[smoking] Sea dn Cyber mofo's!

[Sea Six]

Oh, I'm so jealous! I wanted to smoke a chicken or two today. Couldn't work it in to my schedule... prepping to drive 132 miles to go get my new fifth wheel camper early tomorrow morning.

That chicken has become my favorite thing to cook on that smoker grill. It's just awesome.

[syf350]

Originally Posted by Sea Six

Oh, I'm so jealous! I wanted to smoke a chicken or two today. Couldn't work it in to my schedule... prepping to drive 132 miles to go get my new fifth wheel camper early tomorrow morning.

That chicken has become my favorite thing to cook on that smoker grill. It's just awesome.

Only my second try. Skin came out much crispier this time.

Did inject with a bit of butter and garlic. Was awesome. Problem is you eat more than you should!

[syf350]

Did my first prime rid tonight. Was good.

[syf350]

Sorry for the double pic. Phone app is sometimes picky.

[Sea Six]

That looks good! How did you do the jalepeno peppers?

[syf350]

We do about 20 at a time. Roll in hand to soften. Very light drizzle of olive oil and garlic powder. Grill or broil till black charred on all sides. Place in container, drown with soy sauce. Seal and Let sit for at LEAST 4 days in fridge. The longer the better. Thank me later.

[Sea Six]

About how long on the grill? And do you just use whatever temp on the meat you're cooking?

[syf350]

Originally Posted by Sea Six

About how long on the grill? And do you just use whatever temp on the meat you're cooking?

Yeah. Just get em black.

Actually, most time my wife does then in the toaster oven in advance so they are ready for whatever.

[Sea Six]

Originally Posted by syf350

Yeah. Just get em black.

Actually, most time my wife does then in the toaster oven in advance so they are ready for whatever.

So the smoker really doesn't add all that much?

[syf350]

Originally Posted by Sea Six

So the smoker really doesn't add all that much?

No. It's all about the time in the soy sauce.

[syf350]

so Ive been asked to smoke a couple briskets for a party tomorrow. but when they brought the briskets, they brought 3. all about 12 pounds. I did a test fit last night, and I can make em fit, but the bottom 2 will be touching each other.

Stupid question maybe, but will it matter if they are touching all along one side?

[Sea Six]

I've never done brisket. Will they shrink as they cook?

[Cybercowboy]

Originally Posted by Sea Six

I've never done brisket. Will they shrink as they cook?

A little. I don't really care for cooking the small brisket flats, the whole briskets work best. They are usually in the 14 lb range. If you have a small flat (like 5 lbs or so) then you definitely want to foil it once it reaches 175. Continue cooking until it is at 195-200. They always turn out a bit dry because the flats are usually trimmed to death.

[Cybercowboy]

Originally Posted by syf350

so Ive been asked to smoke a couple briskets for a party tomorrow. but when they brought the briskets, they brought 3. all about 12 pounds. I did a test fit last night, and I can make em fit, but the bottom 2 will be touching each other.

Stupid question maybe, but will it matter if they are touching all along one side?

Yah, you don't want them touching. They can touch a little but you may want to kinda move them around. They will take longer to cook due to the touching factor. Also won't look as good. Two should fit. You could finish one off in the oven while the other two continue to smoke, that would be fine too. Just foil it and cook at 225 in the oven until it is 200 internal. It will be fine. Do you have the extender racks?

What I mean is smoke all three (touching some) for awhile and then take the biggest pain in the ass one and foil it, I'd take it off at 170 or so, then continue to smoke the other two while the big one cooks in foil in the oven.

[Cybercowboy]

Also if you can figure out a way to stand them sideways, that might work.

[syf350]

Thanks. Pulling one at 170 might work. Just started them.

[Cybercowboy]

Originally Posted by syf350

Thanks. Pulling one at 170 might work. Just started them.

Oh hell yeah! A little touching is OK (that's what she said. )

You can move the bottom ones a bit later, they'll be fine. Looks like you've really got the hang of this now!

[syf350]

First problem. No room for the pit probe on bottom other than edges, and I didn't want it there in case it was in the heat column. So I hung it from the bottom of the top rack. I guess being between cold meat screwed it up. Had the guru set to 180. Meat seemed to be rising pretty quick. So I got up and checked the dome temp and it was at 300. Shit. Trying to get it down. Set guru to 150.

Found a kick ass new app that also integrates with the guru. The pit pal.

[Cybercowboy]

Originally Posted by syf350

First problem. No room for the pit probe on bottom other than edges, and I didn't want it there in case it was in the heat column. So I hung it from the bottom of the top rack. I guess being between cold meat screwed it up. Had the guru set to 180. Meat seemed to be rising pretty quick. So I got up and checked the dome temp and it was at 300. Shit. Trying to get it down. Set guru to 150.

Found a kick ass new app that also integrates with the guru. The pit pal.

Yeah get that probe situation handled! A bit of 300 won't hurt them, you caught it in time. I have a really old Guru, it won't interface with shit.

[syf350]

Originally Posted by Cybercowboy

Yeah get that probe situation handled! A bit of 300 won't hurt them, you caught it in time. I have a really old Guru, it won't interface with shit.

I did too till I left it out in the rain. Whoops! Honey, I need a new one and might as well get the Wi-Fi!