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Type: Posts; User: Nellie

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    Bigwalleye, Much better this time around,...

    Bigwalleye,

    Much better this time around, moist and tender practically melts in your mouth. In regards to wrapping, agree, one looses the bark when it’s wrapped but my people doesn’t seems to...
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    Bigwalleye, see attached pictures. 762763

    Bigwalleye, see attached pictures.
    762763
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    Sorry to bother you, you wrap or no wrap? ...

    Sorry to bother you, you wrap or no wrap?

    Remove the flat at 196 but the point showed 202. Will post pictures when my brother in law comes to pick up the brisket.
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    Bigwalleye, is it common to see temperature...

    Bigwalleye, is it common to see temperature stalls at 170 or does it requires patience?
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    Yes sir, will check out sodaking27 post. Have...

    Yes sir, will check out sodaking27 post. Have been using my Maverick dual probes for many of my smokes and loving it.
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    Thank you Bigwalleye, I assume that the 195 IT...

    Thank you Bigwalleye, I assume that the 195 IT applies to both flat and point cut. Got another brisket to try, this one is about 14 lbs. As always, thank you for your input, will show pictures.
    ...
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    No sir, didnít do both. Whatís the ideal temp...

    No sir, didnít do both. Whatís the ideal temp for the meat. The product is a bit dry I will turn this into a chili instead.
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    Flat cut brisket

    Smoked my first brisket yesterday and looking for inputs.

    Smoked a 9.5 lb brisket, had to cut it in half did not use a meat probe and let it smoked for 17 hours at 225 F.

    A nice crust developed...
  9. Thread: Kalua pork

    by Nellie
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    Kalua pork

    Wrapped a 9 lb shoulder with Hawaiian Ti leaves and lite layered of red Hawaiian sea salt.

    225 F
    Wrap with foil at 165F IT
    Removed at 205F IT
    5 oz red oak

    Nellie
  10. Thread: Smoke ribs

    by Nellie
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    Smoke ribs

    Followed the instructions on the web and it turned out great.
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    Thanks Bigwalleye, the convection this unit...

    Thanks Bigwalleye, the convection this unit generates is incredible. These were done in 3 hours at 225F, had to sear them on the grill to get markings and glazed it with honey, water and sugar.
    ...
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    Chinese BBQ pork update

    There was no wood in this batch. Recipe is a bit different than my first try.
  13. Thread: Results

    by Nellie
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    Results

    This is what I was able to do with my 1400.
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    Thanks! Also posted the cross section, take a...

    Thanks!

    Also posted the cross section, take a look.
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    Chinese BBQ pork cross section

    Diz, per conversation, attached is the cross section.

    Nellie
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    Chinese. BBQ pork update

    Brown sugar
    Honey
    Hoisin sauce
    Light soy sauce
    Regular soy sauce
    Five spice powder
    Veggie oil

    225 f
    1 1/2 hour, baste then cook for another hour.
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    Chinese bbq pork

    Bigwalleye, prep the pork shoulder for cooking in the 1400, our folks here want somke free pork bbq. Will show finish product tomorrow.

    Nellie
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    Bigwalleye, The rub I used was Susie Q, a 2.8...

    Bigwalleye,

    The rub I used was Susie Q, a 2.8 oz chuck of red oak from Santa Maria. I pulled it out at 110 F and planned on searing it on the my infrared grill before serving.
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    Ve first tri tip on the 1400

    Surprise this tri tip was done in one hour at 225.
  20. Thread: Newbie

    by Nellie
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    Bigwalleye, Thanks, I will show you pictures...

    Bigwalleye,

    Thanks, I will show you pictures of it when I make it.

    Nellie
  21. Thread: Newbie

    by Nellie
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    ia_james, Yeah the weather this time of year...

    ia_james,

    Yeah the weather this time of year is better than most part of the country but there’s a lot of things going south here.

    Nellie
  22. Thread: Newbie

    by Nellie
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    Wow, never been in the negative temperature...

    Wow, never been in the negative temperature before.

    Question Bigwalleye, we have Hawaiian roots and we like making Kalua pork. We use TI leaves to wrap our pork shoulder, sprinkle them with...
  23. Thread: Newbie

    by Nellie
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    Come out to Southern California, understand it’s...

    Come out to Southern California, understand it’s pretty cold where you live.
  24. Thread: Newbie

    by Nellie
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    Bigwalleye, I did it, turned out good. ...

    Bigwalleye,

    I did it, turned out good. Chicken was tender and juicy, the pork shoulder strip turned out just right soft not dry even though I had to cook it for 2/12 hours.

    Again, thank you. ...
  25. Thread: Newbie

    by Nellie
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    Thanks Ajax, I am definitely watching the...

    Thanks Ajax, I am definitely watching the internal temperature. My first hour of smoking had just gone by!
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