Smoker Questions

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enisthemenace

Well-Known Member
Dec 5, 2009
8,021
2,286
113
Runnells, IA
Just pulled and probed. Probe is meeting zero resistance and that bad boy is jiggly. Slathered some honey on it, and put it back in at a slightly higher temp. Will pull for the last time in about 30-40 mins, re-wrap in foil, then wrap in a towel and into the cooler. Will end up sitting in the cooler for about 2 hours. Should be good to go.
 

ianoconnor

Well-Known Member
SuperFanatic
SuperFanatic T2
Nov 11, 2007
10,331
2,699
113
Urbandale
I wonder what delivery costs are. I already get 40 lb bags from a dealer for $15/bag, but down to 120 lbs though. Some weeks I can through over 40 lbs.
Right around that pricing from what I've read on Grilla/Camp Chef groups.
 

imaclone2

Active Member
Jun 7, 2008
243
97
28
Just pulled and probed. Probe is meeting zero resistance and that bad boy is jiggly. Slathered some honey on it, and put it back in at a slightly higher temp. Will pull for the last time in about 30-40 mins, re-wrap in foil, then wrap in a towel and into the cooler. Will end up sitting in the cooler for about 2 hours. Should be good to go.
Sounds delicious!
 

cycloner29

Well-Known Member
Dec 17, 2008
5,607
3,896
113
Ames
Finished product! Turned out really well for my first go round. Probably should have left it on another hour to help render more of the connective tissue down. It was way easy to pull apart with a fork though. Kept the liquid, put in the freezer for 15 minutes to help get the fat to jell on the top. Removed that and put some back on the meat. Made a couple sammies with provolone, pickled peppers and coke slaw. DA1210D9-63AB-41BB-902A-94AAEF329A2E.jpeg 0F3F9B45-4032-4E9D-AAD8-179721A946DB.jpeg
 

Gonzo

Well-Known Member
Mar 10, 2009
13,715
9,954
113
Behind you
Finished product! Turned out really well for my first go round. Probably should have left it on another hour to help render more of the connective tissue down. It was way easy to pull apart with a fork though. Kept the liquid, put in the freezer for 15 minutes to help get the fat to jell on the top. Removed that and put some back on the meat. Made a couple sammies with provolone, pickled peppers and coke slaw. View attachment 73290 View attachment 73291
Now that's how you bring out the flavor in everything.

How long overall were the roasts in there?
 

cycloner29

Well-Known Member
Dec 17, 2008
5,607
3,896
113
Ames
Now that's how you bring out the flavor in everything.

How long overall were the roasts in there?
Had them in around 7 hours. Only took 3 hours to get to 160. Then after I foiled them 2 hours to get to 210. Temp held steady at 210 after I cut the temp back to 200 and pulled them two hours later.
 
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CysRage

Well-Known Member
Oct 18, 2009
11,038
3,584
113
Cedar Rapids, IA
Finished product! Turned out really well for my first go round. Probably should have left it on another hour to help render more of the connective tissue down. It was way easy to pull apart with a fork though. Kept the liquid, put in the freezer for 15 minutes to help get the fat to jell on the top. Removed that and put some back on the meat. Made a couple sammies with provolone, pickled peppers and coke slaw. View attachment 73290 View attachment 73291
Looks excellent! I wouldn't worry about taking it off too soon if it is pulling apart just fine. If we weren't traveling I'd have something on the smoker as well. Enjoy!
 
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mkadl

Well-Known Member
Mar 17, 2006
1,364
222
63
Cornfield
I dropped mine on around 6:00, and my temp is holding steady in the 230 degree range. I don’t have window or a meat thermometer that shows the temp externally, and I don’t want to open the damn thing until I have to. Fingers crossed that it will be around 160-165 degrees around 12:30 or so.
11 AM brisket at 163°. I dont wrap until the temp starts going up fast after the stall. Smoking at 240°. Mesquite for my brisket.(all my beef)
 

mramseyISU

Well-Known Member
Nov 8, 2006
3,158
1,878
113
Waterloo, IA
I must be in the minority but I am not a brisket fan. *Ducks*
Brisket has a wide range of good and bad. Hickory Park brisket isn’t good for example in my opinion. Good brisket will change your life, if you ever make it to Austin you can get good brisket. I make decent brisket, it’s better than anything I’ve had in a restaurant in Iowa but compared to what I’ve had in Texas it sucks.
 

MLawrence

Well-Known Member
Jan 21, 2010
10,556
2,548
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30
Brisket has a wide range of good and bad. Hickory Park brisket isn’t good for example in my opinion. Good brisket will change your life, if you ever make it to Austin you can get good brisket. I make decent brisket, it’s better than anything I’ve had in a restaurant in Iowa but compared to what I’ve had in Texas it sucks.
I had Franklin's brisket this past winter and it was awesome. It was so tender, and I know this probably sounds disgusting but it was like meat jello. Needless to say, it blows anything I have ever made out of the water.
 

CyCrazy

Well-Known Member
Dec 17, 2008
20,880
6,563
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Ames
My wife really likes so I make it a fair amount, but I would rather make ribs myself.
I prefer pork, chicken, and fish. My wife doesn't really care she likes whatever so I don't have to make brisket. Now if someone makes a good brisket I am in but taking the time to do it myself I will pass.
 

mramseyISU

Well-Known Member
Nov 8, 2006
3,158
1,878
113
Waterloo, IA
I had Franklin's brisket this past winter and it was awesome. It was so tender, and I know this probably sounds disgusting but it was like meat jello. Needless to say, it blows anything I have ever made out of the water.
I didn’t want to wait in that line when I was there so I hit up coopers while I was there. It was a religious experience.
 

kcbob79clone

Well-Known Member
SuperFanatic
SuperFanatic T2
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