The BBQ and Smoking Thread

[suntan]

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Especially because a lot of idiots don’t let their turkeys defrost.

I dunno, I've defrosted properly before and brined and the fresh brined still seemed better.

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Or dry brine. I bet it makes a huge difference

Dry brine makes a huge difference.

[ExtraSlow]

I have heard some savages buy those "cook from frozen, pre-stuffed butterball turkeys that are $2.29/lb from co-op."

I've heard.

[suntan]

They probably microwave them too.

[killramos]

There are a lot of ways to ruin a turkey.

[sabad66]

Smoked a tenderloin roast yesterday. Smoked on upper rack at 275 for about 2 hours til 125, then cranked up the heat to 600 to sear afterwards til it temped around 135




Tasty as hell…some of the best tasting meat I’ve smoked so far.

[89coupe]

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Smoked a tenderloin roast yesterday. Smoked on upper rack at 275 for about 2 hours til 125, then cranked up the heat to 600 to sear afterwards til it temped around 135




Tasty as hell…some of the best tasting meat I’ve smoked so far.

Looks like it needed to rest a little longer.

Looks tasty though.

[Disoblige]

I bet it was tasty as hell. I agree maybe just need a longer rest time and it would be out of this fuckin' world.

[ThePenIsMightier]

Are you guys gauging that by the amount of leaked juices?

[89coupe]

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Are you guys gauging that by the amount of leaked juices?

Yes, if you let it rest longer it won’t do that, it will absorb all the juices.

[89coupe]

I did something similar, but we cooked the tenderloin in a stone pizza oven.

[Buster]

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I did something similar, but we cooked the tenderloin in a stone pizza oven.

Way too much medium/medium-well on the edge. You can't control temperature well enough in an oven like that.

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Are you guys gauging that by the amount of leaked juices?

you should temp check your meat down to 120 after it comes off the heat.

https://www.seriouseats.com/how-to-h...sting-grilling

[89coupe]

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Way too much medium/medium-well on the edge. You can't control temperature well enough in an oven like that.

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you should temp check your meat down to 120 after it comes off the heat.

https://www.seriouseats.com/how-to-h...sting-grilling

It was a first attempt, it was still delicious.

[Buster]

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It was a first attempt, it was still delicious.

i bet it was. Can you get that oven down to 250 degrees or so?

Evne better would be to crank it to oblivion and SV the tenderloin, then put it in there at max temp for a quick roast/sear

[89coupe]

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i bet it was. Can you get that oven down to 250 degrees or so?

Evne better would be to crank it to oblivion and SV the tenderloin, then put it in there at max temp for a quick roast/sear

He had a laser for the oven and a probe for the loin. I’m not sure what the lowest temperature can be had.

[89coupe]

We also did pizza the night before.

Best pizza I have ever had.

[Buster]

That looks awesome

[sabad66]

That was a 15 min rest just on a plate. It was already 715pm by then so couldn’t wait any longer. How long do you guys typically rest a roast?

That said, I don’t think it’s possible to completely avoid any juice spilling out when you slice into a huge hunk of meat. When I cooked a brisket this summer I rested it for 3 hours wrapped in a cooler and it still had a lot of juice spilling out when slicing into it.

Next time I do this I’ll plan better and wrap it and rest for 30 to see if it makes any difference. If anything I think I need a better knife to avoid any compression as I slice into it.

[Buster]

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That was a 15 min rest just on a plate. It was already 715pm by then so couldn’t wait any longer. How long do you guys typically rest a roast?

That said, I don’t think it’s possible to completely avoid any juice spilling out when you slice into a huge hunk of meat. When I cooked a brisket this summer I rested it for 3 hours wrapped in a cooler and it still had a lot of juice spilling out when slicing into it.

Next time I do this I’ll plan better and wrap it and rest for 30 to see if it makes any difference. If anything I think I need a better knife to avoid any compression as I slice into it.

Rest until it gets back to 120 internal

[phreezee]

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We also did pizza the night before.

Best pizza I have ever had.

What oven do you have? Pics of outside?

[msommers]

The oven likely isn't hot enough because the crust on 90% of the pieces is underbaked.

What you're aiming for: