Home Made Sausage, Cured, and Smoked Meats

[Omega Male]

That looks a bit like my steak from the other night. Bet it tastes amazing but the picture isn't selling it!

 

[edinatlanta]

First brisket yesterday in I don’t know how many years. Definitely first one on the pellet grill.

Got the 2-probe wireless Chef IQ thermometer from Costco (and a prime brisket). Tried a bear mountain pellet blend with the hope of more smoke than the Kirkland pellets I had.

Before wrapping:
View attachment 2187159
Done:
View attachment 2187161

Ran it overnight but when I woke up it had already busted through the stall… wrapped it in paper and dropped the temps to 200 to try and slow it down while I went back to bed. Pushed it back to 225 to finish after waking up for real but it still finished up way early so it became lunch. Tried to hold it a cooler, but I think I let it rest at ambient for too long and there was no way I was keeping it out of the danger zone until dinner.

Thought I got a nice smoke ring and bark, flavor is good, but I think I pulled it a little early for texture. Point was in a better spot than the flat.

Will have chopped point sandwiches tonight. Remaining flat got bagged and frozen—hoping a long sous vide reheat can improve their texture.

Also rendered like 4 full mason jars of tallow (which I will probably struggle to use more than 1/8 of…) and got a pound of ground brisket out of the flap I cut off.

People on r/smoking with pellet grills say the pellet tubes do the trick of adding more smoke.

 

[Texasmade]

Four hours of smoke, now back into the reserved marinade, basted, covered with foil and two hours at 250 in the oven. Since one rib fell apart I needed to taste. Holy phuck.

If this becomes a thing remember ol' Piob came up with it.

View attachment 2190667

I'm sure it tastes good but presentation is total sh1t.

 

[Jr Mouse]

Isn’t that just a type of pork al pastor?

 

[otc]

People on r/smoking with pellet grills say the pellet tubes do the trick of adding more smoke.

Yeah, I've been "meaning" to buy a smoke tube or smoke maze ever since getting my first electric vertical smoker...just haven't actually done so.

Although honestly, with the Bear Mountain pellets and the right ambient temps, I got sufficient smoke here to the point where I don't wish I had a tube.

Tube seems more important when you are smoking at higher temps (like a chicken) or when ambient temps are low and the pellet grill has to burn fuel too fast and doesn't make much smoke.

 

[Piobaire]

Isn’t that just a type of pork al pastor?

It’s a specific marinade, that includes achiote paste, and then pork cooked gyro style.

Yeah, pic was a hot mess. Here’s the ribs after smoking but before I slathered with the reserved marinade to finish in the oven.

 

[Omega Male]

New contender for the hall of shame.

 

[Texasmade]

New contender for the hall of shame.

Is that an actual brisket or just some wood decorated as brisket? I can't really tell.

 

[WestLinn]

Oh, and I thought the chef IQ was kinda meh for bbq.

- the phone alerts didn’t have enough configuration. I want that **** to be able to wake me up with a legit alarm if air temps go crazy (like the grill flames out).
- no consideration for putting multiple probes in the same meat.
- the monitoring seems to cut off as soon as it hits target temp. This is dumb. I set it to 195, but you could still have a fair amount more cooking left to go if it isn’t tender yet. Also I’d like to see the temp graph continue as it rests, especially if you are holding it for hours.
- the probe supposedly has multiple sensors at different depths, but it seems like it only shows the minimum reading. Couldn’t get it to show me temps at each depth…and I think this also meant it was no longer giving core temps when the meat started to cool.
- ambient temps are too low given close proximity to meat. Still useful but could benefit from sticking out further or having a separate probe
- the probes seem to have solid battery life and fast charging, but the base was giving low battery after like 12 hours. Not a huge deal as you can plus it in while cooking, but it is a pretty large unit with no screen…they couldn’t put a 24 hour battery in it?

Seems more focused on being a helpful cooking assistant (app has a bunch recipe/extra crap) than just being a fancy multi-point wireless probe for cooking nerds.

So decent value at the Costco price if you just want limited info/simple setup, but I’m tempted to return it and look at one of the fancier options. Just feel a little bad returning something that will probably get junked.

Most of the feedback I’ve read regarding these wifi temp probes has been negative. The accuracy seems to be the biggest issue. The Wi-Fi tends to work well and the battery life seems acceptable, but the temp is off. But that’s just based upon seeing multiple vids and no first hand experience. And I dumped my pellet grill. It was one of the worst purchases I‘ve made. I went back to my Weber. I have found I don’t have to babysit it nearly as much as the pellet plus the charcoal is so much cheaper of a fuel. But I’m probably the exception. Others seem to love their pellet grills.

 

[Omega Male]

John Lewis (ex-Franklin BBQ) is opening a restaurant 10 minutes walk from my house.

 

[Texasmade]

John Lewis (ex-Franklin BBQ) is opening a restaurant 10 minutes walk from my house.

Aren’t you already more obese than @beargonefishing? Do you really want to be bigger?

 

[beargonefishing]

Aren’t you already more obese than @beargonefishing? Do you really want to be bigger?

He calls it thicccer.

 

[Texasmade]

He calls it thicccer.

But definitely not juicier

 

[Omega Male]

Aren’t you already more obese than @beargonefishing? Do you really want to be bigger?

I’m cultivating mass.

 

[beargonefishing]

I’m cultivating mass.

Sounds like a euphemism for banging @Texasmade mom.