What's for dinner tonight? Dinner ideas?

[GrillMeister]

And now we go into the deeeepfreeezzzeeee. Lol

Sheesh, it hit 84 degrees today and couple more feet of sunshine.

 

[Murphy's Law]

Sheesh, it hit 84 degrees today and couple more feet of sunshine.

Ha! My daughter lives in Austin and she’s sending screen shots of the temp.
I’d love to be sitting next to her pool with a cooler of beer right now.

 

[GrillMeister]

Ha! My daughter lives in Austin and she’s sending screen shots of the temp.
I’d love to be sitting next to her pool with a cooler of beer right now.

Next Friday is supposed to have a low of 21 degrees, but sunny. Sounds perfect for getting some sun in a 102 degree hot tub on the deck.

 

[Murphy's Law]

Next Friday is supposed to have a low of 21 degrees, but sunny. Sounds perfect for getting some sun in a 102 degree hot tub on the deck.

Oh, I'll be in a 104 degree hot tub tonight!

 

[Timmy]

Ok. So if all goes right I'm planning to do the Traeger cajun broil sunday noon. But i have a question on the shrimp. I bought ez peel deveined from Sams club. I am assuming the the shrimp needs peeled before cooking. Is this correct? I figured id check them to make sure they all got deveined correctly also. This is new territory for me so I'll take all the input i can get!

 

[Slimpicker]

Doing my Sous Vide Corned Beef tonight... 10am it will come outta water and go on the Traeger for smokin till it's 200° IT

 

[Timmy]

Doing my Sous Vide Corned Beef tonight... 10am it will come outta water and go on the Traeger for smokin till it's 200° IT

Are you turning it in to pastrami?
I cant wait to see how it turns out!
And to find out how the Inkbird preformed!

 

[Murphy's Law]

Doing my Sous Vide Corned Beef tonight... 10am it will come outta water and go on the Traeger for smokin till it's 200° IT

I’m interested in hearing how you’re doing this.
I did a corned beef straight on the traeger a few weeks ago and it was really good so curious about the sous vide.

 

[Slimpicker]

Are you turning it in to pastrami?

No cuz I didn't presoak it... I'm following this recipe up to the point where it comes out

Ingredients
3 lbs corned beef brisket, pre-brined, with pickling spice packet
1 cup beef stock
Instructions
Preparation
1. Set sous vide machine to 82C/180F.

2. Rub pickling spice packet on the fat side of the corned beef. Put the corned beef and beef broth in a
freezer bag, and remove the air using a vacuum sealer or the displacement method. Drop bag in the
bath for 10 hours.

 

[Timmy]

Ok thats what i thought, i anticipate the finish to see how it all works out!

 

[Slimpicker]

Once it hit 180° it started the count down... so far this baby working good...

I'm off to bed!!!!

 

[Slimpicker]

took it out of the Sous Vide, brushed the pickle spice off and rubbed with my go to corned beef/pastrami rub
On the smoker at about 230° cuz it's cold out and it's gonna work to keep it at 225°
Unwrapped for now.... I'd like a bark so I'll see what it looks like at 190° IT

 

[Slimpicker]

Smoker at 250° now cuz meat dropped 15° IT... gotta get that going UP, not down dammit!!

 

[RustyJake]

We are getting a couple days without rain, so I am taking advantage
3 brisket portion cuts (all of them are point ends).
Seems like forever since I got on this thing. Had to retrain my old brain

3 Beef Brisket portions

Brisket point portions<br /> Mesquite pellets

share.fireboard.io

Using mesquite pellets for some heavier smoked flavor (will be freezing most of this). Running the Traeger at 185°F now to try and keep a 190°F pit temp. Super smoke is on and I put in a smoke tube as well, extended the tube for about 6 hours of smoke.

 

[Slimpicker]

Lookin real good Jake

Where'd you get the cuts from??