What's for dinner tonight? Dinner ideas?

Slimpicker

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Picked up two packs of Snake River Farm beef short ribs. Did one rack with simple SPG rub the other half and half Meat Church Holy Gospel and Voodoo. SPG, btw, was the hands down favorite.

Started with 225 Super Smoke mode with Fruitwood for 3 hours, spritzing ever hour our 1/2 apple juice, 1/2 apple cider. Then tried something new: put each in their own disposal pan with one bottle of cab and 1 quart of beef brother. Rested double wrap in foil in oven at 150 for 90 minutes. Both came out awesome. We made a Demi glaze out of reduced juices for topping. Here are some pics of the process.

What final IT did you shoot for???
 

Rex

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They say to cook tenderloin to 145 internal but I find that is a bit undergone for us. I don't like blood in my pork. It was juicy and just right for us.
This, exactly. 150-155, for me at least, is the sweet spot between adequately cooked and juicy.
 

Timmy

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Chicky thighs , bacon wrapped n Mac n cheese.
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Rex

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It’s a “go-to” kind of Sunday.

Smoking my go-to meal…sweet pork tenderloin (marinated in, among other things, apple juice, honey and brown sugar…and smoked with cherry pellets.

Also, smoking my go-to cigar and sipping my go-to bourbon.

Now that I think of it, smoking (pork,) smoking (cigars) and late-afternoon day-drinking just may be my new go-to Sunday activity.
 

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Timmy

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Pork loin was really juicy, chicken thighs were awesome both were seasoned perfectly.
 

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DarienJim

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What final IT did you shoot for???
203 but I got readings from 201 to 205 on multiple different points. I forgot to add we moved it up to 285 smoking temperature for the last two hours will covered as we were getting a little tight for the dinner.
 
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John S.

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Week day brisket
image.jpg

Just trimmed it up and will do a Matt Pittman fat side up weekday brisket tonight. S&P in the fridge for about 7 hrs the on the Treager… FireBoard trace
after 13 hrs at 160 FB wrapped…
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Now at 159 going to 250 to finish…
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well it came out sweet, and SWMBO loved it….
 
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John S.

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You might want to watch this too if you missed it....fatside up only for me from now on.
I saw it… I thought that I would try fat side up as it appears that it is moister, though less smoke ring…
 

RemE

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Been busy sorting an exhaust fan to cool down the garage, not much cooking lately. But, being able to grab some smoked Mac'N'Cheese and a slab of Weekday Brisket out of the freezer, and toss in the Sous Vide pot, OMG.

It's every bit as good as the cook day. God bless technology! And leftovers!!
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Slimpicker

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But, being able to grab some smoked Mac'N'Cheese and a slab of Weekday Brisket out of the freezer, and toss in the Sous Vide pot, OMG.

It's every bit as good as the cook day. God bless technology! And leftovers!!
That's awesome to hear, this is exactly what I was planning for this year's deer hunt... A Prime Rib Roast, I eat 2 slices and cut 1" slices, freeze, and take the Sous Vide to the Cabin.
Also a Brisket, and do the same with at least one good meal for 4 guys...
 

Slimpicker

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Feast Master Timmy went back to his gas grill after that last BBQ Bash he had....

burntribs.jpg


he forgot he put these on his gasser to firm up... Dude... Ummm what rub did you use???
 

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