Whats smokin!!

[Bucksnbows]

43 minutes ago, Chef said:

How do you like dream catcher? I've always been a fan of the Delaware river club 

We like it a lot. We started at West Branch Angler and moved upstream to Dreamcatcher maybe 14 years ago. 

[Moho81]

I smoked some beef snack sticks yesterday. Unfortunately they turned out pretty dry. Now I am trying the remainders in the dehydrator to see how they turn out. 

I made them from 80/20 ground beef and a seasoning packet from Cabela's. First time making snack sticks so I'll chalk this up to a learning experience. 

[2012-Taco]

11 hours ago, Moho81 said:

I smoked some beef snack sticks yesterday. Unfortunately they turned out pretty dry. Now I am trying the remainders in the dehydrator to see how they turn out. 

I made them from 80/20 ground beef and a seasoning packet from Cabela's. First time making snack sticks so I'll chalk this up to a learning experience. 

Snack sticks are tricky, you only need to reach 155° I use a smoke tube to get good smoke without a lot of heat. If the smoker gets too hot all the fat renders out and they get dry. Keep practicing you'll get it. 

[Red]

We had ribs yesterday and I smoked my first pork butt for dinner today. 

[mowin]

9 hours ago, Red said:

We had ribs yesterday and I smoked my first pork butt for dinner today. 

Looks good enough to eat 🤤. 

[fletchny11]

I've avoided this thread for months lol. You guys are killing it!!

I will be returning to my upstate home in a couple weeks and give my Rectec a big hug and get it fired up! 4 months is too long to be apart!

[Chef]

Been up for about an hour smoker is riding at 227 and this bad boy is tucked in there nicely 

 

 

[Chef]

Brisket is coasting along. Been on 7.5 hours and is already at 190. Should be done by noon and have a nice 4-5 hour rest in my cooler.

ribs just went on and should finish about 30 min or so before guests arrive 

 

 

[mowin]

Just now, Chef said:

Brisket is coasting along. Been on 7.5 hours and is already at 190. Should be done by noon and have a nice 4-5 hour rest in my cooler.

ribs just went on and should finish about 30 min or so before guests arrive 

 

 

Brisket looks great.  You going by temp or probe test? 

Usually the point will reach probe trender before the flat.

Are you slicing the point or making burnt ends?  I loved burnt ends. 

[Chef]

Just now, mowin said:

Brisket looks great.  You going by temp or probe test? 

Usually the point will reach probe trender before the flat.

Are you slicing the point or making burnt ends?  I loved burnt ends. 

I'm doing a combo of both. I figure I'll use 198 degrees as the benchmark to start checking with a probe and take it off from there when I'm comfortable.

 

today I will be slicing just because of the amount of people I'm having over I figure it's easier to control portions by slice thickness 

this is my first brisket on this smoker. I should have ordered one from my job but I decided to go to restaurant depot. The quality on superior angus is fine but I could have gotten better at work 

[mowin]

1 hour ago, Chef said:

I'm doing a combo of both. I figure I'll use 198 degrees as the benchmark to start checking with a probe and take it off from there when I'm comfortable.

 

today I will be slicing just because of the amount of people I'm having over I figure it's easier to control portions by slice thickness 

this is my first brisket on this smoker. I should have ordered one from my job but I decided to go to restaurant depot. The quality on superior angus is fine but I could have gotten better at work 

I've always had a tough time slicing the point if I don't separate it from the flat when it probes tender. They tend to pull apart.  Nothing wrong with it, but I prefer slices over pulled. 

I wish I had a source close by for some quality briskets.  Although, the Sam's club briskets are not too bad for the price. 

Good luck with everything.  

[Chef]

I will for sure separate before slicing 

also if you ever need briskets let me know I can get prime and high choice angus at wholesale cost 

[mowin]

1 hour ago, Chef said:

I will for sure separate before slicing 

also if you ever need briskets let me know I can get prime and high choice angus at wholesale cost 

Do you ship, or would we meet up halfway? 

[Chef]

5 minutes ago, mowin said:

Do you ship, or would we meet up halfway? 

I could meet you half way.

[2012-Taco]

On Friday, I did a rack of ribs for dinner, and a couple of brined venison roasts for pastrami. The ribs were awesome. I can't wait to have a Reuben.