What's on the grill or smoker?

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

  1. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    20220108_164229.jpg Bark is nice...I'm wrappin!!!
     
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  2. Smokinpiney

    Smokinpiney

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    Nice chilly day for some chili. 50/50 venison and beef.

    20220108_155619.jpg
     
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  3. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    get it all in there!!!!
     
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  4. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    you aint kiddin about chilly....18° for a high
     
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  5. Smokinpiney

    Smokinpiney

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    Not that cold here yet. Bout 26° today but it's gonna get colder this coming week.
     
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  6. Smokinpiney

    Smokinpiney

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    I'm definitely not cold anymore. :thumbs:

    20220108_182126.jpg
     
  7. Rickyblazin

    Rickyblazin

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    2BCCA0D2-A2DC-494C-9D2A-0587304473E2.jpeg
     

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  8. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  9. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Fatty stuffed with corn,sirracha, roasted red peppers,minced onion,chive cream cheese 20220108_185120.jpg
     
  10. Warner

    Warner

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    Is that a rugrats towel skeet?
     
  11. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  12. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    4lbs of jerky goin 20220102_144229.jpg
     
  13. Sean

    Sean

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    BDF One thing I don't see being mentioned is the probe test. When my probe goes in like it would in soft butter I know its done. I also will use the bend test along with this. I also spritz to keep it from drying out as well as smoke at 225f-240f and I dont cover my ribs. I have also over cooked them from time to time so you never know lol.
    Smokinpiney Ive been itching to do a chili and have seen it done the way you did it but haven't tried it. Ill have to give it a go. Looks amazing!
     
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  14. Smokinpiney

    Smokinpiney

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    Sean it's awesome. The meat takes on a ton of smoke. When you break it up to add to the chili you get alot if great smokey chunks that add alot of flavor to the chili.
     
  15. Smokinpiney

    Smokinpiney

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  16. Warner

    Warner

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    Skeets, got all the cool toys…
     
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  17. BDF

    BDF

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    I always use temp. probes on the smoker. For ribs, I wait until the fattest part is over 205F. But just like cooking by time, I think that is really a poor indicator because it is temp. over time that breaks down connective tissue. Ribs come up to temp. pretty fast which means when reaching 200F + they have not actually spent very much time over, say, 160F where the connective tissue breaks down. Going forward, I think I will kick the smoker temp. up to say 275 or so and perhaps set a second timer when the meat hits 160 to 170F and hold it there for at least one hour, maybe more. Another think I can do is when the rack hits 205F or so I can turn the smoker down and let the ribs continue to break down without drying them out too much or making the bark too hard or dark.

    My moment of blinding comprehension smoking a brisket was that it really was time spent over a certain temp. that made it tender. For a year I never left much time after pulling a brisket off the smoker before eating it. Then I started letting it sit in either a cooler with a couple of bath towels wrapped around it (all while the brisket was wrapped in aluminum foil) or more often, just throwing the wrapped brisket into the kitchen oven at around 200F. for a couple of hours. Bingo- fantastic, tender brisket! The key is time at or over a specific temperature, not what the internal temp. (Easy Boys!) is at the end of the cook.

    My covered ribs are great but I often like a drier rack of ribs, maybe with a harder and better developed bark.

     
  18. Chvymn99

    Chvymn99 Moderator

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  19. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Some o-rings I messed up....they crispy and taste great but the battery didn't stick well 20220109_174433.jpg
     
  20. Chvymn99

    Chvymn99 Moderator

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    One had SPG rub and the other one had Kosmos Honey Chipotle Killer Bee Rub…

    48E6285F-0EC0-481D-886E-87CD2EC84042.jpeg EAB7DB19-862E-4BA8-B7D4-EA1A9BA17F2F.jpeg
     
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