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07-14-2020, 05:53 PM | #2356 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 116,675
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07-14-2020, 05:58 PM | #2357 |
In Search of a Life
Join Date: Mar 2006
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I got a new pit over the weekend and it's def gonna be my main whip for awhile. Flavor was ****ing wonderful.
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Posts: 22,247
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07-14-2020, 06:01 PM | #2358 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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I'll find out in an hour or two...
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Posts: 116,675
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07-14-2020, 06:45 PM | #2359 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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I took them off at 167 internal, tented them for about 10 minutes, and all I can say is, "Oh My God". ****ing awesome.
Last edited by GloryDayz; 07-14-2020 at 06:57 PM.. |
Posts: 116,675
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07-14-2020, 06:50 PM | #2360 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Looks great Glorydayz
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Posts: 24,741
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07-14-2020, 11:27 PM | #2361 |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
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Posts: 79,361
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07-15-2020, 12:47 AM | #2362 |
MVP
Join Date: Aug 2017
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How do you **** up chicken thighs on an electric smoker?
3 hour nap? |
Posts: 13,669
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07-15-2020, 06:43 AM | #2363 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 116,675
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07-18-2020, 06:01 PM | #2364 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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As I said in the other thread, I'm going to be honest, my first attempt was pretty terrible. Salty, very salty. Maybe a 10-day cure was a bad idea. And I washed it very well after I took it out of the cure package. Ugh.
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Posts: 116,675
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07-18-2020, 07:12 PM | #2365 |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
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Uncured German and tomato/basil brats
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Posts: 79,361
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07-18-2020, 07:35 PM | #2366 |
Supporter
Join Date: Aug 2000
Location: Spink, SD
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I watched a very interesting Cook's Country episode today where they did a whole beef brisket on a round Weber charcoal grill. I smoke mine on an electric smoker but if you use a round Weber you might find it interesting. The entire show is in the link and the brisket part starts around the 2:00 minute mark. Unfortunately you have to fast forward through the segment where they test coolers and finishes after that. They build what they call a snake of charcoal around the outside of the coal grate where the ends don't touch. They light one side and let it burn around the circle instead of lighting all the coals. They said it took them 2 years and 500 lbs of brisket to perfect their method.
https://www.cookscountry.com/episode...rbecue-brisket Anyway, I had never heard an explanation for the stall before. They say when large pieces of meat like a brisket or pork shoulder get to a certain temp the moisture in the meat starts to evaporate which cools the meat until the moisture is gone. Not the fat or collagen, that happens at a higher temperature. I get it now. The stall is like what happens when you brown ground beef. There will be a lot of liquid as it browns and if you keep going the moisture eventually evaporates and the only liquid left is the fat. |
Posts: 38,975
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07-19-2020, 03:16 AM | #2367 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
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I've used the snake method successfully on my weber a dozen times or more. Still monitor the temp of course but you can set it up and walk away in the right weather conditions.
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Posts: 40,976
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07-23-2020, 09:00 PM | #2368 |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
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Damn, I want to be this good some day.
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Posts: 79,361
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07-23-2020, 09:36 PM | #2369 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
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Posts: 116,675
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07-23-2020, 11:39 PM | #2370 | |
MVP
Join Date: Aug 2017
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Overcooked,
Quote:
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