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Posted: 11/15/2023 7:01:02 PM EDT
[#1]
Quote HistoryOriginally Posted By spyderboy03: I've found that with chuck roast you either have to shred it or separate the muscle groups to cut perpendicular to the grain. If you just try to slice through it as a whole you'll get some perpendicular, some with, and some at an angle. Only the perpendicular seems tender when I've done them. It has been a few years though. Quote HistoryOriginally Posted By spyderboy03: Originally Posted By dmnoid77: Experimenting with chuck roasts tonight. https://www.ar15.com/media/mediaFiles/151231/IMG_0373_jpeg-3027558.JPG ETA: Definitely not brisket, but it’s tasty. https://www.ar15.com/media/mediaFiles/151231/IMG_0374_jpeg-3027718.JPG I've found that with chuck roast you either have to shred it or separate the muscle groups to cut perpendicular to the grain. If you just try to slice through it as a whole you'll get some perpendicular, some with, and some at an angle. Only the perpendicular seems tender when I've done them. It has been a few years though. Not shown was the second roast where that's more or less what I did when slicing. Learning experience all around. Bit of a funny cook too. Seemed like a lot of spikes and stalls which I am guessing has a lot to do with the density of the muscle fibers and fat distribution relative to a proper brisket. |
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Posted: 11/16/2023 11:37:41 AM EDT
[#2]
Quote HistoryOriginally Posted By dmnoid77: Not shown was the second roast where that's more or less what I did when slicing. Learning experience all around. Bit of a funny cook too. Seemed like a lot of spikes and stalls which I am guessing has a lot to do with the density of the muscle fibers and fat distribution relative to a proper brisket. Same experience. I've done 2 or 3 chuck roasts on the smoker. I remember reinserting the probe one of the times after wrapping and getting a totally different temp in the new spot. It was 10-15 degrees different. I really liked it for shredded meat with bbq sauce. I've pretty much only done brisket since then for beef. |
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Posted: 11/18/2023 12:49:25 PM EDT
[#3]
Quote HistoryOriginally Posted By dmnoid77: Experimenting with chuck roasts tonight. https://www.ar15.com/media/mediaFiles/151231/IMG_0373_jpeg-3027558.JPG ETA: Definitely not brisket, but it’s tasty. https://www.ar15.com/media/mediaFiles/151231/IMG_0374_jpeg-3027718.JPG We have a food truck that sets up in our neighborhood selling BBQ. It's really good & he passes off chuck roast as brisket. 
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Posted: 11/19/2023 3:20:25 PM EDT
[#4]
I do Chucks fairly often and they come out fantastic, fall apart if you want it to.
How long are y’all running them? I want to say around 7 hrs for me. It’s dependent on how much fat and connective tissue so time varies, stalls and whatnot. I do it kinda like ribs, I wrap towards the end and when it’s as squishy as I like I unwrap and set the bark, a good rest in foil and towel in a cooler can do wonders for it releasing as well. Hope y’all don’t get discouraged and keep trying, it’s a great pick when you don’t want to do a whole brisket. |
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Posted: 11/19/2023 3:24:37 PM EDT
[#5]
Another Arfcomer is coming out to help work cattle today so I gotta feed him good
 Lemon Pepper Chicken: 9 lemons squeezed, a pile of fresh ground black pepper, red pepper flakes, salt, garlic & onion powder, a little olive oil and some apple cider vinegar. Pork blade steaks: salt pepper onion garlic and Turbinado sugar  Attached File |
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Posted: 11/19/2023 6:41:04 PM EDT
[#6]
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Posted: 11/19/2023 7:52:56 PM EDT
[#7]
i got the hinges fixed on my pit and i'm currently burning the galvanize off a new fire grate, soon to be muriatic acid dipped as well
we'll see if i can still do this whole BBQ thing, i used to be pretty decent at it |
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Posted: 11/19/2023 8:07:27 PM EDT
[#8]
Quote HistoryOriginally Posted By wolfjflywheel: I do Chucks fairly often and they come out fantastic, fall apart if you want it to. How long are y’all running them? I want to say around 7 hrs for me. It’s dependent on how much fat and connective tissue so time varies, stalls and whatnot. I do it kinda like ribs, I wrap towards the end and when it’s as squishy as I like I unwrap and set the bark, a good rest in foil and towel in a cooler can do wonders for it releasing as well. Hope y’all don’t get discouraged and keep trying, it’s a great pick when you don’t want to do a whole brisket. I think the two I did ran about 7 hours. I let them sit on smoke till they hit the 160-170ish stall then wrapped and put them in the oven to 203. Wrapped in foil to rest back down to around 150 by serving time. |
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Posted: 11/20/2023 1:23:32 PM EDT
[Last Edit: WDEagle]
[#9]
Cooked BB Ribs yesterday and a butt today.
 Attached FileCut the butt into 3 pieces and cooked at 300. Put them on at 8:00 and pulled them at 11:15 (205 internal.) |
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Posted: 11/23/2023 2:13:19 PM EDT
[#10]
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Posted: 11/23/2023 6:19:10 PM EDT
[#11]
Smoked 2 prime ribs. Last night I cut the bones off. Seasoned with my own rub. Tied the bones back on. Let them sit over night then put them on this morning. 5 hours later. Perfection.
 Attached File Attached File Attached File |
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Posted: 11/26/2023 8:34:22 PM EDT
[Last Edit: WDEagle]
[#12]
Two racks of ribs for $14.xx. It rained all day today so I am cooking one rack for lunch tomorrow.
 Attached File |
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Posted: 11/27/2023 12:31:44 PM EDT
[#13]
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Posted: 12/10/2023 1:35:01 PM EDT
[Last Edit: wolfjflywheel]
[#14]
I’m be like DK now, predictable, the usual
 And that’s not a bad thing, I think when our cooking becomes “predictable” it’s because we got really friggin good at it  Lemon Pepper Chicken and Pork blade steaks today  Attached File Attached File |
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Posted: 12/10/2023 1:36:09 PM EDT
[#15]
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Posted: 12/14/2023 9:13:34 PM EDT
[Last Edit: WDEagle]
[#16]
Second time ever doing a chicken. 350 degrees indirect with Low Sodium Greek seasoning.
 Attached File Attached File Attached FileWe ate the leg quarters today and are making smoked chicken salad* with the breasts for tomorrow. Gonna try direct next time. * Cubed or pulled chicken breast Mayo Dijon mustard Red & green jalapeño peppers |
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Posted: 12/23/2023 12:21:16 PM EDT
[Last Edit: WDEagle]
[#17]
Another day, another chicken. 350° direct on the BGE w/low sodium Greek seasoning.
 Attached File Attached File |
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Posted: 12/23/2023 6:58:10 PM EDT
[#18]
Who's a purdy bird........
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Posted: 12/23/2023 9:57:37 PM EDT
[#19]
Quote HistoryOriginally Posted By zach_: Who's a purdy bird........ Weird tan lines. |
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Posted: 12/23/2023 10:05:49 PM EDT
[#20]
Quote HistoryOriginally Posted By dmnoid77: Weird tan lines. I thought the same thing. Doing direct, I started it skin side down for 15 minutes then flipped it over for 45 more minutes. Thus the tan lines. |
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Posted: 12/25/2023 8:40:46 AM EDT
[#21]
Anybody have a Masterbuilt electric smoker that they have used while it's getting rained on ?
I think mine is going to get a little wet today, may have to shelter it some. |
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Posted: 12/25/2023 9:12:51 AM EDT
[#22]
Quote HistoryOriginally Posted By Dagger41: Anybody have a Masterbuilt electric smoker that they have used while it's getting rained on ? I think mine is going to get a little wet today, may have to shelter it some. @Dagger41 Just keep the control panel dry and you should be fine. |
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Posted: 12/25/2023 9:27:15 AM EDT
[#23]
Quote HistoryOriginally Posted By pointblanke: @Dagger41 Just keep the control panel dry and you should be fine. Thanks. That's about all that concerns me. |
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Posted: 12/26/2023 12:28:07 PM EDT
[#24]
All the prime rib threads over the past week and no pics in the smoked meat thread? For shame!
My Christmas roast beast  Attached File |
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Posted: 12/26/2023 9:45:11 PM EDT
[#25]
   Smoked a brisket and a turkey breast for Christmas. Then did hot brisket sandwiches today: 
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Posted: 12/28/2023 12:02:34 PM EDT
[#26]
For Christmas dinner this year.
  
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Posted: 12/30/2023 11:33:00 AM EDT
[#27]
I've got a Camp Chef smoker that I've been pretty happy with for years. It's always been covered, but it's old and is starting to have some paint and rust issues. I was looking at Recteq stuff a few weeks ago, and my wife (who is generally the world's worst gift buyer, but really wants to do better) noticed. So I now find myself with $2,000 of Recteq gift cards. I know a lot of you guys use their smokers, so I wanted to check if you had any input for me. I think the 2500 is simply overkill for what I'd ever need. I use my smoker for steaks, burgers, etc. in addition to more traditional bbq fare, so the Dualfire model is interesting. Has anyone used one? But I'm also considering buying both the Flagship 1100 and the RT-B380 Bullseye plus searing grates for a similar purpose. The smaller one for burgers or to get roaring hot for a sear while my steaks smoke on the big guy. Anyone used those two models? Help me spend my money.
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Posted: 12/30/2023 11:47:24 AM EDT
[Last Edit: WDEagle]
[#28]
Quote HistoryOriginally Posted By Clemson_John: I've got a Camp Chef smoker that I've been pretty happy with for years. It's always been covered, but it's old and is starting to have some paint and rust issues. I was looking at Recteq stuff a few weeks ago, and my wife (who is generally the world's worst gift buyer, but really wants to do better) noticed. So I now find myself with $2,000 of Recteq gift cards. I know a lot of you guys use their smokers, so I wanted to check if you had any input for me. I think the 2500 is simply overkill for what I'd ever need. I use my smoker for steaks, burgers, etc. in addition to more traditional bbq fare, so the Dualfire model is interesting. Has anyone used one? But I'm also considering buying both the Flagship 1100 and the RT-B380 Bullseye plus searing grates for a similar purpose. The smaller one for burgers or to get roaring hot for a sear while my steaks smoke on the big guy. Anyone used those two models? Help me spend my money. Quote HistoryOriginally Posted By Clemson_John: I've got a Camp Chef smoker that I've been pretty happy with for years. It's always been covered, but it's old and is starting to have some paint and rust issues. I was looking at Recteq stuff a few weeks ago, and my wife (who is generally the world's worst gift buyer, but really wants to do better) noticed. So I now find myself with $2,000 of Recteq gift cards. I know a lot of you guys use their smokers, so I wanted to check if you had any input for me. I think the 2500 is simply overkill for what I'd ever need. I use my smoker for steaks, burgers, etc. in addition to more traditional bbq fare, so the Dualfire model is interesting. Has anyone used one? But I'm also considering buying both the Flagship 1100 and the RT-B380 Bullseye plus searing grates for a similar purpose. The smaller one for burgers or to get roaring hot for a sear while my steaks smoke on the big guy. Anyone used those two models? Help me spend my money. There is a reason why the Flagship 1100 is our flagship model! You can fit your choice of 10 baby back ribs, 138 chicken wings, 60 burgers, or 10 pork butts and the list goes on!  Attached FileI'm in. |
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Posted: 12/30/2023 12:01:33 PM EDT
[#29]
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Posted: 1/1/2024 9:31:24 AM EDT
[#30]
Quote History$41 for a pig butt seems a little steep. I usually pay about $1 per pound. |
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Posted: 1/1/2024 9:45:42 AM EDT
[#31]
I was off all last week and did a lot of cooking…
Some St Louis ribs with a hot honey and bbq sauce glaze.  Attached FileAbout 4 lbs of wings with the rub I make from my poblano and jalapeño peppers. I don’t even sauce these. Everyone loves them without it.  Attached FileSome candied pecans and cashews with hot honey and Slap Ya Momma.  Attached File |
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Posted: 1/1/2024 5:51:34 PM EDT
[#32]
Happy New Year. Brisket tacos for Linner. 9ish hour cook overnight with lump charcoal and hickory wood on the kamado cooker
Home made guac, brisket, white queso, Cowboy Candy salsa (Made in DFW, look him up it's so good), corn, Kinder BBQ sauce. Corn is a bit non traditional for me but it needed to be cooked. Cheers  Attached File Attached File Attached File |
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Posted: 1/3/2024 1:01:27 PM EDT
[#33]
 Attached FileWe did pizza on the smoker for New Years Eve.  Attached FileI blocked off part of the firebox so that the heat would concentrate on the stone and be forced around the pizza. They turned out pretty well. In this picture you can see the piece of wood covered in tinfoil I used to block off the firebox.  Attached File |
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Posted: 1/5/2024 7:30:11 AM EDT
[#34]
Quote HistoryOriginally Posted By ARHank: https://www.ar15.com/media/mediaFiles/155324/IMG_20231231_201951975_jpg-3080501.JPG We did pizza on the smoker for New Years Eve. https://www.ar15.com/media/mediaFiles/155324/IMG_20231231_202230136_jpg-3080500.JPG I blocked off part of the firebox so that the heat would concentrate on the stone and be forced around the pizza. They turned out pretty well. In this picture you can see the piece of wood covered in tinfoil I used to block off the firebox. https://www.ar15.com/media/mediaFiles/155324/IMG_20231231_202939369_HDR_jpg-3080504.JPG Brilliant! Consider the idea stolen. |
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Posted: 1/13/2024 7:14:00 PM EDT
[#35]
Tossed a pork butt on at 1800 with a water pan and set the smoker for 200. Going to ignore it until whenever I roll out of bed tomorrow morning. We'll see what happens.
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Posted: 1/13/2024 7:23:59 PM EDT
[#36]
Quote HistoryOriginally Posted By dmnoid77: Tossed a pork butt on at 1800 with a water pan and set the smoker for 200. Going to ignore it until whenever I roll out of bed tomorrow morning. We'll see what happens. How big is your butt? |
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Posted: 1/13/2024 7:33:42 PM EDT
[#37]
Quote HistoryOriginally Posted By WDEagle: How big is your butt? Quote HistoryOriginally Posted By WDEagle: Originally Posted By dmnoid77: Tossed a pork butt on at 1800 with a water pan and set the smoker for 200. Going to ignore it until whenever I roll out of bed tomorrow morning. We'll see what happens. How big is your butt? It took me two hands, but probably pretty average overall. Wife picked up a 2/$36 pack so probably somewhere around 6lb. Could have thrown them both on but we don't go through it all that quick. |
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Posted: 1/14/2024 9:28:17 AM EDT
[#38]
I dropped the temp to 180 after about 3 hours since it looked to be cooking fairly quickly. Took some fiddling to keep it there initially and it looks like it ran closer to 160-170 overnight but the meat temp is showing 180 at 14 hours. I could probably pull it now, but I’m going to let it go to 190 for grins.
 Attached File |
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Posted: 1/14/2024 9:40:34 AM EDT
[#39]
Quote HistoryOriginally Posted By dmnoid77: I dropped the temp to 180 after about 3 hours since it looked to be cooking fairly quickly. Took some fiddling to keep it there initially and it looks like it ran closer to 160-170 overnight but the meat temp is showing 180 at 14 hours. I could probably pull it now, but I’m going to let it go to 190 for grins. https://www.ar15.com/media/mediaFiles/151231/IMG_0412_jpeg-3093789.JPG Why not do it right and pull it at 203°-205°? |
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Posted: 1/14/2024 9:51:09 AM EDT
[Last Edit: dmnoid77]
[#40]
Quote HistoryOriginally Posted By WDEagle: Why not do it right and pull it at 203°-205°? Quote HistoryOriginally Posted By WDEagle: Originally Posted By dmnoid77: I dropped the temp to 180 after about 3 hours since it looked to be cooking fairly quickly. Took some fiddling to keep it there initially and it looks like it ran closer to 160-170 overnight but the meat temp is showing 180 at 14 hours. I could probably pull it now, but I’m going to let it go to 190 for grins. https://www.ar15.com/media/mediaFiles/151231/IMG_0412_jpeg-3093789.JPG Why not do it right and pull it at 203°-205°? We're playing with the time at temp theory ala the low slow brisket thread. Depending on the critter, collagen breakdown starts above 170 so any time above that internal temp should be carrying on that process. This one has been at 180 for hours now so the theory is that there isn't much gained by pushing to the usual 200+. ETA: I also did absolutely none of the usual spritzing or any of the futzing about that I normally do while it's cooking. I hit it with a rub, threw it on with the water pan, and ignored it aside from keeping an eye on the cook temp. Didn't even open the lid except to check on progress once before bed. |
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Posted: 1/14/2024 10:09:01 AM EDT
[#41]
Quote HistoryOriginally Posted By dmnoid77: We're playing with the time at temp theory ala the low slow brisket thread. Depending on the critter, collagen breakdown starts above 170 so any time above that internal temp should be carrying on that process. This one has been at 180 for hours now so the theory is that there isn't much gained by pushing to the usual 200+. ETA: I also did absolutely none of the usual spritzing or any of the futzing about that I normally do while it's cooking. I hit it with a rub, threw it on with the water pan, and ignored it aside from keeping an eye on the cook temp. Didn't even open the lid except to check on progress once before bed. Ahh. I see. Different strokes. Early on I would occasionally cook low & slow and pull my butts at 190° for sliced pork. Now, I always cook L&S and take them to 205ish. Always turn out perfect. |
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NC, USA
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Posted: 1/14/2024 10:10:36 AM EDT
[#42]
Quote HistoryOriginally Posted By Clemson_John: I've got a Camp Chef smoker that I've been pretty happy with for years. It's always been covered, but it's old and is starting to have some paint and rust issues. I was looking at Recteq stuff a few weeks ago, and my wife (who is generally the world's worst gift buyer, but really wants to do better) noticed. So I now find myself with $2,000 of Recteq gift cards. I know a lot of you guys use their smokers, so I wanted to check if you had any input for me. I think the 2500 is simply overkill for what I'd ever need. I use my smoker for steaks, burgers, etc. in addition to more traditional bbq fare, so the Dualfire model is interesting. Has anyone used one? But I'm also considering buying both the Flagship 1100 and the RT-B380 Bullseye plus searing grates for a similar purpose. The smaller one for burgers or to get roaring hot for a sear while my steaks smoke on the big guy. Anyone used those two models? Help me spend my money. what did you end up getting!? pics!! The classic 1100 is the one I've wanted but I'd probably go smaller like the 590. I'll never be cooking that much food at once. |
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Posted: 1/14/2024 10:20:23 AM EDT
[#43]
Quote HistoryOriginally Posted By WDEagle: Ahh. I see. Different strokes. Early on I would occasionally cook low & slow and pull my butts at 190° for sliced pork. Now, I always cook L&S and take them to 205ish. Always turn out perfect. Quote HistoryOriginally Posted By WDEagle: Originally Posted By dmnoid77: We're playing with the time at temp theory ala the low slow brisket thread. Depending on the critter, collagen breakdown starts above 170 so any time above that internal temp should be carrying on that process. This one has been at 180 for hours now so the theory is that there isn't much gained by pushing to the usual 200+. ETA: I also did absolutely none of the usual spritzing or any of the futzing about that I normally do while it's cooking. I hit it with a rub, threw it on with the water pan, and ignored it aside from keeping an eye on the cook temp. Didn't even open the lid except to check on progress once before bed. Ahh. I see. Different strokes. Early on I would occasionally cook low & slow and pull my butts at 190° for sliced pork. Now, I always cook L&S and take them to 205ish. Always turn out perfect. This one is purely for alchemy. I'm sure whatever comes off will be edible. I poked at it a couple minutes ago to see what I was working with. Fat cap is loose but I don't think it's fully rendered. I could have trimmed it prior to the rub, but that went against my "throw it at the fire and ignore it" plans. Feels a little firm overall but the probe slides in nice and it's definitely still moist internally. |
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Posted: 1/14/2024 11:59:06 AM EDT
[#44]
Pulled it at 1000 (16 hours). It fell apart a bit when I picked it up, which I took as a good indicator. Bark is solid all around and I was able to shred it by hand for the most part. The fat was rendered much better than I had thought initially.
I did hit a couple spots where there may have been some connective tissues that had not separated and there were some spots directly under the bark that didn’t want to shred as easily as the rest. Flavor and moisture are on par with previous efforts. Wife caught wind of it coming in the door and I had to beat her off with a stick to get pictures. Overall, I don’t know that this experiment shows any clear advantages over more traditional methods other than creating a firmer, darker bark, and showing that set it and forget it will produce similar results to fussing over it during the cook. I think this is viable for running an overnight cook. In the future I may do something similar where I let it run overnight as low as possible and take an hour or two in the morning to run it up to the 200 range to finish. The cold weather was a complicating factor and made it difficult to hold my target temp with my equipment.  Attached File Attached File |
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MT, USA
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Posted: 1/22/2024 4:24:04 PM EDT
[#45]
Costco pork shoulder this weekend in the electric smoker. I never get the bark I want with it, but it tastes good! Another couple months before I can pull the kettle back out.
  Breakfast tacos  Sandwich with sliced dill pickles, american cheese, and store bought Carolina BBQ because I didn't feel like making any.  |
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Posted: 1/22/2024 4:34:57 PM EDT
[#46]
Quote HistoryOriginally Posted By spyderboy03: Costco pork shoulder this weekend in the electric smoker. I never get the bark I want with it, but it tastes good! Another couple months before I can pull the kettle back out. https://i.imgur.com/LyUKxaf.jpg https://i.imgur.com/nMGiL7i.jpg Breakfast tacos https://i.imgur.com/e8616vv.jpg Sandwich with sliced dill pickles, american cheese, and store bought Carolina BBQ because I didn't feel like making any. https://i.imgur.com/PvAvpog.jpg Might have to try the tater tots in the tacos. |
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MT, USA
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Posted: 1/22/2024 6:13:04 PM EDT
[#47]
Quote HistoryOriginally Posted By zach_: Might have to try the tater tots in the tacos. |
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Posted: 1/22/2024 9:18:40 PM EDT
[#48]
Quote HistoryOriginally Posted By zach_: Might have to try the tater tots in the tacos. One of the local gas station/meat markets down here sells a breakfast burrito with smoked brisket, eggs, tater tots, smoked sausage, and cheese. Always a hit when I bring some into work. |
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MT, USA
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Posted: 1/23/2024 1:20:43 AM EDT
[#49]
Quote HistoryOriginally Posted By Logan45: One of the local gas station/meat markets down here sells a breakfast burrito with smoked brisket, eggs, tater tots, smoked sausage, and cheese. Always a hit when I bring some into work. |
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Posted: 1/27/2024 9:21:35 PM EDT
[#50]
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