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BBQ Smoking Thread


ROBERT L
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Posted (edited)

The packaging said a roast. It looks like a tomahawk steak to me without the handle.  It’s the first time I’ve done one of these we will see. 

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Edited by ROBERT L
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the one good thing about living in cali

 

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  • ROBERT L changed the title to BBQ Smoking Thread
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You guys are killing me. 

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Final results 

 

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@ROBERT L that's a ribeye roast. Cut it between the bones and you have a ribeye steak. Either way, looks like you nailed it.

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Thanks @matt86m all the wife remembered was it was a roast.  

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Made a couple meatloafs. One with mushroom coating, and one with a ketchup coating. Turned out good. Makes great sandwiches.

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Today I am preparing Pork Butt for pulled pork tomorrows pool party. Easy to cook overnight and shred today. It will go great with the homemade Cole slaw.

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Did some Coscto beef ribs couple days ago.  Came out good, looked really good.

 

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I got some pork ribs going this morning at 6am to go with the rest I'm making.

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I always forget the prep and the after but here is the middle of my Sunday cook, 3 racks of spareribs, 2 beef, 12 chicken thighs, a 2lb prime tomahawk we sliced up for sliders, a jalapeño and cheese stuffed pork fatty, and my beans. Missing the all the brats I added later.

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  • 3 weeks later...
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Did a Tri-tip a little different today. Smoked it till internal temp was 145*. Wrapped it in aluminum foil and cooked it for another hour at 350*.  I the wife loved this version. And like a moron I didn’t take pictures of it sliced up. I just started eating it.  
 

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First time baby backs on the pellet.  Did 250* with 3,2,1 method.  Think I'll do 225 next time.  They were delicious, regadless.

 

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27 minutes ago, Bansh88 said:

First time baby backs on the pellet.  Did 250* with 3,2,1 method.  Think I'll do 225 next time.  They were delicious, regadless.

 

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What is the lowest temp you can smoke at? I can get mine down to about 140* I do that for 3 hours and then crank it to 225 till done. 

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The lower temp will allow the meat to take more smoke flavor.  

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On 6/19/2021 at 5:31 PM, ROBERT L said:

Did a Tri-tip a little different today. Smoked it till internal temp was 145*. Wrapped it in aluminum foil and cooked it for another hour at 350*.  I the wife loved this version. And like a moron I didn’t take pictures of it sliced up. I just started eating it.  
 

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How did this turn out? Seems like it would of been done at 145IT, then to cook it another hour (at high temp)??? 

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9 minutes ago, Punchdrunk Monkey said:

How did this turn out? Seems like it would of been done at 145IT, then to cook it another hour (at high temp)??? 

I would love too eat it at that temp.  But I cooked it like a brisket one time and the wife loved it.  Being wrapped in aluminum foil and having the apple juice in the foil it’s very juicy.  If it was up to me I would eat it at 135*. 

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I’ve got a pellet smoker and if I can’t laugh at yourself then.  
 

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On 6/20/2021 at 5:23 PM, ROBERT L said:

What is the lowest temp you can smoke at? I can get mine down to about 140* I do that for 3 hours and then crank it to 225 till done. 

I've got the Pit Boss 1150.  The lowest "S" smoke setting gets to about 180.  I think the 250 was too got when wrapped and steamed too much.

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Put the pellet smoker aside and purchased a 26” Weber Kettle with a SNS XL.  Smoked two pork butts. No problem keeping temp at 225 with no fan/blower.  This is what it looked liked 3 hours into the cook.  Just can’t get that flavor out of the pellet grill.  It’s flat out amazing.  Using Kingsford charcoal and 3 wood chunks.  Also through on some Armadillo eggs with pork shots.39479FB2-3D1F-4219-B38E-8A8F4D3BD920.thumb.jpeg.71af7ff18286b577ff9cc3a091a2924b.jpeg

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Ribs. It’s what’s for dinner Tonight. And I finally remembered to snap pictures.  On to some cocktails and brews now  

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Edited by CampfiresNbrews
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