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Spatchcock half a turkey? Impressive.
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Oct 11, 2020 22:21
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C-Bangin' it 
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| # ? May 15, 2024 13:22 |
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It was the top half
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Oct 11, 2020 23:17
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Quaint Quail Quilt posted:That's why I spatchcock it. Yeah, this was literally the left half of a turkey, so it was basically already spatchcocked. Turned out fine!
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Oct 11, 2020 23:52
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Hughmoris posted:Well, hell. I was thinking that I would be hotter for longer with the lid on. Just google'd it, turns out charcoal grills get hotter with the lid off. Makes sense for oxygen flow now that I think about it. If you really want to juice it up a notch in the future get a slow n' sear or vortex. They funnel air through the coals better and direct the heat upwards. They get seriously hot and are efficient in not using a ton of coals. Also, the slow n sear is effective at turning the kettle into a decent smoker, or you can use the snake method with a bit more effort.
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Oct 12, 2020 00:29
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All right, time for baby's first overnight smoke. I have a 6.75 lb butt that I plan to pull. Won't be wrapping, wasnt able to get butcher paper and I know foiling would just make it cook faster. About how long should I expect it to take to get to pulling temp at 225-250 degrees? e: also plan to put it in a cooler and let it rest a few hours. Smoking over applewood and lump charcoal, will hit it with mustard and a rub blend I was gifted from a coworker. I know none of that is relevant to my question, I am just excited for it.
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Oct 12, 2020 01:48
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2hrs per pound is pretty standard for a butt.. I usually do 2hrs an lb plus 1-2 hrs if I'm planning it for a specific time.
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Oct 12, 2020 02:02
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Yeah, my 8lb something oz took about 15.5 at 225.
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Oct 12, 2020 02:38
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It was a wild ride. I had to fight dirty smoke, got it on at 1 am and it finished several hours earlier than I anticipated, but it turned out!  Since it went hot and fast it dried out a tiny bit for my liking and the bark on the underside of the butt was too charred and tough so much it had to be removed, but for as experienced as I am and as problematic of a smoke as it was I am very happy with my results. Now the problem is, this was for dinner. Should I throw it in the crock pot on warm or should I just have to accept we will have it reheated?
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Oct 12, 2020 16:24
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A cut meat can rest for a long while and stay hot. I’ve done like six hours and the pork was still too hot to eat. Otherwise I’d do a glass 9x13 pan covered in foil on low heat. Just enough to reheat the solidified grease.
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Oct 12, 2020 19:07
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yeah, foil and a towel in a cooler and it’ll still be uncomfortably hot to handle in 5 hours
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Oct 12, 2020 19:17
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I foiled and a brisket and stuck it in a cooler with a probe. It took 12 hours to go from 203 to 120 lol.
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Oct 12, 2020 19:45
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I put some finished butts in a cooler to rest, and that cooler smelled like smoke for weeks despite being washed multiple times and deodorized with baking soda.
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Oct 13, 2020 13:17
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Sounds like an improvement to me
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Oct 13, 2020 15:50
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I had to get another cooler because using my first one to rest meat meant no where to put drinks when I had people over. Also, my new favorite way to use leftover bbq (works with any meat) is to throw it in some ramen noodles. Just did some pulled pork with jalaps, cilantro, and basil. It was fantastic.
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Oct 13, 2020 16:31
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Oh that sounds like a great idea. Especially for the coming winter when soups are in season.
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Oct 13, 2020 16:35
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In case someone still doesn't have one, the https://www.thermoworks.com/Smoke is on sale today for 75$. Great piece of gear.
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Oct 13, 2020 17:19
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Murgos posted:If you really want to juice it up a notch in the future get a slow n' sear or vortex. They funnel air through the coals better and direct the heat upwards. They get seriously hot and are efficient in not using a ton of coals. Also, the slow n sear is effective at turning the kettle into a decent smoker, or you can use the snake method with a bit more effort. Thanks, I'll look in to that. I'm going to try my hand at some chicken thighs tonight, we'll see how it goes. *Chicken thighs came out pretty dang good. Took quite some time to cook (1hour +) but I think that's because I took the hot/cool philosophy to the extreme on my kettle. Next time I'll place the meat a tad closer to the coals. Hughmoris fucked around with this message at 01:28 on Oct 14, 2020 |
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Oct 13, 2020 17:26
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Bob A Feet posted:I had to get another cooler because using my first one to rest meat meant no where to put drinks when I had people over. Ramen works, leftover bbq also great for doing a quick stir fry (frozen vegetables in the wok, thaw em and steam off most of the liquid, throw in whatever sauce you’re going to use and the bbq meat) or fried rice (rice in oil til it gets a little crispy, throw in the meat to heat, maybe some vegetables you have lying around, at the very end make a space at wok bottom and throw an egg in, cook til set and then scramble it into the rice.)
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Oct 14, 2020 05:15
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Add left over pulled pork or brisket to your omelettes...
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Oct 14, 2020 17:05
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Trastion posted:Add left over pulled pork or brisket to your omelettes... I made a breakfast casserole with some hashbrowns, leftover pulled pork, onions, peppers, eggs and cheese. It was delish
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Oct 14, 2020 17:26
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Breakfast potatoes with peppers, onions, and shredded brisket is my favorite leftover meal.
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Oct 14, 2020 17:44
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dangling pointer posted:Breakfast potatoes with peppers, onions, and shredded brisket is one of the reasons to make a second brisket when you only need one. Fixed
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Oct 14, 2020 20:45
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Keep these meal ideas coming. I am writing them all down.
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Oct 14, 2020 21:14
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So I have a 10lb brisket but it won't fit in my portable electric smoker as is. Is it fine to slice it into two parts?
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Oct 14, 2020 22:35
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Yes, but if you are going to split it it's best to split along the point and the flat and its not just cutting it directly in half. Should be able to find a video. Just doing it in half isn't going to ruin it, though.
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Oct 14, 2020 23:35
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Thanks, with size constraints I may have to go 50/50.
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Oct 15, 2020 02:07
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Can you hang it?
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Oct 15, 2020 02:47
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Nah, it's taller than the smoker.
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Oct 15, 2020 03:14
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Gwaihir posted:In case someone still doesn't have one, the https://www.thermoworks.com/Smoke is on sale today for 75$. Great piece of gear. Thanks, I didn't have one and this is something I've wanted. Just submitted my order.
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Oct 15, 2020 04:27
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Doing a 4 lb chuck roast today. Smoked for 5 hours at ~200 to 225 and only was at 145 internal. It's cool and rainy and I could not get the temps up on the smoker. I pulled it out, wrapped it in foil and now it's in the oven at 250. Hopefully it will be done in time for dinner around 6. If it's not through the stall by like 3:30 I may just crank the oven to 300. Edit VVV Thanks for that. Murgos fucked around with this message at 20:07 on Oct 17, 2020 |
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Oct 17, 2020 18:29
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There should be no stall if it's foiled. The stall is from the moisture evaporating from the meat, which is prevented when it's covered.
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Oct 17, 2020 18:34
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Well, I have found that even if you wrap in foil and then blow past 165 you can still stall. If you're dumb. I misunderstood some stuff on the internet (surprising, I know) where it said you want a target temp of 203. It also said you should unwrap and go back under the heat for the last 30 minutes. So, I stopped at 192, unwrapped and put back under the heat and left it for 30 minutes. When I came back the internal temp had dropped to 176! It cooled off 16 degrees in a 250 deg oven. Whoops. So, it's back in the oven all wrapped up climbing back up to 203. I won't have time now to 'crisp up the bark' by putting it back in the oven unwrapped after it hits 203 now and still let it rest before serving but it will still be delicious.
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Oct 17, 2020 22:12
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I'll be posting pics and writeups about my smoking soon. Used to smoke a ton of BBQ at my dad's house but after I moved off to college someone stole his smoker and I wasn't there to help out so he said gently caress it. Wanted some pulled pork and every BBQ place around here is mediocre so he decided to bankroll me getting a new WSM. Time to cook some butts for the first time in nearly a decade. The cooker comes in on the 24th but I won't be able to cook for a week or two
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Oct 21, 2020 05:09
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Godspeed.
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Oct 21, 2020 07:09
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SSJ_naruto_2003 posted:I'll be posting pics and writeups about my smoking soon. Used to smoke a ton of BBQ at my dad's house but after I moved off to college someone stole his smoker and I wasn't there to help out so he said gently caress it. Yeah, places around here have mediocre pulled pork. Someday hopefully I can visit the promised lands. Speaking of butts, how is it looking price wise? About the cheapest I can find is $1.49 for butt, $1.19 for picnic.
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Oct 21, 2020 13:51
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Plan to pick up some short ribs to throw on next week. Any advise? Considering some experiments too, game birds are talking to me.
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Oct 22, 2020 12:16
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Definitely go for low and slow, like a brisket. They'll toughen up easily if they get too hot. Depending on how many, and their size, plan for 4-5 hours, maybe more or less depending on your smoker. Trim the excess fat off, all it will do is gelatinize. But leave the membrane on to help the meat stay attached to the bones.
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Oct 22, 2020 16:50
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Olpainless posted:Plan to pick up some short ribs to throw on next week. Any advise?
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Oct 22, 2020 18:11
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Never got to smoke some ribs this summer, but the weekend is supposed to be pretty nice so thinking of getting in one last smoke on Sunday.
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Oct 23, 2020 15:26
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| # ? May 15, 2024 13:22 |
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Pork butt was on sale for 99 cents a lb and they had nice 10 lb butts. That's a stupid good price here and 10 lb butts are not easy to find. 60 lbs of pork going on tomorrow!
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Oct 23, 2020 15:58
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