What's for dinner tonight? Dinner ideas?

[magoo40]

I had something similar happen with the weekday method, I should have bump the temp up first thing the next morning looks like you kept it low until early afternoon, and if the temp drop is the wrap it was a bit early.

 

[RemE]

The weekday method says to start at 7pm, wrap at 7am, and bump temp at 12pm.

So I wrapped at 7am the meat was at 140F, it hit 160F at 1:40pm.

I started to ramp up the temp at 11am and went to 250F at 1pm

So what happens if wrapped early? You would think over tender and soft bark?

Mine hit 195F at 7:30pm and 203F at 9pm, probed like butter, but it was probably done at 195F.

In the future I will begin probing at 195F.

 

[Slimpicker]

GOOD JOB REM... Don't be hard on yourself, You pulled an ALL NIGHTER for cryin out loud... 27 hour cook... dude, You get POINTS for that alone!!!

And don't tell me it wasn't still good tasting!!! yeah?

 

[kostohryz08]

Newbie here and did my 1st attempt at the 3-2-1 ribs and Meat Chuch’s jalapeño poppers. Both turned out Killer good.

 

[RustyJake]

Newbie here and did my 1st attempt at the 3-2-1 ribs and Meat Chuch’s jalapeño poppers. Both turned out Killer good.

Looks great

 

[RemE]

GOOD JOB REM... Don't be hard on yourself, You pulled an ALL NIGHTER for cryin out loud... 27 hour cook... dude, You get POINTS for that alone!!!

And don't tell me it wasn't still good tasting!!! yeah?

Taste is awesome, had some for dinner tonight.

 

[magoo40]

Beef Ribs tonight.

 

[Timmy]

Cooking up 8 lb Boston butt, 2 racks of ribs, 10lb brisket, 6 brats.

 

[Slimpicker]

Cooking up 8 lb Boston butt, 2 racks of ribs, 10lb brisket, 6 brats.

let's see, that's a 10 hour, a 5 hour, a 14+ hour, and a 30 minute... you go Timmy

 

[Timmy]

let's see, that's a 10 hour, a 5 hour, a 14+ hour, and a 30 minute... you go Timmy

,
Well, if everything goes right it'll all be done at around 6pm tonight.

 

[RemE]

After all the brisket talk, I got a YouTube notice for this video, I'm liking this Texan BBQ scientist;

 

[RustyJake]

After all the brisket talk, I got a YouTube notice for this video, I'm liking this Texan BBQ scientist;

I have to sit down later when I have more time to finish watching this one.
Already learned something, cooling meat to 180 before putting it i. The cooler. I have never done that before. Always right in the cooler. Seems I lose my bark and wind up steaming the meat.
Thanks for posting this @RemE, I am going to finish watching this later

 

[RemE]

I'm on a quest for a couple of Eye-of Round, time to make a big batch of Jerky!

 

[Blip]

Beef Ribs tonight.

Ribs look awesome. Would you share your technique? They are on my to do list.

 

[RemE]

Beef Ribs tonight.

I've never tried beef ribs, I too would like to know your recipe!