galiuro mountain man

Very long cook, but it turned out great. Pulled the brisket off just after 2pm to rest and burnt ends were done just after 4pm. Had some squash au gratin and some rolls as well.

Starting the brisket, 17lbs. Should be ready to wrap with butcher paper early morning. Already separated the point for burnt ends too.

Dinner tomorrow. Starting a brisket at 8pm tonight. Will shoot for around noon tomorrow. Then let it rest and have an early dinner.

Going with pulled pork, started at 230 this morning. Almost done. Had to wrap to get it done today. Low and slow. If I remember I will post another picture.

Finished. Fairly tender, but has great taste. And some squash to go with it

Final run til done.

Cut up not toasted.

Chuck roast burnt ends. About 7 hours in.

Smoked green chili chicken enchiladas. Easy dinner while working on the little project in the shop.

The death wobble was more prone in rams. I have had it happen in more than one. Never had a Ford do it yet. 96 one ton with 36 foot trailer connected. Various ram pickups while working at dealer. My current 07 one time so far. An 08 ram on the highway @ 70 mph

Started with smoking the chicken, then putting it all together and throwing it on the traeger until the cheese was melted and bubbly. Even used cold smoked colby jack in the middle layer for a little extra flavor.

Just a regular sloppy green chile chicken enchilada, smoked.

Going to smoke chicken thighs and make some green chile chicken enchiladas. Easy meal before I have to go to work tomorrow.

If they haven't changed, Proto was my go to for most common tools. Quality stuff, less cost than the trucks, lifetime warranty, and the big one: made in USA. Haven't had to buy tools for work in a while, so I don't know price or anything that tool mfg are doing.

Open fire cowboy steaks, rellenos fried in smoked beef tallow, mushrooms and asparagus.

Made some beef fajitas. Quick and easy.

Will hit 20 in December.

Did a quick one tonight after it cooled off. Threw a couple flatirons on the traeger and let them get a little smokey flavor, then finished to a medium rare to medium on the Blackstone. My wife did sauteed squash, zucchini and onion inside. Turned out great for a quick easy meal.

If you haven't gotten a new phone, erased it for some reason, it will still work. If you had it already.

If they come in after you, make it look like they camped in the area all of you take care of business in... When the chance comes, put a roll of toilet paper on a stick close, and half buried TP sticking out of the ground. Then just watch. Did this on an elk hunt where people were parking in our camp with about 100 yards of good parking before our camp. It was hilarious to hear the driver and passenger go back and forth about parking.

Tri tip, and some beef back ribs. Wife made a quick green bean casserole, but forgot to get a photo of that. Ribs were about perfect. Smoked to 100 degrees at 220 with hickory, then seared on open fire. Seared to a medium rare/medium. Pics are sideways.

It turned it sideways, but you see what I am saying.

Here is something that could be helpful also, I don't know if you render the tallow from the fat trimmings, but it is worth it. If you have room on your smoker, put the fat trimmings in a pan (disposable) and let it cook with your brisket. About the time you start having to spritz the meat, you have some smoked tallow. Do this throughout the cook. Strain it through a coffee filter. Here is the important stuff, after you have rendered the tallow, while it is still liquid, turn your jar upsidedown. This will put all of the water, or any other undesirable stuff at the bottom. Let it solidify in the fridge and scrape the jelly like stuff off and toss it. Now you have pretty close to pure tallow, give or take the smoky flavor.

It's tomorrow, but going to smoke the beef bacon early.

So, chef is correct, it will dry out the flat trying to get the point to temp. Something I do is separate them and smoke them together (stack them like they were never separated) until I start seeing a big temp difference, or I have the flat where I want it. Looking at bark and temp (170 to 180 for most of my smokes). At this point you can wrap or move the flat to a cooler part of the smoker. Wrapping will make it cook faster, but let you focus on burnt ends. Point meat around here is what the ends are made from. Get the flat probe tender and pull it 198 to 210 for a brisket. Let it rest at least an hour to reintroduce the juices. Forgot to say, I do spritz every 45 minutes to an hour on a brisket after 2 to 3 hours. If this is your first one, my average brisket is around 16 hours. 15 to 18 lbs. untrimmed