Robert-R
TVWBB Diamond Member
for no particular occasion except I'd been wanting to cook one for quite some time.
This was a high heat cook in the stick burner. Temps averaged 310*. Mesquite & red oak for fire & smoke.
The price per pound was very good as it had been trimmed. So I thought I'd give this one a try.
Injected with beef broth & gave it a heavy rub of Oakridge BBQ's "Black Ops" brisket rub. & stuck it with my brand new Meater.
Technology is my friend. The Meater is a bluetooth device. It only has a range of 10 feet if it's inside a metal container (the cook chamber).
Using my wife's old phone, I can link it via wifi to my phone which gives me a 950 square foot range. Works great. Houses... walls... no problem.
I still used the Smoke meat probe as a backup as this was the first use of the Meater. The flat at 145*.
Removed the Smoke meat probe. 170* & wrapped.
Half-assed job of wrapping. Oh well...
After 5 hours it probed tender at 209*. I pulled it, wrapped it in foil, then a blanket & put it in a cooler for 2 hours.
A few cuts...
So a few slices, mac and cheese & the world's best potato salad (wife's). Time To Eat!!!
I've never had much luck just cooking a flat, so this was a game changer for me.
The Meater is going to come in real handy for my rotisserie cooks. Goodbye Maverick Et-75.
This was a high heat cook in the stick burner. Temps averaged 310*. Mesquite & red oak for fire & smoke.
The price per pound was very good as it had been trimmed. So I thought I'd give this one a try.
Injected with beef broth & gave it a heavy rub of Oakridge BBQ's "Black Ops" brisket rub. & stuck it with my brand new Meater.
Technology is my friend. The Meater is a bluetooth device. It only has a range of 10 feet if it's inside a metal container (the cook chamber).
Using my wife's old phone, I can link it via wifi to my phone which gives me a 950 square foot range. Works great. Houses... walls... no problem.
I still used the Smoke meat probe as a backup as this was the first use of the Meater. The flat at 145*.
Removed the Smoke meat probe. 170* & wrapped.
Half-assed job of wrapping. Oh well...
After 5 hours it probed tender at 209*. I pulled it, wrapped it in foil, then a blanket & put it in a cooler for 2 hours.
A few cuts...
So a few slices, mac and cheese & the world's best potato salad (wife's). Time To Eat!!!
I've never had much luck just cooking a flat, so this was a game changer for me.
The Meater is going to come in real handy for my rotisserie cooks. Goodbye Maverick Et-75.
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Whatever it takes to get the job done right!!
