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I've been smoking at 180* for 4 1/2 to 5 hours, put in pan with enough apple juice to cover the bottom of the pan, cover tight with foil and cook at 280* for 3 hours, rest covered with a bath towel for about 30min. I started quartering pork butts to get more smoke infused, cooks faster and the quarters end up being about right for one meal.
200-202 is my target to pull to let rest.
 
RMO said:
I've been smoking at 180* for 4 1/2 to 5 hours, put in pan with enough apple juice to cover the bottom of the pan, cover tight with foil and cook at 280* for 3 hours, rest covered with a bath towel for about 30min. I started quartering pork butts to get more smoke infused, cooks faster and the quarters end up being about right for one meal.
200-202 is my target to pull to let rest.
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I've wrapped in foil and towels and put in a cooler for an hour or so to let them finish.
BTW, I thought you were griddle guy now?
 
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Put these on at 3 this morning for lunch. 225 for ~10 hours. Delicious, but I did put a bit to much salt in the rub. Rubbed with Dijon horseradish before our own dry rub.
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Looks great. That's how my meat looks then my autistic ass takes a cellphone pic of it and it looks like fucking jerky. A photographer I have never claimed to be. :laughing:
 
I'm a little nervous about this one. Damn thing was taking forever to finish last night and I finally pulled it last night at 1AM to hit the sack and wrapped it and put it in the oven at 225 to finish it up. Set the alarm at 3:30 to check the temp again and slept right through it. Woke up at 6AM and said "Oh fuck..."

Checked the temp and it read 203 but I don't see how. I was expecting 210+. We'll see...
 
east_beast said:
I'm a little nervous about this one. Damn thing was taking forever to finish last night and I finally pulled it last night at 1AM to hit the sack and wrapped it and put it in the oven at 225 to finish it up. Set the alarm at 3:30 to check the temp again and slept right through it. Woke up at 6AM and said "Oh fuck..."

Checked the temp and it read 203 but I don't see how. I was expecting 210+. We'll see...
Click to expand...
I did a 15lb brisket over the weekend. Started it at 11:00 pm Friday night at 180 degrees. Took till noon sat to get to 160. I then foiled it and turned the heat up to 240 to finish it took 3 hours to get to 205.

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We'll see how it turns out. I'm sure it's gonna be good I'm just not sure if I'm gonna have sliced BBQ brisket or if I've made smoky pot roast. :laughing:

If it's the latter I'll just make pulled brisket. Either way, it's gonna be good it just may or may not end up being what I planned.
 
east_beast said:
I'm a little nervous about this one. Damn thing was taking forever to finish last night and I finally pulled it last night at 1AM to hit the sack and wrapped it and put it in the oven at 225 to finish it up. Set the alarm at 3:30 to check the temp again and slept right through it. Woke up at 6AM and said "Oh fuck..."

Checked the temp and it read 203 but I don't see how. I was expecting 210+. We'll see...
Click to expand...
Some of them just go a little longer. Doesn't seem to be a rhyme or reason.

Opening day of dove season I had one go 16 hours and it just wouldn't punch past 190. Finally said fuck it, 190s not gonna kill anybody. Pulled it, wrapped it, and rested it in the cooler while we went out to the evening hunt.

It got called the best of I've done yet. So I don't know.
 
ThePanzerFuhrer said:
I did a 15lb brisket over the weekend. Started it at 11:00 pm Friday night at 180 degrees. Took till noon sat to get to 160. I then foiled it and turned the heat up to 240 to finish it took 3 hours to get to 205.

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i dont know if this was accident or on purpose but you really need to be around 225 temp on the smoker. 180 is way too low and you can get bacteria growth in and out if you cant get the temp above 140 within about 4 hours. 210-215 is about as low as i ever go.
 
Texas97 said:
i dont know if this was accident or on purpose but you really need to be around 225 temp on the smoker. 180 is way too low and you can get bacteria growth in and out if you cant get the temp above 140 within about 4 hours. 210-215 is about as low as i ever go.
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Yeah, I generally run at 225 for the first 3-4 hours then crank it up to 250-260.
 
Damn, you guys really are low and slow. I'm usually running at 250 to 275.
 
The three briskets I did this weekend I was trying to run the smoker between 250-275 as well. Brought them up to 155* or so on the smoker then wrapped in butcher paper and finished in the over at 250 for about 6 hours. I should have pulled after 5 but the instant probe said it was only 195. Still good but a bit of the flat was a little overdone and will get chopped up for baked beans next time. We always portion it in quart bags and freeze it for later.
 
Thumping said:
Damn, you guys really are low and slow. I'm usually running at 250 to 275.
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No shit. Brisket hot and fast on the pit barrel. Usually done in about 6 to 8 hours. Wrap using foil boat method when it gets past the stall. Run it to 203. Put in oven at 170 until time to serve.

Don't believe me? Buy me a brisket and bring it over. We can crush light beer all day and throw rocks at cats until it's done.
 
I usually smoke or grill some meat for lunches during the week. Keeps me from buying crappy sandwiches for $10/PC and it's easy to snack on.

Did another tritip yesterday. Same recipe I've been doing for a bit, some yellow mustard, salt/pepper/garlic/onion powder and some lime with a liberal sprinkle of Head Country original and a dash of Montreal Steak seasoning in the fridge overnight.

225° for a few hours on the pellet smoker with a little worchester and apple cider vinegar spray an hour in. Pull it at 120° internal and onto the gas grill at 500° for 3 minutes a side, then let it rest for 20 minutes. Carve it up into snack sized (aka thick and cut in half) peices and send it.

Meater makes my life easy. I can fit hydraulic hoses in the garage while my lunches for the week cook and I don't have to stress much about over doing it.
 

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We're good. Just got back to the house and couldn't help myself. Had to try it out. Just cut a couple small slices from the very end of the flat so the driest bites there are and it's damn good.

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When it gets to this time of year I'm smoking EVERYTHING. Love the cool fall weather so fuck around and give me an excuse to hang out outside and tend a fire. :laughing:

Smoking a couple of fat burgers for me and the wife right now. I'll smoke them for about an hour then sear them on the Blackstone griddle.

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Post-Helene I am FLUSH with good oak wood so just say when.
 
I smoked a couple racks of beef ribs and a couple of pork butts for the Concert for Carolina down at Bank of America stadium a couple of weeks ago. Not a big fan of radio country but my folks really wanted to go so sure, let's go. It's for a good cause. Billy Strings is there? James Taylor is popping in? Okay, I'm down. Ended up being great food and a pretty damn good show. They donated ever damn dime from that night to the hurricane relief. It ended up being about $25M.

The grub:

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The show:

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