washguy Posted July 26, 2014 Report Share Posted July 26, 2014 Haha I love that movie!! Thanks wash I got me some hickory chunks. Now your'e smokin ! hickory and brisket is perfect...so,did ya get the smoke thingy worked out? one more thing....brisket is the hardest thing to smoke and have it come out good...took me more than several brisket smokes to get it right......gotta have a thermometer to check internal meat temp 195/200 is what you are wanting... time wise....Char always tells me...its done when its done :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted July 26, 2014 Report Share Posted July 26, 2014 Now your'e smokin ! hickory and brisket is perfect...so,did ya get the smoke thingy worked out? one more thing....brisket is the hardest thing to smoke and have it come out good...took me more than several brisket smokes to get it right......gotta have a thermometer to check internal meat temp 195/200 is what you are wanting... time wise....Char always tells me...its done when its done :) Wash Yup smoking us about temp not time Quote Link to comment Share on other sites More sharing options...
washguy Posted July 27, 2014 Report Share Posted July 27, 2014 (edited) So Sketch...Whats up? brisket done? Ribs today using the new rub and sauce :) Wash Edited July 27, 2014 by washguy Quote Link to comment Share on other sites More sharing options...
DNP Posted July 28, 2014 Report Share Posted July 28, 2014 You suck. Nicely done. Quote Link to comment Share on other sites More sharing options...
sketch Posted July 28, 2014 Report Share Posted July 28, 2014 It's at 160- about 3 hours in having a day making smoke work !! Need to pull the trigger soon! Pix later. Quote Link to comment Share on other sites More sharing options...
sketch Posted July 28, 2014 Report Share Posted July 28, 2014 Smoke thingy is ok for lp had my head up its ass the whole time making coals smoke and not burn yeah right hickory smells awesome good call wash!! Quote Link to comment Share on other sites More sharing options...
washguy Posted July 28, 2014 Report Share Posted July 28, 2014 (edited) It's at 160- about 3 hours in having a day making smoke work !! Need to pull the trigger soon! Pix later.[/quote/) It stalls at 160 for a bit....hang in there. :) wash Dont pull it off till 200. Go ahead and foil it now that will cook it faster you are done with the smoke....put some juicemix in the foil to moisten it up while its cookin in the foil...meat always stalls at 160 for a bit...then it takes off again Edited July 28, 2014 by washguy Quote Link to comment Share on other sites More sharing options...
sketch Posted July 28, 2014 Report Share Posted July 28, 2014 Roger !! Quote Link to comment Share on other sites More sharing options...
sketch Posted July 28, 2014 Report Share Posted July 28, 2014 It really stalled at 160 temp has been difficult with lp propped the lid an inch so I could get temp to 225_250 I'm going all in a on a smoker !! I can smell it now mmmmm ! 200' ok here goes last stretch !!thanks so much wash! Quote Link to comment Share on other sites More sharing options...
shepp Posted July 28, 2014 Report Share Posted July 28, 2014 (edited) Yum all around! I got a half bushel of green beans been busy canning, today made hot dill beans Edited July 28, 2014 by shepp Quote Link to comment Share on other sites More sharing options...
washguy Posted July 28, 2014 Report Share Posted July 28, 2014 (edited) Way to go sketch....if you can pull this off a brisket on a grill....hats off to ya here's why it stalls at 160 The maillard action :) Wash fat breaks down with the enzymes Edited July 28, 2014 by washguy Quote Link to comment Share on other sites More sharing options...
shepp Posted July 28, 2014 Report Share Posted July 28, 2014 It really stalled at 160 temp has been difficult with lp propped the lid an inch so I could get temp to 225_250 I'm going all in a on a smoker !! I can smell it now mmmmm ! 200' ok here goes last stretch !!thanks so much wash! That stalls such a pita ain't it! Never know how long it's going to last then boom she starts climbing again! Your on the home stretch sketch!! Quote Link to comment Share on other sites More sharing options...
washguy Posted July 28, 2014 Report Share Posted July 28, 2014 (edited) So cause you got the top up messin with the chips the saying goes......"when you're lookin you aint cookin" :) wash Edited July 28, 2014 by washguy Quote Link to comment Share on other sites More sharing options...
98Z5V Posted July 28, 2014 Report Share Posted July 28, 2014 Nope no skin or scales left looks like the foil it is. I fry them all the time just wanted to try something different with them, not that I'm tired of eating them fried. In fact let me get my recipe for fried crappie and post here its a beer batter. 1 box of golden dipt beer batter by McCormick 2 tbls lemon pepper season 1 ts garlic powder 1 ts paprika 1/2 ts pepper 1/2 ts season salt (lawry's) 1 bottle of pale ale I'll put all the spices and batter mix in a zip lock bag mix together then I'll take what I need for the the fillets and put the rest back till latter since I'm the only one that eats fish in my family. Mix the batter mix with just enough beer until its the right thickness for you. Heat electric skillet to 350* with enough oil to fry fish until golden brown and enjoy I'll get some out this week and fry so I post a pic for you guy's and trust me, make sure you make enough because you won't be able to stop a couple of fillets. I used this again tonight - it's so damn good!!! :hethan: Quote Link to comment Share on other sites More sharing options...
sketch Posted July 28, 2014 Report Share Posted July 28, 2014 Had to pull it at 180' meat I'm glad I did it was perfect and so juicy!!! 4-1/2 hr Emm mmmmm! Thanks for your help everyone.! Quote Link to comment Share on other sites More sharing options...
washguy Posted July 28, 2014 Report Share Posted July 28, 2014 (edited) Way to go brother! brisket is the hardest of all to smoke correctly if you smell like a burnt hickory tree you done good <lmao> Wash Geeez that plate sure looks tasty! Edited July 28, 2014 by washguy Quote Link to comment Share on other sites More sharing options...
shepp Posted July 28, 2014 Report Share Posted July 28, 2014 Looks great sketch!! Quote Link to comment Share on other sites More sharing options...
unforgiven Posted August 1, 2014 Report Share Posted August 1, 2014 Looks yummmmyyy brother sketch,great job. <thumbsup> Quote Link to comment Share on other sites More sharing options...
sketch Posted August 2, 2014 Report Share Posted August 2, 2014 I grilled chicken halves for the first time but was so stupid excited not to mess it up I missed the photo opp! Next go at the grill !! Quote Link to comment Share on other sites More sharing options...
washguy Posted August 2, 2014 Report Share Posted August 2, 2014 Well crap :) Wash Quote Link to comment Share on other sites More sharing options...
washguy Posted August 24, 2014 Report Share Posted August 24, 2014 (edited) Ribs "Rene Style" slather mustard and oakridge rub night brfore smoker at 275.....smoke 4 hours spritz with Apple /mango just a lil....leave em alone dont wrap dont foil nuthin......take em off when they pass the limp wiener test :) Wash Edited August 24, 2014 by washguy Quote Link to comment Share on other sites More sharing options...
unforgiven Posted August 24, 2014 Report Share Posted August 24, 2014 Food looks great bro.Floor won't come up though. Quote Link to comment Share on other sites More sharing options...
washguy Posted August 25, 2014 Report Share Posted August 25, 2014 Food looks great bro.Floor won't come up though. HaHahahaa right on :) Wash Quote Link to comment Share on other sites More sharing options...
Rsquared Posted August 25, 2014 Report Share Posted August 25, 2014 Damn that looks good Wash. Quote Link to comment Share on other sites More sharing options...
shibiwan Posted August 29, 2014 Report Share Posted August 29, 2014 (edited) Fed the wife and kids with Carne Asada.... Edited August 29, 2014 by shibiwan Quote Link to comment Share on other sites More sharing options...
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