unforgiven Posted July 3, 2016 Report Posted July 3, 2016 On Monday, June 27, 2016 at 7:52 AM, DNP said: Take away my shoelaces and keep an eye on me today....I just dropped my traeger off the tailgate? Me thinks the warrenty just went VOID
shepp Posted July 4, 2016 Report Posted July 4, 2016 Brisket point rubbed injected and ready to rock for the morning. Vac Sealed the flat up and tossed it in the freezer, ordered a 4.5 gallon polycarbonate tub with lid and pink cursing salt off amazon this morning. I'll start the Corning process as soon as that comes to make pastrami. Doesn't seem to hard just takes time atleast a week to corn it then pull it sit a few days then smoke and refrigerate.
DNP Posted July 4, 2016 Report Posted July 4, 2016 Looks good. I'm putting the pork on right now. 9lb butt and a 4 lb roast. Let me know how the bucket works. I found this 2.5 gallon Rubbermaid fits nice in the fridge.
DNP Posted July 4, 2016 Report Posted July 4, 2016 18 hours ago, unforgiven said: Me thinks the warrenty just went VOID You're probably right, but I figured that as soon as I drilled a hole through the side to mount the smoke daddy. I'll hope it keeps working for a while. Now it should be easier to travel with....she's already been dinged.
EngrBob Posted July 5, 2016 Report Posted July 5, 2016 1 hour ago, MikedaddyH said: What do you think of this grill ? What grill?
sketch Posted July 5, 2016 Report Posted July 5, 2016 Did the ribs today? A friend rolled me a smoke tube for pellets that worked great.
jtallen83 Posted July 5, 2016 Report Posted July 5, 2016 1 hour ago, MikedaddyH said: What do you think of this grill ? Those headlights sure jumped right out at me!
shepp Posted July 5, 2016 Report Posted July 5, 2016 Point turned out good, not as good as the last one, lots of fat......... tomuch fat. I think I'll be going to the butcher shop from now on. Another thing that fuk'd me today is my pump took a poop for the smoke daddy, it was running but not putting out air, inhad another one but it was like 4-5 hours in by the time I figured out it was junk. Still better than the shoe leather I've had else where
DNP Posted July 5, 2016 Report Posted July 5, 2016 Mine burned out on me while we were in the pool. By the time I got out and knew what happened internals were down to 150ish. They were around 170 before we got in. I cleared the overload of pellets, fired it back off and upped the temp to 250. Pork got dried out a little. Shoulder wasn't too bad but the small roast was pretty dry. Still tasted pretty good. Used the smoke daddy recipe for the brine, added some bay leaves and thyme. Ran with the meathead's Memphis Dust for the rub. Basically sugar and the usually. Paprika, garlic, onion and pepper. No salt. I gotta get some oak ridge ordered back up....I'm missing it.
washguy Posted July 5, 2016 Report Posted July 5, 2016 18 hours ago, mrmackc said: Now Thats Funny ! Wash
Sisco Posted July 10, 2016 Report Posted July 10, 2016 (edited) On 7/5/2016 at 8:02 PM, MikedaddyH said: What do you think of this grill ? Everything in the picture needs to be rubbed down with a good quality flavored oil. Any volunteers? Edited July 10, 2016 by Sisco
washguy Posted July 10, 2016 Report Posted July 10, 2016 Doing a lil 5lb brisket point from Chars boyfriend butcher..injected boulion...black ops brisket rub and rod greys rub. At 177 now. Come on baby!
shepp Posted July 11, 2016 Report Posted July 11, 2016 (edited) Looks good wash! i made burgers with cheese and bacon mixed into them, then topped with sautéed jalapeño and onion Edited July 11, 2016 by shepp
washguy Posted July 11, 2016 Report Posted July 11, 2016 We are both gonna be 350 lbs before long...oh well. Wash
shepp Posted July 11, 2016 Report Posted July 11, 2016 1 minute ago, washguy said: We are both gonna be 350 lbs before long...oh well. Wash Good thing I Walk so much at work otherwise I already would be
Armed Eye Doc Posted July 11, 2016 Report Posted July 11, 2016 Thanks for the offer Wash, I smoked a couple of pork tenderloins with apple wood. Marinated in some store bought stuff. I had company at lunch and didn't have much time to prepare. Here's the remnants.
DNP Posted July 11, 2016 Report Posted July 11, 2016 Good looking brisket Wash! Damn that has to be tasty.
washguy Posted July 11, 2016 Report Posted July 11, 2016 So I asked Char what she had to give for the brisket...... a BJ she said Fair enough. Wash
MikeD Posted July 13, 2016 Report Posted July 13, 2016 On 7/11/2016 at 6:29 PM, washguy said: So I asked Char what she had to give for the brisket...... a BJ she said Fair enough. Wash good girl
Hoff Posted July 16, 2016 Report Posted July 16, 2016 The wife (God I love her) came home with 15 lbs of boneless pork shoulder and told me to get to work. Pulled pork for my daughters birthday party! Turned out really great, super juicy with a great bark. Used the Pecan wood I bring up from Texas, mixed in with some hickory as well. 11 hours of smoking, and when I tried to lift it out of the pan it just fell apart Lol. Smoked about 225 for 5 hours of heavy smoke, then covered it partially and smoked for another 6 hours. Rubbed in Grub Rub, a Texas treat of mine.
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