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Username Post: Smoker        (Topic#547031)
ReaperB
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06-15-17 08:49 PM - Post#1700885    


    In response to phantomenforcer

Thats a lot of food . Great job man ! All on the weber or ...
 
phantomenforcer
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06-16-17 07:23 AM - Post#1700898    


    In response to ReaperB

All of the smoked food was on the kettle grill. Pork shoulder, beef roast, and beef ribs were all on that.

Everything else was on the propane grill. Just not enough room on the kettle, plus I would have needed two different temps in the same grill. I'm not that good yet.
 
HenryHanson
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06-17-17 03:27 PM - Post#1700995    


    In response to phantomenforcer

  • phantomenforcer Said:
I'd pay at least 2 or 3 bucks for this at a restaurant. Pulled beef BBQ, mac and cheese and collard greens.




DAng that looks good!
 
phantomenforcer
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06-17-17 05:34 PM - Post#1700999    


    In response to HenryHanson

Thanks....and it was!
 
phantomenforcer
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06-26-17 06:29 AM - Post#1701411    


    In response to phantomenforcer

16 seconds....



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phantomenforcer
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06-26-17 06:30 AM - Post#1701412    


    In response to phantomenforcer

16 hours....


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Johnny_Upton
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06-26-17 10:10 AM - Post#1701423    


    In response to phantomenforcer

Nice Bark - What temp are you using?
Dis somanumbatching country was founded so that the liberties of common patriotic citizens like me could not be taken away by a bunch of fargin iceholes... like yourselves.

#Filthystrong


 
phantomenforcer
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06-26-17 05:39 PM - Post#1701439    


    In response to Johnny_Upton

225 for the whole cook. This one was a little stubborn as it usually only takes 12-14 hrs without wrapping. This one just didn't want to finish.

I think it may have not completely defrosted in the middle and that may account for the extra long cook time. Still came out great though. I've got pork butt for lunch at work for the week.

This Wednesday or Thursday I'm looking for redemption with a beef brisket! I've dried them out every time I've tried making one. This will be the glory brisket!
 
ReaperB
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06-27-17 07:43 AM - Post#1701448    


    In response to phantomenforcer

I did a small 6lb brisket over the weekend ,
prepped it like Eric Franklin and cooked fast at 275 ,mopped 3 times,wrapped at 175 for an hr on smoker to 203.
Now I know what they say about brisket is done with feel and not temp.
This brisket albeit small had the flat only 1"thick and the small point was about 3.5 . So I took it off at 203 and rested for an hr .
Id say half of it was perfect ,and thicker half should have got another hour in the foil wrap.

May try another for a 4th party .
 
phantomenforcer
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06-27-17 01:26 PM - Post#1701461    


    In response to ReaperB

I've go a 10 lb packer brisket. I'm going to go for 250 and wrap when the bark looks good. I would guess around 5 or 6 hrs. Then go by feel not temp.

I think if the flat gets done first there would be no shame in removing the point and putting it back on until finished while not overdoing the thinner part. I'm going to have to play it by ear and see how it goes. I will post the results.
 
phantomenforcer
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06-29-17 06:48 AM - Post#1701521    


    In response to phantomenforcer

Not the best trimming job I've ever done, but I was afraid of removing too much. Just a salt and pepper rub.

Going to leave it on for about 5 1/2 hours before checking it. Then its probably time for the wrap. Hopefully I get better luck this time. I left a lot more fat on than I have in the past.



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phantomenforcer
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06-29-17 01:24 PM - Post#1701550    


    In response to phantomenforcer

After about 5hrs. Already starting to feel tender to the meat probe. Got it wrapped up now.



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ReaperB
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06-29-17 02:00 PM - Post#1701551    


    In response to phantomenforcer

Did you check internal temp at all , or did I miss it.
 
phantomenforcer
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06-30-17 07:08 AM - Post#1701582    


    In response to ReaperB

Internal temp was at 170 at that point. It was already starting to feel tender. So I wrapped it up and set the alarm for another 3 1/2 hours.

I probed it again at an 1 1/2 after that because it just felt too tender before I wrapped it and I didn't want to overcook it. I'm glad I did. The point was at 203 and the flat was at 209!!!! I've never had anything cook so fast. It was only a 25 degree temp boost too as I normally cook at 225.

Anyways, I took it off right away because the foil was the most resistance to the probe. I let it rest for an hour and 15 minutes before I got to hungry and unwrapped it.

The results were outstanding. It was firm enough to slice without tearing apart, but would separate with just the slightest tug on a slice. Exactly how it's supposed to be. AND.....it was not even close to being dry. Easily the best brisket I've ever made and dare I say......near perfect.

So it went 5 hrs unwrapped at 250 degrees and 1 1/2 hrs wrapped for a total cook time of only 6 1/2 hrs. That was way faster than I expected.

The only thing I would do differently next time is trim it a little more evenly and take a little more fat off, but not too much more.



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phantomenforcer
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06-30-17 07:11 AM - Post#1701583    


    In response to phantomenforcer

A little blurry, sorry. Got lots of nice slices in the back and some chunks of the "burnt ends" up front.

It was melt in your mouth tender. The very basic salt and pepper rub was more than adequate for flavor. I was extremely happy how this turned out.



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phantomenforcer
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11-06-17 02:54 PM - Post#1706410    


    In response to phantomenforcer

It's been a while and the picture was taken without much staging; a large chunk of chuck roast slow smoked to perfection.

It has a salt, pepper, and chipotle rub. It is tender enough to pull apart with fingers.

Que 70's adult themed music...



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