streetrod
Drive it like you stole it!
Just some marinated pork chops & marinated chicken breast.
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What’s on the grill/smoker today? 2021
- Thread starter CBoukal
- Start date
CigarStone
For once, knowledge is making me poor!
A nice piece of sushi grade salmon cooked on the fire with an awesome glaze. Thanks Steve! @Eqwhipped
Eqwhipped
Whiskey is the flower of my people.
I can't believe you ate that after I mailed it to you in a USPS flat rate.
Isn't sushi grade, supposed to be eaten as sushi? Regardless, looks good. How was it?
Eqwhipped
Whiskey is the flower of my people.
Sushi grade can be eaten raw, but not required, although during prep I had a few pieces as sashimi. Besides the dry rub gets stuck in my teeth if it's not cooked.
I have to give the credit to Jeff for the cooking, it was seared on the open fire which gave it a hint of smoke. But it ended up like a blue steak, a bit raw in the middle. It was one of the best filets I have ever had.
CigarStone
For once, knowledge is making me poor!
A. Sushi grade just means that it "can" be eaten raw.
B. There are many things that can be eaten raw but that doesn't mean you have to. Sometimes it's better to heat it up a little bit before you eat it.
3. It was awesome!
streetrod
Drive it like you stole it!
Seasoned & marinated London broil.
streetrod
Drive it like you stole it!
smellysell
Go Vols!!!
streetrod
Drive it like you stole it!
Just a couple of steaks to go with my baked potato & salad!
cohibasurfer
Finally out of the darkness...
Opus_Magnum
Well-Known Member
- Joined
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- 86
- First Name
- AP
DomnioMaestro
Active Member
Finally felt confident enough to try this brisket.
A bunch of hours later....
I brought it to 195 internal (about 5 hours), then held it at 150 for 10 hours.
Its positively delicious. But its falling apart when I cut it.
Next time, I'll try 190 instead of 195.
A bunch of hours later....
I brought it to 195 internal (about 5 hours), then held it at 150 for 10 hours.
Its positively delicious. But its falling apart when I cut it.
Next time, I'll try 190 instead of 195.
smellysell
Go Vols!!!
I've had the best luck with brisket pulling it when it's "probe tender" than based on temperature. Different cuts break down differently, so I haven't had much luck basing it on temp.
DomnioMaestro
Active Member
I've mastered pork butts and turkey/chicken on the smoker. (always keeping an ear out for something new) I cook by temp 100% of the time on those.
Generally, I cook in the smoker till internals hit 140-145. (usually about 5-6 hours) Then I pull them, wrap them and put them in my oven and bring them up to my desired temp. 99% of the time I do pulled pork, so 202-205, then into my oven for 6 hours (rounded) at 170 and let it cool itself down as the over cools to 150 for shredding.
Turkey and chicken is slightly different and less time.
I've tried 4 briskets. The first was a disaster, trying the probe method. I think shoe leather was/is softer. The second was slightly better. Read: Edible, but not delicious. The third was better, and nobody but me really complained. The one above came out perfect, except it more fell apart when cutting. I have another almost exactly like the one above. When I do that, if it turns out better, then I'll consider buying a whole brisket (maybe choice), but thats going to be hard to drop $100 plus bucks on a piece of meat.
