In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

What's on the grill or smoker?

Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.

  1. fuelrod

    fuelrod

    Joined:
    Oct 4, 2014
    Messages:
    3,340
    Likes Received:
    19,191
    Location:
    Western Maine
    Speaking of the "special juice", does anyone do a half time wrap? I like having the drippings to add back in for flavor and moisture, but love a good bark.
    I've never tried to simply cut one in half and wrap 1/2 and not the other. Anything wrong with this thinking?
     
  2. T.Jeff Veal

    T.Jeff Veal

    Joined:
    Oct 8, 2015
    Messages:
    22,291
    Likes Received:
    134,663
    Location:
    Country life, Ga
    The finished product 0530211744_HDR.jpg
    And the 6 grands really enjoyed them too 12514.jpeg
     
  3. Smokinpiney

    Smokinpiney

    Joined:
    Oct 4, 2013
    Messages:
    3,753
    Likes Received:
    20,080
    Location:
    "South" Jersey
    Anything you wrap will stop developing bark and soften up. But if you wait to wrap until you've got a good solid bark then you'll still have a good finished product. I pan and wrap my butts and ribs about 75% of the time. Sometimes I just want a nice crispy bark so i don't wrap but it can dry out a bit so i mop or spritz about every hr to help add moisture.
     
  4. Smokinpiney

    Smokinpiney

    Joined:
    Oct 4, 2013
    Messages:
    3,753
    Likes Received:
    20,080
    Location:
    "South" Jersey
    fuelrod i panned and wrapped this butt after about 8hrs @225°. It was wrapped for about 4 more hrs and the rested for 4 hrs (it finished 2hrs early). After a 4 hr rest the bark was soft but still had killer flavor. It was so tender all i did was look at it and it shredded it self :D

    And a pic of some country style ribs from yesterday too.

    20210531_081255.jpg 20210531_081317.jpg 20210531_081236.jpg
     
  5. fuelrod

    fuelrod

    Joined:
    Oct 4, 2014
    Messages:
    3,340
    Likes Received:
    19,191
    Location:
    Western Maine
    I don't know if it's just me, but why is the obvious so hard to see? 20210531_074806.jpg
    Made my way through without hitting the bone. One half is wrapped, the other nekkid. Both in the smoke about 10 minutes ago.
     
  6. fuelrod

    fuelrod

    Joined:
    Oct 4, 2014
    Messages:
    3,340
    Likes Received:
    19,191
    Location:
    Western Maine
    Piney do you just go for time? I'm usually hitting 205-210 in about 7 hours at 225-250 and call it done?
     
  7. Smokinpiney

    Smokinpiney

    Joined:
    Oct 4, 2013
    Messages:
    3,753
    Likes Received:
    20,080
    Location:
    "South" Jersey
    I usually plan for 1.25hr per lb @225° but things can always change. Meat has a mind of it's own sometimes. If I'm panning and wrapping, it's usually around 160-165° then i pull it off the smoker at 203-205°.
     
  8. MikeyB

    MikeyB

    Joined:
    Mar 22, 2017
    Messages:
    1,447
    Likes Received:
    8,388
    Location:
    Long Island NY
    Finally getting a break from the rain here on Long O”Island. Working a rack of baby backs on the Rec Teq 700 and a 3lb chicken on the rotisserie.
    Have a great Memorial Day everyone.
     

    Attached Files:

    Dpopps, eatonpcat, Chvymn99 and 6 others like this.
  9. Brandon Scott

    Brandon Scott

    Joined:
    Oct 4, 2018
    Messages:
    3,338
    Likes Received:
    27,235
    Location:
    Formerly Rabbit Hash
    Depression glass butter dish?
     
  10. fuelrod

    fuelrod

    Joined:
    Oct 4, 2014
    Messages:
    3,340
    Likes Received:
    19,191
    Location:
    Western Maine
    All I know is it's green and can be slippery
     
    eatonpcat, Chvymn99, mat60 and 3 others like this.
  11. fuelrod

    fuelrod

    Joined:
    Oct 4, 2014
    Messages:
    3,340
    Likes Received:
    19,191
    Location:
    Western Maine
    Brandon I hope I wasn't rude about the butter dish. Not really my territory.
    20210531_171116.jpg 20210531_171127.jpg
    The magic juice!
    I'm real happy with this new technology. The super soft and juicy wrapped half
    mixed up with the (more) smokey and heavy bark :drool:.
    Mrs. Fuelrod said she would try to make gravy out of the drippings for not sausage gravy but whatever it might be called.
    Every thing I come up with sounds disgusting.
    Butt gra.....
    Pp gra...
    Ah, shoulder gravy :drunk:
     
  12. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    10,779
    Likes Received:
    55,026
    Location:
    Taconic Range
  13. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    10,779
    Likes Received:
    55,026
    Location:
    Taconic Range
    Prime tri tip....smoked eggs wrapped in sweet sausage mixed with ground beef and heavily seasoned 20210531_175338.jpg
     
  14. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    10,779
    Likes Received:
    55,026
    Location:
    Taconic Range
    Live from the compound™!!! 20210531_145932.jpg
     
  15. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    10,779
    Likes Received:
    55,026
    Location:
    Taconic Range
  16. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    10,779
    Likes Received:
    55,026
    Location:
    Taconic Range
    Thin sliced ribeye...like 5/8" thick 20210531_182914.jpg
     
    Last edited: Jun 2, 2021
  17. mat60

    mat60

    Joined:
    Oct 21, 2018
    Messages:
    2,676
    Likes Received:
    19,577
    Location:
    ME
    Been a long time for steak here.. LOL.. bet thats going to be great .. Oh.. This is the first time I have ever seen egg balls. They look good.
     
  18. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    10,779
    Likes Received:
    55,026
    Location:
    Taconic Range
  19. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    10,779
    Likes Received:
    55,026
    Location:
    Taconic Range
  20. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    10,779
    Likes Received:
    55,026
    Location:
    Taconic Range
    20210602_173258.jpg Picanha steaks for everyone live from the compound!!®