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  1. #91
    Registered User nrowles's Avatar
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    Originally Posted by Redfish225 View Post
    Some pork chops I did a few weeks ago.



    Damn that looks good. I struggle to get pork chops right.
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  2. #92
    Hunter/Fisherbreh Redfish225's Avatar
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    Originally Posted by nrowles View Post
    Damn that looks good. I struggle to get pork chops right.
    Thx bro
    I love eggs.
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  3. #93
    4doorsmorewhores SpeedCheeser's Avatar
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    Originally Posted by 2020Wellness View Post
    Roughly how long are you finding they take to hit 145?
    I haven't really timed it but, putting them on at around room temp I'd say 1.5-2 hours probably.
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  4. #94
    Author/Trainer 2020Wellness's Avatar
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    Originally Posted by SpeedCheeser View Post
    I haven't really timed it but, putting them on at around room temp I'd say 1.5-2 hours probably.
    Thanks for the tip. I just picked one up yesterday and will make it this weekend.
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  5. #95
    Author/Trainer 2020Wellness's Avatar
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    Originally Posted by SpeedCheeser View Post
    I haven't really timed it but, putting them on at around room temp I'd say 1.5-2 hours probably.
    Just popped a salt/peppered loin in about 30 minutes ago at 250. Lunch will be tasty today.
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  6. #96
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    Originally Posted by 2020Wellness View Post
    Just popped a salt/peppered loin in about 30 minutes ago at 250. Lunch will be tasty today.
    How was it m8?

    I did a little beef this afternoon





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  7. #97
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    Salmon I smoked

    https://imgur.com/a/A80CItd
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  8. #98
    Author/Trainer 2020Wellness's Avatar
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    Originally Posted by Jandels View Post
    How was it m8?

    I did a little beef this afternoon





    It was excellent! Probably the easiest smoke I've done, to be honest. That beef looks so good too. When I finished up mine yesterday I was thinking how I should do a beef tenderloin next.

    Do you remember your smoking temps and times? Did you smoke it in that foil pan the whole time?
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  9. #99
    on probation weiss1967's Avatar
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  10. #100
    Author/Trainer 2020Wellness's Avatar
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    Originally Posted by weiss1967 View Post
    Details?
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  11. #101
    on probation weiss1967's Avatar
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    Originally Posted by 2020Wellness View Post
    Details?
    soaked in brine (50gr salt per liter + other spices bay leaf black pepper WHY) for overnight, dried in air couple hours. Smoked at 220F for 4 hours, mesquite chips. MasterChef electric smoker.

    Works for everything except chicken, which I like smoked at higher temperature.

    Simple
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  12. #102
    on probation weiss1967's Avatar
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    Originally Posted by 78novacaine View Post
    man, this is work of art.
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  13. #103
    Registered User 78novacaine's Avatar
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    Originally Posted by weiss1967 View Post
    soaked in brine (50gr salt per liter + other spices bay leaf black pepper WHY) for overnight, dried in air couple hours. Smoked at 220F for 4 hours, mesquite chips. MasterChef electric smoker.

    Works for everything except chicken, which I like smoked at higher temperature.

    Simple
    Interdasting. I've never tried wet brining any cuts other than poultry, always been a dry rub guy for beef/pork. I'm sure it gives a completely different texture and flavor profile, just not sure if it's something I would like or not. Will have to try it one day.

    Originally Posted by weiss1967 View Post
    man, this is work of art.
    Thanks brah! I'm thinking about pulling another brisket out of the freezer to go on the smoker this weekend.
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  14. #104
    on probation weiss1967's Avatar
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    Originally Posted by 78novacaine View Post
    Thanks brah! I'm thinking about pulling another brisket out of the freezer to go on the smoker this weekend.
    I am going to try warm resting, heard about it before.

    About wet brining, there are mixed opinions. I don't think you can improve your brisket.
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  15. #105
    4doorsmorewhores SpeedCheeser's Avatar
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    Originally Posted by 2020Wellness View Post
    Just popped a salt/peppered loin in about 30 minutes ago at 250. Lunch will be tasty today.
    Originally Posted by 2020Wellness View Post
    It was excellent! Probably the easiest smoke I've done, to be honest.
    Awesome, glad to hear it. And yeah, cheap, plentiful, and easy make it an excellent staple for meal prep too.
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  16. #106
    Author/Trainer 2020Wellness's Avatar
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    I'd say it's time to start thinking about smoking those turkeys. I just picked up my Meat Church brine packet and gonna get the turkey today so I don't show up on Wednesday and they're sold out.
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  17. #107
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    Originally Posted by 2020Wellness View Post
    I'd say it's time to start thinking about smoking those turkeys. I just picked up my Meat Church brine packet and gonna get the turkey today so I don't show up on Wednesday and they're sold out.
    The last two years I've done an apple brine using a recipe I found online:

    https://www.virtualweberbullet.com/w...y-apple-brine/

    I was tempted to change things up this year, but I've liked how it's turned out so we're just going to run it back.
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  18. #108
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    Originally Posted by SpeedCheeser View Post
    I've thought about an offset, but babysitting it all day doesn't sound as fun when I just want to make something good. I understand I'll never really get quite the same outcome as a good stick burner, but the easier the grill is to use the more likely I am to actually use it. So, that's why I'm so interested in those Masterbuilt gravity grills.
    You aware of the Old Country gravity? Not super readily available, but you can find them a few times a year. I haven’t used, but they seem outrageously good.


    Will post some pix itt if I think of it tonight.
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  19. #109
    Registered User TXBuddy's Avatar
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    I'm smoking cheese now since it cooled off outside.
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  20. #110
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    Originally Posted by TXBuddy View Post
    I'm smoking cheese now since it cooled off outside.
    This is relevent to my interests, I'd be keen to learn your process/ see your set up. Must be cold smoking in some kind if offset set up, am I right?
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  21. #111
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    Originally Posted by Jandels View Post
    This is relevent to my interests, I'd be keen to learn your process/ see your set up. Must be cold smoking in some kind if offset set up, am I right?
    It's an electric smoker. I smoke it at 100deg. If it's hot outside, the burner barely turns on and smokes. It's 37 out now. I set it at 100 with apple wood chips. Chees on the top rack. I used a mild white cheddar and a Gouda. Smoked for 4 hrs. Put in ziplocks and let rest in the fridge for a few days. That simple. Softer cheeses will try to melt. Worst case scenario, put a clean cookie sheet under them to catch the cheese. You can still cut it in squares after it dries lol.
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  22. #112
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    Originally Posted by 2020Wellness View Post
    I'd say it's time to start thinking about smoking those turkeys. I just picked up my Meat Church brine packet and gonna get the turkey today so I don't show up on Wednesday and they're sold out.
    I've got one thawing right now. Going to spatchcock and dry brine overnight, then throw it on the offset. Got an idea I want to try, instead of cooking hot and fast like I normally do with poultry to get an edible skin, gonna run it around 250-275⁰ to get a more even cook and slightly more smoke flavor, then use a torch to crisp up the skin immediately prior to service.

    Originally Posted by weiss1967 View Post
    I am going to try warm resting, heard about it before.

    About wet brining, there are mixed opinions. I don't think you can improve your brisket.
    Yeah I definitely didn't plan on trying it with a brisket, that would end up more like a pastrami IMO, which is fine, but I prefer Tx style brisket. I was thinking more along the lines of a pork loin or something like that. I just cooked one of those yesterday actually, but didn't think to try the wet brine.



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    Originally Posted by TXBuddy View Post
    It's an electric smoker. I smoke it at 100deg. If it's hot outside, the burner barely turns on and smokes. It's 37 out now. I set it at 100 with apple wood chips. Chees on the top rack. I used a mild white cheddar and a Gouda. Smoked for 4 hrs. Put in ziplocks and let rest in the fridge for a few days. That simple. Softer cheeses will try to melt. Worst case scenario, put a clean cookie sheet under them to catch the cheese. You can still cut it in squares after it dries lol.
    Awesome, man. Thanks for the info

    Originally Posted by 78novacaine View Post


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    Originally Posted by 78novacaine View Post
    I've got one thawing right now. Going to spatchcock and dry brine overnight, then throw it on the offset. Got an idea I want to try, instead of cooking hot and fast like I normally do with poultry to get an edible skin, gonna run it around 250-275⁰ to get a more even cook and slightly more smoke flavor, then use a torch to crisp up the skin immediately prior to service.



    Yeah I definitely didn't plan on trying it with a brisket, that would end up more like a pastrami IMO, which is fine, but I prefer Tx style brisket. I was thinking more along the lines of a pork loin or something like that. I just cooked one of those yesterday actually, but didn't think to try the wet brine.



    What seasoning did you use on that loin? Looks great. `
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    Just got a 16lb brisket for my birthday! Ya buddy!
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    Originally Posted by SpeedCheeser View Post
    What seasoning did you use on that loin? Looks great. `
    Dry brined overnight with coarse kosher salt, hit it with some black pepper and Zach's Sweet Rub (find it at HEB, I see you're a fellow Tx brah), smoked on a Weber kettle with lump + pecan/mesquite chunks until ~140⁰ IT, then seared off with a propane torch.

    This was this weekend's fun. 11# choice packer. Overnight dry brine, black pepper and season-all before it hit the smoke, cooked at ~275⁰ for 5 hours unwrapped, then wrapped with some smoked beef tallow and held overnight in oven at 170⁰.

    Also did bacon wrapped reverse seared venison backstrap for dinner last night, and took some venison neck/flank scraps and brisket trimmings and ground it up to make smashburgers for dinner tonight, but no pics.





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    Originally Posted by 78novacaine View Post
    Dry brined overnight with coarse kosher salt, hit it with some black pepper and Zach's Sweet Rub (find it at HEB, I see you're a fellow Tx brah), smoked on a Weber kettle with lump + pecan/mesquite chunks until ~140⁰ IT, then seared off with a propane torch.

    This was this weekend's fun. 11# choice packer. Overnight dry brine, black pepper and season-all before it hit the smoke, cooked at ~275⁰ for 5 hours unwrapped, then wrapped with some smoked beef tallow and held overnight in oven at 170⁰.

    Also did bacon wrapped reverse seared venison backstrap for dinner last night, and took some venison neck/flank scraps and brisket trimmings and ground it up to make smashburgers for dinner tonight, but no pics.





    Did that initial run at 275 for 5 hours get you to 195-200 degrees internal? I'm curious about the 170 in the oven overnight. Did that finish off the cook or did you hit full temp in the smoker?
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    Originally Posted by 2020Wellness View Post
    Did that initial run at 275 for 5 hours get you to 195-200 degrees internal? I'm curious about the 170 in the oven overnight. Did that finish off the cook or did you hit full temp in the smoker?
    The cook was finished in the smoker, probed like butter @ 200-205⁰. The point was actually ready at the 4 hour mark so I moved it around a smidge to finish off the flat. The overnight hot rest just serves to help tenderize and render any fat that made it through the cooking process intact. Pretty much every renowned BBQ joint in Tx uses warming cabinets to hold their briskets overnight prior to service.
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    Some stuff from Saturday night, zero time over direct heat, all pecan smoked

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    Originally Posted by 78novacaine View Post
    The cook was finished in the smoker, probed like butter @ 200-205⁰. The point was actually ready at the 4 hour mark so I moved it around a smidge to finish off the flat. The overnight hot rest just serves to help tenderize and render any fat that made it through the cooking process intact. Pretty much every renowned BBQ joint in Tx uses warming cabinets to hold their briskets overnight prior to service.
    Thanks for your answer. I just received a 16lber last night and think I might try the overnight warming method with it.
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