New years eve Smoke! w/pics

Smoking Duck · December 31, 2008, 06:16:52 PM

Rocky V is on Versus right now.

Reminds me of an old trick..the next time you go out to dinner some place that has a wait list, tell them your last name is Stallone.

You always seem to get a table faster and when they call out "Stallone, Party of 4", everyone in the restaurant will turn and look at you. It embarasses the hell out of my wife but real fun to do ;D It does make it more believable if you look Italian though ;) ;D

deb415611 · January 01, 2009, 04:35:49 AM

Quote from: FLBentRider on December 31, 2008, 06:12:26 PM
after the wee hours. gotta rest sometime. 4 and 5 year old will be up @ 0545.

LOL, my kid probably went to bed at 0545, he'll be up for dinner though

FL -- looks great. I'm interested in how the roast finishes.

FLBentRider · January 01, 2009, 04:44:07 AM

They didn't get up until 0645 - woo hoo!

I have to go out and get the briskets out and put them in the oven.

HCT · January 01, 2009, 05:06:24 AM

Just hangin' out to see that roast. Waiting, anxiously, pacing.......

FLBentRider · January 01, 2009, 06:20:21 AM

ARG!

I just checked the roast, IT is 170F. I pulled it and put it in FTC.

I bumped the temp up to 200F for the briskets. Based on the resistance to the temp probe, they are NOT ready. But I did not expect them, or the roast to be ready yet.

more pics:

pensrock · January 01, 2009, 06:21:22 AM

Nice job FL!

Just do not have too many LIIT's and forget about all that meat in the smoker, like some I will not mention, and over cook the whole load. ;) ;D ;D

Smoking Duck · January 01, 2009, 06:23:23 AM

Still looks great FL. I've found roast to get done a lot quicker than I expect it to as it is a lot leaner than other cuts. However, I would bet even at 170 it will still be nice and juicy....just not as red as you might like.

Happy New Year!

Marc

FLBentRider · January 01, 2009, 06:25:47 AM

I've gotten into the bad habit of not putting the temp probe in the meat until later in the smoke. sounds like it is time for a new years smokin' resolution...

pensrock · January 01, 2009, 06:29:54 AM

QuoteI've gotten into the bad habit of not putting the temp probe in the meat until later in the smoke. sounds like it is time for a new years smokin' resolution...

Been there.... done that.
My last batch of Habs Canadian Bacon got done much faster than I expected. I pushed the probe in and hurriedly pulled everything out as fast as possible.

FLBentRider · January 01, 2009, 06:31:59 AM

I used to put it in on the initial setup. It was a pain to navigate around when rotating racks. I think I will start it after the first rack rotation.

Smoking Duck · January 01, 2009, 06:37:24 AM

I'm looking forward to the day when they make the Maverick completely wireless with remote connections from the probes to the boxes, completely bypassing the box that sits on top of the smoker. It'd probably be real costly, but probes without wires would be my wish!

Sd

FLBentRider · January 01, 2009, 06:58:24 AM

SD,
Engineering-wise, thats a tough one. That means the transmitter would have to be part of the probe and subject to the heat. I was thinking about looking up the specs on the jack that the probe uses and mounting a pass-thru jack in the wall of the cabinet. You would jack the temp probe(s) into the interior of the cabinet, then the transmitter would plug into the outside of the cabinet.

You beleive one of those briskets is @ 135F IT ???

pensrock · January 01, 2009, 07:26:51 AM

FL,
Do you rotate your racks at all during the whole process? I've noticed in my BDS I have to rotate every hour or so to help keep things even in temp.
pens

Smoking Duck · January 01, 2009, 10:00:07 AM

Oh, I know it would be tough (and really expensive) but if we can put a man on the moon............. ;D

I very rarely rotate my racks but I think that's borne more out of laziness than anything :D

135 huh? So where is the bonus in living in Florida? ;D Heck, I can get one of my briskets to 135 lickety split in cold weather...however, getting it to 190 is a different story. I think you need to move to a colder climate where the meat comes to temp in a normal way ;) Perhaps it was a northern cow.....I hear they're more stubborn than their southern counterparts....happy cows and all ;D

Consiglieri · January 01, 2009, 10:06:07 AM

Quote from: FLBentRider on December 31, 2008, 06:12:26 PM
after the wee hours. gotta rest sometime. 4 and 5 year old will be up @ 0545.

Ahhh, your new years is a bit like mine, except yours can ask questions.

Great looking stuff. 135? Wait till it hits 165 for four hours...

Have a great NY and a great week's worth of food. ;D