![Longer than expected but worth the wait [3024x4032 - 1.3MB]](https://pic8.co/sh/TwwujL.jpg){kind=link}
They always take longer, bone-in so stubborn.. I’ve got white bread, pickles I’ll be right over :) Looks great!
On the bbq at 7:00 Wrapped at 4:00 didn’t finish until 2:00 I’m being told their perfect but I burned my tong so bad on a smoked hot dog I can’t taste anything.
On the bbq at 7:00 Wrapped at 4:00 didn’t finish until 2:00
I’m being told their perfect but I burned my tong so bad on a smoked hot dog I can’t taste anything.
They always take longer, bone-in so stubborn..
I’ve got white bread, pickles I’ll be right over :)
Looks great!
Never had that experience myself, used to do them bone in in about 6-7 hours as usual and the extra flavor was always worth it.
Never had that experience myself, used to do them bone in in about 6-7 hours as usual and the extra flavor was always worth it.
Bought a USA made pellet smoker years ago..generally do butts at 250. Going with charcoal/lump seems hotter/faster idk, it’s been a while since I did a live fire smoke.
Bought a USA made pellet smoker years ago..generally do butts at 250. Going with charcoal/lump seems hotter/faster idk, it’s been a while since I did a live fire smoke.
looks good, yeah you get that stall...
try paper wrap the franklin method to beat stall
all brickst needs 12 hours in my mind, if done early great wrap towel in a cooler
plus you didnt trim, its okay
looks good, yeah you get that stall...
try paper wrap the franklin method to beat stall
all brickst needs 12 hours in my mind, if done early great wrap towel in a cooler
plus you didnt trim, its okay
Pork butt left the fat on I always trim brisket
Pork butt left the fat on I always trim brisket
Franklin is a jew, that's why he gets all of the publicity which makes me critical of his methods. I've tried the butcher paper technique on beef ribs and it's ok but if you did it with a butt?!?
All of those yummy juices running out of the bottom of my smoker would make me want to cry. Use aluminum and save the juice.
Franklin is a jew, that's why he gets all of the publicity which makes me critical of his methods. I've tried the butcher paper technique on beef ribs and it's ok but if you did it with a butt?!?
All of those yummy juices running out of the bottom of my smoker would make me want to cry. Use aluminum and save the juice.
Our smoker has a rack o' ribs for tonight's dinner.
[already licking my chops]
Our smoker has a rack o' ribs for tonight's dinner.
[already licking my chops]
NSFW (leakedreality.com)
[NSFW](https://leakedreality.com/video/25389?comment_to_load=653531#comment_653531)
looks very overdone.
looks very overdone.
Looks are deceiving pork is done at 165 but at 190 all the connective tissue renders into the meat and the outer shell wich is called the bark Is exactly what you want in a good bbq
Looks are deceiving pork is done at 165 but at 190 all the connective tissue renders into the meat and the outer shell wich is called the bark
Is exactly what you want in a good bbq
Das a cool lookin mushrooms man
Das a cool lookin mushrooms man
When I'm doing a butt I wrap (and add honey and lots of butter) at around 150F, it helps get through the stall and tbqh, after about 4 hours the meat has absorbed about as much smoke as it's going to.
I did try something interesting today though, I tried to use my offset to cold smoke a piece of cheese. Ask me more if you are interested.
When I'm doing a butt I wrap (and add honey and lots of butter) at around 150F, it helps get through the stall and tbqh, after about 4 hours the meat has absorbed about as much smoke as it's going to.
I did try something interesting today though, I tried to use my offset to cold smoke a piece of cheese. Ask me more if you are interested.
I tried putting a piece of cream cheese with it it was pretty good but not worth all the hype. What did you do?
I tried putting a piece of cream cheese with it it was pretty good but not worth all the hype. What did you do?
What did you do?
Last night at my local pub the owners girlfriend asked me if I could smoke cheese in my offset but I replied that I wasn't sure. I went home and looked around on the web and didn't find anything helpful so today I put a little block of Parmesan cheese on the middle rack and made the teeny tiniest fire that I could (just to generate smoke, no heat) in the firebox.
The trick to cold smoking is that the temp has to stay under 90F which on a sunny day like today was is difficult but now moving deeper into fall and soon winter I have found that cold smoking is most certainly possible on an offset.
The fact of the matter is that I really, really, really want to make my own bacon and when I do I will put up a guide on how I did it.
>What did you do?
Last night at my local pub the owners girlfriend asked me if I could smoke cheese in my offset but I replied that I wasn't sure. I went home and looked around on the web and didn't find anything helpful so today I put a little block of Parmesan cheese on the middle rack and made the teeny tiniest fire that I could (just to generate smoke, no heat) in the firebox.
The trick to cold smoking is that the temp has to stay under 90F which on a sunny day like today was is difficult but now moving deeper into fall and soon winter I have found that cold smoking is most certainly possible on an offset.
The fact of the matter is that I really, really, really want to make my own bacon and when I do I will put up a guide on how I did it.
How did it turn out Tag me when you do your bacon
How did it turn out
Tag me when you do your bacon
I know a guy that smokes cheese and uses something like this. Fill it with pellets and you’re good to go. https://images.pellet-grills.biz/l-m/pellet-smoker-tube-12-stainless-steel-tube-v-3929452753.jpg
I know a guy that smokes cheese and uses something like this. Fill it with pellets and you’re good to go.
https://images.pellet-grills.biz/l-m/pellet-smoker-tube-12-stainless-steel-tube-v-3929452753.jpg
Looks like a big bear turd.
Looks like a big bear turd.
Looks delicious!
Looks delicious!
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