What's in your smoker? - Page 206

Ender · 09-01-2013, 11:35 PM

Yes, I'm well aware that everyone could have given me the same obligatory "mmmm". But darnit they WERE good.

pektel · 09-03-2013, 05:55 PM

One of my long time best friends (since sixth grade, iirc) is coming to town next weekend to stay at his parents place for his birthday. His dad has been bugging me for quite some time to cook something for them (he sees a lot of my food pictures on Facebook).

Might just do a standard pork butt the day before. Bring it over the next day.

Or do a pork loin day of on their weber kettle. Jamaican jerk marinade i think.

I'm always scared when its not my grill/smoker though. Haven't used a kettle in a good while.

Chainsaw13 · 09-03-2013, 06:38 PM

Did a hot and fast brisket on my old side burner this past weekend. It's my friends now, out at his cottage. I didn't bring my digital thermometer, which would've really helped. The original temp gauge is pretty well shot. We did end up getting a meat thermo at least to know when it was done. The burnt ends were fantastic, the flat was a bit dry. Still all in all, not a bad effort.

Ender · 09-03-2013, 10:34 PM

Bob, I was just explaining hot and fast to a friend. He thought I was crazy. I think I might try it this weekend. Any tips?

mk05 · 09-06-2013, 01:12 AM

Restaurant Depot had Yellowfin Tuna on sale for $5.60 a pound for a 6+lbs log. I had to do it. Crusted it with sesame seeds and did it proper.

Also bagged me a 17lb boston butt and am currently slow cooking with my dry rub. I'll load the pic tomorrow!

Chainsaw13 · 09-06-2013, 10:41 AM

Quote:

Originally Posted by Ender

Bob, I was just explaining hot and fast to a friend. He thought I was crazy. I think I might try it this weekend. Any tips?

The one crucial step I missed was wrapping the brisket in foil when the IT hit 160F. We did it around 182, but then we didn't have the thermometer until about 5 mins before we took the temp.

MarkinAZ · 09-07-2013, 06:56 PM

Got a couple of Tri Tips on the Weber at this time. They'll be taking a Mesquite bath shortly

Hope everyone is enjoying their Saturday

MarkinAZ · 09-07-2013, 10:16 PM

...and the results:

And its time to dig into some smoked Tri Tip and steamed broccoli

Stevez · 09-08-2013, 08:08 AM

Damn Mark that looks great. Gotta try some of that. I don't find tri-tip too much around these parts.

mosesbotbol · 09-08-2013, 08:32 AM

Quote:

Originally Posted by MarkinCA

[b][color=darkred]

I like your idea for separating the charcoal for offset smoking. Readers take notice for an inexpensive smoker idea for their Weber.

I put on two St. Louis racks and a 3.5 lb brisket this morning at 6:30 AM. Hopefully it'll be ready for kick off of the Pats game at 1:00

MarkinAZ · 09-08-2013, 11:19 AM

Quote:

Originally Posted by Stevez

Damn Mark that looks great. Gotta try some of that. I don't find tri-tip too much around these parts.

Thanks Steve. In checking Google for meat markets back in your neck of the woods, there appear to be at least 10 that I observed there. You may just have to walk in to one of the more reputable shops to ask the butcher for a good Tri Tip cut. 3 or 4 lbs is a good size.

You might want to check out the meat dept in a local Costco, Sams Club, or Krogers too. If you don't see what you're looking for, ask the butcher

Quote:

Originally Posted by mosesbotbol

I like your idea for separating the charcoal for offset smoking. Readers take notice for an inexpensive smoker idea for their Weber.

Thanks for the comment Moses, but "full credit" goes to a good brother here on the forum named Adam (T.G). You can check out the photo's of his grill here, posts 21 through 40 (more or less):

http://www.cigarasylum.com/vb/showthread.php?t=21946&page=2

I really enjoyed seeing how he had his grill set-up and it really made a whole lot of sense. I simply tightened things up a bit to seal off heat from coming around from the sides.

T.G · 09-08-2013, 01:07 PM

Quote:

Originally Posted by MarkinCA

Thanks for the comment Moses, but "full credit" goes to a good brother here on the forum named Adam (T.G). You can check out the photo's of his grill here, posts 21 through 40 (more or less):

http://www.cigarasylum.com/vb/showthread.php?t=21946&page=2

I really enjoyed seeing how he had his grill set-up and it really made a whole lot of sense. I simply tightened things up a bit to seal off heat from coming around from the sides.

Thank you Mark, but, I can't take credit for originating the idea, it was suggested to me by a friend who had seen it done elsewhere. All I did was pass it along by using it.

T.G · 09-08-2013, 01:21 PM

Quote:

Originally Posted by Stevez

Damn Mark that looks great. Gotta try some of that. I don't find tri-tip too much around these parts.

At only 2 tri-tip per animal, most tri-tip in the US does end up out on the West coast because we love it out here, as you can see, Mark just ate an entire cow yesterday...

.

It sometimes goes by other names in different parts of the country. You can try "bottom sirloin butt" or "triangle roast". It's possible that there are even more names so you could even try taking this document in which explains the cut
http://www.virtualweberbullet.com/me...tos/tritip.pdf

MarkinAZ · 09-08-2013, 01:26 PM

Quote:

Originally Posted by T.G

At only 2 tri-tip per animal, most tri-tip in the US does end up out on the West coast because we love it out here, as you can see, Mark just ate an entire cow yesterday...

...and such an effing pig I am too

Ender · 09-08-2013, 03:51 PM

Just did a little 2 1/2 pound brisket that I smoked hot and fast. At 165 I wrapped in foil with some Founders Breakfast stout layered inside. Brought it to a perfect 200 and now it's sleeping for a while in the cooler.

Chainsaw13 · 09-08-2013, 07:39 PM

Quote:

Originally Posted by Ender

Just did a little 2 1/2 pound brisket that I smoked hot and fast. At 165 I wrapped in foil with some Founders Breakfast stout layered inside. Brought it to a perfect 200 and now it's sleeping for a while in the cooler.

Let us know how it turned out.

Mr B · 09-09-2013, 11:08 AM

Love the Tri-Tips Mark. I did one over the weekend too.

Ender · 09-09-2013, 01:20 PM

The brisket turned out great. I'm having an issues uploading the pic from my phone.

Chainsaw13 · 09-09-2013, 01:35 PM

Quote:

Originally Posted by Ender

The brisket turned out great. I'm having an issues uploading the pic from my phone.

That's cool. Next time I'll make sure to have my thermometer with me so we don't overcook the flat end.

MarkinAZ · 09-09-2013, 02:21 PM

Quote:

Originally Posted by Mr B

Love the Tri-Tips Mark. I did one over the weekend too.

Nice...

09-01-2013, 11:35 PM	#4101
Ender Ok, maybe just one. Join Date: Oct 2008 First Name: Andrew Location: Michigan Posts: 771 Trading: (1)	Re: What's in your smoker? Yes, I'm well aware that everyone could have given me the same obligatory "mmmm". But darnit they WERE good. __________________ You can't talk your way out of problems you behave yourself into.

09-03-2013, 05:55 PM	#4102
pektel I'm nuts for the place Join Date: Jul 2010 First Name: Peter Location: Grand Rapids, MN Posts: 4,320 Trading: (28)	Re: What's in your smoker? One of my long time best friends (since sixth grade, iirc) is coming to town next weekend to stay at his parents place for his birthday. His dad has been bugging me for quite some time to cook something for them (he sees a lot of my food pictures on Facebook). Might just do a standard pork butt the day before. Bring it over the next day. Or do a pork loin day of on their weber kettle. Jamaican jerk marinade i think. I'm always scared when its not my grill/smoker though. Haven't used a kettle in a good while. __________________ The problem is not the problem. The problem is your ATTITUDE about the problem.

09-03-2013, 06:38 PM	#4103
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 Trading: (96)	Re: What's in your smoker? Did a hot and fast brisket on my old side burner this past weekend. It's my friends now, out at his cottage. I didn't bring my digital thermometer, which would've really helped. The original temp gauge is pretty well shot. We did end up getting a meat thermo at least to know when it was done. The burnt ends were fantastic, the flat was a bit dry. Still all in all, not a bad effort. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

09-03-2013, 10:34 PM	#4104
Ender Ok, maybe just one. Join Date: Oct 2008 First Name: Andrew Location: Michigan Posts: 771 Trading: (1)	Re: What's in your smoker? Bob, I was just explaining hot and fast to a friend. He thought I was crazy. I think I might try it this weekend. Any tips? __________________ You can't talk your way out of problems you behave yourself into.

09-06-2013, 01:12 AM	#4105
mk05 Have My Own Room Join Date: Jul 2012 Posts: 1,331 Trading: (2)	Re: What's in your smoker? Restaurant Depot had Yellowfin Tuna on sale for $5.60 a pound for a 6+lbs log. I had to do it. Crusted it with sesame seeds and did it proper. Also bagged me a 17lb boston butt and am currently slow cooking with my dry rub. I'll load the pic tomorrow!

09-07-2013, 06:56 PM	#4107
MarkinAZ Formerly MarkinOR Join Date: Oct 2008 First Name: Mark Location: Sun City West, AZ Posts: 6,221 Trading: (40)	Re: What's in your smoker? Got a couple of Tri Tips on the Weber at this time. They'll be taking a Mesquite bath shortly Hope everyone is enjoying their Saturday __________________ "Don't worry, God will work out His plan for your life..." Psalm 138 8

09-07-2013, 10:16 PM	#4108
MarkinAZ Formerly MarkinOR Join Date: Oct 2008 First Name: Mark Location: Sun City West, AZ Posts: 6,221 Trading: (40)	Re: What's in your smoker? ...and the results: And its time to dig into some smoked Tri Tip and steamed broccoli __________________ "Don't worry, God will work out His plan for your life..." Psalm 138 8

09-08-2013, 08:08 AM	#4109
Stevez Adjusting to the Life Join Date: Apr 2010 First Name: Steve Location: Louisville, Kentucky Posts: 487 Trading: (7)	Re: What's in your smoker? Damn Mark that looks great. Gotta try some of that. I don't find tri-tip too much around these parts.

09-08-2013, 03:51 PM	#4115
Ender Ok, maybe just one. Join Date: Oct 2008 First Name: Andrew Location: Michigan Posts: 771 Trading: (1)	Re: What's in your smoker? Just did a little 2 1/2 pound brisket that I smoked hot and fast. At 165 I wrapped in foil with some Founders Breakfast stout layered inside. Brought it to a perfect 200 and now it's sleeping for a while in the cooler. __________________ You can't talk your way out of problems you behave yourself into. Last edited by Ender; 09-08-2013 at 03:52 PM. Reason: Spelling

09-09-2013, 11:08 AM	#4117
Mr B Livin' in a Van.... Join Date: Dec 2008 Location: North Bay Area, CA Posts: 3,233 Trading: (79)	Re: What's in your smoker? Love the Tri-Tips Mark. I did one over the weekend too. __________________ And there came a voice to him: “Rise, Peter; kill and eat.” Acts 10:13

09-09-2013, 01:20 PM	#4118
Ender Ok, maybe just one. Join Date: Oct 2008 First Name: Andrew Location: Michigan Posts: 771 Trading: (1)	Re: What's in your smoker? The brisket turned out great. I'm having an issues uploading the pic from my phone. __________________ You can't talk your way out of problems you behave yourself into.