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Pellet smoker?

Beat95yj said:
The blue line is the internal temperature of my pork butt. It climbed for a while and has been stuck at 160:ish degrees for a few of hours. My googling of stall basically describes it as the pork butt releasing juices at a rapid enough rate to keep the temperature constant instead of climbing.

most other things I cook on the smoker continue the climb in temperature at a linear rate or close to it. This went up for a while and has been flat for a long time.
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Every butt does that. It’s when all the fat is rendering.
 
Pork Butt. 9 hours, got a late start. Going to be a late dinner.
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Got a Recteq bullet (regular) on the way for my birthday. Going to replace the trager, the extra 300* will be nice for when I just want to cook some steaks, pizza or burgers on it.

A little annoyed at their shipping - Im in GA so it should be quick and checkout said 4-6 days. But I'm getting sent out of town next week and when it hadn't shipped and I asked support it was 1-3 day to ship, the 3-7 days for arrival. Thats 4-10 days by my maths.
 
Beat95yj said:
We did cover it. We had a plan to wrap at ~165, it stalled at 158. :homer:
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The stall is a great thing to learn to work with . It can vary greatly from one butt to the next . One butt might hit the stall and surpass 165 in an hour another might take 3, it’s interesting . This is why I prefer overnight butt smokes . I like to start at midnight .
 
Leadfoot21 said:
The stall is a great thing to learn to work with . It can vary greatly from one butt to the next . One butt might hit the stall and surpass 165 in an hour another might take 3, it’s interesting . This is why I prefer overnight butt smokes . I like to start at midnight .
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We’ve talked about overnight, but in general it’s hard because somebody put me to bed long before midnight. The only reason we are doing a brisket is because we will be up all night regardless.
 
Beat95yj said:
We’ve talked about overnight, but in general it’s hard because somebody put me to bed long before midnight. The only reason we are doing a brisket is because we will be up all night regardless.
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I toss it on and stay up until it’s riding where I like it , fill the hopper full and turn on alarm notifications with a Bluetooth meat probe app and set alarms every 2-3 hours until done . Once it’s done foil and wrap it in a towel you don’t care about and stick it in a cooler until ready to pull and serve !!
 
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Beat95yj said:
Because I am the overnight com’s guy for Shaffers Offroad in the 1000 this week, I decided to try my first brisket. Will report back after.
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i just did my first brisket this week. well, half of it, the other half is still in the freezer. It turned out pretty damn good IMO

very basic, I trimmed the excess fat and gray skin, seasoned liberally, let it rest for a little at room temp, threw it on the smoker set to 225* for 3-4hrs. around 160* I pulled it, wrapped it in butcher paper, and put it in the oven at 300* for 2 or 3 hours. then when I was going to bed I turned the oven down to 210*, set a cook time for 3hrs, and left it. after shutoff it just rested for 3 or 4hrs until I woke up, and it was still warm when I pulled it.

reading says there's no benefit to leaving it on the smoker after wrapping, so I figured I'd save the pellets and use the simple control of the oven. Worked well, i may try it with a pork butt or similar too next time I smoke one
 
I’d like to try a brisket. Been smoking meat for years, just never brisket.

Google results suck.

Can someone run down the basics?
 
Poke said:
I’d like to try a brisket. Been smoking meat for years, just never brisket.

Google results suck.

Can someone run down the basics?
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Yes please. Same, I have a couple briskets I’ve not yet been brave enough to cook
 
Void_of_Light said:
Anybody done a turkey breast? Got a recipe they like?
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If you look above, we just did two. Dry brined over night, coated in poultry seasoning on the outside and injected it with Cajun butter from Tony Catcherie (sp?). Smoke until 163. Tent and let rest.

Loosely based on this video

 
Poke said:
I’d like to try a brisket. Been smoking meat for years, just never brisket.

Google results suck.

Can someone run down the basics?
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We are basically going to follow this video. We are using salt, pepper as the seasoning. Can’t remember if she uses paper or foil but we plan to use paper for the wrap.

 
Can’t wait for next spring/summer. I will pull the trigger and have one. Don’t think they’d work to good at -30c here during winter
 
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