washguy Posted April 3, 2016 Report Posted April 3, 2016 Death Dust....bad azz...its a smooth heat Wash
shepp Posted April 3, 2016 Report Posted April 3, 2016 Yes I heard Hank shaw discribe a heat like it the other day, in the BBQ sauce it's a "star bust". A quick heat that hits good but leaves quick
shepp Posted April 3, 2016 Report Posted April 3, 2016 Just pulled them 192 and 198 figured I'm going to be reheating them they're in the cooler now
washguy Posted April 3, 2016 Report Posted April 3, 2016 (edited) Thats it...burnt meteorites....lookin good! gonna be tasty with the brine Wash Edited April 3, 2016 by washguy
DNP Posted April 3, 2016 Report Posted April 3, 2016 Telling ya, do it on wings or legs....follow the recipe on oak ridge site. I actually skipped the second dusting and the wings were killer.
DNP Posted April 3, 2016 Report Posted April 3, 2016 What flavor were you burning? I'm going with pecan again tomorrow.
washguy Posted April 3, 2016 Report Posted April 3, 2016 37 minutes ago, DNP said: Telling ya, do it on wings or legs....follow the recipe on oak ridge site. I actually skipped the second dusting and the wings were killer. If your nose aint runnin by the 6th or 7th piece you aint put enough on...or you're slurping up too much blue cheese .....Wash
shepp Posted April 3, 2016 Report Posted April 3, 2016 (edited) 1 hour ago, DNP said: What flavor were you burning? I'm going with pecan again tomorrow. Hickory in the smoke daddy with some apple added to the burner in the smoker it's self. 13 hours from start to finish not counting the brine. Just got it pulled cooled and vac sealed. Think next time I'll either brine in fruit juice/water mix or 4:2 on the rubs. bark was alil salty could use some sweet, but sauce will fix that Edited April 3, 2016 by shepp
DNP Posted April 3, 2016 Report Posted April 3, 2016 Pecan pellets...grill at 225. Oak in the smoke daddy. Photos before the fun, after the mess, on the grill, starting temps.
shepp Posted April 3, 2016 Report Posted April 3, 2016 That's and interesting idea with cross scoring your fat cap. Have you don't that before? Does it help any?
DNP Posted April 3, 2016 Report Posted April 3, 2016 do it every time. Supposedly makes better access to the meat. Doesn't take anything to do it, probably can't tell a difference, but I figure it ain't hurting anything and if it does what it's supposed to do-great.
washguy Posted April 3, 2016 Report Posted April 3, 2016 (edited) 1 hour ago, DNP said: do it every time. Supposedly makes better access to the meat. Doesn't take anything to do it, probably can't tell a difference, but I figure it ain't hurting anything and if it does what it's supposed to do-great. Yep gotta score the fat ....getting ready to put brisket point on .... Wash Edited April 3, 2016 by washguy
DNP Posted April 3, 2016 Report Posted April 3, 2016 I debated brisket for this weekend. I want to try again, because my last(first) one wasn't all that wonderful. It was ok, but not what brisket should be. Looking on on track here. Little butt is running to be shred worthy around 1 or so, hopefully the others are closer to 4 to come off the grill.
washguy Posted April 3, 2016 Report Posted April 3, 2016 Get the bear claws ready...you're gonna let it rest a lil while right? brisket is smoking with pecan at 225.... its so small its already at 145...but the "stall" will happen soon Wash
DNP Posted April 3, 2016 Report Posted April 3, 2016 1st butt off the grill and in the cooler. 12.5 hours for the 7.5 pounder. The beef and the bigger butt aren't far behind.
DNP Posted April 3, 2016 Report Posted April 3, 2016 Beef is going to take another attempt. One of the directions I found said to wrap it at 160 and then take it to 190-195 and check for ability to shred. I skipped wrapping it. Bark is very crunchy...essentially burned. Meat underneath is pretty dry. Some in the middle ain't bad, but I think this was a failed attempt. Bummer.
washguy Posted April 5, 2016 Report Posted April 5, 2016 Brisket point came out good,but didnt have a big ol smoke ring...I think its the pecan wood...the bark was good and the meat tender..we took the top muscle off the point and chopped it up and then sliced the rest Wash
shepp Posted April 5, 2016 Report Posted April 5, 2016 Yum! Going to try that after I get back. Smoking cheese tomorrow, string, cheddar, baby Swiss and pepper jack wendsday trout, which is brining right now
EasyEJL Posted April 5, 2016 Report Posted April 5, 2016 dammit, I have to build that cold smoke injector already
shepp Posted April 5, 2016 Report Posted April 5, 2016 7 hours ago, EasyEJL said: dammit, I have to build that cold smoke injector already We gave you all the info you need ;)
washguy Posted April 5, 2016 Report Posted April 5, 2016 21 hours ago, shepp said: Yum! Going to try that after I get back. Smoking cheese tomorrow, string, cheddar, baby Swiss and pepper jack wendsday trout, which is brining right now Which brine for fish? What? You didnt brine the cheese? Geez im so far behind on brining...Ha. Wash
shepp Posted April 5, 2016 Report Posted April 5, 2016 14 minutes ago, washguy said: Which brine for fish? What? You didnt brine the cheese? Geez im so far behind on brining...Ha. Wash No brine for the cheese it just gets smoked fish gets a home made brine water, apple juice, salt,brown sugar, garlic, onion and parsley
EasyEJL Posted April 6, 2016 Report Posted April 6, 2016 15 hours ago, shepp said: We gave you all the info you need ;) and I've got a foot long 4" square piece of aluminum tubing/pipe here, spare aquarium air pumps, ready to do it. just need to make end caps and attach the pipe T for the smoke to come out, and run hose to the grill
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