The Smokers Thread for Everything BBQ - You Know Who You Are!

(Chris) #281

So I ended up winning the SCA steak cookoff that was attached to the KCBS contest. Made a little side by side picture from the American Royal last year. Down 95lbs in the 9 months since. Wish I could have said an even 100, which I guess was possible as I don’t know my exact weight that day, but I started keto a couple weeks after this pic

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(Sophie) #282

Wow! Congratulations on your win AND your transformation! Great Job!!! :clap::clap::clap:

(Raj Seth) #283

But you had 2 ribbons before Keto - and no ribbons now. See this diet is bad for you :rofl:

(Cailyn Mc Cauley) #284

That’s just 1 keto-bathroom break, so I’d call it an even 100#
Congrats!!

(Jerrett Scott) #285

Well it’s not pork belly, but my family out voted me. 14 hours smoked with mesquite woodimage

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #286

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Smoked, Sous Vide, smoked again. Chuck roast, end product. Sliced. Barked and medium rare interior.

(Andrew Anderson) #287

New setup for my addiction.

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(Jerrett Scott) #288

All the “extra fat” on my smoked brisket,that my family wants trimed off is going in a ziploc for me!!! Dog is sad that I eat fat now…:stuck_out_tongue_winking_eye: I think this will be excellent to mix in with eggs and maybe some steamed broccoli!!! Any other ideas?

(Mandy) #289

Smoked a chuck roast today. Makes fantastic pulled beef!

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(Chris) #290

Could try to render it down for tallow.

Im not above seasoning and grilling chunks of fat.

(Central Florida Bob ) #291

Gotta try that. Big chuck roasts are pretty easy to find around here.

(Mandy) #292

oh yeah, here too. it’s a fairly cheap cut of meat as well. I smoke it almost exactly like a pork butt with the exception that I take it to a final of around 207 or so as that’s how i like my beef.

(Central Florida Bob ) #293

How long does that take? I find a roughly 8 pound pork butt is about a 12 hour smoke. Is it comparable?

(Mandy) #294

It is definitely comparable. Are you wrapping? I can get sizable pork butt down by about half when I trim the fat cap (not needed anyway as the marbling is so great) and wrap at the stall. A large piece of meat will generally take 1.5 hours per pound if cooked at 225 without wrapping.

(Central Florida Bob ) #295

I have not been wrapping, I just “keep calm and smoke on” during the stall, because that’s the way I first read to do it.

Thanks for the tip. Still sounds like a good way to spend a day.

(Mandy) #296

ha, I like that! I have tried not wrapping, you get a harder bark but I prefer the pull texture of a wrapped piece of meat. YMMV of course.

(Central Florida Bob ) #297

To be honest, just dropping the 1-1/2 hours/pound to 45 minutes sounds good by itself. I need to give that a try.

(Mandy) #298

oh yeah, for sure. I wrap at roughly 3-4 hours into the smoke. I go off of the way the bark looks and has a nice color but 99% of the time the temp is roughly 165. I place it in a disposable foil pan, cover with foil and smoke until probe tender, about 203 for pork.

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #299

I like to wrap at about 160 IT, then unwrap at 190 it firm the bark back up. But I live for the bark.

(Chris) #300

Im sure the meat scientist community as debunked it, but I find huge improvements when I wrap, especially big meat. I fully subscribe to the belief that there is such a thing as cooking too long and losing moisture.

And with ribs, when I was first starting out, I never understood the fanfare for Spare ribs over loin backs. Cooking both unfoiled, loin backs where time and time again the winner of my testing. Once I started throwing foil into the mix with spares, game over.