What's On The Grill Tonight?
- Thread starter Trollhole
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LOL! I can taste them from here.Well those were some crappy pictures, on the other hand the ribs were delicious.
What I wanted to do tonight, but the Mrs just had dental work so it's mexican style shepards pie..
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Chicken fajitas with fresh pico and guacamole. YUM!
J
J
Because of you guys I smoked my first chuck roast yesterday. Just a pic going in but didn't get one coming out of the smoker. It is delicioso!
So thanks for being my inspiration!
So thanks for being my inspiration!
What wood?
Hickory. I smoked it at 225-235* and thought, given it was just a 3.5lb roast, it would take...per what I read on the interweb...4-6-hours. It hit 175* at around 4-1/2 hours and wouldn't budge. I ran out of time and pulled it at 6-1/2 hours/175*. Double wrapped it in foil and let it sit in the shut down smoker for 2-hours. It was super juicy and good for slicing. Actually for slicing I don't think I'd want to take one to 190...lest it be a pulled type roast.
100% grass fed from a local rancher.
100% grass fed from a local rancher.
It's good to hear other people run into problems, too! Both the chucks I've done hit the brick wall but eventually got over it. I can't recall a pork butt ever doing that to me.
Chicken thighs with mushrooms and cherry tomatoes are on the menu for tonight if this rain stops.
--john
Chicken thighs with mushrooms and cherry tomatoes are on the menu for tonight if this rain stops.
--john
I will be attemping my first Brisket smoke manana (4 lb flat). Figure 8 hours~ cook and another 1 wrapped in the cooler to rest. Sound right?
After reading your posts, I would rather undershoot dinnertime. 8am or stick to the original 9am start.
I haven't done a brisket yet but I would guess 8hrs to be an absolute minimum from what I've read and heard. Maybe more like 12 hrs at 225 plus an hour or two wrap rest. I'm seeing others experiences with full size briskets in the 8-10 lb range @ 18-22 hours in the smoker.
As you surely know its easier to hold a smoked roast until eating time than it is to speed one up or make your dinner guests wait a few more hours
I think all of us expect a full report including pics
As you surely know its easier to hold a smoked roast until eating time than it is to speed one up or make your dinner guests wait a few more hours
I think all of us expect a full report including pics
I haven't done a brisket yet but I would guess 8hrs to be an absolute minimum from what I've read and heard. Maybe more like 12 hrs at 225 plus an hour or two wrap rest. I'm seeing others experiences with full size briskets in the 8-10 lb range @ 18-22 hours in the smoker.
As you surely know its easier to hold a smoked roast until eating time than it is to speed one up or make your dinner guests wait a few more hours
I think all of us expect a full report including pics
Thank you, great point, think I'll shoot for 6am.
Plan is to foil at the 165 IT and start poking for resistance around 195~.Report to follow, wish me luck.
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I haven't done a brisket yet but I would guess 8hrs to be an absolute minimum from what I've read and heard. Maybe more like 12 hrs at 225 plus an hour or two wrap rest. I'm seeing others experiences with full size briskets in the 8-10 lb range @ 18-22 hours in the smoker.
As you surely know its easier to hold a smoked roast until eating time than it is to speed one up or make your dinner guests wait a few more hours
I think all of us expect a full report including pics
Full size brisket (non trimmed) is around 20 to 30#s here.. 14 to 18 hours on those. I pull, wrap in tinfoil and throw in a cooler for another 2 or so hours to get even happier and help retain its juices at the same time.
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Grilled up some orange roughy and shrimp for a quick taco lunch..
J
J
......
Yum, and peach cobbler and ice cream for dessert.
Pleasently suprised, everthing worked as planned. Even with the Mutt wood; Peach/Oak wine barrel-staves/and Mesquite combo.
Yum, and peach cobbler and ice cream for dessert.
Pleasently suprised, everthing worked as planned. Even with the Mutt wood; Peach/Oak wine barrel-staves/and Mesquite combo.
split...that looks good enough to eat
So...how long?
So...how long?
