What's up, co/ck/suckers?

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

>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.

yes

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.

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

Good choice.

Changing recipes mid cook is the height of chef folly

You had a plan. Stick to that plan

Time to let it rest for a bit.

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

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.

#
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.

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

Ok will do.

Starting the slice...

Sliced.

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

Oh that's well done even without waiting for 145

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

Had to split it up to contain it all

Some veggies for a side

Looking pretty damn tasty

Layered up with some provolone

Then meat and onions from the au jus

So here's my meal for tonight.

Goodnight Veeky Forums.

Great job a user did it come out how you wanted?

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 user.

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

>saving the drippings

Oh shit guys this dude is a pro

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.

You bet. They went into the au jus.

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

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.

>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.

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

>BLT
>Cheese
>Peppers

Disgusting

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

People still believe this nonsense?

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.

What would you have done?

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

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

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

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:
youtu.be/nF-V223nC8k

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

Looks pretty good desu

Thank you user.

I thought they were awesome.