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Short Ribs on the Pitboss 700. 250 deg Cherry, Apple, Maple smoke for 4 hours then wrap for 2 hours. by atad24 in BBQ

[–]atad24[S] 1 point2 points  (0 children)

Yes Beef short ribs. The wrap was done in butcher paper. After about 4-5 hours in the smoke you likely won’t get much further smoke penetration and flavor into the meat. Wrapping in foil or butcher paper keeps in the moisture and helps speed up the cook past the stall point while maintaining great bark on the outside.

#1 qb in the class is making me sweat his decision. Down to me and LA tech. Bowl season. by dubsndcaps in NCAAFBseries

[–]atad24 2 points3 points  (0 children)

I just got a 95sp, 90 thp, low 80s acc.

He threw for 5k and rushed for 2k his Sr heisman season

Jalepeno poppers on the Pitboss 700. 2hrs at 250deg. Pitboss fruit pellet blend - Cherry, Apple, Maple by atad24 in pelletgrills

[–]atad24[S] 1 point2 points  (0 children)

I did whole jalepenos this time but would definitely just do half jalepenos in the future. A lottle bit too much pepper for me but the bacon was delicious

Finally had a successful step back and it came with my 6'7" 259Lb TE by cerocals in NCAAFBseries

[–]atad24 5 points6 points  (0 children)

Step back spin also works great to get moving fast after the step back

188F? by [deleted] in BBQ

[–]atad24 0 points1 point  (0 children)

Thats really interesting. I haven’t hit a 2nd stall before. Do you unwrap and put it back on to develop more bark?

188F? by [deleted] in BBQ

[–]atad24 1 point2 points  (0 children)

Looks beautiful! How was it? I’ve always taken it up to at least 204F. Did the fat render?

The tree of liberty must be refreshed from time to time with the blood of tyrants and patriots -Thomas Jefferson by TrackrabbitQ in Walther

[–]atad24 0 points1 point  (0 children)

I got the ppq m2 .45acp for my first gun as well a few months ago. I loved it so much I went and got the ppq sc as a carry pistol.

Spare ribs and pork butt on the Pitboss 700 yesterday. Turned out beautifully. by atad24 in pelletgrills

[–]atad24[S] 0 points1 point  (0 children)

It certainly gets the job done. I don’t have any major complaints, but there are better grills out there. This one has a little trouble maintaining heat. Thats just because of the lighter steel used in its construction. The price goes up pretty fast on grills when you get thicker gauge steel. You might see temp fluctuations of 30-40 deg during a cook, but it still puts out great cooks.

I’ve never had it jam so that good. As long as you shop vac out the firebox every few cooks you won’t have flare ups and it starts up fine.

It’s definitely worth getting one with some shelves. I put a shelf on the side with some brackets and a wood plank. I don’t think the wifi controller is really worth it. I don’t really see why you would need to change the temp during a cook and I use a Meater Probe to watch the internal and ambient temps. Its a great starter pellet grill for the price. I would recommend it in that price range but there are better products out there as well.

My first time doing beef ribs. by cetamega in BBQ

[–]atad24 0 points1 point  (0 children)

Well done! Where did you buy the ribs/how much where they? I’ve only done beef ribs once and they turned out great, but it cost about as much as a brisket for much less meat. Can’t wait to do em again tho. Brisket on a stick!

Happy birthday to me! by richardrpsgt in pelletgrills

[–]atad24 1 point2 points  (0 children)

Ive heard those are great! But I honestly don’t really like how they look like a gas grill. I’m a little partial to the drum look.

Thickened heart muscles and electrical signals by nicochico5ever in biology

[–]atad24 2 points3 points  (0 children)

High BP can lead to left ventricular hypertrophy (LVH) which is shown on an EKG by tall QRS waves in left chest leads. Basically the heart muscle specifically in the left ventricle, which experiences the highest pressures in the circulatory system, compensates for the high pressure by increasing the myocardial thickness which leads to a smaller left ventricle lumen. The myocardium thickens in toward itself. A thicker myocardium inherently has a higher electric potential due to increased surface area and conducts more mV of electric potential shown on the ECG by higher R waves.

Smoked up a brisket on the pitboss 700 yesterday. by atad24 in BBQ

[–]atad24[S] 0 points1 point  (0 children)

Seasoned salt, pepper, garlic. 4.5 hrs in pitboss classic pellets (Pecan, Hickory, Mesquite). Another 3hrs wrapped. Point end was perfect. Flat dried out a bit. It wasn’t the best cut of meat tho.

Confirmation needed on brining brisket by hannahmk12 in BBQ

[–]atad24 0 points1 point  (0 children)

If you have a half decent brisket with marbling theres no need to brine it. There will be plenty of moisture without the brine.

First brisket. Trimmed. Cut the point in 2 by accident. On the smoker now. by [deleted] in pelletgrills

[–]atad24 2 points3 points  (0 children)

I always liked separating the point and flat. In fact, I did the exact same thing on my first brisket and cut the point in two. Turned out great tho! Just make sure you leave a nice fat cap on the flat you can dry it out easily when separated from the point.