They had Prime Rib (bone in, cut back and tied) on special at my local Publix last two weeks and I got a 7lb (3 bone?) at $6.99/lb. Pretty good price considering what meat prices are doing lately. My plan is to dry rub (olive oil, salt pepper, thyme, and a few pokes of garlic) wrap and let stand in fridge overnight, then smoke at 220 to an internal temp of 110 or so, then rest for a bit, then place in oven on High Broil for about 15 minutes or so to get a good crust. Looking for a solid MR...
Folks, I have a 22lb whole pork leg my wife picked up at Costco. It has skin on it still. I've cooked a few pork butts and shoulders in my day, and did a couple of whole pork legs (piernas) on my offset for Xmas time. I was debating to use my CS or the offset this time. The CS would of course be the easiest way to do this but in my offset I do get some pretty good bark and crunch on that skin. Debating to brine or not, but thinking a dry brine for 24 hours prior. I'd score the skin/fat prior...
I'm a Texan who has used cookshack for 8 years now and smoked my first brisket at altitude (9,600 feet) yesterday. Brisket was 8 lbs and flat cut only, best I could find here. I started at 225 and checked it 8 hours in. It was looking/feeling like it might be drying out, so I lowered temp to 190, wrapped in foil and smoked another 4 hours. Ended up pulling it at 190 IT after 12 hours of smoking. I let it rest for 3 hours. It wasn't the worst brisket I've made but definitely was a bit dry.
I have been using the GrillGreats on my gasser and am wondering if anyone has used them on their PG500 or 1000?
Picked up a used SM260. The unit was filthy when I got it. Cleaned up, new seal, 2 new fire box’s, 6 new racks and a fresh season. Ran 2 packer briskets, and 8 pork shoulders. I put 11.5 oz. of hickory in 1 wood box. (I hadn’t ordered the second one at the time.) The product came out….meh. No smoke ring on the beef, and a little on the pork. Smoke flavor was quite light to not at all. I ran the unit at 225 until the meat was done. Took a tick over 12 hours. What am I missing/doing wrong?
I bought the SM066 years ago and have had nothing but problems, specifically with temperature. After YEARS of some snack sticks turning out normal but most batches fatting out or having loose casings I finally figured out that the temp go WAY higher than what I set it for. I go low and slow, bumping the heat up ending on 175ish to finish em to that 155 IT. The last batch I did the temp went to 230! When set to 175. Would this be the thermostat or the whole unit on top?