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Started By
Message
2
Posted on 12/29/17 at 9:20 pm to Hold That Tiger 10
Thanks to everyone for your help and advice. I was honestly lost and confused when I started this thread. Everyone's advice and tons of reading made this day much less stressful, and ended up with a pretty good meal.
Posted on 12/29/17 at 11:34 pm to Hold That Tiger 10
quote:
and then I'll tackle a brisket or ribs
Do ribs. Briskets are not for the uninitiated and if you don’t have probes you are fricked.
Posted on 12/30/17 at 12:10 am to Hold That Tiger 10
Better than nachos amirite?
Posted on 12/30/17 at 10:24 am to Hold That Tiger 10
quote:
I didn't think to take any pictures of the finished product.
Wow.
Posted on 12/30/17 at 12:44 pm to KosmoCramer
Translation. It was dry as frick. 
Posted on 12/30/17 at 2:21 pm to VABuckeye
I think that may be the case.
Posted on 12/30/17 at 5:13 pm to Boudreaux35
Thanks, maybe I'm paranoid, but I don't trust the digital thermometer that comes built in.
Posted on 12/30/17 at 5:43 pm to VABuckeye
quote:
Translation. It was dry as frick
Nah it wasn't the least bit dry. I was in a bit of rush mode when it came off because it came off an hour later than I explained.
The deer sausage was on point as well.
Posted on 1/7/18 at 2:26 pm to Hold That Tiger 10
I went for round 2 on the smoker today. Had decided to do ribs, but I backed out and went chicken at the last minute. Came out great, and I'm not a huge fan of chicken. Super super juicy. The only thing I wasn't a fan of was the skin. Was too rubbery for my liking.
Since I forgot to take a picture of my first smoke here is one of the bird.
Since I forgot to take a picture of my first smoke here is one of the bird.
Posted on 1/7/18 at 2:28 pm to Hold That Tiger 10
Looks nice.
Posted on 1/7/18 at 2:38 pm to VABuckeye
I also got a new themometer. So I could keep track of the temp of the bird and the smoker. Smoker temp from thermometer was pretty much dead on with the smokers actual thermometer. Was nice though. Didnt take the lid off once today.
Posted on 2/4/18 at 8:06 am to Hold That Tiger 10
Update:
Since my first battle with the Boston butt I have been a smoking machine. I've done the Boston butt (obviously), chicken, ribs, chicken again, then tried hamburgers on the smoker Friday simply because I wanted something to do kind of quickly.
Everything so far has turned out great. The chicken is my favorite out of the bunch, which is weird, because I'm not the biggest fan of chicken. If someone throw chicken on a BBQ pit and just quickly grills it, I won't eat it. The chicken turns out amazing though. Super juicy. The hamburgers I did friday turned out super good as well. The ribs were good, but I have eaten ribs better other ways. I even threw on some mac and cheese, and that was the best mac and cheese I've ever eaten.
Today is the day I take on a brisket though. Been up since 6 preparing for the task.
The info you guys provided was super helpful. It also lead me to a bunch of great sites to read up on. So, just wanted to drop in with an update.
Since my first battle with the Boston butt I have been a smoking machine. I've done the Boston butt (obviously), chicken, ribs, chicken again, then tried hamburgers on the smoker Friday simply because I wanted something to do kind of quickly.
Everything so far has turned out great. The chicken is my favorite out of the bunch, which is weird, because I'm not the biggest fan of chicken. If someone throw chicken on a BBQ pit and just quickly grills it, I won't eat it. The chicken turns out amazing though. Super juicy. The hamburgers I did friday turned out super good as well. The ribs were good, but I have eaten ribs better other ways. I even threw on some mac and cheese, and that was the best mac and cheese I've ever eaten.
Today is the day I take on a brisket though. Been up since 6 preparing for the task.
The info you guys provided was super helpful. It also lead me to a bunch of great sites to read up on. So, just wanted to drop in with an update.
Posted on 2/4/18 at 8:34 am to Hold That Tiger 10
quote:
The chicken is my favorite out of the bunch, which is weird, because I'm not the biggest fan of chicken.
If you want crispy skin, pull the chicken at 160 or so and put under your oven's broiler until it crisps up. Or do the same on a grill.
Don't forget the white sauce.
Posted on 2/4/18 at 12:33 pm to Centinel
Posted on 2/4/18 at 1:12 pm to Hold That Tiger 10
Posted on 2/4/18 at 1:40 pm to Martini
Lol
Posted on 2/4/18 at 5:16 pm to Tiger Ryno
Holy shite, that brisket was the best brisket I've ever eaten.
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