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[cooleybird]

Looks like a fence picket lol

Close, LOL! It’s a plank I pulled off of a pallet to slow the airflow to the thin side. I saw a log used in a video and said what the hell?

Here we are at wrap. It’s 178.3°, but I caught the probe in between blinks.

 

[Greg Jones]

Part 2 of my brisket cook this weekend. I have a Joule oven that goes to 120°, so I wanted to test its ability to hold the meat to 140° for hours. Worked perfectly, will take the guesswork of future cooks of ‘when should I start it so that it’s done by x?’

 

[cooleybird]

For a first try at these, I’m a happy fat boy.

 

[Waterboy]

Cooked up some Wild Fork hanger steaks on the Bullseye. Light coat of Kinders The Blend (SPG). Still getting used to the cast iron grate. Cooked at 400 but didn’t get the sear I wanted Pulled them at 125-128 internal. Will do 450 next time. Short of the sear they came out great.

 

[Pacman]

I know this post is a few months old, @Pacman, but I wonder if you could help with specific ingredient quantities in your pastrami rub recipe? I've got a couple of SRF corned beef rounds in the freezer that I need to use up and I'd like to give the pastrami thing a try. Thanks for any help you can provide.

@Jim6820,

@Lager1829's post is most likely where I got my original recipe (I'm 99.5% sure that's where I started as it matches almost verbatim to my notes). I remember thinking that the coriander seed and coriander powder would be excessive/over-powering so I opted to go with 2 Tbs all coriander seed that I cracked along with the mustard seed and peppercorns, but did not pulverize/grind. I felt that the cracked spices would allow for better smoke permeation rather than a bunch of powdered herbs and spices along with adding some interesting texture to the bark.

I've used that pastrami rub recipe multiple times now, both with the pre-corned beef and a couple times where I did the whole corning process from scratch. I've been happy with the results. I'm torn if my brine/corning was really any better than store bought. I sure like the one day of soaking in water for a packaged corned beef versus a week of corning before I get close to smoking and eating.

 

[Jim6820]

@Jim6820,

@Lager1829's post is most likely where I got my original recipe (I'm 99.5% sure that's where I started as it matches almost verbatim to my notes). I remember thinking that the coriander seed and coriander powder would be excessive/over-powering so I opted to go with 2 Tbs all coriander seed that I cracked along with the mustard seed and peppercorns, but did not pulverize/grind. I felt that the cracked spices would allow for better smoke permeation rather than a bunch of powdered herbs and spices along with adding some interesting texture to the bark.

I've used that pastrami rub recipe multiple times now, both with the pre-corned beef and a couple times where I did the whole corning process from scratch. I've been happy with the results. I'm torn if my brine/corning was really any better than store bought. I sure like the one day of soaking in water for a packaged corned beef versus a week of corning before I get close to smoking and eating.

Thanks, @Pacman. That’s what I needed.

 

[Cavite]

10 pm...

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5 am...

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View attachment 19864

Hey, that's my grill's name.

 

[BNeal]

Ribs n beans!

 

[Waterboy]

Cooked up a couple of tri tips for a gathering of friends. 180 on the RT709 until an IT of 110 then on the Bullseye at 475 for a sear until an IT of 128-130. Holy Gospel seasoning. Got a good sear on the cast iron grate.

 

[DenStinett]

Tonight we smoked a package of Costo Dinner Franks
Here in the Provo area is a place called "J.Dawgs"
They grill their Beef Franks, "Dawgs" and Polish "Dawgs" after they're "cross-cut"
Instead of Grilling them, we smoke them:

 

[Gonefishin]

Do they come that way?

 

[cooleybird]

90 minutes of smoke. Dusted with Holy Voodoo and Kinder's The Blend

Grill Grates? We don't need no stinkin' Grill Grates!!!

Cheeseburger in Paradise for Jimmy.

 

[DenStinett]

Do they come that way?

No
They are the 1/4 Pound Dinner Franks sold at Costco
We Crisscross cut them and smoke them at 240 'till they reach 140 internal
J.Dawgs is a Hotdog joint here in our area
They Fire Grills their Dawgs .... and they are GREAT https://www.jdawgs.com/
We've grilled them at home on our Gas Grill
But we really like them smoked

 

[Jim6820]

No
They are the 1/4 Pound Dinner Franks sold at Costco
We Crisscross cut them and smoke them at 240 'till they reach 140 internal
J.Dawgs is a Hotdog joint here in our area
They Fire Grills their Dawgs .... and they are GREAT https://www.jdawgs.com/
We've grilled them at home on our Gas Grill
But we really like them smoked

@DenStinett, do you just cut them on one side, or on opposite sides? I need to try that technique.

 

[DenStinett]

One of six rakes of Babybacks we'll smoke tomorrow
Simple Hand ground Dehydrated Garlic and Onion, Sea Salt and Black Pepper
They'll go on tomorrow late morning:

SMOKED MEATS, TEMPS and TIMES CHEAT SHEET

MEAT

SMOKER TEMP

SMOKING TIME

MEAT TEMP

RUBS OR SAUCES

MISC INFO

Pork Ribs

U-4.5hrs@LO+0.5hr@275 - W-1 hr@275

6.0+/- hours

200 - 210

GOP&S for 24 hrs Spray/15 mins@3 hrs w/ ACV and Water

Wrap in Aluminum Foil w/ Smoked Lard after 5 hours rest 15 mins minimum

oops .... forgot the picture:

 

[DenStinett]

@DenStinett, do you just cut them on one side, or on opposite sides? I need to try that technique.

Hey Jim
They're only Crisscross cut on the one side
We smoke them Cuts up the whole way, but we do flip them when we grill them
The cool thing about the Cuts, it gets them more Smoke and they hold more Condiments

 

[Jim6820]

Hey Jim
They're only Crisscross cut on the one side
We smoke them Cuts up the whole way, but we do flip them when we grill them
The cool thing about the Cuts, it gets them more Smoke and they hold more Condiments

I have to say, @DenStinett, your attention to detail shows. Those crosses are really uniform; they look like they were machine done. I admire folks who do that kind of precise work.

 

[LarryCTN]

@Jim6820 and @DenStinett might be interested in one of these.

https://www.amazon.com/SLOTDOG-EMW9018136-Red/dp/B00X6UTAVQ

 

[Jim6820]

@Jim6820 and @DenStinett might be interested in one of these.

https://www.amazon.com/SLOTDOG-EMW9018136-Red/dp/B00X6UTAVQ

Nooooooo! Tell me it isn’t so, @DenStinett.

 

[Johnshac]

@Jim6820 and @DenStinett might be interested in one of these.

https://www.amazon.com/SLOTDOG-EMW9018136-Red/dp/B00X6UTAVQ

I’ve got one of these. Works well