What are you grilling/smoking?

[MikeNice]

Half a rack with Harissa sauce for that Moroccan flavor, a half rack with Piri Piri seasoning, and a whole rack with Brazilian marinade will hit the smoker if the weather holds out.

Using a 2:1 mix of Pecan and Mesquite wood.

 

[MikeNice]

I didn't have enough wood and had to finish them in the oven. They got a bit too dry.

 

[Texican]

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I didn't have enough wood and had to finish them in the oven. They got a bit too dry.

Been there before. When that happens, or when you just need the meat to hurry the hell up, I always Texas Crutch it: double wrap in a tight foil pouch with a little liquid in there. Will get done fast and be super tender.

 

[Rupe]

Burgers and brats tonight. The larger ones are homemade cheddar and chive.

Sent from my iPhone using Tapatalk Pro

 

[Capn_Jackson]

Father-in-law wanted brisket for his birthday. I always love doing a brisket. Couple of sausage links on the top rack, too.


Overshot it just a little, but still juicy and delicious. I’d rather over-cook a brisket than under-cook!

 

[Capn_Jackson]

Smoking a couple great sets of bird boobs!

 

[Boudie]

Just got back to town, Saturday if the weather holds I'm smoking a couple of chuck roasts and a ham for late Thanksgiving dinner.

 

[Boudie]

Only pic is an in-process image. So tired I didn't get the final product. That's what happens when you sit 5 hours on a hard pew waiting for the train and then another 17 hours bouncing around in coach.

I smoked the chuck roast and ham for about 3 hours then wrapped and placed in a 225 oven until dinner time. Everybody raved about the chuck roast and the ham is always good.

 

[Capn_Jackson]

Pork shoulder and MOFOH Robusto

 

[highsierrasmokin']

Pork shoulder and MOFOH Robusto
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View attachment 189977

Bone in I see? Do you notice any differences between bone in and boneless?

 

[Capn_Jackson]

Bone in I see? Do you notice any differences between bone in and boneless?

Yea, I go for bone-in. The bone itself helps the roast hold its shape, which creates a more even, steady cook. They always turn out better for me than boneless.

 

[highsierrasmokin']

Yea, I go for bone-in. The bone itself helps the roast hold its shape, which creates a more even, steady cook. They always turn out better for me than boneless.

Interesting. I appreciate the knowledge Cap!

 

[Boudie]

I always thought through experience that bone in made for a quicker cook time. ie heat is transfered through the bone to the inside of the roast. A quick search says just the opposite, that the bone prolongs the cook. So I'm not sure anymore. I do like that if you give the bone a tug and it moves, where you can just about pull it out of the roast the meat is super tender.