Originally Posted by Inmem58 (Post 12948473)

I'm fairly accurate to tell the doneness (sp?) of a steak by touch. I don't make homemade bread, so in the words on Mark Cuban "I'm out"

Originally Posted by Fire Me Boy! (Post 12948510)

Dude. Probably the light in the pic, but that looks like charcoal.

Originally Posted by Inmem58 (Post 12948519)

That is the fat cap, it ain't charcoal brah. Not my first rodeo.

Originally Posted by Fire Me Boy! (Post 12948520)

I know it's not your first rodeo, and I can tell what part of the meat it is based on your previous pics. Still looks like charcoal.

And dry. ;)

Originally Posted by Inmem58 (Post 12948485)

16.5 hours later still able to hold 250 with one bag of Kingsford charcoal using the WSM

https://uploads.tapatalk-cdn.com/201...0b438212b5.jpg


Sent from my iPhone using Tapatalk

Originally Posted by Fire Me Boy! (Post 12948508)

I probed prom butt, but not with a thermometer!

Originally Posted by Fire Me Boy! (Post 12948359)

Nah, eat what you like, dude. :)

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Originally Posted by Nickhead (Post 12955056)

so you all understand what i am up against here in OZ when it comes to smoking meats. went to free range meats today. asked about a whole packer cut brisket. they actually have them on hand (which is great), but.. a 5.1 kilo (11.25 lb) brisket would cost me $115. now this is premium free range, not shit you buy from the grocer, but...aye, aye, aye. :D

Originally Posted by Fire Me Boy! (Post 12948390)

Thermapen isn't about the accuracy. Most thermometers are accurate enough. Thermapen is all about speed. They get an accurate temp in less than 3 seconds. Most others are 10+.

Originally Posted by GloryDayz (Post 12955087)

I'm not sure "free range" is worth it when it comes to beef. With beef, can you be sure it was in the "free range" pasture that's across the street from the same exact pasture the pasture-raised cows were roaming?

http://certifiedhumane.org/free-rang...-humane-label/

Originally Posted by DJ's left nut (Post 12944257)

2 suggestions:



1) Wrap it in butcher paper rather than aluminum foil. It's a happy medium between wrapped and foil. Foil allows no moisture out so you end up with a super soft bark. Obviously unwrapped is just the opposite; slower cooking time and can dry out the outside a bit. Get yourself a big cheap roll of butcher paper and next time wrap it in butcher paper. Lets a little moisture out (especially early) and when it saturates is about when you have lost as much moisture as you want to, so it slows the moisture loss down a lot but doesn't make the meat spongy.



2) Heat for your last hour. You appear to have forgotten the last part of the Texas Crutch - goose your heat to about 325-350 and try to get at least a 30-45 minute 'finishing' cook. Give it a spray with some apple juice for a few more sugars to carmelize and form the crust. For some applications you may want to try putting a coating of Tiger Sauce on it before wrapping it; excellent flavor and a nice little spot for the bark to adhere.