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Smoked a couple of butts yesterday. Was going to do them either Sunday or Monday, but weather was looking lovely so decided to move it up a few days. Really should have made that decision earlier in the day, but I threw them on at noon. Took this pic at 10pm and wasn't able to pull them until 2am. Wrapped them tight in butcher paper, foil and towels after pulling them and went straight into a cooler. Took it out at 10 this morning and they were still holding strong at 160 and came out perfectly. Gonna give the new vacuum sealer a workout later this afternoon.
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Sep 5, 2020 17:36
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| # ? May 15, 2024 12:27 |
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I need a quick 101 on smoker boxes and the like. I have a 10lb brisket that's too big for my portable smoker and my Smokey Joe. I do have a 4-burner gas grill that's likely big enough. So basically I can just get a smoker box or pellet tube (I know Amazen gets recommended), load it up with its fuel, and set it on the grill? My grill doesn't have lava rocks or any surface under the grills to set it on under the burners, except the drip tray. If it's essential to set it under the grills, I could bridge it across two of the triangular heat spreaders over the burners. Otherwise I'd set it above burner 1, and then the meat above the other burners. I'm thinking I'd only turn on burner 1, but I'm open to advice. I'll make sure to have enough propane on hand. What would be the best box/tube for a long, low and slow cook? Can/should I just use the smoker box from my existing smoker?
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Sep 6, 2020 05:05
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LiquidFriend posted:Meh quality, but great smoke flavor. I don't regret buying one. I just got mine setup. Hope to do ribs on Monday.
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Sep 6, 2020 05:18
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Put wood chunks on a disposable aluminum tray or cast iron skillet and stick that on top of the burner, and below the grate. Stick the meat on top of the grate. It's difficult to get a grill low enough to smoke and not easier than an actual purpose built smoker, but it will do the job. You can also set up a hot plate similarly and just stick a box over it, making a smoking shelf out of grilling skewers through the box.
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Sep 6, 2020 13:41
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The new season of Chef's Table on Netflix is all BBQ, highly recommend the first episode about Tootsie Tomanetz, the 85 year old legendary pitmaster at Snow's BBQ in Lexington, TX. A lot of good backstory, and some amazing looking BBQ. I have yet to make it out there, it's a fairly short drive for me - I'll have to remedy that soon. I should fuckin' hope so! Sneeing Emu fucked around with this message at 01:58 on Sep 7, 2020 |
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Sep 7, 2020 01:50
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Lol. Whomever writes those must get a kick out of it. I think Twister lists "Dangerous winds" or something similar.
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Sep 7, 2020 18:40
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C-Bangin' it 
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I upgraded to the ThermoWorks Smoke and I think my issues with crazy long stalls might have been due to a bad temp reading on the grill. Same setup I've been doing recently that had me dialed in at 225-240 on the old thermometer was around 180-200 on the Smoke.
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Sep 7, 2020 19:07
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Dango Bango posted:I upgraded to the ThermoWorks Smoke and I think my issues with crazy long stalls might have been due to a bad temp reading on the grill. Same setup I've been doing recently that had me dialed in at 225-240 on the old thermometer was around 180-200 on the Smoke. Good choice on the upgrade, the Smoke is easily the best thermometer I've used. That's wild your previous setup was that far off, though. What were you using previously?
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Sep 7, 2020 22:14
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qutius posted:Good choice on the upgrade, the Smoke is easily the best thermometer I've used. That's wild your previous setup was that far off, though. What were you using previously? ThermoPro TP-20. It very well could have been factors outside of the probe/thermometer that affected those cooks. But I was having to close vents drat near shut to keep it at 225 on the old setup. And things were taking so long I'd end up having to blast it to 275-300 to finish the cook.
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Sep 7, 2020 22:49
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Can you run them both at the same time to see how much they differ?
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Sep 7, 2020 22:53
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Subjunctive posted:Can you run them both at the same time to see how much they differ? Well that's a novel idea. I completely didn't think of that after boxing up the old one to sell. 
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Sep 7, 2020 22:58
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Anybody here have a Fireboard? Heavily considering getting one as a birthday present to myself. They look like they function well and have a good app which is my chief complaint about the Weber iGrill thing that I have now (plus its range blows). My question about it (and all fan controllers in general): when you use a fan in your smoker, what do you set the top vent to? wide open? open half way?
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Sep 8, 2020 02:57
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Bob A Feet posted:Anybody here have a Fireboard? Heavily considering getting one as a birthday present to myself. They look like they function well and have a good app which is my chief complaint about the Weber iGrill thing that I have now (plus its range blows). Fireboard and the new Gurus are good choices, in addition to the Thermoworks Smoke and Billows. The new Guru has an app too, which I have and really like. Usually the top vent is wide open, but I’ve found with my Summit Charcoal sometimes I have to go to half since its pretty efficient.
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Sep 8, 2020 03:10
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Bob A Feet posted:Anybody here have a Fireboard? Heavily considering getting one as a birthday present to myself. They look like they function well and have a good app which is my chief complaint about the Weber iGrill thing that I have now (plus its range blows). WSM 18.5” here. I’ve used the fireboard2 with the pit viper fan for 2 cooks and it’s been great. Easily maintained 225 without issue. The top vent was fully open.
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Sep 8, 2020 03:16
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I fukken love my fireboard. No fans though. My old boss has one fanned up with kamado joe and says it is heaven.
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Sep 8, 2020 04:42
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Fans are required for the complete experience with any of these gizmos.
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Sep 8, 2020 05:40
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Ultimate Mango posted:Fans are required for the complete experience with any of these gizmos. Oh well I learned some stuff.
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Sep 9, 2020 21:18
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Ultimate Mango posted:Fans are required for the complete experience with any of these gizmos. I have an electric smoker, so I disagree a little. I love my fireboard and would get the smoke/billows accessory if I ever get a bge or other charcoal smoker.
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Sep 10, 2020 15:57
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toplitzin posted:I have an electric smoker, so I disagree a little. Your version of a fan would be getting a PID installed. It’s crazy how I had temp swings of plus/minus 25 degrees using an electric versus the 5 degree swings using my WSM+ pit viper fan + fireboard. It’s awesome. Only thing that’s a downside is the need to refuel if I’m cooking a shoulder or brisket.
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Sep 10, 2020 16:53
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Anyone do a chuck until its pulled beef?
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Sep 10, 2020 16:53
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FogHelmut posted:Anyone do a chuck until its pulled beef? I've done it a few times. Very hit or miss since chuck can dry out easily.
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Sep 10, 2020 17:38
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I have. put some rub on, once it hits the stall I wrapped it with veggies, beer, and Worcester. Cook until it pulls apart easy. Came out good.  
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Sep 10, 2020 17:40
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FogHelmut posted:Anyone do a chuck until its pulled beef? http://www.thewolfepit.com/2009/10/pepper-stout-beef.html
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Sep 10, 2020 19:08
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nwin posted:Your version of a fan would be getting a PID installed. Mine's pretty stable already. 
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Sep 10, 2020 19:57
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toplitzin posted:Mine's pretty stable already. drat, mine looked like it was having a seizure.
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Sep 10, 2020 20:05
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I can’t loving wait for this Fireboard. You guys got me pumped up!
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Sep 10, 2020 21:59
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Forgot to post my work from Labor Day! Who likes big beefy ribs?  Just salt and pepper  Right before pulling  After resting an hour  The prize! Easily my favorite BBQ cut to smoke. Beef ribs > all.
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Sep 10, 2020 22:26
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We don’t eat much beef any more, but when we do I want to eat those.
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Sep 10, 2020 23:37
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toplitzin posted:I have an electric smoker, so I disagree a little. Burn the Witch!!!! But seriously, I know BBQ Guru made an electric PID for your kind, but that was like back in the dark ages when I got my OG two knob Competitor.
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Sep 11, 2020 05:09
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FogHelmut posted:Anyone do a chuck until its pulled beef? Did it this weekend. Got impatient and threw it on the grill around 185 and pulled it off at 198 and it didn't pull. It sliced and had decent flavor so it was fine. The next day for an experiment I put the leftovers in the oven at 275 and waited for it to hit 205, at which point it still didn't pull and was dryer. Lesson learned  When I was doing my chuck this weekend I remembered this recipe existing but couldn't find it. Bookmarked! I think my biggest problem was that I didn't have a disposable pan and didn't want to gently caress with cleaning a normal pan, so I treated the meat like a pork butt and just wrapped it after the stall, but I think sitting it in a pan with its own juices and veggies is key to retaining moisture. Bob A Feet posted:I can’t loving wait for this Fireboard. You guys got me pumped up! Anyone use a HeaterMeter these days? I ordered the kit as an excuse to 3d print something, so I've got lots of soldering in my future. Definitely looks leaps and bounds ahead of the Linksys router hanging off of CapnBry's smoker on the first page of this thread.
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Sep 11, 2020 12:54
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I still use one! I’ve only updated it once in the last 7 years—to fix a WIFI issue. It works great for me but every time I pull it out I think “I should see what updates there are”
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Sep 11, 2020 13:13
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FogHelmut posted:Anyone do a chuck until its pulled beef? Yes, via kenji's method. I've done both the smoker only and the SV combo method with great success. The Food Lab: Meet Barbecue Beef Chuck, Brisket's Cheaper, Easier Cousin
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Sep 11, 2020 13:17
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toplitzin posted:Yes, via kenji's method. Thanks for the link. Going to try that out soon.
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Sep 12, 2020 20:43
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This weekend has been a rollercoaster. Due to late plans being made, the pork but I unfroze got moved from being smoke Friday night for Saturday to being smoked Saturday for Sunday. I just got notification that I may have to evacuate for a hurricane (or protect an airplane by evacuating it) tomorrow morning so I moved up my smoke time to right loving now because I don’t have any room in my freezer for it now! Plus I’d like to at least have it for breakfast if anything before I go. Thank you fireboard! I’m hoping you make this process easy. I say that as I completely overshoot my target temperature (225, sitting at 250 now) during the start.
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Sep 12, 2020 22:40
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Feel like I can’t ever properly time a pork butt. Started smoking at 2:30 this morning and I’m still stalled at 175. Into foil and into the fridge it will go and I’ll finish it in the oven tomorrow.
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Sep 13, 2020 01:35
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ControlledBurn posted:Feel like I can’t ever properly time a pork butt. Started smoking at 2:30 this morning and I’m still stalled at 175. Into foil and into the fridge it will go and I’ll finish it in the oven tomorrow. Never heard of chilling it mid-cook. Curious how it works.
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Sep 13, 2020 01:51
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I did it once before and it worked out okay. Less than half ideal, but kids get angry about the idea of an 11pm dinner time for some reason.
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Sep 13, 2020 01:58
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My pork shoulders are consistently done at about 2 hrs an lb or so. Keep in mind it's hard to overcook a pork shoulder to the point it's bad. Last one I did was about 8lbs and I actually planned for about 20 hrs to dinner. It was fantastic. Generally when doing a cook for the kids or whatever I smoke the day before and then just cook in a crock pot for 2ish hours before serving. It's not as good as fresh out of the smoker but it works for timing.
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Sep 13, 2020 02:46
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ControlledBurn posted:Feel like I can’t ever properly time a pork butt. Started smoking at 2:30 this morning and I’m still stalled at 175. Into foil and into the fridge it will go and I’ll finish it in the oven tomorrow. Wow 17 hours and you’re still at 175? How many pounds is the butt?
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Sep 13, 2020 04:03
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| # ? May 15, 2024 12:27 |
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Stall into the fridge is a bold move.
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Sep 13, 2020 04:10
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