Something tells me you were a pretty popular guy at work this weekend!
Show us what you're cooking...
- Thread starter Mike
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Did a Costco choice brisket over night. Added some tallow at the wrap and rested 6 hours. Flat was just slightly under cooked but still tender, point was perfect. It’s just the wife and I so we’ll vacuum seal 1/2 or more for quick meals or to add to Mac&Cheese or chili.
Our Costco rarely has Prime briskets any more so I ordered a couple from Wild Fork.
Our Costco rarely has Prime briskets any more so I ordered a couple from Wild Fork.
DenStinett
Well-known member
In this instalment, we present: Beef Back Ribs and Taters:
Tater Temp? I've never temp'd a potato - just squish test. What is the proper tater temp?
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Russet potatoes are best at 208-210 degrees.
Looks great. I love beef back ribs. Not as much meat as a plate rib but not as heavy, get all that bark and rib without the richness of the Dino
DenStinett
Well-known member
Hope this helps:
| SMOKED MEATS, TEMPS and TIMES CHEAT SHEET |
| MEAT | SMOKER TEMP | SMOKING TIME | MEAT TEMP | RUBS OR SAUCES | MISC INFO |
| Potatoes | 225 | 1.5 - 2 hours | 210 or Poked Tender | Avocado Oil, Salt and Pepper |
We also do these;
Gluten Free, Smoked "Bloomin' Onion":
| MEAT | SMOKER TEMP | SMOKING TIME | MEAT TEMP | RUBS OR SAUCES | MISC INFO |
| Bloomin' Onion | 350 | 45 min - 1 hour | N/A | Avo Oil, Garlic Salt, Pepper and "Salad Supreme" |
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- 899
- Grill(s) owned
- RT-1250
After an initial nervous tick on the phrase "Gluten Free" (which I totally get, but it is also followed in my mind by "cardboard taste and texture"). that actually looks really appetizing. I might just have to try it.
DenStinett
Well-known member
Yeah, I'm with you there
Momma's not Gluten Intolerant, She's just trying to stay away from it as much as possible
So we ditched the Breading and went with the Avo Oil to hold the Seasonings
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- Saint Helena Island, SC
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Last night I started brining a 8.5# turkey breast in my new Briner bucket, and then this morning I gave it a light dusting of Colten’s Freskin’ Greek rub. I put it on the RT-700 running at 250° After 3 hours 15 minutes it was at an IT of 145°, so I cranked up the grill to 350° for 45 minutes. IT was 165° and carryover resting to it to almost 170° I’m pretty happy with the results. I don’t do turkey breast often, but this might be the best one yet.
DenStinett
Well-known member
"NICE" 
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Looks great! I have been wanting to do one and a whole bird prior to T day
!!
- Messages
- 915
- Grill(s) owned
- Bull
- Messages
- 3,534
- Location
- Saint Helena Island, SC
- Grill(s) owned
- Bull
- Bullseye
- Trailblazer
- Matador
- WyldSide
Little bit left-but better hurry! Perhaps if @Jim6820 has the Ferrari fired up, he can give you a lift!
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- 899
- Grill(s) owned
- RT-1250
@Fatcat I did the same. Spatchcocked a 4..6 lb chicken. Brined overnight. Separated the skin and air dried in the fridge all day. Sprayed everything in duck fat that I've been dying to try. Put on at 1 pm at 225. Went to 125 internal temp and cranked up to 375. Let it ride to 162ish IT in the breasts. The thighs were closer to 175. Rested and cut into edible bits. I cooked on a rack over a sheet pan and made pan gravy. Not bad for a Monday.
Congrats! You got a better skin then mine. I dry brined mine, but it needed to stay in the fridge longer to dry out more.
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