Post by: wadu1 on July 04, 2024, 03:26:29 PM
Post by: ghosthunter on July 04, 2024, 05:48:35 PM
Costco ribs though
Home made tater salad
And raspberry Cinnamon Rolls.
Post by: WapitiTalk1 on July 04, 2024, 08:05:42 PM
Post by: Boss .300 winmag on July 04, 2024, 08:57:29 PM
We had Copper River Sockeye smoked on the Pit Boss, probably the best Sockeye I’ve ever had with the fat content was excellent.👍
Post by: wadu1 on July 04, 2024, 09:07:24 PM
Post by: Dan-o on July 04, 2024, 09:43:36 PM
Post by: wadu1 on July 04, 2024, 10:38:16 PM
Remember, I'm only 15 minutes away if you need help.
Yes I know, l thought you only liked burgers :chuckle:
Post by: trophyhunt on July 05, 2024, 06:07:34 AM
Finished product :EAT:I'm curious why you smoke for that long? I did the 3,2,1 method on my treager last night and added a smoke tube, the smoke was great. I always thought meat only absorbed smoke for about 3 hours? also curious for that long of smoke, what temp did you do? Looks great! I like the preseasoned costco ones.
Post by: wadu1 on July 05, 2024, 08:27:39 AM
From one of the online chiefs.
"There are two reasons to keep the temperature low. One is to give enough time for the smoke to sink into the meat, and the other is to soften the meat naturally. When cooked slowly, the meat’s natural binding fibers break down."
Post by: C-Money on July 05, 2024, 08:41:44 AM
Post by: trophyhunt on July 05, 2024, 09:36:02 AM
I was taught buy a guy who won numerous smoking events. He told me only to use the low and slow method for the best results. I do my smoking at 180 degrees and get great smoke penetration. To prep the meat, I rinse pat dry then a good coat of dry rub. While it's smoking rotate every few hours and keep it moist by spraying apple juice on them, my mentor used mixture apple juice and vinegar.that makes sense, now I’m hungry !
From one of the online chiefs.
"There are two reasons to keep the temperature low. One is to give enough time for the smoke to sink into the meat, and the other is to soften the meat naturally. When cooked slowly, the meat’s natural binding fibers break down."
Post by: trophyhunt on July 05, 2024, 12:05:39 PM