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Thread: The BBQ and Smoking Thread

  1. #1701
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    E-410 at Costco for $1150. That seems cheap right? Says it's usually $1450 online.

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    What's an e410

  3. #1703
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    Quote Originally Posted by dirtsniffer View Post
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    What's an e410
    Webwr BBQ haha sorry.

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    Trying to put the effort into more bbq this year…

    So here is a big ol pork rib roast from my hogger with a nice intact fat cap. Gave it a cola brine overnight.
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    Trying to go for an ultra crispy fat cap, so gave the cap a heavy salt to dry out a bit in the fridge for most to the day.

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    Nice simple bbq dusting ( salts pepper onion garlic ancho and a bit of sugar ) then Onto the grill on a bed of root veg ( carrots, yams, and a couple onions )
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    Onto the grill on indirect heat at ~300, plan to pull at 144.

    Just for shits and giggles I tossed in a tube of applewood for some smoke.

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    Will post the results success or fail!
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

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    To keep entertained while I wait for dinner…

    Picked up a beauty beef rib roast
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    Separated ribs for a treat, then broke the boneless roast into steaks.

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    4 absolute CHONK steaks, 18-20oz each. Vac sealed for later consumption.

    Have a brisket in the fridge too… think that’s the plan for tomorrow.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

  6. #1706
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  7. #1707
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    You just wanted to rub your rod in my face didn’t you?

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    Looks amazing. Great crispy skin. Smelled incredible.

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    Probe fucking let me down though… noob mistake and a real piss off. 145 degree pull plus a 20 minute rest in a warm oven. Ugh.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

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    Looks good from the outside!
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  9. #1709
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    Nothing some time in the oven couldn’t fix I’m just disappointed.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

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    Oh, so after Friday’s disappointment took a day off but getting back on the horse.

    Tomorrow it’s brisket time!


    Separated point and flat as it was a super long cut. Should cook quicker anyway.

    Plan is to get it on first thing in the AM on the Bradley.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

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    Flat a bit dry, I fucked that up ( removed from crutch too early and basically re-stalled ). Thin brisket, very unforgiving. Nothing bbq sauce didn’t fix.

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    Burnt ends on the other hand were absolutely perfect. Probably some of the best bbq I have made.

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    Easy to see why, my point was perfectly cooked. Tender but still lots of intramuscular moisture in there. Juicy.
    Last edited by killramos; 05-09-2021 at 06:25 PM.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

  12. #1712
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    If you ever do end up with overcooked or too dry brisket, it is excellent to save for use in any beef recipie, like chili, or sliced thin on sandwiches etc. Brisket is so damned flavorful.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

  13. #1713
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    Quote Originally Posted by ExtraSlow View Post
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    If you ever do end up with overcooked or too dry brisket, it is excellent to save for use in any beef recipie, like chili, or sliced thin on sandwiches etc. Brisket is so damned flavorful.
    I slice and vac seal my brisket, so it’s easy to pour a bit of drippings or sauce in the bag.

    When I reheat with the Anova it will be better than it ever was fresh. Nothing to waste at all.

    I made a big bottle of Brisket bbq sauce from all the drippings I collected.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

  14. #1714
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    This is the way.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

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    Another n00b move of mine. Judging the whole brisket by the first few slices.

    Got a couple more slices in and it was perfectly cooked (derp) and had a little second chow down.

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    Not that it matters much as it all ended up in bags anyway ( little bit of burnt end fat to moisturize each bag.

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    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
    This quote is hidden because you are ignoring this member. Show Quote

    guessing who I might be, psychologizing me with your non existent degree.

  16. #1716
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    what are you cooking your brisket on? it looks good but doesnt have that red ring they normally have on a smoker.

  17. #1717
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    Bradley Digital Smoker. Plenty of smoke during the cook and tons of Smokey flavour. But no ring whatsoever.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
    This quote is hidden because you are ignoring this member. Show Quote

    guessing who I might be, psychologizing me with your non existent degree.

  18. #1718
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    Yeah the Bradley and Masterbuilt types don't make the smoke ring. Something about no Carbon Monoxide in the smoke? Or some chemical that isn't present in the electric-heat types.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

  19. #1719
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    NO and CO

  20. #1720
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    I think that might be one of the “selling features” of the Bradley causing a side effect.

    It only partially burns each puck, then dunks it in water. The theory is the early thin smoke has all the flavour, and the later smoke is bitter and acrid. I’m guess that’s also the part that causes the ring?
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
    This quote is hidden because you are ignoring this member. Show Quote

    guessing who I might be, psychologizing me with your non existent degree.

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