Today's Smoke (Meat Edition)

[Almi]

I've tried several times to upload an after pic, but every damn time, photobucket tells me, " Congratulations! You've won a new iPhone !!!" Grrr....
Anyways, it turned out great. Nice rind, etc.
Anyone have a good alternative to photobucket?

I got so sick of Photobucket. I now use Smugmug. I like that I can see all of my pictures that I upload on my phone. It also makes it easy to pics post on sites. I pay I think $30 a year and not sure but I thought that had a free version as well. I just did not want to deal with any ads and junk like that.

 

[redneck_toy]

I got so sick of Photobucket. I now use Smugmug. I like that I can see all of my pictures that I upload on my phone. It also makes it easy to pics post on sites. I pay I think $30 a year and not sure but I thought that had a free version as well. I just did not want to deal with any ads and junk like that.

I'll check it out, thanks!

 

[BrewinHooligan]

Trying a new recipe for chicken with an Alabama white sauce I've been brushing with every 15 minutes along with my normal dry rub.

 

[BigSkySmoke]

Brisket to break in the Traeger the wife came home with...

 

[BigSkySmoke]

Pulled it at 140 and let it rest about an hour.

 

[Mossome]

Pulled it at 140 and let it rest about an hour.
View attachment 97673

You cooked brisket to only 140? How was it?

 

[RacFocus]

You cooked brisket to only 140? How was it?

Chewy? Tough?

 

[Mossome]

Chewy? Tough?

I would assume so. I know a guy who does the same thing. He cuts it paper thin so it's at least edible. I keep telling him that it is not like a steak, but he doesn't listen.

 

[BigSkySmoke]

Internally temp was around 160 when she finally cut it. Yes it on the low side for brisket, but that's just how we have always cooked them.

 

[JG358]

I would assume so. I know a guy who does the same thing. He cuts it paper thin so it's at least edible. I keep telling him that it is not like a steak, but he doesn't listen.

I know some folks that do the same. Personally, I find the best results cooking until it reaches 203-205 and then rest for at least 2 hours in a cooler.

 

[Hari Seldon]

Brisket to break in the Traeger the wife came home with...
View attachment 97658

Nice, I want to start getting in to smoking meats and am eying a traeger as well. Once I pay down my home depot card for a couple of items I think I a going to go for it.

 

[Lomey]

Pork butt and a half slab of ribs smoking today.

 

[jburchett]

This thread makes me so hungry lol. And it really motivates me to experiment more on the grill

 

[BigSkySmoke]

 

[Patrickh44231]

I've found over the years for brisket and untrimmed fatcap and lots of bats help a ton. Also depending if it's wood or wet smoked the arou t of mopping helps. The amount of bats to its stall out time is important too. Here's a little gem for you guys I've held close and it's time to share. http://amazingribs.com

 

[SmokinNukie]

Not smoked, but daggone tasty.

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[egledhill]

Woke up at 3am to fire up the wsm. Butts over brisket for the 4th. 9.5# pork butt and an 8.5# brisket

Pork but got rubbed down yesterday, brisket got trimmed and rubbed this am. Just waiting for the smoker to come up to temp now

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[BigSkySmoke]

Happy 4th all

 

[PetersCreek]

I've had brisket in the Bradley since 10 PM last night. I separated the point from the flat and since it was on the large side, I split the flat, too. The point and that end of the flat are out FTCing in the cooler while the remaining piece finishes up.

 

[egledhill]

Finished up. Brisket is far and away the best one I've made. Damn near perfect

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