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Post by Ahawkeye on Aug 22, 2021 18:46:20 GMT -5
That has happened to me before with chicken as well. I'm way better at Pork or beef but anymore when I cook chicken I probe several different places in the same piece when I first get up to 165. If all the places check out at 165 or better I'm satisfied. I realize this kind of disruption the whole slow smoking save all the juices mentality that we have but better to have the chicken a little dry rather than a little undone. I'm sure throwing it in the oven probably helps a lot!
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Post by swindianapaul on Aug 22, 2021 19:59:53 GMT -5
A quick review of my Pit Boss vertical pellet smoker: I replaced an old worn out Masterbuilt. It served me well and no-doubt would have lasted longer had I cared for it properly. Bought from Lowe's for $450 Seems to be very well built. I think the box said #172. I didn't realize it until I had to lift it into the bed of my truck by myself. The recommended Pit Boss cover was $75. I bought a Char-Broil for $25 that fits just fine. Assembly is a P.I.T.A! Following the sequence of steps per the instructions is critical, trust me. Heats up very well. I did the original "burn off" for a good three hours @350. Seems to cook very evenly, which was an art to learn with my old Masterbuilt. I assume the fan is the difference. I've cooked a batch of wings & legs and three racks of ribs. Both turned out very well. I do wish there was a way to increase the smoke intensity. There is a button to press to auger more pellets, but I'd like to have an adjustable setting. Maybe there is and I haven't figured it out? Anyone bought ribs lately? Sam's used to sell a 3-rack pack for $30+/-. Yesterday it was $54! You should be able to adjust the 'P' settings on your Pit-Boss. Though that is only in the smoke setting. If you need a higher temp and want more smoke. Try an 'Amazing Smoke Tube'. Uses same pellets. In a vertical smoker you will want to tent foil over it... otherwise drippings will put it out. Available at Lowes or wally world.
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Post by deadeer on Oct 17, 2021 7:25:30 GMT -5
For anybody doing cabbage. I tried low and slow, and still not cooked nearly enough. Had it on 225deg for 8 hrs, and almost too crunchy to eat still. I am gonna recook today for awhile and see what kinda mess I can make.
Definately 275deg for 8-10hrs has been awesome. I was gonna be away for an unknown time, so played it safe on lower temp. Wrong!
Possibly wrapping it in foil would have been closer, but wasnt home to do that either.
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Post by treetop on Oct 17, 2021 9:03:55 GMT -5
Got a small brisket on a bought a big one awhile back when it was on sale cut it up In 1/4 hopefully it’s cooking away sitting in a tree right now waiting on a deer to walk by
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Post by deadeer on Oct 17, 2021 9:09:01 GMT -5
Got a small brisket on a bought a big one awhile back when it was on sale cut it up In 1/4 hopefully it’s cooking away sitting in a tree right now waiting on a deer to walk by Sounds great, and GOOD LUCK!
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Post by treetop on Oct 17, 2021 9:25:01 GMT -5
More of a look see what’s around I was up very early to put meat on so I decided to go glad I did. I spend to much time working always thinking man I need to get that done and that done and this done
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Post by esshup on Oct 17, 2021 10:54:25 GMT -5
A buddy in Mi. sent me a text saying Meijer there has brisket on sale for $3.99/lb, 14# average.
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Post by genesis273 on Oct 17, 2021 13:55:14 GMT -5
A buddy in Mi. sent me a text saying Meijer there has brisket on sale for $3.99/lb, 14# average. You can't buy ground beef for that price today. Not at my local Strack and Van Til anyhow.
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Post by treetop on Oct 17, 2021 14:13:20 GMT -5
A buddy in Mi. sent me a text saying Meijer there has brisket on sale for $3.99/lb, 14# average. I bought two of them right after the 4th Kroger had them I don’t remember but it seems like 3.25 or around that I bought two gave one to my brother.
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Post by treetop on Oct 17, 2021 14:21:50 GMT -5
A buddy in Mi. sent me a text saying Meijer there has brisket on sale for $3.99/lb, 14# average. You can't buy ground beef for that price today. Not at my local Strack and Van Til anyhow. Hard to buy anything for less than that anymore That’s why I love my vacuum packer if it’s a good price I’ll buy two three of it and throw it in the freezer. I normally don’t buy much meat but always look when I shop for deals usually get a half hog and a 1/4 beef my brother buys the other 1/4 saves money on meat plus I know the guys that raised them so you know better what your getting. Downside is it’s a lot of meat when you also kill a few deer and fish
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Post by deadeer on Oct 17, 2021 18:37:08 GMT -5
I continued cooking the cabbage for about 4 more hours on 275. Outer leaves were tough, but after that it was good like normal.
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Post by deadeer on Oct 17, 2021 19:14:04 GMT -5
Made a buffet for lunch on the smoker. Besides the cabbage, two half chickens, polish sausage ring, and a couple apple brats. All came out very good and fun trying to guess at about what times to put on things to finish all at once I got it pretty down pat. The sausage doesnt really get in on the smoke, but great anyway.
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Post by bowonlykindofguy1 on Oct 17, 2021 20:30:09 GMT -5
Made a buffet for lunch on the smoker. Besides the cabbage, two half chickens, polish sausage ring, and a couple apple brats. All came out very good and fun trying to guess at about what times to put on things to finish all at once I got it pretty down pat. The sausage doesnt really get in on the smoke, but great anyway. It all looks good!
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Post by genesis273 on Oct 17, 2021 23:10:04 GMT -5
Made a buffet for lunch on the smoker. Besides the cabbage, two half chickens, polish sausage ring, and a couple apple brats. All came out very good and fun trying to guess at about what times to put on things to finish all at once I got it pretty down pat. The sausage doesnt really get in on the smoke, but great anyway. Looks amazing!
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Post by deadeer on Nov 5, 2021 16:28:48 GMT -5
Got a pork butt in the smoker. Was at 184deg when I left, so should be close to 200-205 when I get home. Been doing a little differently. My buddy tried this and it's the best. Rub, smoke till 140deg, then put in glass baking dish and cover. I havent been able to get one out of the dish yet without falling apart! Got home it was 199deg. There was about 8" of liquid in the dish. Flopped it into a pot and shredded, then returned the liquid. I put a bullion cube in the dish when I put in the butt. Fellas, I am telling you this way is to die for! I'm not kidding. Never tasted anything so dang good! Wish I could share it with everybody.
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Post by treetop on Nov 6, 2021 13:26:19 GMT -5
Got a pork butt in the smoker. Was at 184deg when I left, so should be close to 200-205 when I get home. Been doing a little differently. My buddy tried this and it's the best. Rub, smoke till 140deg, then put in glass baking dish and cover. I havent been able to get one out of the dish yet without falling apart! Got home it was 199deg. There was about 8" of liquid in the dish. Flopped it into a pot and shredded, then returned the liquid. I put a bullion cube in the dish when I put in the butt. Fellas, I am telling you this way is to die for! I'm not kidding. Never tasted anything so dang good! Wish I could share it with everybody. Are those potato balls ?
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Post by deadeer on Nov 6, 2021 17:52:35 GMT -5
Got a pork butt in the smoker. Was at 184deg when I left, so should be close to 200-205 when I get home. Been doing a little differently. My buddy tried this and it's the best. Rub, smoke till 140deg, then put in glass baking dish and cover. I havent been able to get one out of the dish yet without falling apart! Got home it was 199deg. There was about 8" of liquid in the dish. Flopped it into a pot and shredded, then returned the liquid. I put a bullion cube in the dish when I put in the butt. Fellas, I am telling you this way is to die for! I'm not kidding. Never tasted anything so dang good! Wish I could share it with everybody. Are those potato balls ? No, reg old hamburger buns.
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Post by buckbuster13 on Nov 6, 2021 20:09:21 GMT -5
Got a pork butt in the smoker. Was at 184deg when I left, so should be close to 200-205 when I get home. Been doing a little differently. My buddy tried this and it's the best. Rub, smoke till 140deg, then put in glass baking dish and cover. I havent been able to get one out of the dish yet without falling apart! Got home it was 199deg. There was about 8" of liquid in the dish. Flopped it into a pot and shredded, then returned the liquid. I put a bullion cube in the dish when I put in the butt. Fellas, I am telling you this way is to die for! I'm not kidding. Never tasted anything so dang good! Wish I could share it with everybody. I don’t normally have the time to fully smoke a pork butt. What I will do is smoke for around 5 or 6 hours then transfer to crockpot with a cup of barbecue sauce and half cup apple cider vinegar and some other spices. Once finished pull apart then throw back in crockpot with all of the liquid very good.
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Post by deadeer on Nov 6, 2021 20:17:50 GMT -5
I hear ya. I got to figure a time slot for when 18-19hrs is up at the finish line when done.
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Post by treetop on Nov 7, 2021 7:27:49 GMT -5
No, reg old hamburger buns.[/quote Must be the photo my phone or probably and more then likely my eyes but I swear they look round My x MIL came from Germany the woman could cook I’m not sure how but she’d take mashed potatoes stuff them with meat or other stuff roll the up in a ball and then boil them man them things were good Now that I think about I’ll be on the net looking how to make them
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