https://media.tenor.com/i7gWDTU5yWsA...-gonna-do-.gifQuote:
Originally Posted by JimmyCarter
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https://media.tenor.com/i7gWDTU5yWsA...-gonna-do-.gifQuote:
Originally Posted by JimmyCarter
Had to post this up. Elk pastrami from New Years Eve. As delicious as it looks. Amazing what you can do with meat I say. The homemade sourdough as a bonus for the sandwitch leftovers.
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[emoji1786]Quote:
Originally Posted by stizzmt
fuck yes
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Buddy is doing ribs today.
me too
but not in a cool barrel like that
Better than the NSFW threads by a longshot. Looks fantastic.Quote:
Originally Posted by stizzmt
that elk pastrami looks fantastic
this cookbookQuote:
Originally Posted by bodywhomper
https://www.amazon.com/Mister-Jius-C.../dp/1984856502
has a duck recipe that I did for NYE that was delicious (crispy skin, roast meat, slightly smoky spicy flavor) but it takes a couple weeks and a bunch of spices/steps. Roughly Parboil/quick douse with boiling water to reduce fat, age for two weeks, smoke at low heat, roast.
Definitely not elk pastrami caliber, but smoked some baby backs that were well aged out of the freezer. Tried a dry rub that i was gifted for Christmas, not my best effort but turned out ok.Attachment 441946
Damn that looks perfectly delicious!Quote:
Originally Posted by schindlerpiste
https://media.tenor.com/SG62AKNrBSIA...-that-meat.gifQuote:
Originally Posted by schindlerpiste
Fuuuuuuck.Quote:
Originally Posted by schindlerpiste
I need to smoke something now.
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Seriously. I'm feeling the exact same. I did a brisket for Christmas dinner and haven't fired up anything since. https://uploads.tapatalk-cdn.com/202...1ff94d050d.jpgQuote:
Originally Posted by AK47bp
Dam. Looks yummy. Love that crust you got going.Quote:
Originally Posted by phatty
I don’t have a covered outdoor area and weather has been shit lately, I’m ashamed to say I haven’t smoked since October.
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I'd tap it.Quote:
Originally Posted by schuss
It's been a while since we had this thread rocking. Costco was having a deal on short ribs this week, so picked up a pack. Flavor was off the charts. Highly recommend. https://uploads.tapatalk-cdn.com/202...35142005a6.jpg
3.50 for prime whole brisket at Costco? Okay...
Separated and cooked the flat first:
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First time doing brisket (I just got a Pit Barrel Jr two weeks ago). Took 3.5-ish hours to get to 160 then I wrapped and finished in oven but didn't leave it long enough in the second stage (spent just 1 hr). I was in normal meat-cooking mode, i.e. pull when it gets to the desired temp. Need collagen to gellatin conversion! Good flavor but tough.
$3.50? Dang. I need to check if my Costco is running that price. Could be stock up time.Quote:
Originally Posted by CirqueScaler
Yeah…not near enough time. Need to get it to 203-210 for a good chunk of time to do the meltQuote:
Originally Posted by CirqueScaler
Yeah, mine usually take 15ish hours on the Traeger. Any less than that and it's usually pretty tough.Quote:
Originally Posted by irul&ublo
Attachment 455841
Pork butt started little after 7AM
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Half way abouts