BBQ Smoking Thread

ROBERT L

ROBERT L

Moderator
Joined
May 2, 2021
Messages
4,615
Reaction score
3,438
The packaging said a roast. It looks like a tomahawk steak to me without the handle.  It’s the first time I’ve done one of these we will see. 

image.jpg

image.jpg

 
Last edited by a moderator:
@ROBERT L that's a ribeye roast. Cut it between the bones and you have a ribeye steak. Either way, looks like you nailed it.

 
Today I am preparing Pork Butt for pulled pork tomorrows pool party. Easy to cook overnight and shred today. It will go great with the homemade Cole slaw.

IMG_3475.jpeg

IMG_3478.jpeg

 
I always forget the prep and the after but here is the middle of my Sunday cook, 3 racks of spareribs, 2 beef, 12 chicken thighs, a 2lb prime tomahawk we sliced up for sliders, a jalapeño and cheese stuffed pork fatty, and my beans. Missing the all the brats I added later.

93B6DAFB-D457-49A9-A217-3B75A54B9460.jpeg

 
Did a Tri-tip a little different today. Smoked it till internal temp was 145*. Wrapped it in aluminum foil and cooked it for another hour at 350*.  I the wife loved this version. And like a moron I didn’t take pictures of it sliced up. I just started eating it.  
 

67FD8961-AB0C-451C-B6FC-8DB354C48B06.jpeg

24BF29E2-9317-484D-85A5-FB58D61125BF.jpeg

2C94241F-8DAE-446A-BD2B-20FBDA4FF939.jpeg

 
First time baby backs on the pellet.  Did 250* with 3,2,1 method.  Think I'll do 225 next time.  They were delicious, regadless.

20210620_161437.jpg

20210620_163425.jpg

 
The lower temp will allow the meat to take more smoke flavor.  

 
ROBERT L said:
Did a Tri-tip a little different today. Smoked it till internal temp was 145*. Wrapped it in aluminum foil and cooked it for another hour at 350*.  I the wife loved this version. And like a moron I didn’t take pictures of it sliced up. I just started eating it.  
 

View attachment 7204

View attachment 7205

View attachment 7206
Click to expand...
How did this turn out? Seems like it would of been done at 145IT, then to cook it another hour (at high temp)??? 

 
Punchdrunk Monkey said:
How did this turn out? Seems like it would of been done at 145IT, then to cook it another hour (at high temp)??? 
Click to expand...
I would love too eat it at that temp.  But I cooked it like a brisket one time and the wife loved it.  Being wrapped in aluminum foil and having the apple juice in the foil it’s very juicy.  If it was up to me I would eat it at 135*. 

 
You must log in or register to reply here.
Back
Top