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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs. |
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12-15-2017, 05:53 PM | #16 |
unum de multis
Join Date: Mar 2006
Location: Bunker's Headquarters.
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I am smoking one right now, started at 2 PM ET, should be ready in a few hours, just took it up to 300º, smoking part is done pretty much, daughter won't be back until 9PM, it'll be ready. I'm using the gas grill this time since I'm in-out so I don't have to watch the charcoal.
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12-16-2017, 07:40 AM | #17 |
unum de multis
Join Date: Mar 2006
Location: Bunker's Headquarters.
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Oh well, I like my meat medium, they like it well done, that messed it up for me. but everything else came out good.
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12-17-2017, 09:13 AM | #18 |
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12-17-2017, 12:13 PM | #19 |
unum de multis
Join Date: Mar 2006
Location: Bunker's Headquarters.
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Meat tastes better and softer at medium. but the wife and daughter don't like it, they say if it's red is raw.
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12-17-2017, 12:27 PM | #20 |
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Yep, I like medium to rare for red meat.
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12-17-2017, 12:36 PM | #21 |
slug
Join Date: Feb 2010
Location: Out by the lake in central Texas
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Not all cuts of meat are meant to be consumed rare. I have no problems with rare meat, nor do I with cooked until falling apart well done. Just finished a whole pork butt in the oven & the meat candy stuck to the bottom of the pan was great!
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12-18-2017, 02:54 PM | #22 |
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Now I'm hungry for a sandwich
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12-18-2017, 02:56 PM | #23 |
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I like my brisket well done, but I like my steaks with the moo knocked out and the hair singed off...
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12-18-2017, 05:08 PM | #24 |
unum de multis
Join Date: Mar 2006
Location: Bunker's Headquarters.
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OK, Pork you must cook well done. Like you say not all meat can be eaten medium or rare. I'll eat seafood raw. I've been to Sanibel Island and pulled an oyster off the bottom, I carry a pocket knife even in the water, that thing never made it out, I ate it, my wife and kids say I'm crazy.
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05-12-2018, 10:45 PM | #25 |
I'm a grumpy SOB
Join Date: Feb 2008
Location: Frostbite Falls, MN
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I buy 'packer briskets' that are around 15 lbs or so. I also inject them with beef broth.
Rubs, just use whatever you like. In addition to the rub, I also pat down brown sugar on the top side. Apple Juice in the water pan. When IT is reached, pull it, wrap in aluminum foil and pack it in a cooler (towels under it, all 4 sides and on top of it). Use enough towels to completely fill the cooler (to remove air and increase the capacity to hold the heat in). 225 degrees for around 14-18 hours. Sometimes the 'stall' can take a while! I saw someone mentioned that they have a problem with wind. I do too. I bought a Masterbuilt Electric Smoker and have had no issues with wind OR cold temperatures. The only drawback I can see with this smoker is, the digital control panels is NOT waterproof. So if it rains or snows, I have to put up my outdoor umbrella that I have out on the deck. |
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