Looks like more than just the tip
Looks like more than just the tip
Do I see red pepper flakes? I gotta try making a spicy butt!5½lb butt will be BubbaQIII's 8th victim
comes in one of 2 rubs I combinedDo I see red pepper flakes? I gotta try making a spicy butt!
That’s kinda what happens all the time with the beef back ribs. Not much meat on them. Far better for braising to make a stock or chili IMHO.Some bigger than normal shrinkage
I make beef ribs on the smoker just to use the meat for bbq beans on the next grill day. "Brisket" beans without the hassle.That’s kinda what happens all the time with the beef back ribs. Not much meat on them. Far better for braising to make a stock or chili IMHO.
Beef short ribs are where it’s at.
I'd get some more charcoal in there and crank it up a bit, now that its wrapped it won't lose much moisture. As you said, better to finish early and let it rest in a cooler than end up rushing it just before serving.Stressing...
Put a 12# brisket on the smoker this morning for dinner tonight. I was down to the dregs of my bag of charcoal (a lot of tiny pieces & dust) so the Big Joe was taking a long time to come up to temp. Got the meat on maybe 7:30ish.
About 1 PM it looked like it was stalling, so I wrapped in foil because otherwise it'll never get done. Now it's running at about 290 degrees and the meat hasn't hit 180 yet.
I *think* it'll be all good for about 6:00 PM dinnertime. But I hate not being sure. I'd much rather it be done at 3:30 and just resting in a cooler for a few hours...
I always plan a minimum of 14-16 hours for a full packer which includes the rest. If I’m serving at 4 pm it’s going on at 12 am the night before.Stressing...
Put a 12# brisket on the smoker this morning for dinner tonight. I was down to the dregs of my bag of charcoal (a lot of tiny pieces & dust) so the Big Joe was taking a long time to come up to temp. Got the meat on maybe 7:30ish.
About 1 PM it looked like it was stalling, so I wrapped in foil because otherwise it'll never get done. Now it's running at about 290 degrees and the meat hasn't hit 180 yet.
I *think* it'll be all good for about 6:00 PM dinnertime. But I hate not being sure. I'd much rather it be done at 3:30 and just resting in a cooler for a few hours...
I always plan a minimum of 14-16 hours for a full packer which includes the rest. If I’m serving at 4 pm it’s going on at 12 am the night before.
That’s pretty much for anythin slow and slow cut. For example, I’m doing an 11lb shoulder at 225 and plan to serve 4-5 pm tomorrow, ill be tossing it on at about 12 am
You can always rest it longer but you can’t cook it any faster
I don't think I had it in me for a midnight start. I figure running a little hotter (275 instead of 225) and then using the crutch to get me past the stall can get it done a lot faster without sacrificing quality. What got me today was that the smoker wasn't coming up to temp as fast as I wanted so I got worried.
For pork shoulder I actually go turbo. Run that about 350 or so and you can knock out a butt in 4-5 hours. Powers right through the stall without a crutch. You get a slightly more desiccated bark but given the surface->inside ratio of a butt it works fine. I wouldn't go turbo on brisket though.
All in all it worked out.
Top of the morning to us! View attachment 780644View attachment 780643
Two words:I would eat that 9,324,298,352,374,085,634,633,248,256,235 times
maybe 9,324,298,352,374,085,634,633,248,256,236 times,
I'm feeling mighty hungry this morning
gotta add: I don't do more than 3 hours in the smoker. I think it gives it just enough smoke ring & flavor, but it's just too much trouble to tend to the smoke box for anything longer
after 3 hours, any remaining time is in the oven, usually wrapped in foil. foil removed for the final hour
Uh, pellet smoker.Two words:
Traeger smoker
It's not the tool. It's the carpenter. Or smoke master.
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