Food / Drink TCG Grillers, smokers and red meat enthusiasts

[SpeedSpeak2me]

Y’all stole mine.

Whip them out! Show us your cookie sheets

 

[Shawn1112]

Y’all stole mine.

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Whip them out! Show us your cookie sheets

Yup, that’s broken in

 

[Lead Pipe]

Finally got around to grilling up a chuck eye. There were a couple tougher bites but over all it was great. Awesome cut for basically a free steak. It was choice at that.

 

[Spivitz]

Shawn1112

Phil's, solid

 

[Spivitz]

 

[Shawn1112]

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Got some bone in breasts on the grill right now

 

[GLADIATOR]

Wife just hit the jackpot. $12 per brisket at Meijer.

 

[Shawn1112]

Prepping for tomorrow. My dumb ass started lathering the shoulder in mustard after I trimmed it thinking I gotta put the rub on. Totally forgot I have to brine it in Dr Pepper until tonight lol. Cut all that nasty grizzly shit of the arracherra.

 

[Spivitz]

Shawn1112

 

[Spivitz]

 

[Shawn1112]

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Grill in the garage if it’s raining

 

[Spivitz]

 

[Spivitz]

 

[Jon01]

I stepped up my smoker game today.
I'm excited to actually see what I can do with this thing.

Gonna put it together tonight and tomorrow morning then maybe start seasoning it in tomorrow afternoon.

 

[Shawn1112]

 

[GLADIATOR]

Here we go. This time I am cooking brisket to 165 internal temp, wrap, then 180. Pull out and let rest. Every time I go to 200 it’s well done but we like medium.

 

[Shawn1112]

8hrs in, about 150 internal temp. I’m going to try something new that I read. I do something similar to my ribs. At 165, im gonna cut up a full stick of butter and put it on the shoulder. Then drizzle honey and brown sugar on it. Wrap and back on till 200ish.

 

[DEEZUZ]

8hrs in, about 150 internal temp. I’m going to try something new that I read. I do something similar to my ribs. At 165, im gonna cut up a full stick of butter and put it on the shoulder. Then drizzle honey and brown sugar on it. Wrap and back on till 200ish.

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I did that a few times.

 

[Shawn1112]

I did that a few times.

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Do you feel it added to it flavor wise or no change?

 

[DEEZUZ]

Do you feel it added to it flavor wise or no change?

Just a sugary crisp and it was kinda mushy underneath some parts. But it's worth a try. I also do the Bub method and put my pork in the kitchen aid to pull it. Pour juices from pan in as well.

 

[Shawn1112]

10.5hrs to hit 165, she is wrapped and in the home stretch. I’d be okay if done by noon, but will be happy as shit if it cooked till 1-2

 

[Spivitz]

Lunch soon

Chicken Cordon Bleu

 

[Jeffs FRC]

Here we go. This time I am cooking brisket to 165 internal temp, wrap, then 180. Pull out and let rest. Every time I go to 200 it’s well done but we like medium.
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Man I just don’t think it’s gonna be cooked enough to be tender at 180.

 

[DEEZUZ]

 

[Spivitz]