My Bradley was out of commission for a while due to moving. I finally couldn't take it any more, plunked it on our patio table, and fired off a couple of eye rounds and a couple of butts. Both done without PID, as one of my probes went bad.
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_6200_zpspm0uowxk.jpg)
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_6198_zpshzl6rtog.jpg)
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_6199_zpsy1j4q2zg.jpg)
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_6201_zpskbmyxwfu.jpg)
See- ya didn't forget how to do it !
The aluminum catch pan... is that just for the juices? I was gonna do the same but unsure if that was something I could do. I read that it isn't advised but yours clearly turned out great! I'm looking at doing a prime rib and wasn't sure how I can effectively save the juices... any thoughts would be appreciated!
And awesome pics!
Quote from: bullsfury81 on August 10, 2015, 09:59:26 AM
The aluminum catch pan... is that just for the juices? I was gonna do the same but unsure if that was something I could do. I read that it isn't advised but yours clearly turned out great! I'm looking at doing a prime rib and wasn't sure how I can effectively save the juices... any thoughts would be appreciated!
And awesome pics!
I often use a catch pan, too. It minimizes clean up and allows you to capture drippings for later use. The caution is that you want to make sure that you have plenty of room for hot air and smoke to circulate around the catch pan. To help, I bend the flanges down against the side of the catch pan.
Quote from: bullsfury81 on August 10, 2015, 09:59:26 AM
The aluminum catch pan... is that just for the juices? I was gonna do the same but unsure if that was something I could do. I read that it isn't advised but yours clearly turned out great! I'm looking at doing a prime rib and wasn't sure how I can effectively save the juices... any thoughts would be appreciated!
And awesome pics!
Just to catch the fat. I actually finished these in the oven, so it never got to the point where I was losing juices. As long as there is space around the pan so you're not trapping heat, it's ok.
For the beef, IME, you will actually lose more juice when it's resting than when cooking, and I think that's the stuff to flavor your gravy. Low and slow keeps most of the juice in the meat.
excellent! thanks for the response and apologize if I sidetracked OP
Looks like it all turned out perfect.