THE THIN BLUE SMOKE THREAD XI

Discussion in 'The Mess Hall' started by Jim, Jan 1, 2019.

  1. Acmemfg

    Acmemfg Contributor

    D5B15776-7309-48C2-AB3A-B65CAB324D73.jpeg 32A233A4-9191-4F17-9F0D-CC2F9A86B33A.jpeg 11 1/2 hours for a 6 lb. brisket? The stall was insane. However when all was said and done..... 32A233A4-9191-4F17-9F0D-CC2F9A86B33A.jpeg
     
    Last edited: Apr 14, 2019
  2. That is a wicked stall for that size one. Glad one of the tornadoes didn't eat it.

    You do know plated pics are mandatory.
     
  3. Acmemfg

    Acmemfg Contributor

    On it....
     
  4. Acmemfg

    Acmemfg Contributor

    9DBF46BF-036A-4DFE-80DC-5C42467C6673.jpeg
    Actually here’s a better picture.
     
  5. That looks great! I did a brisket flat from Costco a couple weeks ago and had the same issue. It just didn’t want to finish. I think mine was on 11 hours or so for about the same size.
     
  6. DoctorShavegood

    DoctorShavegood Ambassador

    If it doesn't want to finish wrap it in butcher paper or foil.
     
  7. Acmemfg

    Acmemfg Contributor

    A17B7953-0D33-44D4-97D4-AFBACDB182F2.jpeg Had to use the Texas Crutch for this one. Bought a roll of butcher paper earlier today from Amazon for future stalls.
     
    Last edited: Apr 14, 2019
  8. Ribs last week with Shark on a Cedar plank and Poblanos stuffed with Chorizo and Chihuahua cheese! Later to be smothered with a Habanero Mango salsa. 20190406_173002.jpg 20180805_194631.jpg
     
  9. Oh those look good.

    I've always used foil, but I have some pink butcher paper that I haven't used yet, and a packer brisket in the freezer.

    I need to remedy the not using butcher paper pretty quick.
     
  10. martym

    martym Contributor

    4C19B146-6567-49D0-ACF1-FA87666E8492.jpeg Fired up the pit this morning!
     
  11. Raining here in Cincy. Going soon to get Rib Roast on sale for 6.99 a pound. Gonna smoke that sucker tomorrow or Monday depending on the time i have. Got plans tomorrow so will probably be Monday.
     
  12. Smoked a chuck roast today. Over hickory. No wrap. Good stuff!

    Also smoked some meatballs. One pound of pork sausage, one pound of lean ground beef, two jalapeños chopped. Mix in a bowl, wrap the meat around a ball of cream cheese and shake your favorite BBQ rub on them. Smoke at 225 for a couple of hours.
     
  13. The 2 pork shoulders have been on all night and are about ready to pull out. I just added 5 racks of ribs and an already cooked bone-in ham to heat it through and add more flavor. I'll throw a salmon filet on after church before everyone gets here. All over apple wood in my Masterbuilt propane smoker.[​IMG]

    Sent from my SM-G950U using Tapatalk
     
  14. DoctorShavegood

    DoctorShavegood Ambassador

    I'm always looking for new ways of smokin' things...I found it, thanks.
     
  15. After the pork shoulders, ham, and ribs came off before church, I added a salmon filet, assorted sausages, and bacon wrapped stuffed jalapeños after church.[​IMG]

    Sent from my SM-G950U using Tapatalk
     
  16. Looks good camjr!
     
  17. Much appreciated!!
     
  18. Smoked a 9 lb porkbutt on Sunday for about 10 hours followed by a full 1 hour rest on the counter

    Sure turned out great. I used my Vision Kamado for the Porkbutt and the Pittboss Pellet Grill for the Baked Beans and Macaroni

    [​IMG]

    For Porkbutts, I like to cook them in an aluminum tin. It keeps them moist and cleanup is a lot easier. When its time to wrap at the stall, I just tightly seal tinfoil over the top of the tin. Seems to work really well!
     
  19. Did some short ribs Sunday night.

    Before being wrapped.[​IMG]
     

Share This Page