f7ben Posted April 21, 2019 Share Posted April 21, 2019 Why dont you just put that motherfucker in the crockpot and get it over with.......fucking electric smokers and oven ....SMMFH 1 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted April 21, 2019 Share Posted April 21, 2019 7 minutes ago, f7ben said: Why dont you just put that motherfucker in the crockpot and get it over with.......fucking electric smokers and oven ....SMMFH Why don’t you sell your house and live in a tent you fucking pilgrim. Quote Link to comment Share on other sites More sharing options...
f7ben Posted April 21, 2019 Share Posted April 21, 2019 2 minutes ago, Woodtick said: Why don’t you sell your house and live in a tent you fucking pilgrim. I cut you deep.......good Quote Link to comment Share on other sites More sharing options...
Woodtick Posted April 21, 2019 Share Posted April 21, 2019 Just now, f7ben said: I cut you deep.......good Just a bloody flesh wound Phaggit. Quote Link to comment Share on other sites More sharing options...
f7ben Posted April 21, 2019 Share Posted April 21, 2019 Just now, Woodtick said: Just a bloody flesh wound Phaggit. Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted April 21, 2019 Share Posted April 21, 2019 Looks like you will hit get it finished in the oven. Neal Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted April 21, 2019 Share Posted April 21, 2019 Been testing it with a fork for tenderness? Neal Quote Link to comment Share on other sites More sharing options...
Woodtick Posted April 21, 2019 Share Posted April 21, 2019 23 minutes ago, NaturallyAspirated said: Looks like you will hit get it finished in the oven. Neal The auto temp probe feature in the over is the shit. Meanwhile,#bbqbhenthepilgrim is still rubbing two sticks together. It’s wrapped in two towels and in the cooler. Headed to Chicago (pew pew)and will rip it apart there. Tacos for days. There wasn’t much info on the web on doing carnitas in a smoker. The traditional way to do them is in a 60qt pot. You boil it down with lard and vegetables for 6 hours. This is why you don’t see them at taco joints very often, typically only on Saturday. Quote Link to comment Share on other sites More sharing options...
Woodtick Posted April 21, 2019 Share Posted April 21, 2019 1 minute ago, NaturallyAspirated said: Been testing it with a fork for tenderness? Neal It was dripping out of the foil when I put it in the cooler. 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted April 21, 2019 Share Posted April 21, 2019 What temp when you pulled it from the oven? I pull all mine at 197-198 and then finish to just over 200. If you cook them past 200 they end up mush Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted April 21, 2019 Share Posted April 21, 2019 3 minutes ago, Woodtick said: The auto temp probe feature in the over is the shit. Meanwhile,#bbqbhenthepilgrim is still rubbing two sticks together. It’s wrapped in two towels and in the cooler. Headed to Chicago (pew pew)and will rip it apart there. Tacos for days. There wasn’t much info on the web on doing carnitas in a smoker. The traditional way to do them is in a 60qt pot. You boil it down with lard and vegetables for 6 hours. This is why you don’t see them at taco joints very often, typically only on Saturday. My oven has the nice silicone probe with temp controls. It is nice! Neal 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted April 21, 2019 Platinum Contributing Member Share Posted April 21, 2019 I have 2 pork tenderloins going in the kettle in a bit 1 Quote Link to comment Share on other sites More sharing options...
Anler Posted April 21, 2019 Share Posted April 21, 2019 1 hour ago, Woodtick said: The auto temp probe feature in the over is the shit. Meanwhile,#bbqbhenthepilgrim is still rubbing two sticks together. It’s wrapped in two towels and in the cooler. Headed to Chicago (pew pew)and will rip it apart there. Tacos for days. There wasn’t much info on the web on doing carnitas in a smoker. The traditional way to do them is in a 60qt pot. You boil it down with lard and vegetables for 6 hours. This is why you don’t see them at taco joints very often, typically only on Saturday. Don Pedro's on 18th Street always has them! Quote Link to comment Share on other sites More sharing options...
Reevester Posted April 21, 2019 Share Posted April 21, 2019 4 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted April 21, 2019 Platinum Contributing Member Share Posted April 21, 2019 1 minute ago, Reevester said: The one on the left is turned like he is talking to the other one...."Hey don't lose your head but I think we are fucked!" 1 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted April 21, 2019 Share Posted April 21, 2019 2 hours ago, Anler said: Don Pedro's on 18th Street always has them! That’s a cool story, If I fucking lived over there. Jerk Quote Link to comment Share on other sites More sharing options...
Woodtick Posted April 21, 2019 Share Posted April 21, 2019 3 hours ago, f7ben said: What temp when you pulled it from the oven? I pull all mine at 197-198 and then finish to just over 200. If you cook them past 200 they end up mush I pulled it at 195 and it was still to hot to pull apart with your fingers, after being in the cooler for 3 hours. My first time and it came out perfect. 9 of us ate about half of it. 3 Quote Link to comment Share on other sites More sharing options...
smokin george Posted April 21, 2019 Share Posted April 21, 2019 2 hours ago, Reevester said: We do them like that all the time Quote Link to comment Share on other sites More sharing options...
Reevester Posted April 21, 2019 Share Posted April 21, 2019 33 minutes ago, smokin george said: We do them like that all the time So easy and so delicious. 3 full chickens is like 24 bucks at Costco. Quote Link to comment Share on other sites More sharing options...
smokin george Posted April 21, 2019 Share Posted April 21, 2019 13 minutes ago, Reevester said: So easy and so delicious. 3 full chickens is like 24 bucks at Costco. That's where we buy them. Wife rubs roasted red pepper/garlic spice on them 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted April 21, 2019 Share Posted April 21, 2019 1 hour ago, Woodtick said: I pulled it at 195 and it was still to hot to pull apart with your fingers, after being in the cooler for 3 hours. My first time and it came out perfect. 9 of us ate about half of it. Very nice..... Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted April 21, 2019 Share Posted April 21, 2019 1 hour ago, Woodtick said: I pulled it at 195 and it was still to hot to pull apart with your fingers, after being in the cooler for 3 hours. My first time and it came out perfect. 9 of us ate about half of it. Looks good! Neal Quote Link to comment Share on other sites More sharing options...
racerdave Posted April 23, 2019 Share Posted April 23, 2019 Doing a 3 # corned beef brisket on my Weber kettle using the slow and sear around noon. Shooting for 250* smoke temp. Some mesquite and hickory. Suggestions? Quote Link to comment Share on other sites More sharing options...
Woodtick Posted April 23, 2019 Share Posted April 23, 2019 37 minutes ago, racerdave said: Doing a 3 # corned beef brisket on my Weber kettle using the slow and sear around noon. Shooting for 250* smoke temp. Some mesquite and hickory. Suggestions? I’ve never done a corn beef. Quote Link to comment Share on other sites More sharing options...
f7ben Posted April 23, 2019 Share Posted April 23, 2019 41 minutes ago, racerdave said: Doing a 3 # corned beef brisket on my Weber kettle using the slow and sear around noon. Shooting for 250* smoke temp. Some mesquite and hickory. Suggestions? I'd just cook it slow and forego the sear. Its gonna cook pretty quick at 250. Doing a corn beef is no different than doing a normal brisket. It's a tough piece of meat and takes time to break down and get tender. Quote Link to comment Share on other sites More sharing options...
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