Whats on the Grill or Smoker?

[Deets066]

here’s the last one I did, couldn’t find a after pic though.

 

[amberg]

I really like chunks of sharp cheddar in meatloaf like that.

good lookin stuff there

Thanks I have 1 lb. of Velveeta in it.

 

[stihl_head1982]

Venison meatloaf with homemade sausage in the smoker. = 4 lbs. Hmm. good!!

yer killing me sir. I'm a sucker for venison about any day. The idea of smoked meatloaf trips my trigger. Now I'm hungry. Thanks a million

 

[bowtechmadman]

Smoked Venison meatloaf mixed with sausage is the bomb!! I do mine in cast iron also. I enjoy stuffing the middle with chedder cheese and spinach.

 

[amberg]

yer killing me sir. I'm a sucker for venison about any day. The idea of smoked meatloaf trips my trigger. Now I'm hungry. Thanks a million

You welcome, I think the homemade breakfast sausage and the green peppers with onions makes it much better, plus cooking it in the smoker for about 3 hour's with cheery wood is not too bad. ( apple wood is also good.)

The smoke temp was set to 245 with pid controller. Pulled it at 158 temp.

 

[amberg]

@ stihl_head1982 I hope to be putting a 7.8 lb. butt in the smoker late tonight, Mama wants some more BBQ. So she does not have to cook when she gets home from work.

 

[amberg]

So here it is! Turned out good, I think!

 

[bowtechmadman]

Smoked a 8lb butt Saturday night that turned out nice. What temp do you take it to? I usually shoot for 200 give or take a few degrees.

 

[srb08]

So he it is! Turned out good, I think! View attachment 221993 View attachment 221994 View attachment 221995 View attachment 221996

Looks damn good Charlie!

 

[stihl_head1982]

So he it is! Turned out good, I think! View attachment 221993 View attachment 221994 View attachment 221995 View attachment 221996

Yer killling me bro!

 

[birdmeter]

man a good pork but is a very good cut of meat .this is a prime example.

 

[stihl_head1982]

@ stihl_head1982 I hope to be putting a 7.8 lb. butt in the smoker late tonight, Mama wants some more BBQ. So she does not have to cook when she gets home from work.

Would have loved to be there at "pulling time"!

 

[amberg]

Smoked a 8lb butt Saturday night that turned out nice. What temp do you take it to? I usually shoot for 200 give or take a few degrees.

Took this one to 198 when the beeper went off, was going to 200 but it does just as good at 196 to 198, so I just flipped the switch and shut it off. ( plus 2 hours quicker.)

 

[amberg]

Would have loved to be there at "pulling time"!

stihl_head1982, I forgot the pulling pictures when mama was pulling. Here is the last half of it. We love it!

 

[amberg]

Looks damn good Charlie!

Thanks Steve, mama thinks it was the best one yet. As do I!

 

[bowtechmadman]

Charlie do you use it for Taco's or Nacho's? My family likes that the best when I smoke a butt. I really like chili also using the pulled pork.

 

[huskihl]

Brisket virgin.
Any help?
MES 40

I’m thinking 24 hours at 200*

 

[Deets066]

Brisket virgin.
Any help?
MES 40

I’m thinking 24 hours at 200*

View attachment 222825

Just cook it until it’s done

 

[huskihl]

Just cook it until it’s done

I figured it would be done in about three hours. But that doesn’t mean you’ll be able to chew it. I was looking for some tips to get it tender without drying out.
Maybe 190 to 195 internal temp?

 

[Deets066]

I figured it would be done in about three hours. But that doesn’t mean you’ll be able to chew it. I was looking for some tips to get it tender without drying out.
Maybe 190 to 195 internal temp?

Lol, I know

I’ve never done brisket either. My buddy usually does em for 13 hrs. Can’t remember temp though