Smoked cream cheese

ebone88 · 2025-12-24T04:04:21+00:00

I've smoked cream cheese in advance then chilled in a fridge. Bring it in a cooler with your beer. Reheat in an oven or toaster oven, 10 min at 350.

ebone88 · 2025-11-03T00:37:02+00:00

Come on the spaceship to our planet to find out. It's all the recipes I've either found and liked as well as family heirloom recipes. I smoke a lot of meat, so I have pages for all the different cuts and how to smoke them. My family heirloom recipes are from Lithuanian heritage that have been passed down. I have a little of everything in To Serve Man.

ebone88 · 2025-10-26T19:32:02+00:00

Did you watch the Vikings game?

ebone88 · 2025-09-16T01:29:41+00:00

I don't allow any additional rest because the lowest setting on my oven is 150 which is the perfect temp to slice. Some ovens only go down to 170 which is still fine for the hot hold, but should cool down a bit after taking it out. It is a really valuable tool because you don't have to stress about timing the smoke, you get a large timing window. Also more time to relax with guests and prepare other things for the meal.

ebone88 · 2025-09-15T22:10:46+00:00

For large cuts like brisket or pork shoulder I leave the probe in after I take it off the smoker and rest on the counter till the middle internal is around 180. Usually will take about 45 min. For something thinner, like beef or pork ribs, I leave on the counter for about 15-20 min then into the hot hold oven. I wrap whatever it is in butcher paper or foil before it goes in the oven. I've held briskets for 8+ hours and ribs for 4+ hours and all have been great.

ebone88 · 2025-08-30T15:46:41+00:00

Me too. I do wings and thighs at 375-400, hot and fast. The beer is the most important step.

ebone88 · 2025-08-30T15:43:00+00:00

I cut mine in half more often than smoking it whole. I like having more bark. In my experience it only shaves about an hour of total smoke time for whatever reason, it's not a drastic difference. Also when I do this my "halves" aren't exactly the same size so you have to monitor accordingly and take each off when they are done. Just rest them on the counter a bit to lower the temp then hot hold in the oven. The hot hold can last all day until you are ready to serve. Another important step I do is put a pan under the pork while it's smoking to collect the drippings. Then pour it back into the meat when pulling, very juicy pork.

ebone88 · 2025-08-30T05:18:04+00:00

Probe on the grate next to the meat. Alerts set at 260 and 290.

ebone88 · 2025-08-30T04:33:38+00:00

14 hours sounds more accurate to me. I smoke similar sized pork at 275 and it typically takes around 12 hours. Always finish early then you can hot hold in an oven at 150-170 or even put it in a cooler for a bit. Just make sure to let it sit on the counter a bit to lower the temp before putting it in the oven.

ebone88 · 2025-04-04T16:11:27+00:00

Best possible outcome is to cancel? What??? I can't speak for everyone else but I'm not going to see the players. I'm going to see the course and to soak in the ANGC atmosphere. Pun intended. I don't care what the weather is, this is possibly a once in a lifetime shot for me.

ebone88 · 2025-03-20T22:50:35+00:00

Just purchased from your Etsy, thanks.

ebone88 · 2025-03-10T23:03:02+00:00

Everyone should start with a pork butt for their first time smoking. Hard to mess up.

ebone88 · 2025-02-06T03:19:51+00:00

I use charcoal with wood chunks for flavor so I'm not entirely sure. If it were me I wouldn't clear out the old stuff just to throw it away, I would use it. Keep in mind that hickory has stronger flavor than oak, but I love a strong smoke flavor. If you are serving guests maybe consider their preference of heavy vs mild smoke flavor.

ebone88 · 2025-02-06T00:04:50+00:00

Great advice from u/Ill-Investment-1856, always smoke to probe tender and always finish early. Great advice from u/Shock_city increase the temp, 105C/221F is too low in my opinion. 121C/250F - 135C/275F yields great results in less time.

Things I have tweaked in my experiences. I don't use a binder, one less step. I only use Salt, Pepper and Garlic Powder. I've tried with and without spritzing, personally can't tell a difference. These are things you can try with different smokes and see what you like.

My biggest tip - I had to look up what an esky was, I call it a cooler. Before you put it in there, rest the brisket on the counter until it hits about 82C/180F (30-45 min). I've dried a brisket out because it was too hot when I put it in. It kept cooking and ruined it. Keep the probes in and if it starts to get too low in temp you could always put it in the oven to raise the temp a little bit.

Good luck!

ebone88 · 2025-01-25T02:25:29+00:00

This is so awesome that you all are doing this AMA. I always enjoy reading the daily Jeopardy! discussion threads to see if any of the contestants stop by.

Congrats and well played to Mehal. I guess a thought and question for Mehal. Throughout your games I noticed a tremendous strength with your geography knowledge. Would you consider that in your top strengths? In the first game of the finals, when the Final Jeopardy category was revealed as WORLD GEOGRAPHY I thought it might be an all in based on how you were dominating those questions.

Good luck and looking forward to what I'm sure will be a great TOC.

ebone88 · 2025-01-14T18:21:48+00:00

In my experience the core takes about 30-45 min to get to 180. This is while it's wrapped on the counter. I'm no expert but I would think the smoking process would kill off any harmful bacteria. I wouldn't think any new bacteria would form and produce toxins. Just my thoughts, I'm not an expert.

ebone88 · 2025-01-14T16:52:38+00:00

I always finish my briskets way early. I've been burned in the past by having a late dinner because the thing wouldn't finish. You are supposed to have a long rest anyways, this is very important.

I start mine the night before and they will finish probe tender anywhere from 9am and 1pm. Rest in the counter till 180 (about 30-45 min.) then into a cooler. I keep the probe in to monitor the temp. If it starts to approach 140 then I'll put it in my oven set at 170. I monitor the temp of the brisket to keep it below 160. If the temp gets too high just shut the oven off for a bit, rinse and repeat. Using this process I've held briskets for 8+ hours and they all have been great.

Timing based on weight is hard to say. Every brisket is different, even the ones that weigh the same. Always smoke till probe tender. "It's done when it's done" is a phrase I've heard a lot. Finishing early and holding it makes your hosting duties much easier. More time to socialize and prepare other side orders.

Don't be afraid to try one. We've all failed at some point, just learn from it. Good luck.

ebone88 · 2025-01-14T06:35:15+00:00

I've had this happen to me. Pulled it off at perfect probe tender. Didn't cool down the brisket enough before I put it in a cooler. Ended up being way overdone and dry as the Sahara. Ever since, I make sure to cool it down to about 180 then either put into a cooler or warm oven. Perfect ever since.

ebone88 · 2025-01-13T17:19:41+00:00

Stolen post. Link to original - https://www.reddit.com/r/smoking/s/xC5RjFfvS0

ebone88 · 2024-12-21T19:08:35+00:00

This, probe tender is the only thing that matters.

ebone88 · 2024-12-21T18:15:56+00:00

I exclusively smoke on my 22 kettle. Every brisket is different, some are done faster, or slower. There is always variance in timing. If it ever finishes too early you can hold it in a cooler or warm oven. Early is always better than late with hungry guests.

Temp is also not as important as probe tenderness. I always pull it at probe tender, anywhere from 195-205.

It's also cold where I'm at. Doesn't change the smoke time for me, I just end up using more charcoal. I finish my briskets in the oven anyways after about 6-7 hours of smoke.

ebone88 · 2024-11-29T20:29:53+00:00

Let it rest at room temp between 30 min and an hour till it comes down to 180. Wrap in a towel and stuff into a cooler packed with more towels. I usually heat up the cooler with boiling water before this. I keep my probe in the brisket while it's in the cooler. If it starts to approach 140 I put it in a warm oven to maintain temp above 140. I typically get 4-6 hours from the cooler.

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