Smoking Meat Questions and Discussion

[tleonwdm]

Not smoking, but did a nice 8.25 lb Prime Rib. Garlic herb crust. Turned out great. Merry Christmas to all!

 

[tm3308]

I tested positive for COVID today. Been dealing with a fever/chills, body aches, fatigue, congestion and cough all day. But that wasn't gonna stop me from cooking Christmas dinner. This was my MJ flu game.

Smoked prime rib, with Bear and Burton's W Sauce as a binder, seasoned with Meat Church's Holy Cow and garlic and herb rubs, then basted every hour with more W Sauce. Also whipped up some green beans, garlic mashed potatoes, garlic bread and horseradish sauce.

 

[CloneFanInKC]

I need to invest in a wireless set up badly but am a cheap/stubborn middle aged man.

MEATER is the way to go

 

[Agclone91]

My wife ordered a Thermoworks RFX Monday the 16th as my gift and it is lost in the mail. Tracking hasn't updated since Thursday the 19th. Had hoped to use it for Christmas dinner tonight but I guess thats a no-go.

 

[Clonehomer]

My wife ordered a Thermoworks RFX Monday the 16th as my gift and it is lost in the mail. Tracking hasn't updated since Thursday the 19th. Had hoped to use it for Christmas dinner tonight but I guess thats a no-go.

I did get mine in time. Worked well for the turkey to see how each side of cooking and needing to be rotated. Only issue was their app didn’t allow you to see multiple probes on the same graph.

Also found that my oven is way off on temperature. Going to need an oven thermometer to set it for now on.

 

[Agclone91]

I did get mine in time. Worked well for the turkey to see how each side of cooking and needing to be rotated. Only issue was their app didn’t allow you to see multiple probes on the same graph.

Also found that my oven is way off on temperature. Going to need an oven thermometer to set it for now on.

I read a couple weeks ago on a forum that they are supposed to be working on an update to allow multiple probes to be displayed on a single graph.

I'm really looking forward to seeing the ambient temp of my grill on a graph. I have a sneaking suspicion that it runs much cooler than set temp because my cooks seem to take considerably longer than what other people claim for similar products.

 

[AgronAlum]

Doing a giant pulled pork (not sure the size) that I ended up with from a local butcher and a 17 lb pulled ham. The plan is to do it overnight but I’m still trying to decide on timing. Need them ready by around 10-11 tomorrow.

Should be fun.

 

[AgronAlum]

Doing a giant pulled pork (not sure the size) that I ended up with from a local butcher and a 17 lb pulled ham. The plan is to do it overnight but I’m still trying to decide on timing. Need them ready by around 10-11 tomorrow.

Should be fun.

Aaaaand we’re off…

 

[cycloner29]

Had not done a prime rib roast before. I did a sea salt dry brine overnight. Did a butter with thyme, rosemary, cracked black pepper, and kosher salt coating. Did the 500 degree oven at 5 lbs/minute (8.5 lb prime rib) for 50 minutes then turn off the oven for 2 hrs. I did use remote oven therm and a meat probe. 2 hours took it to 135 degrees. It had great flavor and was cooked to the right level of doneness for everyone. Plus all the pan dripping made for great gravy for mashed potatoes.

 

[CloneFanInKC]

I didn’t smoke them but I cooked 2 2.5# beef tenderloins in the oven last night.

Pulled at 133 and served at 136/137. Christmas eve dinner is always an ordeal due to MIL stressing out.

So about 6 years ago wife and I rotate every other year with her brother and wife on who cooks and hosts the meal. A lot of work but I enjoy it.

 

[Cyclones_R_GR8]

Did the 500 degree oven at 5 lbs/minute (8.5 lb prime rib) for 50 minutes then turn off the oven for 2 hrs

I tried that once and it was just slightly warm after 2 hours. If I ever did it again I would turn it down to about 170 and use a thermometer to watch the temp.

 

[AgronAlum]

17lb Amana pulled ham. It took right at 12 hours cook time and set in the cooler for two. Definitely keeping this in the arsenal.

 

[Stormin]

Old GMG Daniel Boone is 12 years old. Needs pretty much all new circuit board and auger transmission assembly plus sensors. Deciding to get new rather than repair.

Looking at RecTeq Backyard Beast 1000. Appreciate any feedback.

 

[NWICY]

I don't smoke them but I cooked 2 2.5# beef tenderloins in the oven last night. Pulled at 133 and served at 136/137. Christmas eve dinner is always an ordeal due to MIL stressing out. So about 6 years ago wife and I rotate every other year with her brother and wife of cooking the meal. A lot of work but I enjoy it.

My mom has enjoyed the holidays a lot more after just cooking the meat and the rest of us bring everything else.

 

[Agclone91]

Old GMG Daniel Boone is 12 years old. Needs pretty much all new circuit board and auger transmission assembly plus sensors. Deciding to get new rather than repair.

Looking at RecTeq Backyard Beast 1000. Appreciate any feedback.

I have a 590 and if I had to do it again I would step up to the Flagship (was the 700 when I bought mine). I don't really care for the rear vent system. Outside of that they are solid grills.

 

[kirk89gt]

Old GMG Daniel Boone is 12 years old. Needs pretty much all new circuit board and auger transmission assembly plus sensors. Deciding to get new rather than repair.

Looking at RecTeq Backyard Beast 1000. Appreciate any feedback.

Have the 1250. Got it about 2 years ago. First pellet grill for me after going with a stick burner for many years. Wish I would have gotten it sooner. Wife loved it so much we went and got a Bullseye as well. It has allowed my brisket to be the best version of itself as it takes out the variables of a stick burner. Have done turkeys, ribs, butts, pizzas (makes a difference on Papa Murphy’s pizzas I swear), veggies, you name it, it will cook it, and cook it with consistency. Just did a 7lb rib roast for Christmas in 35 degree weather, didn’t bat an eye - temps held consistent the entire time.

Service / warranty is second to none. The cookers are well constructed, the app is solid. I would put recteq up against any similarly priced units.

 

[snowcraig2.0]

Ham for tonight's Christmas

 

[Jeff_92]

Have the 1250. Got it about 2 years ago. First pellet grill for me after going with a stick burner for many years. Wish I would have gotten it sooner. Wife loved it so much we went and got a Bullseye as well. It has allowed my brisket to be the best version of itself as it takes out the variables of a stick burner. Have done turkeys, ribs, butts, pizzas (makes a difference on Papa Murphy’s pizzas I swear), veggies, you name it, it will cook it, and cook it with consistency. Just did a 7lb rib roast for Christmas in 35 degree weather, didn’t bat an eye - temps held consistent the entire time.

Service / warranty is second to none. The cookers are well constructed, the app is solid. I would put recteq up against any similarly priced units.

I have a 1250 as well and all I can say is "ditto"

 

[hiltonisheaven]

I have a 590 and if I had to do it again I would step up to the Flagship (was the 700 when I bought mine). I don't really care for the rear vent system. Outside of that they are solid grills.

Agree with this. I have the 410 and it’s great but the rear vent is messy. Get one with the chimney and should be much better.

 

[cstrunk]

That Recteq Bullseye looks intriguing...