BBQ Smoking Thread

[ROBERT L]

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. 

 

[2turbofords]

This  for breakfast, smokin meat for dinner.

 

[Esco]

the one good thing about living in cali

 

[ROBERT L]

You guys are killing me. 

 

[ROBERT L]

Final results 

 

[matt86m]

@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.

 

[ROBERT L]

Thanks @matt86m all the wife remembered was it was a roast.  

 

[Happy]

Made a couple meatloafs. One with mushroom coating, and one with a ketchup coating. Turned out good. Makes great sandwiches.

 

[Happy]

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.

 

[Bansh88]

Did some Coscto beef ribs couple days ago.  Came out good, looked really good.

 

[Happy]

I got some pork ribs going this morning at 6am to go with the rest I'm making.

 

[Darkjuju]

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.

 

[Lord of the Dunes]

Everything looks so awesome! All of you guys are killing it!

 

[ROBERT L]

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.  
 

 

[Bansh88]

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.

 

[ROBERT L]

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.

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What is the lowest temp you can smoke at? I can get mine down to about 140* I do that for 3 hours and then crank it to 225 till done. 

 

[ROBERT L]

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

 

[Punchdrunk Monkey]

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.  
 

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

 

[ROBERT L]

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

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*.