All part of the tool kit. But, having all that I'd rather have my thermapen than a remote thermometer. Use it all the time inside too.
How many of you outdoor cook with a Traeger? If not what is your BBQ rig of choice?
- Thread starter DrDmoney
- Start date
Sorry, nothing to do with a smoker but wanted to share a pic of my chicken fajitas!
Gotta love Saturday night BBQ's.
Smoked 1 lb of thick cut bacon.
Cut it up and blended into 3 lbs of ground bison.
Grilled up with thick cut sharp cheddar.
Honestly, one of the juiciest most flavorful burgers I have ever had.
Smoked 1 lb of thick cut bacon.
Cut it up and blended into 3 lbs of ground bison.
Grilled up with thick cut sharp cheddar.
Honestly, one of the juiciest most flavorful burgers I have ever had.
OP
Gotta love Saturday night BBQ's.
Smoked 1 lb of thick cut bacon.
View attachment 267321
Cut it up and blended into 3 lbs of ground bison.
View attachment 267322
Grilled up with thick cut sharp cheddar.
Honestly, one of the juiciest most flavorful burgers I have ever had.
View attachment 267323
View attachment 267324
I can almost taste this post, those burgers look Dee-lish…well done sir.
Thank you, the pleasure was all mine.
I'm still using a 22" Weber & Charcoal. With a propane igniter and chimney, it's ready to cook in 10 minutes.
I use a smoke box and/ or wood chunks on the coals when needed.
Charcoal can be 1000F when needed, or 225F for hours. Direct or indirect. Smoked or grilled.
I use a smoke box and/ or wood chunks on the coals when needed.
Charcoal can be 1000F when needed, or 225F for hours. Direct or indirect. Smoked or grilled.
Inkbird thermometer deal
Limited-time deal: Inkbird WiFi Grill Meat Thermometer IBBQ-4T with 4 Colored Probes, Wireless Barbecue Meat Thermometer with Calibration, Timer, High and Low Temperature Alarm for Smoker, Oven, Kitchen, Drum
https://www.amazon.com/dp/B07XNTJKY4/?tag=wranglerorg-20
Limited-time deal: Inkbird WiFi Grill Meat Thermometer IBBQ-4T with 4 Colored Probes, Wireless Barbecue Meat Thermometer with Calibration, Timer, High and Low Temperature Alarm for Smoker, Oven, Kitchen, Drum
https://www.amazon.com/dp/B07XNTJKY4/?tag=wranglerorg-20
That's tits. My dad was a Weber master when I was a kid, just had a knack for it. He could sizzle some steaks or smoke a brisket for 12 hours on that thing. He passed when I was a teenager, & I'm certain he's looking down with disappointment at my pellet grill with all my bluetooth probes & timers lol.
OP
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I'm on staycation this week. Made some lamb chops with a curry rub.
Meatpop anyone?
Meatpop anyone?
Who wraps brisket in butcher paper? I usually wrap in foil but this is the first time trying butcher paper. I'm close to 17 hours on this 15lb brisket and the temp is still at 192. Does the butcher paper wrap take longer than foil? The fire was a little low when I woke up but I've never had one take nearly this long.
I've wrapped in foil and butcher paper. I didn't really notice a difference in cook times.
I smoke at 225 degrees till I wrap it, then I bump up my temp to 275. A 15lb brisket usually takes me 10-12 hours.
17 hours is pretty long. The meat should be nice and tender though.
I made my own sausage the other day, smoke it on my off set stick burner. Turned out great
The brisket is in the "stall" phase. Be patient, it will get there. About 205' is magic!
I haven't wrapped in paper yet. I usually put it in a foil pan at about 185-190 and foil the top.
That way I can catch the juices.
Don't let it get over 275 or the juice will start to cook off.
I've always experienced the stall at closer to 160. I'm still only at 198 at 18 hours.
What grade of brisket did you purchase? Prime, choice, select?
I did a select once and I experienced what you're going through. The less marbling and fat the longer the cook time. The flavor was still real good though.
225-250. Right now at 240. I have two thermometers in, neither has moved in the last hour.