made a bad ass au jus to top the brisket with, which made the drier parts not noticable.
I sous vide this thing for 35 hours at 155. Took it out and refrigerated it for a day. Then put it in my master built electric smoker at 250 for 2.5 hours with hickory and mesquite. I just used salt and pepper for the sous vide, then applied a rub consisting of brown sugar, cumin, green chili powder, onion powder, and garlic powder for the smoker.
It turned out amazing. I have read that people can't get smoke flavor in the brisket if you smoke post sous vide, they aren't doing it right. Great smoke flavor and nice crust. I wish I could get the flat to be more moist, but that seems to be the nature of the flat. I did save all the juice from the sous vide and made a bad ass au jus to top the brisket with, which made the drier parts not noticable.
Turned out amazing. I have been saving this point for a special occasion. I smoked it for about 7 hours until it hit 195 then let it rest for an hour. Poured the drippings over the top after I cut it even though it was more than juicy enough. View attachment 40946
What do you consider a deal?
$3.42 a pound. Dortheys market in Mt Sterling IL.
The other box they had was full price which I dont consider a deal.
Definitely a deal, I wonder why one box was half off and the other wasn’t?
How is the quality of the meat. When it’s just me and the family eating I cook the $11lb skirt steak, but it’s the BEST skirt steak I ever had. I clean it, butterfly it and cut it up how I want it.
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