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w00tmonger posted:was following a guide for a 5lb brisket on the treagger and Im thinking it led me astray. It was a five pounder. Did you inject it with any beef broth/stock? That would help slow the cook time.
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Apr 18, 2023 22:48
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| # ? May 29, 2024 15:29 |
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w00tmonger posted:was following a guide for a 5lb brisket on the treagger and Im thinking it led me astray. That's not super quick for 5lb. I've also read that Traeger/pellet grills tend to cook a little faster than other methods, perhaps due to more precise temperature controls. If it hit your target temp and has the flavor and consistency you want, that's a success. Kaddish fucked around with this message at 14:54 on Apr 19, 2023 |
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Apr 19, 2023 14:52
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That's normal for a 5 pounder. Most brisket guide times that are like 12-18 hours assume you're cooking a 12-18 pound brisket.
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Apr 19, 2023 20:36
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Rescue Toaster posted:Did you wrap the pork butt? If so I'd be way more suspicious that it was dry because it was undercooked and not fully rendered. Especially if it was soft on the outside and tougher in the middle. I get that a lot unless I go to 205F+ internal, but I always wrap because I'm in a hurry. No, I’ve never wrapped shoulder. For some reason the temp just stopped climbing basically. I should have taken it off earlier but leaving it meant I could just let it rest until dinner time while the ribs were cooking. I’ll know better next time. I think it ended up being on there for 18 hours and never broke 195. It was still edible especially with a little sauce but definitely not optimal. Great bark at least.
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Apr 20, 2023 14:14
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I never used to wrap shoulder until I started putting it in a pan with stock and covering it with foil at the stall. Remove the foil for an hour in the end to get some bark back. It's so good.
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Apr 20, 2023 16:26
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Kaddish posted:I never used to wrap shoulder until I started putting it in a pan with stock and covering it with foil at the stall. Remove the foil for an hour in the end to get some bark back. It's so good. This is the way.
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Apr 20, 2023 20:38
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The last butts I did, I refused to wrap and so they took like 17 hours. Doing a brisket this weekend. Gonna make me some burnt ends too. Can't wait.
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Apr 20, 2023 21:24
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No Butt Stuff posted:The last butts I did, I refused to wrap and so they took like 17 hours. Explains the username.
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Apr 21, 2023 12:40
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Unwrapped butt stuff usually makes it take way LESS time for me. Def not 17 hours
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Apr 21, 2023 16:29
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No Butt Stuff posted:The last butts I did, I refused to wrap and so they took like 17 hours. I recently did a small baby brisket and it took an extra 6 hours to hit temp, hope the endeavor is worthwhile though! I've been making breakfast potato pancakes for lack of better words with my leftovers (taking leftover mashed potato, brisket, mixing in some egg, flour, onion, bell pepper, etc) all week and its been delicious.
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Apr 21, 2023 22:08
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Brisket  Trimmed 2 lbs off a 10 lb brisket  Hardware store rub because I am lazy  Now for a margarita and some sleep so I can put this thing on at 3 am
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Apr 22, 2023 02:39
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Is that Meat Church? Don’t sell them short, they’re awesome rubs. My local ACE has a great selection from them. Good luck!
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Apr 22, 2023 03:19
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Bob A Feet posted:Is that Meat Church? Don’t sell them short, they’re awesome rubs. My local ACE has a great selection from them. ACE also sells the King Malcolm Reed's stuff.
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Apr 22, 2023 04:04
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To celebrate getting a new job, I reverse seared two huge honkin' prime ribeyes. Smoked them at 225 with a bit of oak to 100 internal and then seared them over a blazing bed of lump charcoal. I tried the cold grate method that SnS pushes and I'm a believer now. Also parcooked some asparagus and threw it on the grill just enough to lightly char, then topped it with pepper and parm. No pictures because it was dark when I finished and we were starving. The steak had a great crust and the smoke level was just right. I rate my current meat coma 5/5
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Apr 22, 2023 04:50
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Taking it off and separating point from flat. Flat got wrapped and tossed in the cooler at this point Point   Point turning into burnt ends  Burnt Ends sauced and rubbed and back on the smoker for an hour or two  I’m a bit disappointed in the bark but it’s part rub and probably part temperature. Separating was super easy and the part I was most nervous about.
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Apr 22, 2023 20:47
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Trying some salmon. 225 till it was about 90 then up to 300 to finish it off.
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Apr 23, 2023 03:39
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I don't know why I found this so amusing. My neighborhood grocery store has these 'recipe pack' things when ordering online. One was for brisket mac and cheese. It just had the components to make one batch of mac & cheese and then a $90 brisket, no salt, pepper, etc... or actual directions for smoking it as far as I can see.
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Apr 25, 2023 14:28
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Rescue Toaster posted:I don't know why I found this so amusing. My neighborhood grocery store has these 'recipe pack' things when ordering online. One was for brisket mac and cheese. It just had the components to make one batch of mac & cheese and then a $90 brisket, no salt, pepper, etc... or actual directions for smoking it as far as I can see. Just cube it and boil with the pasta, easy!
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Apr 25, 2023 15:08
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I’m resting a big ol pork butt in the toaster oven on the warm setting (155 degrees). Been resting since about 10:30am. It should be fine in there until 5pm right? Right??? A brisket would be.
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Apr 28, 2023 17:42
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Bloodfart McCoy posted:I’m resting a big ol pork butt in the toaster oven on the warm setting (155 degrees). Yeah, its fine. Only risk is drying out a bit.
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Apr 28, 2023 20:14
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Hopefully my foil boat will return much of the juices. We will see!
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Apr 28, 2023 21:01
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Bloodfart McCoy posted:I’m resting a big ol pork butt in the toaster oven on the warm setting (155 degrees). Wrap it in butcher paper if you're worried about it drying out. Otherwise you are giving it the long rest it deserves.
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Apr 28, 2023 21:07
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Only time I ever had trouble with a dry butt was when I accidentally cooked it twice 
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Apr 28, 2023 21:23
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Was wicked moist as always! Couldn’t even tell a difference after resting 6 hours in the toaster oven. Good to know that’s an option now. It was done waaayyy ahead of schedule and was worried how to keep it safe until dinner. 10lb butt rubbed in mustard, Lawry’s, bbq rub, and put in the WSM at 6:30pm last night. Smoked over Kingsford briquettes, two chunks of pecan, and one chunk of hickory. Mostly kept the temp 225-240ish. It jumped up to 260 once or twice but no big deal. This morning it probed about 180 degrees at 6am, so I gave it the old foil boat. Was probe tender at 10:30am and was 200 degrees. Went right from the smoker, into the toaster oven using the “warm” setting. That kept the internal temp at about 160 until dinner time. Turned the toaster off at 4pm and let it cool a little until I shredded and served at about 5pm.  
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Apr 29, 2023 01:22
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Oh god yes
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Apr 29, 2023 01:52
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Nice bark. Well done.
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Apr 29, 2023 02:02
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Got my old offset smoker out for the first time this year, since we have a long weekend for Labor Day. Doing a boneless pork shoulder, since I'm out of practice (and this smoker is a bit finicky). Actually two haves of a shoulder, since I didn't plan ahead at all and that was what they had at the butcher.
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Apr 30, 2023 09:47
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I've got 3 racks of ribs on my new Gravity 800 and its been extremely slow. I put in some probes to measure the air temp and the main grate is showing ~30 degrees lower than the grill is and the second level is showing 65 degrees. I guess I'm going to have to run some more tests because that doesn't seem ideal.
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May 2, 2023 02:42
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How long did you let it get up to temp? It can take a while for the entire thing to even out. Where are you measuring? The left-hand side of the grill is usually significantly hotter, and that threw me for a loop because it's on the opposite side of the firebox.
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May 2, 2023 16:42
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Internet Explorer posted:How long did you let it get up to temp? It can take a while for the entire thing to even out. Where are you measuring? The left-hand side of the grill is usually significantly hotter, and that threw me for a loop because it's on the opposite side of the firebox. The last two hours I was staring at the temps since dinner was overdue and they were pretty stable. I didn't start the cook with those extra probes in, only after 4 hours and things didn't seem to be as far along as they should. After I noticed the temps seemed kind of low I bumped them with the app and watched the other probes go up about the amount I increased it by and stabilize. I had both probes on the left side but the main grate one was maybe a little too close to the front?
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May 2, 2023 18:14
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Got a couple pork butts half off but didn't have time last weekend so I put them in the freezer. How long in the fridge to thaw? About 10lbs each.
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May 2, 2023 23:09
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Oh no. Oh no... Help! Meijer has BOGO pork butts. 
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May 3, 2023 00:36
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toplitzin posted:Oh no. Oh no... Bogo with God
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May 3, 2023 00:55
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Wow how hot.
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May 3, 2023 00:59
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honda whisperer posted:Got a couple pork butts half off but didn't have time last weekend so I put them in the freezer. How long in the fridge to thaw? About 10lbs each. Ten pounds each or ten pounds total? Probably at least 3 days.
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May 3, 2023 01:55
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toplitzin posted:Oh no. Oh no... My Fry's had butts on sale for $0.99/lb the other day. Which is annoying because I've had too much pulled pork lately and no freezer space for it.
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May 3, 2023 14:05
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Bloodfart McCoy posted:Ten pounds each or ten pounds total? 10 lbs each.
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May 3, 2023 14:19
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Dango Bango posted:My Fry's quote:had butts on sale Fry's is more than an out of business electronics store?
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May 3, 2023 14:37
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Dango Bango posted:My Fry's had butts on sale for $0.99/lb the other day. Which is annoying because I've had too much pulled pork lately and no freezer space for it. Harris Teeter here in NC had pork shoulder at that same price and I am going to smoke that up for pulled pork on Friday. Going to miss super cheap pork when we move out-of-state in a few weeks.
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May 3, 2023 15:32
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Sam’s here had beef cheek on sale. 8lbs for $20. My wife said no because “you make barbecue a lot.” I’m beginning to wonder if she’s even from Texas. Do we have a relationship sub forum? 
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May 3, 2023 16:36
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