Food / Drink TCG Grillers, smokers and red meat enthusiasts

[camarothatcould]

 

[Jon01]

View attachment 190905

Gotdamn that's cheap af.

 

[camarothatcould]

Yaj Yak helped me decide

 

[Z28Camaro]

Nice outdoor kitchen.

 

[Yaj Yak]

Nice outdoor kitchen.

fucking awesome

 

[camarothatcould]

Yeeeas. Forgot to add that to the dreambarndo build.

 

[Lead Pipe]

Got a pork butt on, nice low and slow curve. Can’t wait for dinner.

 

[Shawn1112]

Got a pork butt on, nice low and slow curve. Can’t wait for dinner.

View attachment 190973

Wrapping at 165 or going unwrapped the whole cook? My last couple I didnt wrap and I'm not sure there is much difference

 

[Lead Pipe]

Wrapping at 165 or going unwrapped the whole cook? My last couple I didnt wrap and I'm not sure there is much difference

Wrapping in foil at 165 to 195 then resting in a cooler till dinner. I'll snag a pic of the butt next time I head out to spray it. It's getting some great color.

 

[Lead Pipe]

Sitting at 145 IT.

 

[camarothatcould]

I'm not wrapping that

 

[camarothatcould]

Especially in foil? Do you have teh butcher paper?

Foil imo just steams everything and turns it into a pot roast

 

[Lead Pipe]

Especially in foil? Do you have teh butcher paper?

Foil imo just steams everything and turns it into a pot roast

I foil for pork and paper for beef. When pulling and mixing all the meat together I want the steam to tenderize the meat.

 

[camarothatcould]

So where we at with this thing

 

[Yaj Yak]

i hacked the other jewels cheapo prime rib i got into steaks last night to freeze. that's my story.

 

[Spivitz]

Seasoned for tomorrow

 

[GLADIATOR]

I am learning to smoke my meat less with my gravity feed Masterbuilt. Ribs come out perfect now. My last brisket was just a little overcooked. Next time going to 195 instead of 205 internal before wrap. We like rare to medium anyway.

 

[GLADIATOR]

Also, my Weber propane is on its last breaths after 18 years. I am not rebuilding it again. Looking for a new propane grill.

 

[camarothatcould]

I am learning to smoke my meat less with my gravity feed Masterbuilt. Ribs come out perfect now. My last brisket was just a little overcooked. Next time going to 195 instead of 205 internal before wrap. We like rare to medium anyway.

There is no rare/medium /well with a brisket.

It's going to be done when it's done.

 

[camarothatcould]

When it's ready is the real issue

 

[Shawn1112]

There is no rare/medium /well with a brisket.

It's going to be done when it's done.

Pretty much my thoughts as well. I pull anywhere between 195-202 but I go off the feel of sticking a probe in it.
The one last week went to 212 and while still had awesome flavor, it was a tad overdone.

 

[camarothatcould]

Pretty much my thoughts as well. I pull anywhere between 195-202 but I go off the feel of sticking a probe in it.
The one last week went to 212 and while still had awesome flavor, it was a tad overdone.

I'm swearing I'm never doing another one.

But 192, pull, then hold at 190 for 3 hours would be my next approach.

 

[GLADIATOR]

I’ve also seen some YT vids from a guy that smokes at 275degrees for 4-5 hours and they come out perfect too.

 

[Shawn1112]

I’ve also seen some YT vids from a guy that smokes at 275degrees for 4-5 hours and they come out perfect too.

How big of a brisket, I cant see any full packer briskets being done that fast, even at 275. I'd have to imagine at 275 your still talking at least 1hr per lb

 

[GLADIATOR]

How big of a brisket, I cant see any full packer briskets being done that fast, even at 275. I'd have to imagine at 275 your still talking at least 1hr per lb

A trimmed brisket but it’s more like 6 hours. I will look up the vid but there are several vids about it by reputable smokers. I have been doing mine at 225 but I am going to try the higher temp method next time.