Gold Member BOHICA Posted May 6, 2018 Gold Member Share Posted May 6, 2018 What a feast!!!! 5 Quote Link to comment Share on other sites More sharing options...
ckf Posted May 6, 2018 Author Share Posted May 6, 2018 Looks great!!!!!!!!! Quote Link to comment Share on other sites More sharing options...
ckf Posted May 10, 2018 Author Share Posted May 10, 2018 Smoking some St Louis Style ribs on the Kettle over apple chunks. 2 Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted May 10, 2018 Share Posted May 10, 2018 Neal Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted May 11, 2018 Share Posted May 11, 2018 Fuckers are slacking 1 Quote Link to comment Share on other sites More sharing options...
Momorider Posted May 11, 2018 Share Posted May 11, 2018 Wow 100 pages Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted May 11, 2018 Share Posted May 11, 2018 4 minutes ago, Momorider said: Wow 100 pages You e ever get to my neck of the woods, BBQ and. Beverages on me momo Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted May 20, 2018 Platinum Contributing Member Share Posted May 20, 2018 Got a birthday party here on Monday. She says I’m responsible for smoking something so she comes home with a 20lbs brisket. Butcher said to cover it in Kosher salt tonight and refrigerate. Tomorrow rub it down then cook Monday. Any issues with this? Best rub? How long at 225 degrees? Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted May 20, 2018 Share Posted May 20, 2018 10 hours ago, Blackstar said: Got a birthday party here on Monday. She says I’m responsible for smoking something so she comes home with a 20lbs brisket. Butcher said to cover it in Kosher salt tonight and refrigerate. Tomorrow rub it down then cook Monday. Any issues with this? Best rub? How long at 225 degrees? Sounds just fine. I would guess 16-18 hours for the minimum. Unless you don't care too much for the bark and cosmetic presentation you could crutch it with foil or paper at 160 or so and blast through the stall. Make sure you hit 205* in the thickest part. Neal Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted May 21, 2018 Platinum Contributing Member Share Posted May 21, 2018 13 hours ago, NaturallyAspirated said: Sounds just fine. I would guess 16-18 hours for the minimum. Unless you don't care too much for the bark and cosmetic presentation you could crutch it with foil or paper at 160 or so and blast through the stall. Make sure you hit 205* in the thickest part. Neal Ok thanks. I figured I'd have to start it through the night tonight. Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted May 21, 2018 Share Posted May 21, 2018 (edited) 3 minutes ago, Blackstar said: Ok thanks. I figured I'd have to start it through the night tonight. The longer the better. It's easier to hold and rest the meat than try to finish by cranking up the heat. Hour per pound is a good rule of thumb. If you go through the night you will probably end up with better bark and get through the stall naturally, which IMO is best for both counts. Neal Edited May 21, 2018 by NaturallyAspirated Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted May 21, 2018 Platinum Contributing Member Share Posted May 21, 2018 48 minutes ago, NaturallyAspirated said: The longer the better. It's easier to hold and rest the meat than try to finish by cranking up the heat. Hour per pound is a good rule of thumb. If you go through the night you will probably end up with better bark and get through the stall naturally, which IMO is best for both counts. Neal I preheating now. Throw it on in an hour. I'll probably get up and check it around 4. 👍 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted May 21, 2018 Platinum Contributing Member Share Posted May 21, 2018 Had to half it to handle it. Seems this have a lot of hard fat compared to other smaller brisket I’ve smoked. they said it was good to go. Guess we’ll find out. 2 Quote Link to comment Share on other sites More sharing options...
Skeeter21i Posted May 21, 2018 Share Posted May 21, 2018 2 hours ago, Blackstar said: I preheating now. Throw it on in an hour. I'll probably get up and check it around 4. 👍 This took about 16hrs to cook. Trimmed out it was about 13.5lbs 2 Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted May 21, 2018 Share Posted May 21, 2018 6 hours ago, Blackstar said: Had to half it to handle it. Seems this have a lot of hard fat compared to other smaller brisket I’ve smoked. they said it was good to go. Guess we’ll find out. Usually a good idea to trim the fat cap down to 1/4" or so thick. Any more than that just hampers things. Neal Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted May 21, 2018 Platinum Contributing Member Share Posted May 21, 2018 Got up this morning and the damn smoker was at 300 degrees. I rotated the pieces left for right as the one on the left was at 185 and the other at 174. Heat comes in on the left side. The left one was a bit charred on the bottom. i need to move the smoker out of the sun. Never thought about it last night. Quote Link to comment Share on other sites More sharing options...
dz246 Posted May 27, 2018 Share Posted May 27, 2018 Smoking some ribs today 2 Quote Link to comment Share on other sites More sharing options...
dz246 Posted May 28, 2018 Share Posted May 28, 2018 (edited) Was good... Edited May 28, 2018 by dz246 2 Quote Link to comment Share on other sites More sharing options...
ckf Posted May 28, 2018 Author Share Posted May 28, 2018 Getting ready to throw a pork butt on the Kettle. 2 Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted May 28, 2018 Share Posted May 28, 2018 14 minutes ago, ckf said: Getting ready to throw a pork butt on the Kettle. Neal Quote Link to comment Share on other sites More sharing options...
ckf Posted May 28, 2018 Author Share Posted May 28, 2018 Kettle is fired up and smoking as you can see from this pic from my webcam. 2 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted May 28, 2018 Share Posted May 28, 2018 Latest addition to the instruments of deliciousness, formally a 60 gallon compressor, gas fired 2 rack with chip and water pans, works awesome, friend built it and gave it to me when he moved out if state for his new job. Korean style ribs and boneless pork ribs on today's menu 3 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted May 28, 2018 Author Share Posted May 28, 2018 Pork is on the Kettle. Shooting for it to be done around 5. Hopefully I'll get 5 or 6 hours from the charcoal snake before I have to add more charcoal. Quote Link to comment Share on other sites More sharing options...
ckf Posted May 28, 2018 Author Share Posted May 28, 2018 I just checked on it for the first time 2.5 hours in to the cook. I moved the pork over so the snake could continue to do it's thing. 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted May 28, 2018 Platinum Contributing Member Share Posted May 28, 2018 I just tossed a rack of beef ribs and pork ribs in the smoker, doing the 3-2-1 method. Pics to follow when I have to check on them Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.