Success! cooked a little too long, but a good learning experience and will hopefully do better with what I've learned. First ribs I've done on this new smoker, I'd say I did pretty good.
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Success! cooked a little too long, but a good learning experience and will hopefully do better with what I've learned. First ribs I've done on this new smoker, I'd say I did pretty good.
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I also went to long.
I went by the clock as this was my first time doing ribs and I could have easily done it in 5 hours or less instead of 6.
Edible but not the best.
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Beautiful pork ribs Andrew and Tim-look at that smoke ring! And too long with ribs just makes them more tender; some of us like that-just sayin.'
So I separated the flat and point on my brisket at around 1 pm after they had been stewing in their own juices for a good 12 hours; I may cook them separately next time as they're so hard to get done at the same time. I froze a couple of sections for my upcoming fishing trip with my crew, and took the point to my Mom's for a final dinner before putting my son on a plane Monday for his new job in Japan. It was hands down the best brisket I've ever smoked, and my bark experiment really worked and made a delicious crust with just the right kiss of hickory smoke! The slices just totally lay limp over the knife and fell apart-delicious.
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Thanks for all the advice on fundamentals, gentlemen-Happy Smoking!
A little sauce can cover many things up!
Next time I am either going to shorten the times and or lower the temps.
I ran these at 250'f by the gauge on the door but I know it is warmer than what that reads.
Maybe I should go at 225'f :shrug:
Delicious meals men!
Great smoke penetration, I can almost taste it.
Doing up a couple steaks tomorrow!
:tu
Andrew-Just get one and go for broke; these guys will talk you through it. I have found that the most important thing with briskets is not to panic 10 hours in when your meat feels like a leather boot sole, and you think you've ruined it. Walk away, start probing when it's close as you approach 200F-the point will likely get there much faster. Then when you take it off, like Dave says, let it stew in foil in a cooler or a warming oven for awhile-I put a cup of hot beef broth over mine before sealing up the foil, and mostly just forgot about it all day while doing other things.
If you can cook chicken and pork, you can cook a brisket-they're intimidating the 1st couple of times until you nail one or two and everyone starts begging for more! Please post your 1st brisket cook!
I snapped this photo of a 18.5lbs brisket at Costco when I picked up my ribs. I've heard that Costco Brisket is suppose to be pretty good. I was a bit shocked by the price initially, but then came to the realisation on how much meat is there. Those things are huge, and a bit intimidating. Like the first time I walked into the senior boys football dressing room. Nah mean!???
Edit: By the way, this was the ONLY one there.
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At that price it would be hard to afford some beer while watching the smoker.:rofl2:
I know right....
Would suck if I screwed it up.
Yeah, but sometimes you get what you pay for. As a Costco member myself, I have found them to have very high quality meats overall. As TC said (and Aaron Franklin), buy the best cut of meat you can afford, and you're much more likely to get better results!
Costco beef is worth the price for sure. .
If i can’t get a deal through work, I buy mine there..
Tonight I used the Weber and some large hickory wood chunks to create, not a bad smoker taste equivalent.
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Out of lump coal so I couldn’t fire up the egg, but not a hardship with a meal of rib steak and wings.
Slow smoked indirect at 225 for an hr, then up to 550 to sear. A warm pink in the middle and tender as can be.
Served with Caesar salad and fresh ciabatta loaf.
Looks delicious, Mike-A classic Webber kettle was another grill I was/am considering; they are so versatile!
Looks like everyone's cooks turned out AMAZING!!!!!!
Great job men :tu
Glad to see such a great job on the brisket Aaron. As we said it's not that tough to cook, people just get overwhelmed by it's size :)
Ribs all loook good as well. As you know I"m not a fan of wrapping. The Trig method, 3-2-1 was made by Johnny Trig during competition years and years ago. It was designed to be run at 225 max.
Now to each their own, but I just run mine with rubs on at 250 +/- for about 3+ hours if they are good thick ribs.
Once the meat pulls back from the bone and they pass the "bend" test, they are good to go.
The BEND test......... When the ribs are grabbed with the tongs about 1/2 way into the slab, they bend to just about the breaking point. At this point they are done, and they are just about pull off the bone tender. I like a little tug to mine so I just run with them this way.
The 3-2-1 does seem to make things more complicated than they need to be.
It is in my opinion as well. Have done it a few times and just didn't think it was all that honestly.
The method was for competition and serves that purpose well.
Yep, the "bend test" and the toothpick test is another indicator I sometimes use for ribs. And my method is very similar to yours, Dave: put 'em on with rub anywhere between about 225-275 and go for 3-4 hours. When they pull back from the bone and are getting close, I'll slather them with sauce and let the temps edge up to around 300F to cook it on-easy to burn them with sugary sauce on at that point! Foil 'em til the guests are ready.
Crap, now I want some ribs lol! We ought to have a meetup with razors and everyone's bbq. :hmmm:
charlies place in texas meets your requirements for a meetup.
Feelin' lazy today, fellas. I just went and bought three pints of our local Police Club pulled pork from their annual Independence Day sale; the proceeds go to good charities, so it's all good.
Here's what my Independence Day special is.
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Pork tenderloin smoked for 5 hrs so far. Making pulled pork.
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Horizontal Oklahoma Joe's smoker. Nothing too big or too fancy but it works like a charm and I can fit six racks of ribs, 2 large whole briskets or two whole turkeys
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So my first Boston butt turned out well on the smoker by all accounts.
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Loaded er up and only burned out maybe 7” in the middle over the 12 hours this actually took.
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Dave, I couldn’t resist the need to rub, feel I just need to do something to the meat in the prep stage..
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Here’s where I wrapped er up, just when she passed 162’ or so. This was at about 7 hrs in @ 220’ pit temp.
And as pulled at 194’
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Bone popped right out..
Used hickory and it imparted a nice smokeyness, not a sweet fruit wood, but good none the less.
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Cheers gents.
Friday after work I fired up the grill and did some chicken wings. Kept it choochin at 300-325 with some oak to try and keep things crispy. Just some olive oil, salt and pepper for the rub. They turned out great!
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As I mentioned in my Thread here Benz made a 'Pork-n-Swine' in the Smoke Cooker that he and his father built. To say that it's 'Heavy Duty' would be an understatement--
https://sharprazorpalace.com/finer-t...ml#post1879358
Here's some pics of his wood fired smoke cooker:
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While we didn't use them this shows the piece that would hold things like pork ribs.
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The firebox sits right below this part of the cooker.
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I'm not totally 'Certain' but I think that this thing has had a lot of meats ran through it. Check out the Glaze on the lid-----
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Here's with the flash a bit closer---------
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I don't know the dimensions etc so I hope that Benz/Joel will chime in with the details about this wonderful unit.
I would like to publicly thank my friend for not only the friendship but also the hospitality while I was in his home. A Really Great Visit :tu
Roy--The cooking chamber is 20 inches in diameter, 48 inches long, and made out of 3/16" rolled steel plate. The fire box is made out of 1/4" steel plate. The smoke stack is made out of the drive shaft housing from a 1929 Model A Ford car. The wheels are from a hit and miss stationary engine cart. The small door lid above the firebox in your third picture is a baked potato oven.
For a patio cooker this beast is heavy. If I have to move it across the lawn I hook it up to my garden tractor. To get it loaded in a pick up truck I use two ratchet cable winches and heavy ramps.
Yep, that glaze is real. Things I've cooked in it---->pork ribs, turkey, chicken, pork shoulders, a whole lamb, beef briskets, buffalo briskets, buffalo hump, head of beef (a chunk of beef off the ass end 6" thick), beef and buffalo tongue, bacon, pigs feet, pork chops, and of course my signature meal, Frank-N-Swine.
Beautiful rig Benz!
Strong and well used.
Thanks for sharing, nice off-side smoker!Quote:
I don't know the dimensions etc so I hope that Benz/Joel will chime in with the details about this wonderful unit.
Like the heavy gauge steel!
Hey Smokers,
It's been a long time since I visited you my friends.
Made Huli Huli Chicken (Turn, turn) recipe from NYT this past weekend.
Made the bbq sauce from the "hand written notes in purple recipe" and used the marinade only for marinating.
Cooked it on pellet grill until internal reached 160 and then seared it for a few minutes on each side on gas grill (used reversed searing method).
I was mopping and turning the chicken every 30 minutes or so. Served with rice, Hawaiian slaw, and rolls. Fam liked it, a lot.
Cheers, my friends!
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Never did this before but the most I will be out is $5 and some time.
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About an hour in.
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I'll have to give this dish a go---:tu
Last night as I was just starting the eggs my neighbor was talking over the fence. He was interested and was going out for the evening and I told him I would save him a couple.
When I went to get him a couple this afternoon there were none left!
What happened to 72 eggs?:rofl2:
We ate some, I gave 6 to a friend, I brought 18 to work, and my wife pickled some, and there are none in the shell left.
Although there was room for improvement I will have to do this again.
Attachment 309547Questions:
Any idea of how old the eggs were?
Were they cold or room temp when you put them in?
Did you have any water to provide steam?
How long were they in there and at what temp?
Did you peel them right after cooking?
How easy were they to peel?
Any 'smokey flavor' to them?
Just wondering :shrug:
Many of the eggs were "fresh" from the store and some had been in my refrigerator for over a week.
Warmed a bit but not to room temp because we had a mix up on what night I wanted to do them.
I put water in the smoker tray.
2 hours at 200 and a little warmer by my gauge that runs on the cold side.
They peeled hard soon after cooking and I cooled them in "cold" tap water. They peeled much easier today after being refrigerated over night although still many were not easy.
The smoke flavor was there and on average not strong.
There was a fair amount of difference on where they were in the smoker.
They were not bad but overcooked.
Hope this helps.
I have two more smoked eggs at work that I have left until Monday morning at the soonest.
I have made some interesting observations. {At least to myself!}
They peel much easier after 3 days in the refrigerator.
And they have much more smoke flavor/penetration.
I could be just ending up with the "best" ones but I am thinking that they continue to absorb the smoke from the shell in the refrigerator.
Next time I am going to save a batch and not touch them for at least 3 days.
How does that sound?:hmmm:
I haven't 'Hard Boiled' eggs in years. I use stackable bamboo steamers. Once I'm sure that they are done, I use tongs and remove the eggs one at a time and while then tap the large end first then the small then then I run them under warm water and shell them this way I rarely have any problems with the shells sticking.
With that said--this Smoke Cooking eggs in the shell is a whole different world.
I can see that allowing them to sit a few days would allow the two surfaces to relax and then be easier to peel. I can also see the smoke penetrating deeper after a longer storage.
As far as How Long you can let them sit refrigerated here's what the USDA has to say on eggs and egg products about storage and the length of time they should be stored:
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An interesting quote from here.
https://www.thespruceeats.com/tip-sa...ratures-913410
It is on the net so it must be right.............:rofl2:
These bacteria reproduce very slowly, if at all, below 40 F and above 140 F. But note that the temperatures at which bacteria are killed vary according to the microbe. For example, salmonella is killed by heating it to 131 F for one hour, 140 F for a half-hour, or by heating it to 167 F for 10 minutes. When it comes to killing microorganisms, both heat level and time affect the equation.