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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #341
    Go, Kings, Go Rinkrat's Avatar




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    Got a corned beef brisket at Ralph's and soaked in water all night to remove some of the salt, then smoked it. Served on baguette dipped in the juices with some mustard for amazing pastrami sandwiches. 2 hrs of smoke and 2 hrs of bbq sauce steambath @275.

  2. #342
    Selke Smooth notbob's Avatar




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    Quote Originally Posted by rinkrat View Post
    Got a corned beef brisket at Ralph's and soaked in water all night to remove some of the salt, then smoked it. Served on baguette dipped in the juices with some mustard for amazing pastrami sandwiches. 2 hrs of smoke and 2 hrs of bbq sauce steambath @275.
    Pics or it didnt happen.
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  3. #343
    1st Scoring Line kingnut's Avatar




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    Quote Originally Posted by rinkrat View Post
    Got a corned beef brisket at Ralph's and soaked in water all night to remove some of the salt, then smoked it. Served on baguette dipped in the juices with some mustard for amazing pastrami sandwiches. 2 hrs of smoke and 2 hrs of bbq sauce steambath @275.
    Yeah, raplhs has been blowing out the rbs etc... I got 5 racks among other stuff. gonna try a pork loin next week end

  4. #344
    Go, Kings, Go Rinkrat's Avatar




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    Quote Originally Posted by notbob View Post
    Pics or it didnt happen.

  5. #345
    Selke Smooth notbob's Avatar




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    Quote Originally Posted by rinkrat View Post
    Looks delicious!
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  6. #346
    FIRE BETTMAN!! BeerMan's Avatar




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    Quote Originally Posted by DRGinLBC View Post
    Am I doing something wrong? Another Tri-Tip tonight. 230 in the smoker...was done in 1hr 10min. Seems to fast to me. Didn't even have enough time to get a good smoke.
    do you place the wood (dry, not wet) on top of the burning coals right at the start? how many? how wide open was the vent at the top? the bottom? how indirect were the meat to the heat? do you use a water pan or some heat deflecter like a terra cotta pan like most people use? some factors get played into those things.

    like I've said, mine get done in an hour or less in a big smoker at the same temp that you had. like many kinds of meats, the tri tip is different from others. some take a short time to cook, others take longer. as long as you take the meat to the acceptable IT, you're doing just fine.

    especially the pork butts, I sometimes get frustrated in how long mine takes to get to the temp as compared to what I've read when other people do theirs, but I really need to remind myself that my smoker is vastly different than theirs. it's how it is.
    Last edited by BeerMan; October 21st, 2013 at 07:45 PM.
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  7. #347
    Go, Kings, Go Rinkrat's Avatar




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    I consider tri-tip as being a big steak. I think they are beter on the grill.

    When you get to the "stall" on a pork butt, it can last for 5 hours or more just sitting at 160 degrees. DON'T become weak and crank the heat, leave it at 225-250 and wait till all the connecting tissues are melted and it will suddenly rise to the perfect temp of 193 degrees. You can usually tell when taking the temp without even looking because the gauge goes into the meat like butter. Also, the bone should pull out of the meat with very little effort.

  8. #348
    Selke Smooth notbob's Avatar




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    Leftovers!

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  9. #349
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    Smoked pork ribs with Byron's Butt Rub and some Bone-Suckin' Sauce!
    #Traeger

  10. #350
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    Hickory Smoked Pepper-Garlic Crusted Tri-Tip Roast Recipe | Recipe4Living

    Did this injected tri-tip with pepper-garlic crust. Just ate some with eggs for breakfast. So good and VERY moist!



    ^^ That's not a hair, it's the markings on the plate (wheat or something). Someone on Instagram was like "Eww!"
    Last edited by Rinkrat; October 27th, 2013 at 11:33 AM.

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