nomadic
Ricky Peral
Texas bbq pork belly burnt ends on the left. Peach habenero pork belly burnt ends on the right.
With my stick burner, I cooked at 300 and never had a single stall.Stalled at 165. It has since broken through. Pit was at 250.
It was great to know exactly how long something would take, especially when cooking for a tailgate or when we used to cater.Fortunately, this meat was being smoked for the week and to clear up freezer space so it’s not like a bunch of people are waiting on me.
Full smoke, or reverse sear? RS is my go to for tri-tip, but its not always easy to find in NC.I am starting my pork butts at midnight the night before now and if they finish before we eat, I just wrap them and throw it in a cooler. Smoked a pair of tri-tips tonight. Giving myself some great lunches for the work week.
Saw a video where someone advocated pulling pork early (195F) and as long of a rest as you want in the oven at 170F.
Full smoke, or reverse sear? RS is my go to for tri-tip, but its not always easy to find in NC.
That looks too good to be true. I screwed up brisket so bad the first time I did it I haven't tried again. I have done some fantastic corned beef though.
That looks too good to be true. I screwed up brisket so bad the first time I did it I haven't tried again. I have done some fantastic smoked corned beef though.
Was it a full brisket or just a flat?
Kinda hate to admit it but I grabbed a medium-sized brisket and followed the Kenji guide to sous vide it then smoke it. 36 hour sous vide at 155, then smoked it for 3 hours at 275 the day we were eating it. Nothing but salt and pepper for the rub.