Long Time No Smoke
Moderator: TBBQF Deputies
- jwh
- Cowboy
- Posts: 360
- Joined: Mon May 08, 2017 11:59 am
- Location: DFW
- Contact:
Long Time No Smoke
Howdy, Fellers. It’s been over 2 years, I think, since I’ve posted. City life is a hard row to hoe, and the apartment complex I moved to forbids grillin’ and smokin’. Nevertheless, I am visiting my folks for a while, and my brother has an offset, and the itch needed to be scratcht. Brisket just got wrapped and is back in the “oven.” Hope you’re all well.
Here’s the Lyfe Tyme smoker:
Smoked some pork loins Monday evenin’ to clean off some rust.
The prep for ole brisky:
She’s ready to wrap and break the stall:
Hopefully the Brisky will finish well. If so, more pics com in’ soon, LORD willing.
Here’s the Lyfe Tyme smoker:
Smoked some pork loins Monday evenin’ to clean off some rust.
The prep for ole brisky:
She’s ready to wrap and break the stall:
Hopefully the Brisky will finish well. If so, more pics com in’ soon, LORD willing.
Josh
-
- Wrangler
- Posts: 77
- Joined: Fri Sep 11, 2020 5:36 am
- Location: E Tn
- Contact:
Re: Long Time No Smoke
Looks great, I don't think I could give up my cooking equipment to live any where, life's to short to be deprived of what we love imo
PB AustinLX, Weber Performer, Weber E310 , 250g trailer pit , 36" cowboy grill, bunch of other ways to burn food.
- bsooner75
- High Plains Smoker
- Posts: 8537
- Joined: Mon Jan 16, 2012 5:34 pm
- Location: Little Elm, TX
- Contact:
Re: Long Time No Smoke
Good to see you posting again. I understand the apartment grind. Thankfully mine lets us grill, just have to drag everything 10 feet away from the building. We are almost done serving our sentence though
Looks like you haven’t lost your touch!
Sent from my iPad using Tapatalk
Looks like you haven’t lost your touch!
Sent from my iPad using Tapatalk
- Rambo
- Deputy
- Posts: 8474
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Re: Long Time No Smoke
Glad to see you JW. Enjoy
- OldUsedParts
- Deputy
- Posts: 21615
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Long Time No Smoke
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- jwh
- Cowboy
- Posts: 360
- Joined: Mon May 08, 2017 11:59 am
- Location: DFW
- Contact:
Re: Long Time No Smoke
Thanks, All. This is the most stubborn brisket I’ve smoked to date. 12lber pre trimmed. Started it at 6:30 pm last night. Stayed up all night with it, got to a stall, wrapped it, and this is one stubborn stinker. Still sitting at 165 (the stall was at around 150 something and stayed for several hours). Checked the probes in different locations, and compared to other thermos. They’re accurate. Also doesn’t feel “done.” I know they’re unpredictable, but man I’m sleepy.
Josh
- Rambo
- Deputy
- Posts: 8474
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Re: Long Time No Smoke
JW- I’ve used what I refer to as the “KAM Pan” method with great results. You can probably use our search tool here and find some pictures. Basically, once the brisket has smoked 4 or 5 hours I take foil and make several aluminum balls about the size of a golf ball and place them in the bottom of a large aluminum pan. Set the brisket on top of the balls so it’s suspended and pour a can of beef broth in the pan. Seal it off super tight with more foil and put back in the smoker. If I’m doing a family Lunch serving I’ll smoke it from about 4-9 pm then pan it and stick it in the oven at 180 for the night. Most of the time when you get up the Internal temp will be 180 and it doesn’t take very long to get it up around 200 from there.
- jwh
- Cowboy
- Posts: 360
- Joined: Mon May 08, 2017 11:59 am
- Location: DFW
- Contact:
- jwh
- Cowboy
- Posts: 360
- Joined: Mon May 08, 2017 11:59 am
- Location: DFW
- Contact:
- Rambo
- Deputy
- Posts: 8474
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
- Boots
- Wordsmith
- Posts: 4717
- Joined: Sat Jul 23, 2011 12:16 pm
- Location: McKinney, Texas, USA!
- Contact:
Re: Long Time No Smoke
I’ve done those 24 hour cooks. It’s a beating. But your results were very good buddy.
Since, have gotten grooved w Rosebud so she can be from go to stop anywhere from 8 to 17 hours. Just took me time to master the thermodynamics.
Since, have gotten grooved w Rosebud so she can be from go to stop anywhere from 8 to 17 hours. Just took me time to master the thermodynamics.
BE WELL, BUT NOT DONE
Hank: "Do you know how to jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
Hank: "Do you know how to jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
-
- Wrangler
- Posts: 77
- Joined: Fri Sep 11, 2020 5:36 am
- Location: E Tn
- Contact:
Re: Long Time No Smoke
looks great, had a 22lbs take over 20 hours, I knew it would take awhile so had the time to not miss dinner lol
PB AustinLX, Weber Performer, Weber E310 , 250g trailer pit , 36" cowboy grill, bunch of other ways to burn food.
- jwh
- Cowboy
- Posts: 360
- Joined: Mon May 08, 2017 11:59 am
- Location: DFW
- Contact:
Re: Long Time No Smoke
Beating is a good word to describe this cook. I still haven't recovered. Ha ha ha! But the brisket ate real nice, and everybody enjoyed it. So, worth the beatin', I suppose.
Josh
- Timothy_W
- Pilgrim
- Posts: 41
- Joined: Fri Oct 02, 2020 11:31 am
- Contact:
Re: Long Time No Smoke
In my opinion, this piece of meat is in the mouth. You have a great big grill. I have a smaller one, I myself dream of a big one. How long have you simmered this meat and at what temperature? It's just that meat comes out of different quality if it is baked for different times at different temperatures. Sometimes in my grill I make the temperature regime like in a sousvid, the meat languishes very slowly and turns out pink and juicy.
-
- Pilgrim
- Posts: 8
- Joined: Sat Jun 20, 2020 1:32 am
- Contact:
Re: Long Time No Smoke
Wow that brisket looks amazing fantastic job. And those loins whhooowweeee those look great!!!. Keep it up man sorry to hear your city life isn't allowing you to smoke meats as much hopefully it gets better.
Return to “Smokehouse - BBQ Discussion”
Who is online
Users browsing this forum: No registered users and 72 guests