What's up, co/ck/suckers? I haven't posted here f

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I know my kitchen is a mess, ok?

lol

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Using applewood that I conveniently acquired from a local apple grower.

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My au jus is in there but I forgot to take pics of it in the making.

It's just like the video I posted pretty much.

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So it's been on for about an hour and 20 minutes or so, I'm gonna flip 'er over.

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And it's flipped over.

Looking decent so far.

Time to go have a beer and then check on it again.

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She's getting close.

I can feel it.

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Added a few charcoals and a couple of pieces of wood.

I'm gonna shoot for 145º or so instead of 130º like the video, methinks.

>>8623015
>changing the recipe mid cook

Here we go lads

>>8623015

um what's with all that smoke are those branches dry?

>>8623015
>I'm going to overcook my meat
It's your money bro waste if how you want.

You guys really think I should pull it off at 130º, then?

It's not too late.

>>8623047
yes

>>8623023
These branches were pulled from a soggy pile of wood half buried in the snow. Not dry exactly.

Also had a small flare up when I took the lid off for the pic.

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Not sure if you guys can read it or not but it's coming off now at 130º.

>>8623062
Good choice.

Changing recipes mid cook is the height of chef folly

You had a plan. Stick to that plan

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Time to let it rest for a bit.

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>Just waiting to see the dinnerware and find out if this is PHS-Guy or not.

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I've moved the au jus to the top grill for easy access in preparation for the final steps.

I didn't make the horseradish sauce. Don't care much for it, only sometimes. Didn't sound appealing to me tonight.

>>8623089 #
I'm nobody like that. Just a regguler ol guy with a smoker.

This is my second time using it, btw. It was recently given to me by a guy who moved and didn't have room to bring it.

>>8623119
Oh well I don`t give a fuck then. Kill yourself faggot

>>8623131
Ok will do.

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Starting the slice...

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Sliced.

Gonna go get the hot au jus and put the meat in now.

>>8623208
Oh that's well done even without waiting for 145

>>8623208
Worst thing I`ve ever seen. Show us a pic of that knife stuck in your neck

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Had to split it up to contain it all

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Some veggies for a side

>>8623274
Looking pretty damn tasty

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Layered up with some provolone

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Then meat and onions from the au jus

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So here's my meal for tonight.

Goodnight 4chan.

>>8623334
Great job a anon did it come out how you wanted?

>>8623359
I only wish it would have been a bit more tender, but yeah it's good shit man. I wonder what I could do next time for a more tender meat. Also, I should learn how to slice meat more thinly.

Thanks anon.

>>8623400
Did you blacken the outside first? Searing the outside is the best way to keep juices in the meat

>>8622636

>saving the drippings

Oh shit guys this dude is a pro

>>8623415
I did not.

I will remember to do that for next time. I don't know why it didn't cross my mind, I'm quite familiar with that practice.

>>8623426
You bet. They went into the au jus.

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I was just looking through my pics of tonight's dinner and found a pic I took of a BLT I made while I was all drunk the other day.

Don't remember taking the picture but I'd still eat it again

>>8623755
BLT with cheese? Kraft singles? And what looks to be hot pickled peppers?
I usually just stick to mayonnaise on the classic BLT, but I guess you were drunk so it sounded good at the time.

>>8623301
>untoasted

this is where you went wrong

Good job. Looks tasty.
For more tender meat you should smoke it lower for longer. yours looked a tad heavier than 4 lb.
excellent looking meal, though.

>>8623068
Well, what's the next step of his master plan?

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>>8623755
>BLT
>Cheese
>Peppers

Disgusting

>>8623415
>Searing the outside is the best way to keep juices in the meat

People still believe this nonsense?

>>8623990
I've come up with some awesome shit before from the beer munchies but I've come up with even more terrible shit from the beer munchies.

>>8625351
What would you have done?

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I didn't get but a couple of pics, but I made shrimp on the smoker for tonight.

>>8625865
>>8623415
Irrelevant. It's a myth and been disproven many times. Searing is good for flavor.

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Here they are shortly before I pulled them off and brought them in to eat.

>>8622636
I want a meat clock

I must say that they were absolutely delicious. I wish I could have shared with friends.

Here's the video I went by:
https://youtu.be/nF-V223nC8k

After the French Dip ordeal I thought I'd try another recipe.

>>8627508
Looks pretty good desu

>>8627523
Thank you anon.

I thought they were awesome.