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07-14-2020, 05:53 PM | #2356 |
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Prolly. Never had an the issue on old faithful.. I might need to think-up some tricks. But **** firing up a side smoker for a single pork belly.
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07-14-2020, 05:58 PM | #2357 |
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I got a new pit over the weekend and it's def gonna be my main whip for awhile. Flavor was ****ing wonderful.
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07-14-2020, 06:01 PM | #2358 |
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I'll find out in an hour or two...
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07-14-2020, 06:45 PM | #2359 |
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I took them off at 167 internal, tented them for about 10 minutes, and all I can say is, "Oh My God". ****ing awesome.
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. #Like 45, 47 Is Going To Be AWESOME! #I still don't have COVID Last edited by GloryDayz; 07-14-2020 at 06:57 PM.. |
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07-14-2020, 06:50 PM | #2360 |
Fight, build, win!
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Looks great Glorydayz
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07-14-2020, 11:27 PM | #2361 |
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Looks like a good first run with the new rig.
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07-15-2020, 12:47 AM | #2362 |
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How do you **** up chicken thighs on an electric smoker?
3 hour nap?
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07-15-2020, 06:43 AM | #2363 |
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Clearly I didn't. They were great.
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07-18-2020, 06:01 PM | #2364 |
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As I said in the other thread, I'm going to be honest, my first attempt was pretty terrible. Salty, very salty. Maybe a 10-day cure was a bad idea. And I washed it very well after I took it out of the cure package. Ugh.
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07-18-2020, 07:12 PM | #2365 |
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Uncured German and tomato/basil brats
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07-18-2020, 07:35 PM | #2366 |
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I watched a very interesting Cook's Country episode today where they did a whole beef brisket on a round Weber charcoal grill. I smoke mine on an electric smoker but if you use a round Weber you might find it interesting. The entire show is in the link and the brisket part starts around the 2:00 minute mark. Unfortunately you have to fast forward through the segment where they test coolers and finishes after that. They build what they call a snake of charcoal around the outside of the coal grate where the ends don't touch. They light one side and let it burn around the circle instead of lighting all the coals. They said it took them 2 years and 500 lbs of brisket to perfect their method.
https://www.cookscountry.com/episode...rbecue-brisket Anyway, I had never heard an explanation for the stall before. They say when large pieces of meat like a brisket or pork shoulder get to a certain temp the moisture in the meat starts to evaporate which cools the meat until the moisture is gone. Not the fat or collagen, that happens at a higher temperature. I get it now. The stall is like what happens when you brown ground beef. There will be a lot of liquid as it browns and if you keep going the moisture eventually evaporates and the only liquid left is the fat. |
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07-19-2020, 03:16 AM | #2367 |
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I've used the snake method successfully on my weber a dozen times or more. Still monitor the temp of course but you can set it up and walk away in the right weather conditions.
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07-23-2020, 09:00 PM | #2368 |
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Damn, I want to be this good some day.
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07-23-2020, 09:36 PM | #2369 | |
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Quote:
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07-23-2020, 11:39 PM | #2370 | |
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Overcooked,
Quote:
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