What's on the grill or smoker?

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

  1. fuelrod

    fuelrod

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    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

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    The finished product 0530211744_HDR.jpg
    And the 6 grands really enjoyed them too 12514.jpeg
     
  3. Smokinpiney

    Smokinpiney

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    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

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    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

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    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

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    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

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    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

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    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.
     

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  9. Brandon Scott

    Brandon Scott

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    Depression glass butter dish?
     
  10. fuelrod

    fuelrod

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    All I know is it's green and can be slippery
     
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  11. fuelrod

    fuelrod

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    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

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  13. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Prime tri tip....smoked eggs wrapped in sweet sausage mixed with ground beef and heavily seasoned 20210531_175338.jpg
     
  14. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Live from the compound™!!! 20210531_145932.jpg
     
  15. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  16. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Thin sliced ribeye...like 5/8" thick 20210531_182914.jpg
     
    Last edited: Jun 2, 2021
  17. mat60

    mat60

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    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

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  19. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  20. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    20210602_173258.jpg Picanha steaks for everyone live from the compound!!®