Smoking Meat?

[navychop]

I’ll take the wings!

Gimme Gimme Gimme!

 

[dfergie]

Butt needs a little longer, 1 probe at 158, other at 170, spritzed with apple cider vinegar and rotated...

 

[navychop]

I’d say a LOT longer, if you’re shooting for ~200.

 

[dfergie]

I’ll take the wings!

Gimme Gimme Gimme!

Wings were good, quartered and put up chicken, saving myself for the pork...

 

[dfergie]

Wrapped butt in foil about 1pm , temps in 190 range, pulled out of cooker at 3 (losing temp quick) let set for an hour then pulled...
sandwich pretty good.

 

[navychop]

Final internal temp?

 

[dfergie]

Final internal temp?

190's, had 3 probes in at different angles.

 

[dfergie]

Brisket point (ground the flat) about 7 lbs.
Salt, pepper, hatch green chile & mesquite seasoning for 16 hours.
Charcoal / lump / mesquite chunks.
Oklahoma Joe Bronco for 3.5 hours 250 internal.
Pulled when internal dropped to 200 internal meat temps 145 & 148.
Instant pot with 3/4 cup of beef broth, on trivet for :45 minutes letting self release.
Cut in half & put in air fryer at 400 for 6 minutes.
Sliced half instantly, put other half in fridge for meat slicer.
Smoke ring, fresh was juicy, fridge firmer, both made good sandwiches...
Also put 2 beef ball park franks and 2 sausage links in for about an hour when temp was good. (hot dogs for lunch)

 

[TRG]

Brisket point (ground the flat) about 7 lbs.
Salt, pepper, hatch green chile & mesquite seasoning for 16 hours.
Charcoal / lump / mesquite chunks.
Oklahoma Joe Bronco for 3.5 hours 250 internal.
Pulled when internal dropped to 200 internal meat temps 145 & 148.
Instant pot with 3/4 cup of beef broth, on trivet for :45 minutes letting self release.
Cut in half & put in air fryer at 400 for 6 minutes.
Sliced half instantly, put other half in fridge for meat slicer.
Smoke ring, fresh was juicy, fridge firmer, both made good sandwiches...
Also put 2 beef ball park franks and 2 sausage links in for about an hour when temp was good. (hot dogs for lunch)

I'm cooking marinated chicken kabobs but yours sounds much better.

 

[dfergie]

Smoked a 3 lb chuck roast in the Oklahoma Joe this morning, 3.5 hour cook.
Coated with SPG plus O, mesquite and green chile seasonings and put in fridge for 24 hours.
1 probe read 212 the other 198 when I pulled, put in fridge and made about 1/8" slices.
Good bark and smoke ring, good flavor.

 

[navychop]

Tender? Considering its chuck.

 

[dfergie]

Tender? Considering its chuck.

It was, I almost pulled it instead but wanted some sandwich meat.
I bought a 2 pack ($4.49 lb) and chilled the other and sliced 1/4" slices raw for jerky.

 

[navychop]

I’m gonna havta try making jerky some day.

 

[KAB]

New to the Frat. Just got a pellet smoker a week ago. First cook just OK because I followed a recipe that said 225. Nope, next time 275, no wrap. Tommorrow, PShoulder, 275, wrapped after 7, to keep total at 10 hrs. I don't do 4am.

 

[dfergie]

Boston Butt $2.19 a pound, I think I will smell smoke this week...

 

[navychop]

New to the Frat. Just got a pellet smoker a week ago.

Soooo- Started looking for a new freezer yet?

 

[navychop]

Boston Butt $2.19 a pound, I think I will smell smoke this week...

Gotta go shopping on the way home. Thanks for the tipoff, I’ll check prices. I guess the days of $1.98 pork butts are gone…..

…but I’ll take $2.19 any day.

 

[KAB]

Gotta go shopping on the way home. Thanks for the tipoff, I’ll check prices. I guess the days of $1.98 pork butts are gone…..

…but I’ll take $2.19 any day.

They were $1.49 at Kroger a few weeks ago.

 

[Bobby]

Cheapest in my area is $3.99 a pound!

 

[harshness]

Cheapest in my area is $3.99 a pound!

Perhaps a result of Proposition 12?