BBQ and Outdoor Cooking Thread

RatFink

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Meat Church Holy Cow & Holy Gospel (probably somewhere around 2:1 - 3:2)
I finally found a local source that has all the big American BBQ rub brands so I will have to invest in some. At $15/container it IS an investment....
 

Doubleb21

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Brisket usually isn't done until over 200*. Has to probe tender - sounds like it was far from done.
agreed, are you sure it's done? I usually go to 203° and check it to probe like butter before it goes in the cooler 👍
Looking closer are you sure that's brisket? Doesn't look like the point and too thick to be just the flat.
Yes it was a mortons brisket pre done from costco. Followed the instructions cooked at 250 for 2 hours then wrap in foil for 4 hours. First time trying one. I did a tri tip a few weeks ago that was under cooked just a bit for my liking. Ill get it right sooner or later lol
 

Platoon

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Was under time constraint today so I smoked a pork shoulder at 3 hours at 225* and 9 hours at 250*. I really didn’t notice a difference from my usual smoke at 225*. Pulled off at 201* and rested 3 hours...

B8954ED1-E5BA-466B-8335-CE70BF2E66F9.jpeg
 
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USAF Ret in Wis

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Was under time constraint today so I smoked a pork shoulder at 3 hours at 225* and 9 hours at 250*. I really didn’t notice a difference from my usual smoke at 225*. Pulled off at 201* and rested 3 hours...

View attachment 9005261
Looks great. We've had good luck doing them at 300° for 6-7 hrs. Bark isn't as nice as yours there, but still taste really good!
 

RatFink

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buckeyewalt

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Nice sunny day here, getting some ribs ready(wife requested), got my new Rec Tec smoker with WIFI so it will be a good time to test it out. Going on at 11 got a few hours of shopping to do, will check on it frequently with the Rec Tec app.
 

Turtlerancher

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Nice sunny day here, getting some ribs ready(wife requested), got my new Rec Tec smoker with WIFI so it will be a good time to test it out. Going on at 11 got a few hours of shopping to do, will check on it frequently with the Rec Tec app.
I may have missed it, what did you end up buying for a RecTec?
 

buckeyewalt

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I may have missed it, what did you end up buying for a RecTec?
I got the 340. Really wanted the 590 but it just my wife and I and the 340 just fit the bill. It also fits into my outdoor kitchen without any modifications.
Just finished making ribs...and they were fantastic. Had errands to do, so I kept watch with the Rec Tec app. Amazing!
 

Kmench

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One my third layer of seasoning for the new Blackstone. Can’t wait to put ribeyes on it
 

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Turtlerancher

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I got the 340. Really wanted the 590 but it just my wife and I and the 340 just fit the bill. It also fits into my outdoor kitchen without any modifications.
Just finished making ribs...and they were fantastic. Had errands to do, so I kept watch with the Rec Tec app. Amazing!
The 340 is a great little smoker! Just my wife and occasionally daughter or a couple come over and it's the perfect size. It's also great that I can fold up the legs and bring it to camp for the weekend.
 

thewilderside

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Haven't used it yet, but I just setup and seasoned my new Blackstone yesterday. Very much looking forward to putting it to good use.
 

Kmench

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They turned out pretty good



F162B55E-2AFF-4155-A50C-3546C758B66E.jpeg
 

RatFink

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Hopefully that wasn't the 'after' shot ;)
 

Joshnoble01

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Anyone ever done any dry aging of beef on their own? Thinking about grabbing a prime rib and taking a shot at it.
 

FatChance

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I have dry aged prime rib wrapped with paper towels (change often) on a wire rack in a open Tupperware container in the refrigerator bottom drawer for a couple weeks before cooking and it always turned out great! I know this is the poor man's way to do it, but we were very happy with the results.
 

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