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Post by oilsooner on Nov 3, 2018 16:41:24 GMT -6
I still just don’t think they’re done. Guess I’m gonna have to play around with the temp probes and find out why I’m not getting things as hot as I think. Gonna give it 30 more mins, then check again. I did get the beans on.
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Post by kcrufnek on Nov 3, 2018 16:46:50 GMT -6
Sounds more like a serial killer recipe.
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Post by hermit on Nov 3, 2018 16:50:10 GMT -6
Just checked them. Temps are only at 155. Very confusing. I’m gonna give them another 30 mins. Toothpick test was good, but I really like them to at least get 190, preferably 200. Not sure why these are tempting so low. First try issues, I’m sure. I’ll figure it out. Look done to me.
I never take IT on ribs, meat is too close to bone.
I do the toothpick, and the tear test. If they tear apart easily, they done.
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Post by kcrufnek on Nov 3, 2018 16:53:59 GMT -6
My Old Country Brazos stick burner weighs in the 400# area, its made from 1/4" steel. A 300# pellet smoker would be pretty solid. I recently went to another barbecue joint in north Edmond on very rainy Friday, called Texlahoma. It was really good, recommendation worthy . Located in a strip shopping center on Waterloo Road. A good drive for me from far south OKC but I'm gonna get back soon . I had 1/2# of brisket and ribs, Mrs Hermit got the pulled pork, all was delicious Salad? Please turn in your Q Card.
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Post by kcrufnek on Nov 3, 2018 16:55:19 GMT -6
I still just don’t think they’re done. Guess I’m gonna have to play around with the temp probes and find out why I’m not getting things as hot as I think. Gonna give it 30 more mins, then check again. I did get the beans on. I've seen places that put the beans under the meat to catch the drippings. Also burnt ends in the beans is delish.
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Post by kcrufnek on Nov 3, 2018 16:55:52 GMT -6
Good name for a band.
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Post by hermit on Nov 3, 2018 17:07:51 GMT -6
My Old Country Brazos stick burner weighs in the 400# area, its made from 1/4" steel. A 300# pellet smoker would be pretty solid. I recently went to another barbecue joint in north Edmond on very rainy Friday, called Texlahoma. It was really good, recommendation worthy . Located in a strip shopping center on Waterloo Road. A good drive for me from far south OKC but I'm gonna get back soon . I had 1/2# of brisket and ribs, Mrs Hermit got the pulled pork, all was delicious Salad? Please turn in your Q Card. Yeah, tell that to Mrs Hermit ....... I wondered why she ordered the salad too. But I'm glad she got the beans.
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Post by hermit on Nov 3, 2018 17:08:21 GMT -6
Ya know, I had not that about that , but yeah
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Post by oilsooner on Nov 3, 2018 17:24:55 GMT -6
Ok, pulled em and cut em. They were done. I’ve just gotta trust the tests not the temp with this smoker I think. Anyway, pics: The baby backs: St Louis style: Taste is excellent, and the meat is holding its shape on the bone, not falling off. More experimentation wouldn’t hurt but this was a tasty trial for sure!!
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Post by kcrufnek on Nov 3, 2018 17:46:25 GMT -6
Ok, pulled em and cut em. They were done. I’ve just gotta trust the tests not the temp with this smoker I think. Anyway, pics: The baby backs: St Louis style: Taste is excellent, and the meat is holding its shape on the bone, not falling off. More experimentation wouldn’t hurt but this was a tasty trial for sure!! PM me for my address. I need them by kickoff.
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Post by hermit on Nov 3, 2018 18:03:15 GMT -6
Those ribs are lookin good
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Post by oilsooner on Nov 3, 2018 18:42:28 GMT -6
Thanks! They were pretty tasty. I’ll change some things up next time, but I’m planning to do a packer brisket next weekend! I’ll get it Thurs and start getting it ready.
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Post by hermit on Nov 3, 2018 19:27:58 GMT -6
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Post by kcrufnek on Nov 3, 2018 23:05:59 GMT -6
Daayuummm ........... the line at Butcher BBQ Stand Butcher BBQThere had better be lap dances.
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Post by hermit on Nov 4, 2018 7:42:10 GMT -6
WW II , couple finds bomb on their front yard, I see something that would make a great smoker.
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Post by jimmy on Nov 5, 2018 11:53:15 GMT -6
Oil, enjoy your pellet pooper, It will get addictive and really suck you in. I’ve had a Yoder ys480 for five years and absolutely love it.
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Post by soonerbounce13 on Nov 5, 2018 13:54:45 GMT -6
So is that bull an electric smoker I assume?
What good is a fancy 1200 smoker if the probes aren't accurate?
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Post by soonerbounce13 on Nov 5, 2018 14:53:59 GMT -6
Didn’t mean for my last post to come off like an ass. Hope you get it figured out
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Post by jimmy on Nov 5, 2018 15:06:29 GMT -6
Thanks! They were pretty tasty. I’ll change some things up next time, but I’m planning to do a packer brisket next weekend! I’ll get it Thurs and start getting it ready. I was nervous first time I did a brisket, mostly because it was such an expensive piece of meat. I like separating the point and flat and smoking them independently of each other. I pretty much use my point to make burnt ends everytime, depending on the size of the brisket, the point will usually cook a little faster. I taught myself everything by watching YouTube videos from the champion bbq comp guys that put stuff out there, then tweak it to my likes and tastes. A great app with tons of recipes and info is the “ HowToBBQRight” app, put out by Malcolm Reed. You should download it and check it out. So many ideas and options on there. howtobbqright.com/
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Post by oilsooner on Nov 5, 2018 16:47:51 GMT -6
So is that bull an electric smoker I assume? What good is a fancy 1200 smoker if the probes aren't accurate? No worries. I am def concerned about the probes at this point. Ribs are notoriously hard to temp because the bones are so close to the meat, and bones can throw off the temp. Causes them to temp high, which was the opposite of my problem, but still. lolol But for sure I am worried about the temps. The wife has already agreed to a thermapen, so I will prob get one of those soon. Then, I can find the hot spots, and figure out how to adjust the heat deflector and drip pan to minimize them. As far as the probes, I am not sure whats up with them. But, worst case, I'll use the thermapen to find out how far off they are, then do the math each time. Not a big deal, but totally agree it shouldnt be an issue at this price point. EDIT: sorry, yes its an electric pellet smoker. Not at all the same as electric smokers like masterbuilt though. Those use chips of wood, and have to be manually fed every so often. This one feeds itself and monitors the temps to maintain whatever you set it at.
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Post by oilsooner on Nov 5, 2018 16:52:38 GMT -6
Thanks! They were pretty tasty. I’ll change some things up next time, but I’m planning to do a packer brisket next weekend! I’ll get it Thurs and start getting it ready. I was nervous first time I did a brisket, mostly because it was such an expensive piece of meat. I like separating the point and flat and smoking them independently of each other. I pretty much use my point to make burnt ends everytime, depending on the size of the brisket, the point will usually cook a little faster. I taught myself everything by watching YouTube videos from the champion bbq comp guys that put stuff out there, then tweak it to my likes and tastes. A great app with tons of recipes and info is the “ HowToBBQRight” app, put out by Malcolm Reed. You should download it and check it out. So many ideas and options on there. howtobbqright.com/lol, I love Malcolm. I actually used his Honey for the Money tactic on this round of ribs. Honestly made them a bit too sweet for me, but he is awesome, and I know he has a YS640, which I bet you like. I do want to try that HOG rub or whatever he used. The color on it was top shelf. I am curious on separating the point and flat. I thought that was a big no no? I am also worried about doing a brisket, especially until I get this thermapen. Lots of money and time to be wasting if it goes bad. But, if it goes good.......lol
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Post by oilsooner on Nov 5, 2018 16:54:16 GMT -6
About to smoke some pizza tonight. Did some beans last night. These are Dutches Wicked Baked Beans. Recipe is all over the internet. They were pretty good last night, better today, as it usually goes. Spicy on the right, then a milder one for the ladies on the left. Lol
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Post by jimmy on Nov 5, 2018 17:12:05 GMT -6
So is that bull an electric smoker I assume? What good is a fancy 1200 smoker if the probes aren't accurate? No worries. I am def concerned about the probes at this point. Ribs are notoriously hard to temp because the bones are so close to the meat, and bones can throw off the temp. Causes them to temp high, which was the opposite of my problem, but still. lolol But for sure I am worried about the temps. The wife has already agreed to a thermapen, so I will prob get one of those soon. Then, I can find the hot spots, and figure out how to adjust the heat deflector and drip pan to minimize them. As far as the probes, I am not sure whats up with them. But, worst case, I'll use the thermapen to find out how far off they are, then do the math each time. Not a big deal, but totally agree it shouldnt be an issue at this price point. Honestly, the only things I am critical on temp are poultry and pork, but not pork ribs. I’m not really a time guy either. When i smoke a brisket, for example, I will put it on at 235* and will not open the lid for 6-8 hours. Smoke my flat fat side down, and when I look at it the first time it should be deep dark mahogany color. It should also have several mini fat volcanoes pushing out rendered fat. When it looks like I like it, I wrap in foil, ( I want to try butcher paper soon.) after wrapped I let it go for several more hours befor I start checking it. I will use a probe and when I can stick it in and it goes rough the meat like it is hot butter, she’s done. But out there are so many different techniques out there, just whatever fits your style
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Post by hermit on Nov 5, 2018 17:21:36 GMT -6
Could not get along without my Thermopen instant read, I use it almost every cook, best money I've spent. Reverse searing steaks, yardbird on the WSM ( which I have going on right now ), pork butt on the stick burner ....... its always there.
And I would not trust cheap imitations on Amazon. Get it from Thermopen
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Post by hermit on Nov 5, 2018 17:37:26 GMT -6
Got the 18" WSM fired up smokin yardbird
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Post by hermit on Nov 5, 2018 18:18:25 GMT -6
Smokin into the night, yardbird not done yet, per my Thermopen
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Post by hermit on Nov 5, 2018 19:10:55 GMT -6
Not the color I usually get, but it was not the rub I usually use. These have Plowboy Yardbird and Cavender's Greek Seasoning .......... I might've used a chunk of cherry too many, might not either.
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Post by jimmy on Nov 5, 2018 19:20:18 GMT -6
Not the color I usually get, but it was not the rub I usually use. These have Plowboy Yardbird and Cavender's Greek Seasoning .......... I might've used a chunk of cherry too many, might not either. The plow boys is good stuff, I’ve got a few different flavors of theirs myself
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Post by jimmy on Nov 8, 2018 18:31:01 GMT -6
Oil, started prepping that brisket yet?
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Post by kcrufnek on Nov 8, 2018 21:37:33 GMT -6
Smokin into the night, yardbird not done yet, per my Thermopen I used to have a bong like that
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