Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: akjeff on January 06, 2019, 10:24:56 AM
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Our local grocery store had fresh Meyer Angus USDA Prime packers for 4.39/lb, so I grabbed one for the weekend. After grilling pork chops for dinner last night, I set the 2 Star up for this mornings cook; covered the flame zone, and loaded the hopper with Lumberjack 100% Oak. I knew it was going to be chilly this morning, but didn't expect the refreshing -10F, when I went out on the porch to turn on the MAK! I was only 15 minutes into trimming/seasoning( 50/50 S&P ) the meat, when the Remote Boss beeped, to let me know the MAK was at SMOKE, and ready!
I'll follow up this evening, and let you know how it turns out.
Jeff
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Please share the results of your cook, but please, please keep the -10° temps there. :)
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(https://uploads.tapatalk-cdn.com/20190106/4a7f4b3ddb0bcaf37d0bde9b51792dce.jpg)
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Very curious to hear about amount of smoke , how many lbs of pellets used or any issues.
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Very curious to hear about amount of smoke , how many lbs of pellets used or any issues.
Yep, I'll keep you posted. I started out by adding a new 20# bag to an empty hopper, to see roughly what the pellet consumption is. It's making plenty of smoke. I like to leave it on SMOKE for the first four hours, as that's when it will take on the most smokey flavor. After that, I'll kick it up to 275, wrap it when it hits 165 internal, and then take it out at 200-205.
Temp is still dropping; down to -11F now. Pretty common to get a bit a dip before sunrise, and then it will start warming up. The forecasted high for the day, is -3F at 2:00-3:00PM. A great day to cold weather test the MAK!
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Tuned in for this cook...BUT what’s up with your MAK? -10° and 15 mins to hit set temp?!?! Sheesh, what a slouch ;-)
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Very curious to hear about amount of smoke , how many lbs of pellets used or any issues.
Yep, I'll keep you posted. I started out by adding a new 20# bag to an empty hopper, to see roughly what the pellet consumption is. It's making plenty of smoke. I like to leave it on SMOKE for the first four hours, as that's when it will take on the most smokey flavor. After that, I'll kick it up to 275, wrap it when it hits 165 internal, and then take it out at 200-205.
Temp is still dropping; down to -11F now. Pretty common to get a bit a dip before sunrise, and then it will start warming up. The forecasted high for the day, is -3F at 2:00-3:00PM. A great day to cold weather test the MAK!
Living in CA, I’ll never be able to try this. But I remember Bruce from MAK raving the fist time he was able to actually try cold smoked vanilla ice cream. He told me that he had a few customers that live in extremely cold climates that actually put a few scoops of vanilla ice cream on a sheet of foil and place it in the cold smoke box for a little while (maybe 30 mins?). He said he was surprised by how good it tasted. I would love to try that... but I know that I’d end up with vanilla soup...lol.
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I give ya a lot of credit. It gets in the 30's here and I'm not happy. -10. Respect dude.
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I give ta a lot of credit. It gets in the 30's here and I'm not happy. -10. Respect dude.
Someone needs to locate and put on their big girl panties... lol.
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I give ta a lot of credit. It gets in the 30's here and I'm not happy. -10. Respect dude.
Someone needs to locate and put on their big girl panties... lol.
I am wearing big girl panties. Soft white ones. Lol.
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...It gets in the 30's here...
That's a temperature? Who knew?
...Someone needs to ... put on their big girl panties...
If it even drops to the high 60's I wear my BGPs over sweatpants and a hoodie. Jus' sayin'...
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Update. Fours hours in, and it looks like it's going to bottom out at -12F, should start warming up a bit now. Doesn't look like it's devouring pellets as much as I thought it would. Meat probed at about 135-140 at this point. Just kicked it up to 250, and will let it run at that until it hits stall temp of 165 or so. At that point will get wrapped in pink paper, and back in at 275 until it's done. Running great so far. :thumbup:
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I give ta a lot of credit. It gets in the 30's here and I'm not happy. -10. Respect dude.
Someone needs to locate and put on their big girl panties... lol.
I am wearing big girl panties. Soft white ones. Lol.
...It gets in the 30's here...
That's a temperature? Who knew?
...Someone needs to ... put on their big girl panties...
If it even drops to the high 60's I wear my BGPs over sweatpants and a hoodie. Jus' sayin'...
Not sure which of you two needs more help, or perhaps you two are undiscovered soulmates? LOL!
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Update. Fours hours in, and it looks like it's going to bottom out at -12F, should start warming up a bit now. Doesn't look like it's devouring pellets as much as I thought it would. Meat probed at about 135-140 at this point. Just kicked it up to 250, and will let it run at that until it hits stall temp of 165 or so. At that point will get wrapped in pink paper, and back in at 275 until it's done. Running great so far. :thumbup:
That’s coming along nicely!
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Six hours into it, and it's warmed up to -10F outside. The brisket probed at 165-170, so, it's now wrapped in pink paper, and back in. Seems to be moving along fairly quickly, so I'm leaving it set to 250 cook temp. Gotta start keeping an eye on the pellet hopper, as I'd like to see if I can do the entire cook on the 20# bag, but don't want to let it run dry!
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The color is AWESOME!!! Man, that pellet hopper would have me sweating bullets... lol. I get nervous when it gets low... lol.
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...It gets in the 30's here...
That's a temperature? Who knew?
...Someone needs to ... put on their big girl panties...
If it even drops to the high 60's I wear my BGPs over sweatpants and a hoodie. Jus' sayin'...
( weenies.... ::) ;D :D
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That is looking awesome. Weigh out a couple more pounds of pellets to add to the hopper just in case you need it, then you'll have an exact number of pounds when your finished.
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Man, this sucker almost got away from me! Made a pellet check at the 8 hour mark(2 hours after wrapping), and thought what the hell, may as well poke it with a Thermapen since I'm here. Much to my surprise, it slipped in unopposed, and registered 205! So, it's foiled up, wrapped in towels, and in the cooler until it's dinner time. Can't believe it cooked that quickly. It wasn't a big brisket, about 12#(and I probably trimmed a good 2# of fat off it), but thought it would be a 10 hour cook, minimum. You never know! A photo of the hopper when I shut it down. Probably burned a good 15# of pellets in 8 hours. It got up to -6F when the cook ended. Definitely started eating pellets, when I cranked it up to 250. Will update after dinner!
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WOW, sure glad you decided to take a quick poke w/ your Thermapen:)
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That was close. Sounds funny when you refer to negative temperatures as going "up" to minus 6°. ???
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Turned out to be an awesome brisket! :thumbup: Tender, moist, and tasted great. About as good as I've ever made. Wife made a dynamite batch of mashed cauliflower for a side. Great combo.
Next time, I think I'll leave the MAK on SMOKE until it hits the stall, and try to get a bit more smoke flavor. The smoke flavor was great, but maybe a bit on the light side. Good excuse to experiment.
Thanks to all for your comments!
Jeff
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Looks fantastic. You can add a tube for a little extra smoke if you want
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Man, that looks delicious. Turned out perfect I would say. Thanks for the posts.
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Looks fantastic. You can add a tube for a little extra smoke if you want
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Totally spaced out that idea, thanks Pappy! May give that a try next time............unless I forget! ???
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Looks fantastic. You can add a tube for a little extra smoke if you want
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Totally spaced out that idea, thanks Pappy! May give that a try next time............unless I forget! ???
Plus you get to play with fire. Like my torch
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;D
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That meal looks fantastic!
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Looks fantastic. You can add a tube for a little extra smoke if you want
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Totally spaced out that idea, thanks Pappy! May give that a try next time............unless I forget! ???
And.....you could pre-smoke or...cold smoke it for several hours....BEFORE you even turn on your MAK. And...if y wants o go even further into "gourmet smoking"...try cold smoking - then plastic wrap or better yet - vacuum bag the brisket - and put it in the fridge for a mayor two....THEN cook it. This extra cold smoke time and "rest" in the fridge allows the smoke to permeate - and mellow a bit. You get great smoke ring generally...and flavor that is rich - but not over-smoked. Kind of like how when you cold smoke cheese - you need to let it rest in the fridge for a while before it is at it's best.
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Yummy! Good job. :thumbup:
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Looks fantastic. You can add a tube for a little extra smoke if you want
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Totally spaced out that idea, thanks Pappy! May give that a try next time............unless I forget! ???
And.....you could pre-smoke or...cold smoke it for several hours....BEFORE you even turn on your MAK. And...if y wants o go even further into "gourmet smoking"...try cold smoking - then plastic wrap or better yet - vacuum bag the brisket - and put it in the fridge for a mayor two....THEN cook it. This extra cold smoke time and "rest" in the fridge allows the smoke to permeate - and mellow a bit. You get great smoke ring generally...and flavor that is rich - but not over-smoked. Kind of like how when you cold smoke cheese - you need to let it rest in the fridge for a while before it is at it's best.
Interesting options teesquare, thanks!