Originally Posted by Buehler445 (Post 12948494)

Agreed. Mom wanted me to cook like 40 burgers on her traeger (I don't have one) and had some garbage thermometer that took 15 seconds. I had to go get mine. I would have put out garbage without it.







I wouldn't use a probe on anything except slow cuts like brisket or prom buttt. I wouldn't do it on burgers or steak or chicken.

Originally Posted by Fire Me Boy! (Post 12948508)

I probed prom butt, but not with a thermometer!

Originally Posted by Inmem58 (Post 12948503)

Bark on point

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Originally Posted by Inmem58 (Post 12948469)

I'm sorry bro, but Traegers are overrated. Everybody has their stories, but I know for a fact they're not worth the money. I have a couple of long stories, but I don't feel like typing it all out. Just know that the WSM or even a PBS is the better option.

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


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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. :)

.

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.

Originally Posted by srvy (Post 12962085)

I forgot no paper wrap or Texas crutch just a drip pan at bottom of WSM no water and resting on bottom rack with pork picnic above. Just like i see at 100s of bbq contests ive attended while my buddy judges them.
They dont tell you much but you can see a lot. Used hickory just like the oldtimers do for the most part with beef. Oh wait I am an oldtimer now since I have been smoking since I bought my Mom a Brinkman water smoker when I was 14 I am 60 now. Mom put me in charge of the smoking I think she didnt like her gift but I sure did.

Originally Posted by Inmem58 (Post 12962154)

No water huh? Interesting, I planned on using water.

Originally Posted by srvy (Post 12961706)

Got up 4 am and smoke a 10lb brisket and small pork picnic shoulder. We are heading to lake later and figured to get a jump on a few things so we are not scrambling when we get there and can relax.
https://uploads.tapatalk-cdn.com/201...4fe805a090.jpghttps://uploads.tapatalk-cdn.com/201...2db8d3422c.jpghttps://uploads.tapatalk-cdn.com/201...5d143b59eb.jpghttps://uploads.tapatalk-cdn.com/201...1975f36d0c.jpghttps://uploads.tapatalk-cdn.com/201...5513e0a107.jpghttps://uploads.tapatalk-cdn.com/201...d01a993648.jpg

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Originally Posted by Discuss Thrower (Post 11579520)

I know what prison bitch is smoking this weekend.

Originally Posted by Hog Farmer (Post 12966739)

This looks interesting , AND BACON !!!!

<iframe width="560" height="315" src="https://www.youtube.com/embed/HfiRQ7jV3i8" frameborder="0" allowfullscreen></iframe>

Originally Posted by srvy (Post 12968892)

Looks good 150 is very low and slow. Probably wont get much bark unless you unwrap bring temp up last hour.

Originally Posted by Inmem58 (Post 12968897)

Yeah I'm going to try some different methods. I just read that 150-160 is where you wanna wrap with butcher paper/foil. I'll get it down one day.

Originally Posted by srvy (Post 12969140)

Dude it looked fine and if it was tasty then you done good. There are so many methods and ways to do brisket the key is the end result. I didnt mean to come off arrogant on my post on my smoke. I just do what works for me the end result is all that matters. Brisket at its expense is a meat you want to do what works. Id like to try beef clod but that would be one expensive smoke and fear of failure stops me. Steven Raichlen did one today on his PBS show and got me interested in this again.

Originally Posted by Inmem58 (Post 12969330)

I didn't think you were being arrogant at all, I was kinda bummed about it having no bark. I'm going to try Myron Mixons way. Lots of people have tried it and said it's phenomenal. I don't like the guy at all, but he's a beast on the smoker.

Originally Posted by Fire Me Boy! (Post 12969339)

What's his way? Hot and fast? That's how the PBC cooks.

Originally Posted by Inmem58 (Post 12969341)

Yeah, hot and fast. 300 degrees.

Originally Posted by Fire Me Boy! (Post 12969364)

Yeah, my PBC cooks around 310. I love the brisket off it. You don't get much of a smoke ring, but it tastes great and is done inside of 7 hours.

Originally Posted by Inmem58 (Post 12969378)

I think a smoke ring is overrated. People take it too serious, as long as it takes good then that's all that matters.

Originally Posted by Fire Me Boy! (Post 12969380)

Yup. It's why I don't care about it anymore. I'm not doing competition here, I just want good food without having to babysit it or get up at 0-dark-30.

Originally Posted by Inmem58 (Post 12969378)

I think a smoke ring is overrated. People take it too serious, as long as it tastes good then that's all that matters. IMO a smoke ring is a presentation expectation while competing in competitions, it's not that serious to me.

Originally Posted by Inmem58 (Post 12968897)

Yeah I'm going to try some different methods. I just read that 150-160 is where you wanna wrap with butcher paper/foil. I'll get it down one day.

Originally Posted by jspchief (Post 12969541)

What rub? Imo it's tough to get a good bark with just a s&p. You need that sugar.

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Originally Posted by Marcellus (Post 13034784)

https://i.imgur.com/XIATLyn.jpg

Homemade smoked salsa I put into some repurposed whiskey bottles. Good stuff!

Originally Posted by Hoover (Post 13034934)

Anyone have some good rib prep? Doing some racks this weekend, want to try something new.

Originally Posted by Buehler445 (Post 13034944)

This is what I always do.

http://www.virtualweberbullet.com/be...utchfield.html

Credit to RJ (I wish he came around more. I always enjoy his posts) in this thread.

http://www.chiefsplanet.com/BB/showt...=178969&page=3

Originally Posted by BigRedChief (Post 13034972)

I dont put sugar of any kind near my rub.

Originally Posted by MTG#10 (Post 13070354)

Then you're doing it wrong

Originally Posted by BigRedChief (Post 13034972)

I dont put sugar of any kind near my rub.

Originally Posted by mnchiefsguy (Post 13070441)

Do you have a good sugar free rub recipe? I am diabetic and finding a good sugar free rub is difficult. Some substitute splenda or stevia, but I am looking for a good one with no artificial sweeteners.



Thanks!

Originally Posted by Inmem58 (Post 12968644)

Well my first packer brisket came out fairly decent. Still no bark, but overall it was really good. 13 lbs about 13 hours using butcher paper at 150 IT. Pulled at 190.

Burnt ends

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The flat/slices

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Originally Posted by Fire Me Boy! (Post 13070235)

Pork belly burnt ends ready for the PBC.

https://uploads.tapatalk-cdn.com/201...f188976562.jpg

Originally Posted by OmahaChief (Post 13078426)

Got a pick of the finished product? Would love to see how it turned out.

Originally Posted by Strongside (Post 13078411)

Picking up my new Traeger Timberline 1300 on Friday. Beyond pumped. Regardless of your position on pellet smokers, this thing has a lot to be excited about. I still comp with a good ol' fashioned stick burner, but I'll be damned if I haven't cooked some of my best bbq on my current Traeger out on the deck.

Throwing 2 Butts and several racks of ribs on this baby late Saturday night. They'll be ready to hit the Cambro just in time to head to the stadium.

http://demandware.edgesuite.net/aaxm...rline-1300.png

Originally Posted by OmahaChief (Post 13078424)

I have never gotten a bark when I crutch it with foil or paper. The trapped moisture keeps it from barking up nicely. I did a brisket about a month ago with no wrap, took about 3 hours longer then normal, but it had excellent bark.

Great looking Burnt ends there.

Originally Posted by Fire Me Boy! (Post 13083914)

Where do y'all get your smoking wood?

Originally Posted by Dinny Bossa Nova (Post 13083923)

http://www.bbqsmokingwood.com/



I spent the 30 bucks to join the club.



I don't want my money back.



Dinny

Originally Posted by Fire Me Boy! (Post 13083914)

Where do y'all get your smoking wood?

Originally Posted by LoneWolf (Post 13083930)

Trees. Where do you get your smoking wood at a Turkish bath house?

Originally Posted by Fire Me Boy! (Post 13117194)

Anybody smoke with oak regularly? What's the flavor like?

Some chicken thighs I did this weekend turned out OK, but it wasn't great. I'm not 100 percent sure it wasn't the oak wood I smoked with, as I've never used oak before.

Originally Posted by Strongside (Post 13078411)

Picking up my new Traeger Timberline 1300 on Friday. Beyond pumped. Regardless of your position on pellet smokers, this thing has a lot to be excited about. I still comp with a good ol' fashioned stick burner, but I'll be damned if I haven't cooked some of my best bbq on my current Traeger out on the deck.

Throwing 2 Butts and several racks of ribs on this baby late Saturday night. They'll be ready to hit the Cambro just in time to head to the stadium.

http://demandware.edgesuite.net/aaxm...rline-1300.png

Originally Posted by Fire Me Boy! (Post 13117194)

Anybody smoke with oak regularly? What's the flavor like?

Some chicken thighs I did this weekend turned out OK, but it wasn't great. I'm not 100 percent sure it wasn't the oak wood I smoked with, as I've never used oak before.

Originally Posted by Fire Me Boy! (Post 13083914)

Where do y'all get your smoking wood?