Recent content by pikingrin
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First butts of the season - 2023
It’s a subtly sweet smoke flavor, I’d almost say it’s close to apple but has a more mellow overall flavor in the stuff that I’ve got. Hadn’t heard of using it, either, until a coworker mentioned he was having the tree removed a few years ago. Split and seasoned for ~4 years now and it does... -
Pullstrami
Looks great! Woulda never thought to pull a corned brisket like that, bet it made a great sandwich, especially with the homemade kraut - good stuff! -
First butts of the season - 2023
Just a little sauce, had so much juice in the pan it didn’t need much. Good eats, plenty to vacuum seal for weeknight quick meals, too. Happy early Memorial Day! -
First butts of the season - 2023
The wife has one of the two completely pulled now, bout half through the second. Will say that the meat church honey hog rub was, well, a little mellow. I loaded it on last night and during the rest/wrap earlier but maybe it needed more. Wife said it could use a little salt but the sweet... -
First butts of the season - 2023
Got a late start this morning on 2 small bone in butts, each running around 5.5lbs, so not a huge deal. Seasoned up last night, one with a sweeter rub, the other with a more savory, and got em going around 6 hours ago. Tried something different and trimmed down the fat caps on each of them... -
Time, not temp
This. Lots of unknowns but ya need to know your pit, heat zones, etc, to help out with those lags/plateaus in the long run. My pit runs right at around 225 if you look at the chamber therm but if you set a chamber probe from a wired unit in there, it varies every 10” you move it on both racks...- pikingrin
- Post #15
- Forum: General Discussion
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Mango Habenero glazed tenderloin
Looks awesome! I’ll have to put the Melinda’s stuff on the list for the next time my wife and I go shopping. The way that slice tenderloin looks…good stuff -
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Berry brambles for smoking/grilling?
Forgive me if my search skills through the forum are just that bad… Looking to see if anyone has ever heard of (or tried) using the old dried canes from brambles like blackberry or raspberry to smoke meat with. Google hasn’t been very helpful and I’ve got enough to maybe smoke some chicken if...- pikingrin
- Thread
- Replies: 1
- Forum: Woods for Smoking
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Hello from NE Indiana
Been browsing this forum for a few years and been getting the smoking meat newsletter for a bit longer, finally making the time to hopefully contribute when I can and ask a few questions along the way. Originally from Texas, I am a huge fan of brisket but have learned to do a mighty fine batch...
