Well I had bacon and eggs for breakfast! Man o man was it tasty.
I'm slicing it up and getting it ready to cryovac--------------
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I'll vacuum pack and freeze some for my mailman Robert.
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Well I had bacon and eggs for breakfast! Man o man was it tasty.
I'm slicing it up and getting it ready to cryovac--------------
Attachment 342545
I'll vacuum pack and freeze some for my mailman Robert.
Looks like nice thickness and meat to fat ratio.:tu
Jeez that bacon looks yum. Makin' me hungry!! Good stuff.
All packaged up! I have 8# 20 ounces of bacon. Along with 22 ounces of chunks/ends etc for beans.
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Took the day off work to smoke a brisket for my annual family and friends, cookout.
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Started at 8:00 am, this morning.
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Spritzing with 50/50 ACV and apple juice, every hour. Temps staying around 255-265, watching temp gauges set at front and back of brisket. ( closest, farthest, from heat )
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Double wrapped in foil, and brought to 204°f. Meat probe felt like I was poking jello.
Wrapped in several towels and put in the cooler. The smell from the cooler is just intoxicating. And surprised it finished in 9 hrs. Was expecting another 5-6 hrs.
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Ok I guess I do this all the time, pork shoulder, but everyone coming made the request, I would have made brisket or ribs, but hey they are the guests
Happy 4th there skinny!
Looks melt in your mouth tc!
Tonight's smoking, I used chicken thigh meat to wrap with.
I think I am gaining all the weight you guys are losing.
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Man all these snacks are looking great. I am looking forward to my next chance to cook in Burk with the awesome cooks I’ve met there.
Yesterday's Big Meal was ribs, corn on the cob, baked potatoes, sorry but only pics of the meat--
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Attachment 343456Smoked n braised chicken thighs, then pulled, dipped in a BBQ sauce, and finished on the open rack.
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Mmm mmm, guud. No teef needed fo dat dare bird.
Smokin a 6lb. chunk of brisket, this morning.
This ones gonna smoke a few hours, then put in a pan, with a bed of onions and some beef broth, and brought to around 165°f. Then it will get covered with foil and let braise till its done.
I'll save the broth for making bean soup, much better than using smoked, ham hocks.
Oh man, was that guud. !!
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Beauty smoke ring on er too!
I have one in the fridge I need to cook up before the end of the month
This will be seeing the smoke this weekend!
19.5 lbs pre trim weight! She’s a full brisket from a big girl.
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I'll be over----What time's supper??
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Unless I eat it all up before you get there Roy.
:p
Going to be gobs of leftovers I know what with how few meat eaters are left in the clan.
But I will have a few extra mouths around to help offset the score.
Plan is an early dinner on Sunday and hope the weather cooperates for some swims and relaxing by the pool.
I’m off this week attending much neglected yard details.
Hopefully by the weekend it’s a closer semblance to its former relaxing paradise.
Figure a brisket this size, I will put it on earlier Saturday so it rests all Sunday and is ready for like a 4pm serving.
:tu
Today I purchased a $192 USD Pit Boss pellet grill.
Then I got a $76 piece of meat to put in it...LOL
Assembled this afternoon and a test run/burn out tomorrow morning.
The plan is brisket for Sunday!
The maiden voyage has begun.
I have already had to modify it with another hole for my extra temp probes. :shrug:
Tim my pellet grill got the royal treatment when I got it, I hate new grills they ain’t seasoned yet, so I got a bunch of people in the neighborhood and said I’ll cook you just bring the meat, I wanted lots of chicken and pork belly’s, I don’t really like yard bird that much but all these people do and chicken skin really greases up the hood to get that seasoning going.
I’ve already decided no matter what I’m keeping the drum I’ll just rebuild everything else. My traeger is now 5-6 years old and I have replaced the fan motor and the auger motor, other than that it’s held up, and the inside has a good 1/4” layer of hundreds of smokes, happy smoking
Mines on as well, barely fit on the egg. Raining pretty good so couldn’t handle the camera the beef and the umbrella.
Will get some morning shots once she’s ready for spritzing.
Good luck Tim!
For myself the idea of a pellet grill is that I wont have to watch it all the time.
So far I have found myself on the back steps watching it.
It is going to be hard to go to bed in a bit and let it go!
Hey Tim, that looks like a ThermoWorks Smoke, how do you like it? Just wondering :shrug:
Works good. But if you have two watches one of the is always wrong......
Intersting to me is that the smoker is changing every 2'f and the smoke is 0.1'f.
That is the meat probe. The smoker temp itself changes every 5'f and the smoke is 0.1'f again.
Does it make a big difference? I don't know. They are in different places.
I once worked in a candy factory and when they complained about the curing of the candy I moved the probe and they were happy.
I 'think' that they are close but not close enough, I use the ThermoWorks ThermoPen to make sure that things are up to temp.
04:44 here and the brisket is 183.0'f
16.5 hours.
I have to go lay down for a bit.
1.5 hours later and 2.9'f more.
Time to go lay down a bit more.
I awoke to a stable pit and a lovely hunk of meat that’s worked through the stall unwrapped.
Set the pit to 205’ all night and as of this am, 172’ internal and starting to spritz
.
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Temp is rising in the grill up to 230’ now due to the extra air hourly for spritzing , but that’s ok by me.
Should be resting by 10:30 and serving at around 4!
Cheers.
Weather may not cooperate today, but the food will!
The thermoworks line of temp probes are all accurate to .1’. Different readings are all attributable to rate of change during sample span. Only thing they are susceptible to are flare ups on the cables. That’ll kill them and they usually fail completely but I have had one fail slow, as in it got brittle and started to read low.
During clean up if any of the cables are getting stiff, they are the ones that will fail. Having a few on hand spare is a good idea and until you open them, they take up little space.
My internal is up to 180’ now and things are progressing as expected!
Smells so Frikkin good in the yard.