What’s on your Smoker or Grill today?
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This. I let my briskets rest for 6 hours or more if there's time, but no less than 3-4hrs. Set a small pot of boiling water in an old cooler on a hot pad, wrap the brisket in a towel and lay it in there.
This was taken 12 hours in @155 internal. I had to peek first thing in the morning. The bark formed up better after this picture was taken. I let it go until 175, wrapped it in paper up to 205 and ended up letting it rest for almost 3 hours after a little more research. Turned out great! The flat dried out a little but the point was incredible. I appreciate the tips with the cooler and water ideas. I wrapped it in a towel and put it in our soft sided yeti. Is there a chance this could have dried it out a little without some kind of moisture source in the cooler?
Super happy with the Traeger. It really makes it easy with the app controls and temp probe.
Pork shoulder up next this weekend!
Super happy with the Traeger. It really makes it easy with the app controls and temp probe.
Pork shoulder up next this weekend!
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I cannot believe I have missed this thread my entire Tremor member life. I know what I will be doing tonight as I sip on some Tremor Reserve.
I am a nerd when it comes to smoking/grilling.
Matter of fact, I have been dry aging a pork rack rib roast all week so that she gets a little love in the smoker come this weekend.
I am beside myself...
I am a nerd when it comes to smoking/grilling.
Matter of fact, I have been dry aging a pork rack rib roast all week so that she gets a little love in the smoker come this weekend.
I am beside myself...
I hear you! I’ve been stalking this thread forever. Finally inspired me to get a smoker. You guys know how to cook some damn good looking food.
For my briskets, I keep the flat as far away from the burn pot as possible. My cooler side is on the right side of the smoker, so I generally keep the flat further that way. Works very well.
But it looks delicious! Well done for the first brisket. Pulled pork is very forgiving to cook. My family asks for it all the time.
This would be a winner with my family - they love pineapple.
Any of you all cooking brisket actually cook on a pit with oak, or mesquite wood, just curious. Pellet grills do a great job for sure, I have one.
On the sliced pineapple we put some sweet heat bbq dry rub which was amazing
That’s the only way I cook them. I’ve got an offset Oklahoma joes pit for that.
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My next big purchase will be an offset smoker. Need to figure out my future a bit first, then I'm looking for a big smoker trailer! Haha!
While I didn't smoke this sirloin roast with fat cap on, I did dry cure it in the fridge all week to stunning results.
I have been doing this dry aging/curing with my meats lately, the results are simply mouth watering.
Seasoning is simply salt and pepper and on the grill.
Lately, I have been stepping away from the rare/medium rare cooks as I am more into the grilled/crust flavor but this one was just perfect. The center was still warm despite it looking rare. Picture carpaccio - I couldn't pass this up and indulged in this beauty.
I have been doing this dry aging/curing with my meats lately, the results are simply mouth watering.
Seasoning is simply salt and pepper and on the grill.
Lately, I have been stepping away from the rare/medium rare cooks as I am more into the grilled/crust flavor but this one was just perfect. The center was still warm despite it looking rare. Picture carpaccio - I couldn't pass this up and indulged in this beauty.
Optimus🤖
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- Sep 20, 2023
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-12 or +20 offset?
It's gonna be like +150! I want to be able to smoke like 4 whole pigs at the same time! Haha!
nothin special
just corn dogs seasoned up however you like then warmed up on the grill
little mustard & you're set!!!!
fresh fries were a great start too!!!
just corn dogs seasoned up however you like then warmed up on the grill
little mustard & you're set!!!!
fresh fries were a great start too!!!
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This looks like a single serving in my book.
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I have never seen someone season a corn dog in my life. That actually looks pretty good.
