Displaced Texan

Think ‘short ribs, huevos rancheros, pico de gallo, and tortillas’ for breakfast.....

200° average temp. Time to snuggle this baby in a towel and empty ice chest for a few hours. The probe inserted effortlessly, and the meat ‘jiggles’ to the touch, indicating its tender. The next few hours is the most crucial, but the hardest part for me. I wanna sample it!!!

I can’t wait to see them!

10 hours on the cook, and I’m at 192. Little ways to go. I didn’t use the Texas crutch, I just powered through the stall. Mmmmmmmmm, damn that brisket smells good.

One of the pork tenderloins. It didn’t develop a well defined smoke ring, as it wasn’t on the smoker that long. It was done to temp at 1.5 hours. They are pretty small as pork tenderloins go. That’s fine by me..they will be used for tacos al pastor, and I don’t want the smoke flavor to overwhelm the other flavors of the dish. Taste test was wonderful......

What time shall I be over for dinner, and what wine would you like me to bring?

I won’t save you any, since you wouldn’t like it anyway.

Brisket 4+ hours into the cook. Internal is about 160°. Bark will develop over the next several hours. I had the pork tenderloins on for 1.5 hours, they are now off the smoke, resting wrapped in foil.

Hey, I resemble that remark..

And while the meat smokes, breakfast of champions. Coffee laced with RumChata. Remember kids, you can’t drink all day if you don’t start in the morning.

Magnets

Still sniffing my meat? It will come off the smoker this evening, and sit nestled, wrapped in butcher paper and a towel for a few hours after. We will probably eat it tomorrow.

Brisket is on the smoker

Shall I screenshot the texts?

I know the feeling about the phone tree. @Zeke and @Bighungry618 are already sniffing around my meat. I cook for temperature. I cook until the brisket probes to 195°, then wrap it in butcher paper and a towel, and stick it in an empty ice chest for a few hours. I anticipate this to take 12ish hours for this brisket.

I’m a Texan, and even I know there isn’t any such thing as Taylor Ham...

Nothing special...low, slow, and good smoke. I use mostly hickory, but toss in a little mesquite. Too much mesquite is overpowering to me, so just a hint of it is my preference. I take them off when they probe at 195°, wrap them and let them coast the rest of the way.

Man I love beef short ribs! Mrs Tex prefers them braised, but I like them on the smoker. Post pics, I wanna see them!

@10X Just rubbed a brisket, and pork tenderloins in preparation for the smoker. What are YOU smoking this weekend?

I use it on days my knee doesn’t work too well. It helps stabilize it.

KT tape is what I use

Howdy, and welcome to our little corner of hell. There is a wealth of firearms and training knowledge (and a TON of BS) here. Feel free to ask.