Food / Drink TCG Grillers, smokers and red meat enthusiasts

[MEATeorite]

Ugh, yep

 

[SleeperLS]

That looks delicious.

 

[SleeperLS]

I can't figure this bitch out. Boneless just under 4lbs, been cooking for 11 hours at 225-250 and still 180. I pulled it and I will see what the result is. I need a fancy instant read digital thermometer.

Could be delicious, could be dry and terrible. I give up at this point. It needs to rest another 30 min and I will try to shred it as I need to get my ass to bed.

 

[SleeperLS]

Turns out it needed more time. I will most likely never smoke that cut again. It probably needed another 3 hours to get to 200 at the rate it was going. I have no desire to cook under 4 lbs of meat for almost 15 hours.

 

[Shawn1112]

Wings, ranch burgers, beef skewers, Italian sausage (pizza sausage for tomorrow).
Conserving charcoal for my smoker and bone in jerk style breasts later this week

 

[Pressure Ratio]

I can't figure this bitch out. Boneless just under 4lbs, been cooking for 11 hours at 225-250 and still 180. I pulled it and I will see what the result is. I need a fancy instant read digital thermometer.

Could be delicious, could be dry and terrible. I give up at this point. It needs to rest another 30 min and I will try to shred it as I need to get my ass to bed.

View attachment 53671

So it experienced a stall?

Did you wrap it in butchers paper or aluminum foil Ala "Texas Church"?

What about usinf Sous Vide to finish the cook?

 

[SleeperLS]

So it experienced a stall?

Did you wrap it in butchers paper or aluminum foil Ala "Texas Church"?

What about usinf Sous Vide to finish the cook?

It definitely hit a stall around 150ish. I did think about wrapping it up, which I might do next time. But, I was wanting a really nice bark on it so I opted not to. The rub and smoke are delicious on it, so that was at least a plus.

 

[Pressure Ratio]

I hear what you are saying with the bark. I know with the foil they say use fluid to help. That would have an effect on that harder bark.

I am a beginner and have had mix luck with getting past the stall. Just looking to see what people do to get past the stall.

 

[SleeperLS]

I hear what you are saying with the bark. I know with the foil they say use fluid to help. That would have an effect on that harder bark.

I am a beginner and have had mix luck with getting past the stall. Just looking to see what people do to get past the stall.

I think I will really just plan for a lot of time the next long smoke I do and let the meat take as long as the meat needs. I didnt throw the roast on until 11am and also didnt have enough extra pellets to do a super long smoke. I do plan to do a brisket at some point, so that will be another challenge. I am also very new to smoking

 

[BeerOrGasoline]

Butcher paper wrapped TIGHTLY maintains good bark. Foil will tend to steam it off depending on time

YMMV

 

[Jamesv82]

I too have just started smoking shoulders, first one took a lot longer then I was thinking. Second one I really kept an eye on the fire to maintain the temp and that one was better. Both of those I didn't wrap with anything.

A good temp at cooking level really helps out

 

[SleeperLS]

I kept it at 225* do you guys do 250?

 

[Shawn1112]

My Pit Barrel stays around 275ish

 

[Jamesv82]

Around 250 but if it gets to 275 I'm not worried too much. Just watch so it doesn't keep going up

 

[Pressure Ratio]

Keeping a constant temp is why I went with a Traeger Ironwood and the new digital controller. haha I'm not going to babysit a smoker all day. "Aint't nobody got time for that!"


(Ducks incoming for pellet grill hate lol)

 

[SleeperLS]

A pellet grill is what I have as well. I will try higher heat next time.

 

[jason05gt]

Excited about these. Grabbed these from Hugo’s as they are selling their meat at cost. The meat comes from Linz on the South Side.

 

[Flyn]

Tomorrow! I bought an Angus brisket and an Angus chuck roast and will be making... Hamburger!

I'm breaking out the meat grinding attachment for the Kitchenaid mixer.

 

[Spivitz]

Decided to make use of the wind

 

[Flyn]

I ground up around 13 lbs. of the brisket/chuck combo. Going to grill some burgers for dinner. So far, I noticed this ground beef doesn't have the juices that Sam's ground beef does. I wonder if they add water to theirs?

Texture is awesome. I need to buy a burger press so I can press out the burgers before freezing them. Amazon sells the little squares of waxed paper that go in between the burgers, too.

Here's the 2nd grind in progress. I used the large hole attachment for the first grind and the smaller hole attachment for the 2nd grind.

Sorry about the pic. Amy held the phone upright rather than turning it sideways.

 

[Shawn1112]

Steak and chicken fajitas tonight. But I grill the steak and chicken for them

 

[SirMarco]

Tonight I'm doing some cheddar brats and kielbasa. Should be enough food for dinner tonight and then lunch for a few days.

 

[radioguy6]

I can't figure this bitch out. Boneless just under 4lbs, been cooking for 11 hours at 225-250 and still 180. I pulled it and I will see what the result is. I need a fancy instant read digital thermometer.

Could be delicious, could be dry and terrible. I give up at this point. It needs to rest another 30 min and I will try to shred it as I need to get my ass to bed.

View attachment 53671

that has a nice bark, but if you were looking to shred it, needs more time to break down all the collagen. I smoke alot of chuck roasts unfoiled (for dat bark) and they all cook differently. For shredded, I usually pull it once they hit 203 IT and let it rest for at least 30 mins. Could be 8 hours, could be 16 lol. Lately I've been firing the smoker up the night before, and start the cook overnight to have enough time. If its done well before dinner, I double foil it, wrap it in towels and toss in a good cooler. Stays piping hot for hours.

 

[DEEZUZ]

I ground up around 13 lbs. of the brisket/chuck combo. Going to grill some burgers for dinner. So far, I noticed this ground beef doesn't have the juices that Sam's ground beef does. I wonder if they add water to theirs?

Texture is awesome. I need to buy a burger press so I can press out the burgers before freezing them. Amazon sells the little squares of waxed paper that go in between the burgers, too.

Here's the 2nd grind in progress. I used the large hole attachment for the first grind and the smaller hole attachment for the 2nd grind.

Sorry about the pic. Amy held the phone upright rather than turning it sideways.

. Holy shit I didn't know they had a meat grinder attachment.

 

[Shawn1112]

I have an eye of round roast from my 1/4 cow. How do you guys recommend I cook or grill it, open to all suggestions