Who's smoking meat this weekend?

[applescrap]

I have read after the meat reaches the 145 degree range, the meat will not pick up much more smoke. I use an electric smoker(Bradley) or A-MAZ-N pellet smoker. I usually smoke approximately an hour past this point with good results. I can't tell any difference.

I have heard the same, so after 145 I start to add less often and less, but still add here and there.

 

[eric19312]

having a pellet smoker and a thermometer with 4 probes helps you sleep like a baby on long cooks!

I've been smoking and done a couple long cooks. Think my temps spiked on last cook and thinking to get one of these units from Thermoworks. I think I will go with the Smoke X2 or X4, only difference I can see iss the X2 has two probes (grill and food) while X4 has four (grill and 3 food). Price is $170 vs $200 so not hard to justify...if the 2nd and 3rd food probes are at all useful. Anybody have an opinion?

 

[Golddiggie]

Smoking a brisket starting Saturday evening for a gathering on Sunday. Plan to get to the butcher either tomorrow or Friday to pick it up (about 10 minutes from here). Need to check inventory on things that will go on the [large] BGE after the brisket comes off (getting grilled) and hit the grocery store to add as needed.

Also brewing on Saturday, which is why I need to get to the butcher before EOD Friday.

 

[applescrap]

I've been smoking and done a couple long cooks. Think my temps spiked on last cook and thinking to get one of these units from Thermoworks. I think I will go with the Smoke X2 or X4, only difference I can see iss the X2 has two probes (grill and food) while X4 has four (grill and 3 food). Price is $170 vs $200 so not hard to justify...if the 2nd and 3rd food probes are at all useful. Anybody have an opinion?

I have been plenty happy with this, but heck yeah the more the merrier and if you can afford the official thermopro easily then seems a no brainer. Yeah ideally you want grill temp especially if you are using sticks or charcoal and like I said cant have enough thermometer probes. I would probe a butt in 3 places, you bet, when I smoke one thing I put both probes in, when I smoke two things I probe each or double probe smallest and switch . Btw found a shot of smoked chuck. Conclusion, Imho you definetly want at least two food probes for a, accuracy, and b, to probe multiple things. Best of luck.

 

[Brewin’&Qin’]

A couple racks of spares on tonight. Went with 3-2-1 method sauced with Sweet Baby Rays Hawaiian BBQ Sauce.

 

[duffy5018]

I've been smoking and done a couple long cooks. Think my temps spiked on last cook and thinking to get one of these units from Thermoworks. I think I will go with the Smoke X2 or X4, only difference I can see iss the X2 has two probes (grill and food) while X4 has four (grill and 3 food). Price is $170 vs $200 so not hard to justify...if the 2nd and 3rd food probes are at all useful. Anybody have an opinion?

Like applescrap said above, yes. I like having 2 probes in a thick cut of meat, like brisket, just in case I have one in a fat pocket, the other should be accurate. Plus I like having 2 on the grate at different points. A couple winters ago, it was around 20°F one night while I was smoking a butt, and my single probe on the grate kept reading 135 cuz it was too close to the door. I usually remove one once I wake up, but at night its nice to have a bit more peace of mind.

In addition, I've smoked 2 chickens at once a few times and its nice to have one in a thigh and one in the breast in each.

I guess, tl;dr is you can never have too many probes but you definitely can have not enough.

Ps, I use the fireboard wireless thermometer and love it. 2 years now and no issues.

 

[eric19312]

thanks @applescrap and @duffy5018. Really helpful information for the extra $30 was easy decision so I went with the 4 probe thermometer. Hope my wife doesn't see that thermpro unit thermometer linked above

I looked at the Fireboard and the Thermoworks Signals unit but really didn't want to mess with wifi on this or use my tablet/phone as the inside receiver. I thought the reviews over at amazingribs.com were really helpful.

 

[Elmo Peach]

I corned a venison roast and now I am going to add spice rub and smoke it/ Like a pastrami.(I hope) and a chicken too.

 

[Ruint]

@applescrap .... You inspired me to do some nachos!!! I am going to use a pork butt for mine, seasoned with chili powder, paprika, garlic, salt, onion, a little mustard, and some cumin. The turkey breast is dinner tonight!

 

[seanjwalker1]

Honey garlic mango baby backs smoked with cherry wood

 

[applescrap]

Honey garlic mango baby backs smoked with cherry woodView attachment 732192

Sounds amazing do you make the honey garlic mango?

 

[applescrap]

Awesome Ruint! Nachos! What are you putting on them?

For guacamole , from memory I dont really have a recipe, I could be off when I see actual amounts, and I will double check the next time I make and update if off, but I think this is right

Put some jar garlic in the mortar, 1 tsp maybe a pinch more or less
Zest a lime over it, maybe more
Put your heat, chilli, in. Sriracha?! Any hot sauce if in a pinch
A small piece of onion, a half tbsp chopped maybe
And some oil and salt
And mash it to paste, add the lime juice now and two or three avocados and mash to preferred texture. You will alter ingredients by number and size of avocado.

1 tsp jar garlic .....to taste
Zest of a lime .... to taste
2 tsp chopped onion......to taste
1 or 2 tsp chopped no seeds jalopeno .... to taste
2 tsp oil
Salt
2 or 3 avocados

 

[applescrap]

@Duffy that brisket method sounds awesome. That is pretty cool they auger pellets while you sleep!

 

[seanjwalker1]

Sounds amazing do you make the honey garlic mango?

I have made my own version of this with fresh ingredients but it was a little too much so I usually stick with the rubs here in the picture. The Weber Honey garlic you can usually find in local grocery stores, the Mango Magic I get at Wal-Mart in the garden/grilling section. I do tend to add a little more garlic powder to the mix and after its done cooking ,right before I add smoking wood or chips, sometimes I will smear a thin coat of honey diluted with water for the last 10-15"min. You don't want to put too much honey or add it too soon as the sugars will scorch. But it's just as good without putting honey on it.

 

[eric19312]

Got my X4 thermometer and did a 12 pound brisket this weekend. Started it at midnight at about 240. At 3am my alarm woke me up cause cooker temp had fallen to 215 so I got up and dealt with it. Got back to sleep around 5 and got woken up again at about 6:30 to tend the vents again. At 10am I was at internal temp of about 170 and I wrapped it in butcher paper and left it in the smoker. At 1 it 203 and I pulled it and put it in a cooler wrapped in towels. Pulled it out about 4 hours later and unwrapped it and let it rest on the carving board another 45 min while I finished the sides.

I also did 2lbs of beans under the brisket starting them around that 7am mark. Pulled them when I pulled out the brisket and put them in crock pot to finish/stay warm. Then put the crock pot insert (it is this heavy dutch oven style cast iron insert) into the cooler with the brisket as the brisket was too big for my small cooler and I thought too small for the big cooler. Whatever it worked well as the brisket was at 155 when I pulled it from the cooler at about 5 and I let it rest another 30 min unwrapped before carving.

Based on how the brisket came out I'm super happy with the X4. Wife not so much she is not a fan of alarms at 3 and 6:30am on Sunday morning. Also happy with the Summit for smoking...if you are awake it is very easy to maintain a steady temperature. But before I do another overnight cook I'll add the Bellows attachment to hopefully hold temps overnight without the alarms. And I'll probably sleep on the couch just in case. I'm now jealous of the nice carving knives I see all the BBQ YouTubers using. I think I did a decent job with my bread knife but next time...

 

[betarhoalphadelta]

Based on how the brisket came out I'm super happy with the X4. Wife not so much she is not a fan of alarms at 3 and 6:30am on Sunday morning.

Would your wife be happier with a brisket that has to be thrown out because the fire went out?

I'm now jealous of the nice carving knives I see all the BBQ YouTubers using. I think I did a decent job with my bread knife but next time...

You can get fancy if you want, but a Victorinox 12" slicer with granton blade is only $50 on Amazon. It's a great knife and it's not that expensive. No need for something crazier than that, especially when it's not used daily.

 

[Kent88]

Three pound fresh ham I cured myself in 2qts of saltwater with 7.5g of prague powder #1 for 3.5 days. Hopefully I got it right.

I think I need to recalibrate my thermometers. This had to have been done a while ago, but when I pulled it one spot still registered below 160°F.

 

[Kharnynb]

Whole salmon at 200 celcius for an hour an a half, very juicy with just coal and chips for smoke.

 

[day_trippr]

Youngest son is going to do this rib roast on his smoker then rotisserie for Fathers Day

 

[corkybstewart]

A butt roast for a mineral club meeting tomorrow. I smoked it 5 hours over pecan wood, then wrapped it at 140F. It should be done in 2 more hours.

 

[betarhoalphadelta]

Put this one on the smoker about 11:30 PM. Just wrapped in foil.

 

[JJinMD]

Youngest son is going to do this rib roast on his smoker then rotisserie for Fathers Day

View attachment 732766

Someone raised one right! That is some good marbling, yum.

 

[JCasey1992]

Shared a Snake River Farms gold grade Wagyu Cowboy Ribeye with my dad for father's day! Good God this was delicious!

I seasoned with SPG rub and cooked to 120 on my Pit Barrel and then seared on my Blackstone. Served it alongside lobster tails, garlic herb green beans and garlic parmesan corn on the cob.

 

[betarhoalphadelta]

Hey, Kamado Joe is having a sale. Almost 40% off charcoal when you buy a full pallet!

https://www.kamadojoe.com/products/big-block-xl-lump-charcoal-20lb-bags-bulk
So... If you need 800# of charcoal ;-)

 

[mullet6577]

7.5 lb (precook) overnight no wrap butt. 9.5 pounder just came off 3 hours later

 

[DBhomebrew]

I'm getting ready to grill some salmon. My old buddy's been sending me videos of his 7-rib beef roast on the backyard rotisserie. I've got some protein envy going on.

 

[mullet6577]

Second shoulder about to turn into a bunch of pulled pork

 

[Dgallo]

Smoking some wings today. I brined them fist in a brine of Apple cider vinegar, Apple juice, water, salt, pepper garlic, and chipotle paste. Made a few sauces and some blue cheese to finish them later. Drinking some hb to pass the time

 

[treacheroustexan]

Can you tell I smoked this 4# brisket hot and fast in under 5 hours? My first one and it’s so tender and juicy and so much flavor. Not as tender as it would be if I did low and slow, but so far that trade off for saving time is great!

 

[Snark_Wolf_Brewing]

Can you tell I smoked this 4# brisket hot and fast in under 5 hours? My first one and it’s so tender and juicy and so much flavor. Not as tender as it would be if I did low and slow, but so far that trade off for saving time is great!
View attachment 734483

Nice smoke ring!