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Buckeye1

Well-known member
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316
Grill(s) owned
  1. Trailblazer
  2. Bullseye
Pork Steak
3 degrees outside
Trailblazer kicked butt once again
Used Jeff's Texas Rub and Jeff's Rub and glazed with Killer Hogs Vinegar Sauce.
Wrapped after 1 hour with butter and some honey
 

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Chris_G

Rec-Traeger Frankenstein
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1,007
Location
Alexandria, VA
Grill(s) owned
  1. Bull
  2. Bullseye
Just put a tray to start Pork Belly Burnt Ends. Had a frozen small belly in the freezer, so decided to use that to make uncured bacon for the first time. Will see how that goes. I hope it stops snowing.....7 inches again already today. Ugh!
Looks good.
 

cookingjnj

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Branchburg, New Jersey
Grill(s) owned
  1. RT-680
Sorry all. I did not get final pics of the PB BE cook. I was not excited about the end product (we are always our harshest critics). I did not get the bark I was looking for before putting them in the braising stage. However, they did taste pretty good, and the folks who ate them......LOVED them, so I guess what do I know. hahahaha. I cut and cooked some of the non cured bacon today. Good, not great, have some ideas for the next time..... a little more salt, pepper and sugar.
 

ghuns

Well-known member
Messages
111
Grill(s) owned
  1. Bull
Threw a little brisket on last night at 6:30.

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Let it run all night at 200. Bumped it up to 225 this morning at 4:30 before heading to work. Just grabbed my phone to check on it and the app won't work. :rolleyes:
 

Blues1

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743
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SC
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  1. Bull
Threw a little brisket on last night at 6:30.

u0wBYxJl.jpg


agZ5y0ll.jpg


xZI5eSHl.jpg


Let it run all night at 200. Bumped it up to 225 this morning at 4:30 before heading to work. Just grabbed my phone to check on it and the app won't work. :rolleyes:
Oh no. Anyone home to get the internal temp for you? Try turning phone off then back on
 

ghuns

Well-known member
Messages
111
Grill(s) owned
  1. Bull
Oh no. Anyone home to get the internal temp for you? Try turning phone off then back on

Force stopped and clear app cache, nothing.

Restarted phone twice, nothing.

Turned on wifi, works like a champ.

Cruisin along in the low 180s right now.
 

Blues1

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Let us know how it turned out...
 

ghuns

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111
Grill(s) owned
  1. Bull
Let us know how it turned out...
Same as always. Great. (y)

I know it seems like a waste, but it got mostly bagged up and went into the freezer for future batches of chili. Once you make brisket chili, everything else sucks.

I did chunk up the point for some burnt ends later this week.
 

tjmac06

New member
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3
Location
Pittsburgh, PA
Grill(s) owned
  1. Bull
Brisket yesterday..... Turned out great. 5.4 lb started at 9 am at 225. 430 it was at 165. Wrapped it and back in until 615. Took it out at 200 let it sit 45 minutes.
 

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Blues1

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SC
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  1. Bull
Same as always. Great. (y)

I know it seems like a waste, but it got mostly bagged up and went into the freezer for future batches of chili. Once you make brisket chili, everything else sucks.

I did chunk up the point for some burnt ends later this week.
Not a waste at all...I put up a lot of stuff that I cook. It's always available when you may not be able to or feel like smoking. Love me some chuck burnt ends!
 

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