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  1. dauntless

    First time Rack of Pork

    Never done a full rack of pork. 225-250 with lump and hickory. Brined for 10 hours and rubbed down with SPG, paprika and some herbs, finished with a little BBQ sauce for the last 30 mins. It came out very moist and tender. I’ll do another one again!
  2. dauntless

    Thighs on da smoka

    Not sure why the pics are not in the order I uploaded but I am sure you all can figure it out. Lmao
  3. dauntless

    Thighs on da smoka

    Not competition style by any means but I brined, seasoned over night and let it rip. Smoked over lump and apple at 300 till they hit 160 then sauced, got the heat closer to 350 a d let it ride. Almost perfect bite through skin but not quite. I did not pull the skin back and scrape and butter but...
  4. dauntless

    First try at pastrami

    Never thought of the eye round. Thanks!!
  5. dauntless

    First try at pastrami

    Yup. Definitely not across the grain on this one.
  6. dauntless

    First try at pastrami

    Thanks for tip man. Next time I will not screw the slice up
  7. dauntless

    First try at pastrami

    Rookie mistake as I look at the slices again. Pretty sure I went with the grain instead of against. It was hard to tell when I started slicing. If I did go with grain that would explain the slight toughness. It shrank almost into a square so it’s my fault not the meats. Haha
  8. dauntless

    First try at pastrami

    Grabbed a store bought corned beef and soaked in cold water for two days, changing water out every 4-8 hours. Rubbed last night and put it in the fridge. Took it out and smoked at 225 with hickory and apple using lump till 160. Wrapped in butcher paper with some tallow till 203. Let it rest and...
  9. dauntless

    Baby backs last night.

    Thanks everyone!! Taste and tenderness were spot on, I was worried with the very little pull back on the bones but they made a good meal
  10. dauntless

    Baby backs last night.

    Did a couple racks of baby backs at 225 using a modified 3-1-1 method wrapping in butcher paper. Flavor was spot on, very tender with just the right amount of pull off the bone. A little disappointed with color and lack of pull back but they tasted good just the same. Trying my first attempt at...
  11. dauntless

    Boneless short rib burnt ends, pork belly burnt ends and queso

    Did two types of burnt ends and queso for the fourth! Never tried ends from boneless short ribs but stole the idea from here. Did the whole smoke at 250 on my Char-Griller gravity. I still prefer the stick burner or my UDS but this thing does good work. Happy 4th all!!
  12. dauntless

    First time back in awhile. Help with some brisket ID

    Ready for the wrap at 160.
  13. dauntless

    First time back in awhile. Help with some brisket ID

    Well, going with Bears technique. Put some bacon in as well to put in the beans that will go on while it is resting.
  14. dauntless

    First time back in awhile. Help with some brisket ID

    SSN 719, 721, 719, 774 and going to transfer to the 795 USS HYMEN G RICKOVER as the COB in December. Thanks for your service brother!
  15. dauntless

    First time back in awhile. Help with some brisket ID

    Easy now. Fast attack only for 20+ yrs
  16. dauntless

    First time back in awhile. Help with some brisket ID

    Either that or soak in apple juice overnight.
  17. dauntless

    First time back in awhile. Help with some brisket ID

    I’m such a such a space cadet. While searching the forum I found my old post from awhile back after going in on a similar cow. Received lots of feedback on that one two. Bears method on this one I think but I don’t have A1. Maybe a trip tot he store is in order. Sorry for asking the same thing...
  18. dauntless

    First time back in awhile. Help with some brisket ID

    Glad to be back. The navy sub life gets hectic sometimes and I forget to get on here while I’m smoking. A friend of mine got a quarter cow and brought over some “brisket” clearly it has been trimmed way down. It’s about 12”X7”x3.5” and weighs about 3.5 lbs. I’m trying to figure out if this...
  19. dauntless

    Need help with small brisket

    Yeah I’m gonna try your method for the other one I have in the freezer. This time I used Jeff sauce recipe that I tweak a little bit whenever I use it on beef it was very good but like I said I could’ve pulled it just a touch sooner
  20. dauntless

    Need help with small brisket

    It was very tender with great pull. Just a touch dry, borderline but still a touch on the dry side. A little sauce made it really good though. Home made slaw and rice went perfect
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