Put the 10 lb brisket on at 3:30am. It is now 6am and the temp has been holding steady at 225 degrees. Internal temp in thickest part already up to 130 degrees. Thinking it will start to slow down some but for whatever reason my smoker gets the job done in like half the time I feel it should be. It will come off at 170 and get wrapped and then back in until just over 200. My guess is it will be done before 1pm. I am monitoring on my phone and will have to radio in to the wife to pull it as I will likely be at a business appointment.

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Flew too close to the sun on wings of pastrami

Appears to have slowed down and possibly stalled around the 157 degree mark at 7:15. Hoping it stays there a while.

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Flew too close to the sun on wings of pastrami

Trying to get to that 165 degrees takes a bit. Like the graph of filling a capacitor.

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Elections have consequences.

yep...that's the stall....patience.

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It’s amazing how long it takes when you aren’t inching up the temperature when you think nothing is happening. I never really realized how impatient I was It’s been stuck around 176 for hours now. I have a feeling it will be really good, but I’m hungry right now.

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Flew too close to the sun on wings of pastrami

Couple more days and it's going to be great.

I’ll be eating on Thanksgiving Day after all.

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Flew too close to the sun on wings of pastrami

fun little story for the thread
picked up a sale turkey on Friday, fresh.
Being fresh i figured i probably need to make it ASAP , plus i had no room in the freezer

So Saturday im getting ready to put it in the smoker
I get the brilliant idea that im gong to attempt to separate the pieces as an experiment, to try and cook dark/white meat separately.
So i got a knife and im hack the wings off. Go to hack the drumstick, knife slips and basically about hacked half my arm off
The second i glanced at it and saw what i had done, I basically freaked out. It was pretty deep.
But I composed myself, got it wrapped up in some old tshirts just to get it to stop bleeding...got it to stop bleeding fairly quick so i assumed based on that i probably didn't need stitches. I happened to have some gauze so i rinsed it off and put it on.
It's actually not causing me any pain, that and the fact it's not bleeding uncontrollably i didn't go to an urgent care.
But i gotta change the bandage again when i get home and that part sucks
SO lesson learned out there kids, be careful with your kitchen knives !

Next time try cutting it up with a chainsaw and report back on your findings.

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You people clearly shouldn't handle sharp objects please.

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2018
#ExtendLafleur
10 More Wins

Lopping off and smoking your own flesh doesn't sound like it is going to catch on.

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Flew too close to the sun on wings of pastrami

HND would cook it up in his trash can.

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2018
#ExtendLafleur
10 More Wins

My friend got a smoker for Christmas. I ant to get him something for it. Should I get him a cookbook or something to smoke? There are a few great butchershops here as well as Fareway stores.

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When I am stuck and need to figure something out I always remember the Immortal words of Socrates when he said:"I just drank what?"

This, if you want to get him a cookbook. https://www.amazon.com/gp/product/05440 ... UTF8&psc=1

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"I honestly don't see a good bet on the board here."

A nice cut of meat is a nice gift if you know what he likes to make. Also a good idea because you’ll likely get some meat out of the deal.

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Flew too close to the sun on wings of pastrami

You might be better off to get him a pair of those fuzzy dice he can hang from his rearview mirror when he turns 16 and gets his driver's license.

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Grilled Picanha tonight with chimichurri. First time with that cut. It was fantastic. Kind of hard to find but worth it.

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“Mr. Trump is unfit for our nation’s highest office.”- JD Vance
“My god, what an !diot.”- JD Vance tweet on Trump
“I’m a ‘Never Trump’ guy”- JD Vance

Picahna? What is that?

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You know me like that.

and you're watching Perspectives!

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It’s a Brazilian cut you see in churrascaria‘s (like Fogo). I hadn’t seen it in a butcher shop before this weekend. It’s a bit different to grill because of the fat cap but not hard and definitely worth it.

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“Mr. Trump is unfit for our nation’s highest office.”- JD Vance
“My god, what an !diot.”- JD Vance tweet on Trump
“I’m a ‘Never Trump’ guy”- JD Vance

Huh. I'll have to look for that. Thanks.

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You know me like that.

I've seen it at a few places when I've gone out to eat. Beach House in Ottawa had one for its steak if I remember right. (I had to google it when I saw it on the menu as well)

I picked it up at Hufendick’s in Plainfield fwiw. Along with top notch steaks and chops they have a nice selection of house cured bacon. Everything comes from their farm which I find appealing.

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“Mr. Trump is unfit for our nation’s highest office.”- JD Vance
“My god, what an !diot.”- JD Vance tweet on Trump
“I’m a ‘Never Trump’ guy”- JD Vance

Posto 31 in La Grange Park has it as an app if you are ever around there and want to try it. It's a good place.

Grilling cedar-plank Copper River salmon with a lemon dill beurre blanc sauce.

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“Mr. Trump is unfit for our nation’s highest office.”- JD Vance
“My god, what an !diot.”- JD Vance tweet on Trump
“I’m a ‘Never Trump’ guy”- JD Vance

Going to raid Butcher on the Block in Lake in the Hills for burgers and brats. Their brat list is next level: https://butcherontheblock.com/home/products/meats/

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Taught my son, Dr. Ken Jr. II, how to properly setup and run a Weber charcoal grill for temps and heat zones last night.

I feel really old now. But at least he paid attention over the past 20 years and enjoyed the food enough to want to know how to do it.

Weber grills are tricky. But I think they put the best flavor on smaller cuts of meat.

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You know me like that.

depends what youre doing. we made chicken kebobs yesterday. oninions, peppers, chicken, bella mushrooms. cut everything in BIG chunks. stack on soaked bamboo skewers (dont use metal). spray heavily with 'cant believe its not butter' or brush with melted butter. douse with a ton of salt and pepper. dont put too many coals in the grill. enough to loosely cover 1 layer across the bottom. start the coals with a chimney stack, and once they are going spread them out evenly. shouldnt be any coals touching, if there are you have too many in there. once all white put the kebobs on. it will be a medium heat that fades out. leave the vents open. if you do it right by the time the kebobs are done the coals will be just about gone.

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the world will always the world. your entire existence is defined by your response.

I always struggled with getting my Weber charcoal grills to heat evenly. I tried several things, including getting the charcoals started in a stovepipe container. I ended up with a Weber gas grill and I know I'm losing flavor, but I can at least be consistent when cooking a lot of food.

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