SmokeZilla
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The funny thing is that Costco is so customer service oriented that all you have to do is ask and they will probably share their schedule.
Show us what you're cooking...
- Thread starter Mike
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Also, if they don’t have what you want out front, a lot of times, they have more in back and will get it for you if you ask them.
MOSmoke
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Picked up a few chucks from the grocery store this morning since they were on sale. Rubbed some olive oil on one and hit with some Lawry’s for my rub, plus a generous dose of butcher ground black pepper. Put some horseradish mustard on the other then a garlic-jalapeño rub, plus the black pepper and some ground dried jalapeños I had lying around. 225* for 4 hours to let them get some smoke, wrapped at ~155* until probe tender +\- 203*. Both turned out great, but the Lawry’s was more salty, but they both made great pulled beef sandwiches. Definitely did not suck and will do it again.
FYi, I have issues with our WF delivery the last couple of time. We’re in SW Va and the food comes UPS from Pennsylvania . Two day shipping. The ups gets here around 5-7 pm On the second day it was totally thawed out and had to throw it out. WF did reimburse me, less a shipping cost Just disappointing waiting for the food and having to throw it out I’ll wait for cooler weather to try it again. Those trucks are probably over 100 degrees in the back. Just my 2 cents.
Wow! Sorry to hear that. I am surprised they don't utilize more fail-proof shipping - especially with the extreme heat that many of us are dealing with. I guess I'm spoiled by having two WF's within 20 minutes of my house.
You’re lucky! They used to ship in a cooler. This year they use insulated sheets of some kind. Not as well insulated for sure.
Unfortunately, that’s been my experience with remote ordering of meat and other products that are frozen. Delivery services in today’s world are frequently delayed to the point where food spoilage is an issue.
I had a great local meat source until recently when he lost his lease on the storefront. Now, I’m having a hard time finding a replacement.
BillsCamino
Well-known member
Smoked London Broil and smoked cream cheese w/MC Honey Bacon rub.
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DenStinett
Well-known member
Tonight is Catfish:
Trimming and Seasoning a Brisket tonight, for a 22:00 start tomorrow night for Sunday Dinner
Also mixed-up a Peach Ice Cream Slurry to Freeze tomorrow afternoon
Trimming and Seasoning a Brisket tonight, for a 22:00 start tomorrow night for Sunday Dinner
Also mixed-up a Peach Ice Cream Slurry to Freeze tomorrow afternoon
Darn! Catfish is one of my favorites, but the Ferrari is low on gas and I can’t afford to fill it up right now.Tonight is Catfish:
View attachment 17047
View attachment 17046
Trimming and Seasoning a Brisket tonight, for a 22:00 start tomorrow night for Sunday Dinner
Also mixed-up a Peach Ice Cream Slurry to Freeze tomorrow afternoon
Sure looks good!
DenStinett
Well-known member
Brisket's Seasoned, .... Simple SPOG
Foil rapped and in the Frig for 22:00 tomorrow
Flat on the left .... Point on the right::
Foil rapped and in the Frig for 22:00 tomorrow
Flat on the left .... Point on the right::
DenStinett
Well-known member
The Brisket(s) and the Smoke Tube are in the Bull .... set at "LO" (180) for the night
Trying the "Middle Rack" method to see if we get any more Smoke:
We'll check'em out in the AM
I'm also trying an experiment;
There's been a lot of back and forth on the Knotty Wood brand Pellets
Curious to see how much of the Pellets get used and just how much Ash we get for this 16+/- hour cook
We're using Knotty Wood Almond tonight
Hopper's Full and the Ash (mostly) gone:
We'll compare them to what we find tomorrow afternoon
Trying the "Middle Rack" method to see if we get any more Smoke:
We'll check'em out in the AM
I'm also trying an experiment;
There's been a lot of back and forth on the Knotty Wood brand Pellets
Curious to see how much of the Pellets get used and just how much Ash we get for this 16+/- hour cook
We're using Knotty Wood Almond tonight
Hopper's Full and the Ash (mostly) gone:
We'll compare them to what we find tomorrow afternoon
cooleybird
Well-known member
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First smoke on the 700- Pork shoulder at 180 for three hours, then 225 for about 14 more until pulling at 203 internal. Dinner came around late, so it rested too long and got a little soft, but great flavor. I also did a batch of jalapeño mac and cheese to go with it.
DenStinett
Well-known member
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DenStinett
Well-known member
Both sitting at 150 +/-
Ready for the Tallow and a Paper Wrap:
Guess I could / should have turned the Rack / Briskets a few times to even-out the Bark
Not sure the "Middle Rack" method will continue for us
BUT .... we'll see how well the Briskets look inside
Ready for the Tallow and a Paper Wrap:
Guess I could / should have turned the Rack / Briskets a few times to even-out the Bark
Not sure the "Middle Rack" method will continue for us
BUT .... we'll see how well the Briskets look inside
DenStinett
Well-known member
After a few hours in the Cooler, we pull the Brisket(s)
Bark set-up quite well
Flat on the left, Point to the Right:
Then my first slice of the Point was with the Grain .... Rooky mistake
But check-out that Smoke Ring, and the Burnt-ends look GREAT:
The Flat came out amazing:
According to the Smoke Ring and taste, that "Middle Rack" method is looking pretty good
OH .... and the Homemade Peach Ice Cream came out GREAT too:
Bark set-up quite well
Flat on the left, Point to the Right:
Then my first slice of the Point was with the Grain .... Rooky mistake
But check-out that Smoke Ring, and the Burnt-ends look GREAT:
The Flat came out amazing:
According to the Smoke Ring and taste, that "Middle Rack" method is looking pretty good
OH .... and the Homemade Peach Ice Cream came out GREAT too:
What‘s not to like about that? And, topped off with peach ice cream. Ooooh yeahhhh!After a few hours in the Cooler, we pull the Brisket(s)
Bark set-up quite well
Flat on the left, Point to the Right:
View attachment 17091
Then my first slice of the Point was with the Grain .... Rooky mistake
But check-out that Smoke Ring, and the Burnt-ends look GREAT:
View attachment 17092
View attachment 17093
The Flat came out amazing:
View attachment 17094
According to the Smoke Ring and taste, that "Middle Rack" method is looking pretty good
OH .... and the Homemade Peach Ice Cream came out GREAT too:
View attachment 17095
Just put a monster ribeye (2” thick”) on the grill at 200F.
We’ll let it smoke at that temp until the internal temp hits 110F. Then, I’ll do the reverse sear on the nearby Napoleon gas grill. We like our beef medium rare, so will shoot for a finished 135F internal temp.
Monitoring the temp on my TW Signals. It connects right up to wifi, unlike…well, we won’t go there.
We’re gonna eat good tonite!
We’ll let it smoke at that temp until the internal temp hits 110F. Then, I’ll do the reverse sear on the nearby Napoleon gas grill. We like our beef medium rare, so will shoot for a finished 135F internal temp.
Monitoring the temp on my TW Signals. It connects right up to wifi, unlike…well, we won’t go there.
We’re gonna eat good tonite!
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