What's going on the smoker/grill today?

[ADAduckhuntr]

Baybacks, hellz yeah.

 

[ADAduckhuntr]

Baybacks, hellz yeah.

 

[fuelman1]

Beef brisket went on last night. It’s about 12 hours in. Coming off the smoker around 10am and will get wrapped and rest in a cooler until dinner. Right now it quivers when you touch it. I have a good feeling about this.

 

[The Southern Gentlemen]

The wife approved!!!
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I can never get my chuck roast to come out like this. How long and at what temp did you smoke yours at? Mine always comes out over, what was your internal temp?

 

[81433AD]

I can never get my chuck roast to come out like this. How long and at what temp did you smoke yours at? Mine always comes out over, what was your internal temp?

225 until an internal temp of 145-150, then wrap it in foil for at least an hour. be sure to have a container of water in the smoke and I occasionally spritz mine with a mixture of water and apple cider vinegar.

 

[The Southern Gentlemen]

225 until an internal temp of 145-150, then wrap it in foil for at least an hour. be sure to have a container of water in the smoke and I occasionally spritz mine with a mixture of water and apple cider vinegar.

So when you wrap is that to let it rest or do you put it back on?

 

[81433AD]

So when you wrap is that to let it rest or do you put it back on?

Let it rest

 

[ADAduckhuntr]

Killing it on a rented smoker in Brighton Colorado!!!!

 

[kodis556]

Killing it on a rented smoker in Brighton Colorado!!!!

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Dude, it's only 2:00 EST here and you're making me hungry...

 

[ADAduckhuntr]

HAPPY THANKSGIVING!!!!!
What's smoking?

On the new Pit Boss Copperhead 3 we're featuring a double smoked spiral cut ham and a delightful night vision harvested (Hog Swat) wild hog hindquarter. Cheers gents!!!