Cooking and Dining

[mac5155]

Lol. Now ya know

[robbiestoupe]

Up at 5:30 this morning to get a brisket in the smoker so it’s done by 4:00. Better be worth it.

I was up at 6 to start my brisket. Had a little mishap when refilling the briquettes and ended up losing all the water and about 10 degrees on the meat before I can get it up and running again. Took it off the smoker around 4:45 and cut it around 6. Maybe a bit on the tough side, but definitely edible and very delicious.

I give myself a pat on the back as this was my first foray into brisket smoking. Next time I'll avoid dumping the smoker water.

How did you manage with all the rain? I had a 10x10 canopy over the smoker all day. I had it at an angle so two legs were going onto my patio and two in the grass. It collected so much water on one side that the velcro on the tarp came loose and dumped all the water near the smoker. Luckily this didn't happen until after the meat was done.

[RonnieFranchise]

It didn't rain too badly here, I just powered through it. It was raining pretty hard early in the morning but I have a big shed so I lit the coals in a chimney just inside the doors and they were hot enough when I dumped them in the offset that the rain didn't affect them.

My wife told everybody we were eating at 3:30, and I said- it's done when it's done. I jacked the temp up at the end and finished it on time but mine was also too tough, although we crushed it so it couldn't have been too bad.

I thought the pulled pork I smoked on Saturday was better but everyone went brisket. I have to freeze some of the pork, there's a good few pounds left.

My main issue early in my smoking career is I think I worry too much about maintaining the temperature to within +/- 5 degrees. Drove myself crazy for 9 hours on Saturday, on Sunday I let it ride with the brisket a little more and it turned out alright.

[robbiestoupe]

It didn't rain too badly here, I just powered through it. It was raining pretty hard early in the morning but I have a big shed so I lit the coals in a chimney just inside the doors and they were hot enough when I dumped them in the offset that the rain didn't affect them.

My wife told everybody we were eating at 3:30, and I said- it's done when it's done. I jacked the temp up at the end and finished it but mine was also too tough, although we crushed it so it couldn't have been too bad.

I thought the pulled pork I smoked on Saturday was better but everyone went brisket. I have to freeze some of the pork, there's a good few pounds left.

I was thinking of doing pulled pork for the Steeler game Sunday. How long does that take? Have a 6 pounder waiting to be smoked.

I too jacked the temp up in the end. Was sitting 250-280 most of the day, went up to about 310 at the end. Figured it sat low for 7 hours, that's good enough.

[RonnieFranchise]

On the pork I did an hour a pound at 250. I used the Kingsford apple charcoal with hickory chunks for both.

I need to figure out how to get to the point of getting to the blue smoke. Mine's gray all day. Just takes time to learn I guess.

[mac5155]

Definitely look into the bludawg method, it was a game changer for me with brisket

[tifosi77]

I am not a smoker person, but I think the general guideline for pork is anywhere from 60-90 mins/lb, ymmv.

[robbiestoupe]

I also realized if smoking is going to become a hobby, I need to invest in a better thermometer. The stupid wireless receiver didn't work unless it was within 6 feet of the base unit. Bluetooth/wifi with an app is a must for the next one.

[tifosi77]

I'm pretty brand-loyal to ThermoWorks (I have maybe 10-12 of their products). Others ITT like Lavatools. Meater and ThermoPro are pretty good. Not specifically familiar with their wireless/Bluetooth/WiFi products, but as brands I know them all to be solid.

One of the founders of ChefSteps who moved on after the Breville buyout is working on a 'predictive thermometer' that's an interesting product. (I'm on the early days of that thing's development) It's not available yet (production hiccups), but that might be an option you look into in the future.

[robbiestoupe]

The one I have now is a ThermoPro and works well otherwise, i.e. pretty accurate. Just dumb that the wireless receiver is butt.

[NTP66]

The one I have now is a ThermoPro and works well otherwise, i.e. pretty accurate. Just dumb that the wireless receiver is butt.

This one?



I have it, along with my dad. Works well but the probe is finnicky.

[robbiestoupe]

That's the exact one

[blackjack68]

Is the Grandview Saloon on Mt Washington worth a visit for five guys in town September 24 and 25 after the Pirates games?

One guy’s birthday is the 25th but we are driving home that day. I don’t mind nice steakhouses but one or two guys may balk at the really high priced places.

[blackjack68]

Anyone? Bueller?

[dodint]

I mean, you asked for a restaurant in the cooking thread...

viewtopic.php?f=7&t=133&p=4842

[MalkinIsMyHomeboy]

I’m guessing since no one has heard of it then no it’s not worth it lol

[blackjack68]

It’s also a Dining Thread.

My bad

[mac5155]

I've never been there, but I do feel like there are probably better steakhouse options in PGH. That said the view is incredible up there..

[tifosi77]

"Cooking and Dining"

[mac5155]

Anyone heard of Tony Packos hotdogs? Had one this weekend, it was really good.

[Dickie Dunn]

First Goldbelly order should be arriving Thursday, just in time for Mexican Independence Day. South Philly Barbacoa. Pretty excited.

[NTP66]

Source of the post South Philly Barbacoa

wtf is this?

[Dickie Dunn]

Source of the post South Philly Barbacoa

wtf is this?

The only real barbacoa restaurant I know of in this country.

https://philly.eater.com/2019/4/15/1828 ... iladelphia

https://www.visitphilly.com/things-to-d ... -barbacoa/

[NTP66]

Ahh, a restaurant. I thought you were talking about some sort of south philly dish, which really confused me.

[dodint]

That's what happens when you take an absolute pedantic take on a thread title. You get mixups like that.