Whats on the Grill or Smoker?

[srb08]

Couple of strips

 

[Mycamaro_68]

Looks good. Pull that bad boy at 205-210 internal temp and good to go…let it rest wrapped for an hour or so, slice across the grain and be some fine eatin’.

Just pulled it off the smoker. It was probing at 203-209 degrees and felt nice and tender. It's in a cooler taking a nice rest until about 11:30 or so for some hopefully amazing lunch!

 

[USMC615]

Just pulled it off the smoker. It was probing at 203-209 degrees and felt nice and tender. It's in a cooler taking a nice rest until about 11:30 or so for some hopefully amazing lunch!

…will make for some fine eats no doubt!

 

[Mycamaro_68]

Brisket turned out pretty good. It is tender but kind of like pot roast is tender but slightly dry texture. Doing that big slab of meat on the pellet grill I wasn't able to position it any other place than directly above the flame which overcooked some of the meat on the underside. Next one I think I will try to shield that hot spot. Flavor was great though!

 

[ElevatorGuy]

Grilled some chops yesterday, Burgers today.

 

[ElevatorGuy]

Burgers tonight as promised.

 

[crowslayer17]

What temp do you guys cook your brisket at?

 

[srb08]

What temp do you guys cook your brisket at?

225*

 

[srb08]

Brisket turned out pretty good. It is tender but kind of like rot roast is tender but slightly dry texture. Doing that big slab of meat on the pellet grill I wasn't able to position it any other place than directly above the flame which overcooked some of the meat on the underside. Next one I think I will try to shield that hot spot. Flavor was great though!
View attachment 332447

I use another grill set on bricks to get the meat farther from the heat. Works well.

 

[Mycamaro_68]

What temp do you guys cook your brisket at?

I did mine at 225 also

 

[Mycamaro_68]

I use another grill set on bricks to get the meat farther from the heat. Works well.

Thank you for that tip!

 

[USMC615]

What temp do you guys cook your brisket at?

225-230

 

[USMC615]

Some ribeye action earlier today…

 

[crowslayer17]

Thanks guys. Looks like you all got some great eats!

 

[ElevatorGuy]

Brisket takes forever at 225°. I did my last one at 275°, this pic was after it hit 160° I. T. And wrapped after. Took 9 hours total.

 

[Hinerman]

Brisket turned out pretty good. It is tender but kind of like pot roast is tender but slightly dry texture. Doing that big slab of meat on the pellet grill I wasn't able to position it any other place than directly above the flame which overcooked some of the meat on the underside. Next one I think I will try to shield that hot spot. Flavor was great though!
View attachment 332447

That looks amazing in my book!!!

 

[Hinerman]

What temp do you guys cook your brisket at?

180 for 4 hours; then turn grill to 225, when the internal temp of the meat gets to 160, I wrap meat in foil and turn temp to 250; when the internal temp of the meat gets to 190, I remove meat from smoker and place in ice chest for resting time of at least 30 minutes.

This is a Smokin' Brothers recipe; the same place I bought my smoker...

 

[ElevatorGuy]

Here’s a 700° sear on the kamado joe jr on a nice porterhouse.

 

[ElevatorGuy]

Reverse sear on a 42 ounce ribeye tonight. The sear was so hot it was still on fire when removed from the joe jr. Kamado ftw again!

 

[ElevatorGuy]

Ribs and some beans yesterday.