Hoops Posted February 11, 2023 Report Share Posted February 11, 2023 Any downside to tossing that on the pellet grill smoker before going to bed? last time I did one of these felt like it took me 13 hours and I got inpatient and cranked the heat up at the end and fucked up half the brisket @Tomorrow's Newspaper Quote Link to comment Share on other sites More sharing options...
sleepy Posted February 11, 2023 Report Share Posted February 11, 2023 You live near Landers Take that slab of beef over to his parking lot weber No one knows more about food and cooking than Brock Quote Link to comment Share on other sites More sharing options...
Hoops Posted February 11, 2023 Author Report Share Posted February 11, 2023 16 minutes ago, sleepy said: You live near Landers Take that slab of beef over to his parking lot weber No one knows more about food and cooking than Brock Hard pass my grill is worth more than his Uber Hyundai that’s been puked in 300 times Quote Link to comment Share on other sites More sharing options...
Tomorrow's Newspaper Posted February 11, 2023 Report Share Posted February 11, 2023 1 hour ago, Hoops said: Any downside to tossing that on the pellet grill smoker before going to bed? last time I did one of these felt like it took me 13 hours and I got inpatient and cranked the heat up at the end and fucked up half the brisket @Tomorrow's Newspaper they stall at around 160-165. Best to wrap it in butcher paper at that point which will help it break through the stall. Butcher paper is better than aluminum foil as it lets it breath and the bark wont get soft. I always start mine the night before and set an alarm to check it a couple of times. Id rather have it done too soon then have to crank it up. If it id done early you can wrap it in towels and put it in an ice chest. will stay hot for 4-6 hours like that if you dont open the ice chest until ready to cut. What temp did you start at? Im still experimenting on on cooking temps. The meat wont take on smoke after a couple of hours so it is ok to raise temp. Always start low (225-245). Im thinking im going to stay at 245 for this entire cook after 2-3 hours at 225 Quote Link to comment Share on other sites More sharing options...
joeybagadonuts Posted February 11, 2023 Report Share Posted February 11, 2023 1 hour ago, Hoops said: Any downside to tossing that on the pellet grill smoker before going to bed? last time I did one of these felt like it took me 13 hours and I got inpatient and cranked the heat up at the end and fucked up half the brisket @Tomorrow's Newspaper A spaz like you being inpatient ? Shocking! Quote Link to comment Share on other sites More sharing options...
Hoops Posted February 11, 2023 Author Report Share Posted February 11, 2023 22 minutes ago, Tomorrow's Newspaper said: they stall at around 160-165. Best to wrap it in butcher paper at that point which will help it break through the stall. Butcher paper is better than aluminum foil as it lets it breath and the bark wont get soft. I always start mine the night before and set an alarm to check it a couple of times. Id rather have it done too soon then have to crank it up. If it id done early you can wrap it in towels and put it in an ice chest. will stay hot for 4-6 hours like that if you dont open the ice chest until ready to cut. What temp did you start at? Im still experimenting on on cooking temps. The meat wont take on smoke after a couple of hours so it is ok to raise temp. Always start low (225-245). Im thinking im going to stay at 245 for this entire cook after 2-3 hours at 225 Thanks pal.. good advice. I’m going to do 250 I think, found a new recipe and I can also toss some wings on there as well for a couple hours for an appetizer. I used foil last time and I also tried injecting a bunch of liquid as well. Going to try the butchers paper this time. Do they sell that at the store or do I need to ask my butcher for some? Quote Link to comment Share on other sites More sharing options...
Hoops Posted February 11, 2023 Author Report Share Posted February 11, 2023 19 minutes ago, joeybagadonuts said: A spaz like you being inpatient ? Shocking! Lol one thing i am patient at is waiting you out in PLO to crack you Quote Link to comment Share on other sites More sharing options...
Jimmy Hoffa Posted February 11, 2023 Report Share Posted February 11, 2023 I don't give a crap how you make it Hoops, just tell me what time it's being served. Quote Link to comment Share on other sites More sharing options...
FairWarning Posted February 11, 2023 Report Share Posted February 11, 2023 Hoffa gets it. Quote Link to comment Share on other sites More sharing options...
Tomorrow's Newspaper Posted February 11, 2023 Report Share Posted February 11, 2023 2 hours ago, Hoops said: Thanks pal.. good advice. I’m going to do 250 I think, found a new recipe and I can also toss some wings on there as well for a couple hours for an appetizer. I used foil last time and I also tried injecting a bunch of liquid as well. Going to try the butchers paper this time. Do they sell that at the store or do I need to ask my butcher for some? I ordered a roll on amazon Quote Link to comment Share on other sites More sharing options...
Tomorrow's Newspaper Posted February 11, 2023 Report Share Posted February 11, 2023 2 hours ago, Hoops said: Thanks pal.. good advice. I’m going to do 250 I think, found a new recipe and I can also toss some wings on there as well for a couple hours for an appetizer. I used foil last time and I also tried injecting a bunch of liquid as well. Going to try the butchers paper this time. Do they sell that at the store or do I need to ask my butcher for some? if you like the smoke, go 235 or 235 for the first couple of hours. You'll get a real nice smoke ring. Also if your flat starts to dry out as it is much thinner, you can spray a mixture of 1/2 Apple Cider Vinegar and 1/2 water. It will help keep it from burning and drying out. Also did wings a few weeks back and everyone loved them. I was surprised as I like fried wings but these were just as good if not better Quote Link to comment Share on other sites More sharing options...
KingKolzig Posted February 11, 2023 Report Share Posted February 11, 2023 3 hours ago, joeybagadonuts said: A spaz like you being inpatient ? Shocking! your in attack mode lately. are you slipping into the upper middle class or something maybe some chinese chemical shrooms fuked you up. serious here Quote Link to comment Share on other sites More sharing options...
joeybagadonuts Posted February 11, 2023 Report Share Posted February 11, 2023 20 minutes ago, KingKolzig said: your in attack mode lately. are you slipping into the upper middle class or something maybe some chinese chemical shrooms fuked you up. serious here Huh? Hoops Is my pal. Dew you know what a JOKE is? Quote Link to comment Share on other sites More sharing options...
Tomorrow's Newspaper Posted February 12, 2023 Report Share Posted February 12, 2023 52 minutes ago, KingKolzig said: your in attack mode lately. are you slipping into the upper middle class or something maybe some chinese chemical shrooms fuked you up. serious here dont believe him King. BLM Joey just mad that he doesnt have a poverty smoker to cook his own meat and as to suffer eating 5 star restaurants every day. Easiest way to explain it is that its hard to go from caviar and Lobster and then be happy with PBJ sammies. He is ruined. Quote Link to comment Share on other sites More sharing options...
KingKolzig Posted February 12, 2023 Report Share Posted February 12, 2023 2 minutes ago, Tomorrow's Newspaper said: dont believe him King. BLM Joey just mad that he doesnt have a poverty smoker to cook his own meat and as to suffer eating 5 star restaurants every day. Easiest way to explain it is that its hard to go from caviar and Lobster and then be happy with PBJ sammies. He is ruined. i made my bed as a clown and i have to lie in it. cant pretend to be someone else im a troll punk so nobody feels bad for me. and it was worth it im not just saying that. it was fun this internet forum stuff might have kept me alive Quote Link to comment Share on other sites More sharing options...
Hoops Posted February 12, 2023 Author Report Share Posted February 12, 2023 8 hours ago, Jimmy Hoffa said: I don't give a crap how you make it Hoops, just tell me what time it's being served. Sometime between 4-10 pm based on what time I get up in the am Quote Link to comment Share on other sites More sharing options...
Hoops Posted February 12, 2023 Author Report Share Posted February 12, 2023 5 hours ago, Tomorrow's Newspaper said: if you like the smoke, go 235 or 235 for the first couple of hours. You'll get a real nice smoke ring. Also if your flat starts to dry out as it is much thinner, you can spray a mixture of 1/2 Apple Cider Vinegar and 1/2 water. It will help keep it from burning and drying out. Also did wings a few weeks back and everyone loved them. I was surprised as I like fried wings but these were just as good if not better Thanks for the spritz tip, almost forgot about that and yes, smoked wings with some good sauce actually have better flavor than regular bar wings and I love wings Quote Link to comment Share on other sites More sharing options...
Hoops Posted February 12, 2023 Author Report Share Posted February 12, 2023 4 hours ago, joeybagadonuts said: Huh? Hoops Is my pal. Dew you know what a JOKE is? Quote Link to comment Share on other sites More sharing options...
KingKolzig Posted February 12, 2023 Report Share Posted February 12, 2023 begging and scraping is the key to my succeess and potential glory. yes ok starting tomorrow Quote Link to comment Share on other sites More sharing options...
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