Looks good Fuzzy!!!
Looks good Fuzzy!!!
"I don't need a map. I still have a road in front of me!"
Some Prime Beef
2013 Tri-Glide with a few extras
Vietnam Vet 66 / 67
CQ CQ DE KD4LZL
Member Patriot Guard Riders
If you lend someone $20 and never see that person again, it was probably worth it.
I'm doing a prime rib roast for new years ... be my first on a pellet grill. Kinda Excited ... and a tad scared ... LOL
2013 Tri-Glide with a few extras
Vietnam Vet 66 / 67
CQ CQ DE KD4LZL
Member Patriot Guard Riders
If you lend someone $20 and never see that person again, it was probably worth it.
This past weekend cookout.
2013 Tri-Glide with a few extras
Vietnam Vet 66 / 67
CQ CQ DE KD4LZL
Member Patriot Guard Riders
If you lend someone $20 and never see that person again, it was probably worth it.
Nothing like Grilling in the Snow
2013 Tri-Glide with a few extras
Vietnam Vet 66 / 67
CQ CQ DE KD4LZL
Member Patriot Guard Riders
If you lend someone $20 and never see that person again, it was probably worth it.
Looks good Sully! Nice smoke ring on the brisket!!!
"I don't need a map. I still have a road in front of me!"
Seeing all those fantastic meals, And i might add diet busting, Makes me hungry. And gain weight , In 2016 i had a goal that by Jan 2017 i would lose 10 pounds.. So far i only have 15 pounds to go, And you guys are gonna rune it for me.....
Sometimes a Cigar is Just a Cigar.....
2019 Tri-Glide.......
Nice Bark, although I think I'm still under cooking.
Good Smoke ring.
I only cooked it for 10 hours, internal temp was 175*. I think I should of gone to about 195-200*. First, not all the fat was rendered. Second, the Brisket which is a tough cut of beef to begin with, didn't totally break down and get tender throughout.
Okay, so after mentioning what I learned, I will say that about 80% of it was fork tender and absolutely delicious.
Next on my learning curve will be a pork butt. I'm planning on cooking it at 225* for at least 16 but probably closure to 20 hours. This roast will be brined first and lightly rubbed. I will spritz it with apple cider frequently to keep it moist. Looking forward trying this.
Gettin ready for the Weekend. Slab of Ribs and Bacon Wrapped and Stuffed Jalapeños.
2013 Tri-Glide with a few extras
Vietnam Vet 66 / 67
CQ CQ DE KD4LZL
Member Patriot Guard Riders
If you lend someone $20 and never see that person again, it was probably worth it.
So I tried again with the pork butt thing. This time I cooked it at 160* for 8 hours (until it reached 160*) then covered it in foil and cooked it at 200* until it reached 195* (about another 10 hours). The beauty of the pellet smoker is that you can set it and forget it. I started this process at 22:00 Saturday (long story with the eyes). Didn't end it until 16:30 Sunday (just in time for the Super Bowl). A remote reading digital thermometer let me glance out at the Smoker and see where I was without opening the hood (I did open it to spritz it with apple juice several times during the night).
Here's the pics.
Nice Bark:
Good Smoke Ring and Notice the Juice on the Plate:
'
Served with Potatoes:
A Review:
I can't say much for the taters as they went un eaten. The pork was to die for. I literally pulled on both ends with my hands and it came apart in two sections, I grabbed the bone and it came out spotlessly clean.
The flavor was spectacular but the tenderness and juice running down my face was the best part. It was melt in your mouth delicious. It is true, low and slow at least for tough cuts of meat appears to be the key.
Good job Fuzzy Next time smother one with jerk rub and sit overnight, then smoke the same way. Just a thought.
2012 Triglide Piaggio MP3 500 to get groceries 1991 FLHS as back up
"Better to have it and not need it than need it and not have it !"
Tiffany, Olive, Daisy, “The Three Musketeers” together again.
Thanks
Not to sure about the Jerk rub, a personal preference is milder ... not too much into the spice thing ... makes me sweat and I like to taste the meat. My choice for a rub is:
1 cup brown sugar
1/2 cup kosher salt
1/4 cup garlic powder
1/4 cup fresh ground pepper
Pretty basic, but really brings out the flavor of the meat. I also spritz the meat every hour or so to keep it moist.
Sunday I did a rack of ribs, cooked them for 7 1/2 hours .. they only got to 185* ... I got impatient and pulled them. They were very good, but the meat didn't really pull back from the bones.
just placed on smoker ... 48*
106*
124*
171* ... at 160* removed the rack and wrapped in foil
Done .. after resting 30 minutes.
Plated 1/2 rack with new potatoes
Cut to show smoke ring
Ribs were delicious. Tender and juicy. My only complaint was I didn't wait till they got to 200*, so the meat never truly released from the bone. Pulled right off, but it should pull back from the bone about 1/2" to 1".