Jason Bryant Posted September 4, 2023 Share Posted September 4, 2023 Got some Holy Cow on my beef spare ribs I just dropped on. Will smoke at 180 for 3 hours, then bring up the temp in a bit. will play that by ear when i check the temps. These three big ribs aren’t a uniform size, so I expect the smaller one to be a bit more done. 3 Insert catchy tagline here. Link to comment Share on other sites More sharing options...
Gus Posted September 4, 2023 Share Posted September 4, 2023 21 minutes ago, Ban Basketball said: Last questions. Smoke at 225? How long do they usually take? My Traeger seems to take double the time at 225, which is maddening, but I hold firm to low and slow. Honestly, I used to do the same thing that you do. Now I cook at 200 for the first two hours (to get more smoke flavor) and then I crank my grill up to 300-350 to finish it off. I have not seen a discernible difference in flavor doing it this way vs low and slow the whole time. 1 Link to comment Share on other sites More sharing options...
Stockton Posted September 4, 2023 Share Posted September 4, 2023 (edited) Filleted out a prime rib, stuffed with poached lobster tails, rolled back up and now in traeger at 225-250 for 5 hours. Edited September 4, 2023 by Stockton 6 Link to comment Share on other sites More sharing options...
Ban Basketball Posted September 4, 2023 Share Posted September 4, 2023 1 hour ago, Stockton said: Filleted out a prime rib, stuffed with poached lobster tails, rolled back up and now in traeger at 225-250 for 5 hours. Can't say I've ever heard of that. Sounds wickedly good! Owner of over two decades of the most dangerous words on the internet! In fact, during the short life of this forum, me's culture has been cancelled three times on this very site! Link to comment Share on other sites More sharing options...
WrestlingRasta Posted September 4, 2023 Share Posted September 4, 2023 All good things fellas 1 Link to comment Share on other sites More sharing options...
WrestlingRasta Posted September 4, 2023 Share Posted September 4, 2023 Ended up going with just a little bit more than the beer can chicken… Link to comment Share on other sites More sharing options...
Wrestleknownothing Posted September 4, 2023 Share Posted September 4, 2023 (edited) With great trepidation I post my chicken after @WrestlingRasta has posted his. 45 minute brine with Kosher salt and garlic flakes. Canola oil and pepper before going on the grill. Used a Meater+ (sticking out of large breast) to control temp and determine doneness. Basted with bbq sauce from a local restaurant during the last 20 minutes. Edited September 4, 2023 by Wrestleknownothing 4 Drowning in data, but thirsting for knowledge Link to comment Share on other sites More sharing options...
going4it Posted September 4, 2023 Share Posted September 4, 2023 Was delicious. Did a brown sugar rub after sousing it for 36 hrs. 3 hrs on the Webber. The sous kind of makes it fool proof which is nice with brisket Sent from my iPhone using Tapatalk 5 Link to comment Share on other sites More sharing options...
Ban Basketball Posted September 4, 2023 Share Posted September 4, 2023 14 minutes ago, Wrestleknownothing said: With great trepidation I post my chicken after @WrestlingRasta has posted his. 45 minute brine with Kosher salt and garlic flakes. Canola oil and pepper before going on the grill. Used a Meater+ (sticking out of large breast) to control temp and determine doneness. Basted with bbq sauce from a local restaurant during the last 20 minutes. Not sure of the intrepidation. Those legs actually look better than that whole chicken. Owner of over two decades of the most dangerous words on the internet! In fact, during the short life of this forum, me's culture has been cancelled three times on this very site! Link to comment Share on other sites More sharing options...
WrestlingRasta Posted September 4, 2023 Share Posted September 4, 2023 Looks pretty freaking tasty WKN. And those potatoes! 1 Link to comment Share on other sites More sharing options...
ionel Posted September 4, 2023 Share Posted September 4, 2023 (edited) 20 minutes ago, Wrestleknownothing said: With great trepidation I post my chicken after @WrestlingRasta has posted his. 45 minute brine with Kosher salt and garlic flakes. Canola oil and pepper before going on the grill. Used a Meater+ (sticking out of large breast) to control temp and determine doneness. Basted with bbq sauce from a local restaurant during the last 20 minutes. knownothing knows doneness btw, if I bring the bourbon? Edited September 4, 2023 by ionel Link to comment Share on other sites More sharing options...
Wrestleknownothing Posted September 5, 2023 Share Posted September 5, 2023 21 minutes ago, Ban Basketball said: Not sure of the intrepidation. Those legs actually look better than that whole chicken. Good eye. The legs were the star of the show. Drowning in data, but thirsting for knowledge Link to comment Share on other sites More sharing options...
Wrestleknownothing Posted September 5, 2023 Share Posted September 5, 2023 20 minutes ago, ionel said: knownothing knows doneness btw, if I bring the bourbon? Going for a postprandial stroll with wife. I look forward to seeing you when I return. Drowning in data, but thirsting for knowledge Link to comment Share on other sites More sharing options...
Jason Bryant Posted September 5, 2023 Share Posted September 5, 2023 Beef short ribs. They aren’t as dry than they look. This was the first cut. Taste was good but I would have preferred to get them on 8 hours, but can’t really justify doing the smoker that long for basically one plate of food. 7 Insert catchy tagline here. Link to comment Share on other sites More sharing options...
Ban Basketball Posted September 5, 2023 Share Posted September 5, 2023 7 minutes ago, Jason Bryant said: Beef short ribs. They aren’t as dry than they look. This was the first cut. Taste was good but I would have preferred to get them on 8 hours, but can’t really justify doing the smoker that long for basically one plate of food. Those look killer! I'm actually more of a fan of beef ribs, and they always look "dry," but never are. Owner of over two decades of the most dangerous words on the internet! In fact, during the short life of this forum, me's culture has been cancelled three times on this very site! Link to comment Share on other sites More sharing options...
Gus Posted September 5, 2023 Share Posted September 5, 2023 1 hour ago, Jason Bryant said: Beef short ribs. They aren’t as dry than they look. This was the first cut. Taste was good but I would have preferred to get them on 8 hours, but can’t really justify doing the smoker that long for basically one plate of food. That’s my five year olds favorite meal! Link to comment Share on other sites More sharing options...
Gus Posted September 5, 2023 Share Posted September 5, 2023 2 hours ago, Wrestleknownothing said: With great trepidation I post my chicken after @WrestlingRasta has posted his. 45 minute brine with Kosher salt and garlic flakes. Canola oil and pepper before going on the grill. Used a Meater+ (sticking out of large breast) to control temp and determine doneness. Basted with bbq sauce from a local restaurant during the last 20 minutes. Those look great brother! 1 Link to comment Share on other sites More sharing options...
GreatWhiteNorth Posted September 5, 2023 Share Posted September 5, 2023 I would NEVER have imagined a meat smoking thread would have been this successful. It's a really good one. Well done. (Yes, I meant to say that.) Link to comment Share on other sites More sharing options...
mspart Posted September 5, 2023 Share Posted September 5, 2023 18 hours ago, going4it said: Was delicious. Did a brown sugar rub after sousing it for 36 hrs. 3 hrs on the Webber. The sous kind of makes it fool proof which is nice with brisket Sent from my iPhone using Tapatalk I would love to make that. I have two briskets leftover. I'm getting hungry, except for the Fair food I ate yesterday. But I'm getting there. Since this is a thread on smoking, and I don't know what sousing is, can you explain please? That looks soooooo good! mspart 1 Link to comment Share on other sites More sharing options...
Wrestleknownothing Posted September 5, 2023 Share Posted September 5, 2023 2 hours ago, mspart said: I would love to make that. I have two briskets leftover. I'm getting hungry, except for the Fair food I ate yesterday. But I'm getting there. Since this is a thread on smoking, and I don't know what sousing is, can you explain please? That looks soooooo good! mspart https://en.m.wikipedia.org/wiki/Sous_vide Drowning in data, but thirsting for knowledge Link to comment Share on other sites More sharing options...
Husker_Du Posted September 5, 2023 Author Share Posted September 5, 2023 21 hours ago, going4it said: Was delicious. Did a brown sugar rub after sousing it for 36 hrs. 3 hrs on the Webber. The sous kind of makes it fool proof which is nice with brisket Sent from my iPhone using Tapatalk that looks gorgeous. does the smoke still penetrate after sousing? TBD Link to comment Share on other sites More sharing options...
Husker_Du Posted September 5, 2023 Author Share Posted September 5, 2023 21 hours ago, Wrestleknownothing said: With great trepidation I post my chicken after @WrestlingRasta has posted his. 45 minute brine with Kosher salt and garlic flakes. Canola oil and pepper before going on the grill. Used a Meater+ (sticking out of large breast) to control temp and determine doneness. Basted with bbq sauce from a local restaurant during the last 20 minutes. wow. what temp and duration, WKN? TBD Link to comment Share on other sites More sharing options...
Gus Posted September 5, 2023 Share Posted September 5, 2023 40 minutes ago, Husker_Du said: wow. what temp and duration, WKN? In my opinion the biggest game changer for chicken (at least white meat) is to soak it in a brine or inject with a brine. I keep my brines simple and just boil water with salt, pepper and sugar. I let the brine cool and then typically inject the chicken before cooking it. Give it a shot and it will be the juiciest, most delicious chicken you have ever made. 5 Link to comment Share on other sites More sharing options...
Wrestleknownothing Posted September 6, 2023 Share Posted September 6, 2023 3 hours ago, Husker_Du said: wow. what temp and duration, WKN? What are the odds I would have a graph? 2 Drowning in data, but thirsting for knowledge Link to comment Share on other sites More sharing options...
Wrestleknownothing Posted September 6, 2023 Share Posted September 6, 2023 (edited) I went a little past well done to keep the wife happy, but it was still real juicy because of the brine. Also, the whole time it was indirect heat. Started with all burners on, then turned one off and put chicken skin side down there for 15 minutes. Flipped and opened occassionally to baste. Edited September 6, 2023 by Wrestleknownothing Drowning in data, but thirsting for knowledge Link to comment Share on other sites More sharing options...
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