BBQ!

Pissy · April 14, 2024, 04:01:35 AM

And at 3:45am it's up to temp, making smoke and I throw it on. I decided to put it on the top rack, vs the bottom to maximize the charcoal. I think that foil barrier right below the bottom rack would take more energy to keep at 220° than it will up top.

Not exactly back to bed, since I've got a fire going, but it'll be going until 6:00pm. I can leave it alone for a few hours, check on it then.

Muffin Man · April 14, 2024, 06:40:21 AM

was here at 3:39AM

Pissy · April 14, 2024, 07:44:33 AM

Approaching hour 4.

Pissy · April 14, 2024, 10:42:21 AM

7 hrs

Pissy · April 14, 2024, 01:48:28 PM

10 hrs

RAGER · April 14, 2024, 02:59:43 PM

Oh man.

Pissy · April 14, 2024, 06:44:26 PM

It went for 13 hrs. It's good, but not as tender as I would expect. Did 220°. Might try 250 next time.

Funny thing, I always nailed it before I had any knowledge or control over temperature, using my old reliable smoker cheap ass smoker. Afterwards not so much.

RAGER · April 14, 2024, 07:26:37 PM

Ain't that some shit. I've had similar experiences doing something the new fangled way as opposed to by feel.

mortlock · April 14, 2024, 09:10:43 PM

pissy with the win. holy crap that looks amazing.

Muffin Man · April 18, 2024, 05:25:40 AM

how'd it do?

Pissy · April 18, 2024, 07:09:26 AM

It was good, not great. I think i need to go up to 250°. As a matter of fact, I don't remember the last time I made a butt on this particular smoker, but I'm almost positive it was before i got the temp controller. Maybe I documented it in this thread. I'll look.

There is a remote possibility that it wasn't thawed completely. But I think it was. It sat in a bucket thawing for about 8 hrs, then in the brine in the fridge for another 12.

Muffin Man · April 18, 2024, 04:45:54 PM

Just noticed those claws! 13 hours. Neat.

I let this slip past the "use by date" 3 weeks but it seemed okay. So alot of brine time. In the oven at 325F, lowered to 250, but it was cooked to 170F internal before I knew it - 2+ hours. I'd planned on 6 lol, so my math was way off.

When it came out of the package it was a big round piece, then it turned it into this. Maybe had a lot of water in it? Heavily seasoned, a bit too much, but it tastes pretty good! Lemon-pepper pokes out nice. Would do again but in the Kamado.

I'll try to pull it, again, but had to slice away at it. Working my way through it; enchilada, stir fry, making ~~pho~~ noodle soup today.

$7.99lb

mortlock · April 19, 2024, 12:31:18 AM

a bit processed for my tastes. i dont trust it. i dont trust their process.

Muffin Man · April 19, 2024, 02:24:55 AM

Quote from: mortlock on April 19, 2024, 12:31:18 AMa bit processed for my tastes. i dont trust it. i dont trust their process.

flavor is good, and no heart palipitations, but I totally agree. Got caught up at the warehouse store in old memories of visiting a Morton's a couple times. And Tri-tip always gets me, although I'd take a lesser cut. $7.99lb worth a try and I'd do it again, but yeah, took the easy way out. Better to home brine like Pissy has going there. Just a matter of setting/equiping up.

bon appetìte!

Pissy · April 19, 2024, 07:11:10 AM

I hate that package of meat so goddamn much.

Muffin Man · April 19, 2024, 08:46:51 AM

arrgh