Welcome to The Pit!
Announcement
Collapse
No announcement yet.
Jeez, who'd a thunk! Smoking is a Science apparently!
Collapse
X
-
Club Member
- Nov 2014
- 5032
- Near The Villages, FL
-
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
-
Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
-
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
-
I love all these replies! Thank You All Sincerely!
After attempting another Brisket (pretty dang good, not great) I have a general question regarding timing.
I went crazy and was falling asleep waiting for the "brisket stall" to break. (I started my smoking at 9 am)
What time to people normally start smoking a brisket in order to have it for dinner?
Another observation I made was that I thought it tasted better the next day after refrigeration and much sleep.
Is that just my imagination? I've always had bad luck reheating meat. This came out really nice. What gives?
I haven't tried any techniques other that sticking the brined and rubbed meat into the gas smoker at about 205 forever. I have a dual temp gauge. It gets to the stall and I try to wait.
Another attempt I never got to 203 F after 16 hours.
I am at 5300 ft in Denver CO. Maybe I should adjust times and temps?
Comment
-
There is info on calibrating meat therms here. http://amazingribs.com/BBQ_buyers_gu...ing_guide.html
You should consider buying one of our recommended digital therms for your smoker.
Comment
Announcement
Collapse
No announcement yet.
Comment