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Off Topic Off Topic - General non-Corvette related discussion. |
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07-25-2021, 3:14pm | #21 | ||||||
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07-25-2021, 3:17pm | #22 | ||||||
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stalled at 173, wrapped in foil and back in the smoker
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07-25-2021, 3:32pm | #23 | ||||||
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07-25-2021, 3:39pm | #24 | ||||||
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07-25-2021, 3:58pm | #25 | ||||||
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185, now in the cooler
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07-25-2021, 4:26pm | #26 | ||||||
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07-25-2021, 4:28pm | #27 | ||||||
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Thanks for the comment on the BBQ fan controller.
I have a Green Egg and love it except I end up being up all night tweaking it to keep the temps where I want no matter how carefully I load the charcoal. I can load it up and do an 18 hour cook but holding the temp at 225 is a struggle. The results are great for pork butt though I struggle a bit with brisket and even more with ribs. |
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07-25-2021, 4:59pm | #28 | ||||||
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07-25-2021, 5:00pm | #29 | |||||||
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Quote:
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07-25-2021, 5:20pm | #30 | ||||||
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07-25-2021, 5:21pm | #31 | ||||||
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07-25-2021, 5:21pm | #32 | ||||||
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I’ve got a Primo and I’ve only had ‘okay’ results trying to use it as a smoker, I get way better results with my gas fired vertical smoker. When I add wood chunks to the lump coal I get a sooty flavor. I even tried soaking the chunks overnight. How do you do the wood chunks?
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07-25-2021, 6:13pm | #33 | ||||||
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The brisket was amazing
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07-25-2021, 6:14pm | #34 | |||||||
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07-25-2021, 6:17pm | #35 | ||||||
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07-25-2021, 6:43pm | #36 | ||||||
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I do my briskets also in a pellet pooper. Cook it 220-240 until it hits the stall - then, remove it and wrap it in butcher paper. cook finished when the flat hits 203. Rest it several hours - one guy I watched on youtube rested his 10 hrs huge difference he said.
The other thing some guys are doing is putting some rendered fat (lard) onto the butcher paper when wrapping. One guy thinks Franklin BBQ in Texas does that but he can't confirm it. Been watching the fine points of brisket trimming on youtube this weekend. Preparing for another smoke soon. PS - 185 is too soon to remove a brisket from the smoker entirely. |
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07-25-2021, 7:03pm | #37 | ||||||
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07-25-2021, 7:36pm | #38 | ||||||
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I also remove the tip and make burnt ends. I keep the fat I trimmed, melt that down and fry those bad boys up. People slap whatever is close when they eat them.
I did record my last smoke. |
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07-25-2021, 7:48pm | #39 | |||||||
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07-25-2021, 8:10pm | #40 | ||||||
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