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Smoke Your Meat

Discussion in 'Permanent Threads' started by Revengeofthenerds, Feb 14, 2015.

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  1. Nettdata

    Nettdata
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    Mr. Toast

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    I smoked at 250 for an hour to get the smoke, then finished at 300 until internal of 165.

    I was afraid of burning/charring so kept the temps low.

    For xmas dinner I’ll start at 275 then move to 350 and I think that’ll work.
     
    #461 Nettdata, Dec 19, 2024
  2. SouthernIdiot

    SouthernIdiot
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    Look's great, but that's clearly Dukes mayonnaise,which is the best on the market.
     
    #462 SouthernIdiot, Dec 19, 2024
  3. Nettdata

    Nettdata
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    Mr. Toast

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    Correct. My bad. It’s tasty as hell and I had to special order it in. Worth it.
     
    #463 Nettdata, Dec 19, 2024
  4. Popped Cherries

    Popped Cherries
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    Duke's mayo is the only commercial mayo I'll buy. It's either homemade or Duke's.
     
    #464 Popped Cherries, Dec 20, 2024
  5. jdoogie

    jdoogie
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    I love when I get a random text that asks "any chance you could do 5 briskets for a banquet this weekend?" and can just be like "no problem".

    Workhorse is maintaining great steady temps even when it feels like 12F out.
    20250103_082923.jpg
     
    #465 jdoogie, Jan 3, 2025
  6. Nettdata

    Nettdata
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    Mr. Toast

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    Yep... I have the thermal blanket on and I notice it goes though noticeably fewer pellets in the cold than when it didn't have it on.

    I've only been doing 1/3 of a brisket at a time right now, and it's been stellar.

    My favourite is a quick whole chicken though... comes out amazingly tasty.
     
    #466 Nettdata, Jan 3, 2025
  7. jdoogie

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    This is without the thermal blanket; it's one of the few accessories I didn't get when I initially bought it, but with how much more I've been finding myself using it even in the cold, I may take the money I make from this side job and pick it up.
     
    #467 jdoogie, Jan 3, 2025
  8. Nettdata

    Nettdata
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    Mr. Toast

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    I’m glad I got it.
     
    #468 Nettdata, Jan 3, 2025
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