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What's in your smoker tonight?


Rockspek

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Brisket was probe tender in the point at 190°. The flat however wasn't cooperating. Didn't probe until 208°.  If I was making burnt ends, I would have separated the point @ 190, and put the flat back on to continue the breakdown of the fibers. With this cook I was going to slice the point and flat, so I didn't separate. Pulled the brisket and vented for a few minutes before putting it in a cooler wrapped in towels. Around noon.  Sliced it up at 5pm.  Both the flat and point were spot on. Juicy and sooooo tender.  Bald spot was a sample that I just had to try..

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Brisket was probe tender in the point at 190°. The flat however wasn't cooperating. Didn't probe until 208°.  If I was making burnt ends, I would have separated the point @ 190, and put the flat back on to continue the breakdown of the fibers. With this cook I was going to slice the point and flat, so I didn't separate. Pulled the brisket and vented for a few minutes before putting it in a cooler wrapped in towels. Around noon.  Sliced it up at 5pm.  Both the flat and point were spot on. Juicy and sooooo tender.  Bald spot was a sample that I just had to try..
IMG_20220529_172049823_HDR.thumb.jpg.4632cd0323ebe5cac2b4a1f5deb95a20.jpg
IMG_20220529_172300510.thumb.jpg.909eefb6dba3135acd3f080a3e776450.jpg

Looks awesome- what temp and how long did you cook the sausage balls?


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2 hours ago, crappyice said:


Looks awesome- what temp and how long did you cook the sausage balls?


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Thanks. 

I had them on the pit for about 25 min at 300°. They didn't last long. 

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17 hours ago, mowin said:

Brisket was probe tender in the point at 190°. The flat however wasn't cooperating. Didn't probe until 208°.  If I was making burnt ends, I would have separated the point @ 190, and put the flat back on to continue the breakdown of the fibers. With this cook I was going to slice the point and flat, so I didn't separate. Pulled the brisket and vented for a few minutes before putting it in a cooler wrapped in towels. Around noon.  Sliced it up at 5pm.  Both the flat and point were spot on. Juicy and sooooo tender.  Bald spot was a sample that I just had to try..

IMG_20220529_172049823_HDR.jpg

IMG_20220529_172300510.jpg

That looks outstanding. Bet it was delicious.

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  • 2 weeks later...
Wings and pistachios.  [mention=762]Chef[/mention] How was the dip? 
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It was great man, I tried to go catch more bluefish to make more and could only catch striped bass
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30 minutes ago, Chef said:


It was great man, I tried to go catch more bluefish to make more and could only catch striped bass
59d7cc011e356c2905aebd84aaaf8794.jpg
7efa13d32923386b5d90960a282e1ab7.jpg


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Need the recipe for that. Most Blue Fish released. I did have a friend from Cape Cod who told me to marinate the Blue Fish in Jin and then grill. It was very good!

 

 

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Need the recipe for that. Most Blue Fish released. I did have a friend from Cape Cod who told me to marinate the Blue Fish in Jin and then grill. It was very good!
 
 

Brine the bluefish is 1 cup brown sugar. 3/4 of a cup kosher salt, 2oz soy sauce.. bay leaf and pepper corn.

Leave in fridge over night.. in the morning take it out and Pat dry. Let it sit in the fridge uncovered all day and then smoke.


1cup cream cheese
3oz sour cream
1tbs lemon juice
A few splashes worchestershire sauce
Hot sauce
Chop a handful of dill
Chives

Shred fish by hand and gently fold into eveything else


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Need the recipe for that. Most Blue Fish released. I did have a friend from Cape Cod who told me to marinate the Blue Fish in Jin and then grill. It was very good!
 
 

Also just bleed them properly and they are great


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9 hours ago, johnplav said:

15lbs of pork ready to go on in the morning.  Pulled pork tomorrow!!

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My butcher shop has been holding steady at $1.99 lb (at least through 10 days ago) after $1.54 during the winter. I need to pick some up as we devoured last of pulled pork over the weekend.

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Up at 1, fire started at 2, miss Piggy (105lb) on at 2:45.  Grandnephew highschool graduation party.  

Injected it yesterday around 3pm with apple juice and apple cider vinegar with some granulated garlic and onion.  Cooking at 275° for the first few hrs, or until I get the color I like, then flipping to finish off the cook at 225°. Using chery and hickory. 

  Planning on taking this one to 200° in the shoulders. I'll use the skin as a "bowl" and people can grab the pulled from whatever area of the pig they like.  Should be done around noon. Give it a hrs rest before digging in.  

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Trying a chuck roast on my smoker. Poor man's brisket heard really good reviews so figured I'd give it a try. All seasoned up with mustard and webers steak and chop seasoning and chili powder. Don't have any butcher paper so I think I will have to use tin foil to finish it up. Waiting for smoker. Smoking at 225 to 250.

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On 6/24/2022 at 8:54 PM, johnplav said:

Pulled Pork Success!

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@The Real TC  taught me years ago to smoke the pork butt/shoulder for 3-4 hours than toss it in a crockpot with a beer for a bunch. I've crockpotted it for up to 20 hours on low. House smells amazing, pull blade bone with tongs and stir. No pulling required and so dang juicy and tender

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