The BBQ Thread

Yeah - I soaked it and it burned anyway :) For me, it's just so easy using the skin itself to grill on, i don't see the advantage of cedar. Just my personal preference. Cedar on brother!
 
Going to do a brisket tomorrow. I have a system I almost always use where once the brisket hits 170 degrees, I pull it off and wrap it in foil with this amazing beer-based marinade. It is amazing that way. The only downside of that method is the meat is almost falling apart it is so tender, and the 'bark' gets very soft since you are essentially steaming the meat while it's in the foil.

I want to try a much more traditional Texas-style method. Going to season the brisket with salt, pepper, and garlic powder only (no rub of any kind) and instead of foil, am going to wrap in pink butcher's paper which unlike foil is permeable and won't ruin the bark. I don't have any old oak fence posts to use for my smoke, so I'll probably go with apple or cherry wood which I find more subtle.
 
Day off today and wife out of the house. Figured doing a brisket would be a good way to pass the time. Going full on Texas style today with the only seasoning being kosher salt, pepper, and garlic powder. Will wrap in pink butchers paper once so hot 160-170. Simple and traditional.

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Made the best brisket of my life this weekend. Started with a choice brisket flat from Costco. I have moved away from 'foiling' my brisket with a marinade for the last hour or so which I've traditionally done, because although it results in 'fall apart' brisket, it's almost impossible to have a 'bark' using that method. Instead, I am now using pink butcher's paper. Once the brisket hits 170 on the smoker, you pull it off, wrap it in the pink butcher's paper, and finish it to 195-200. Of course, with that method there is no marinating and I've had a couple briskets come out dry because of that.

So I decided to use my favorite marinade as a preparatory injection. I got this marinade recipe from a smoking book I bought last year. It's basically a combo of:
beef base/bouillon
beer
Worchestershire sauce
apple cider vinegar
a little rub
celery seeds
a little BBQ sauce

Injected the brisket with that and let it sit in it for a couple of hours. Then I removed it, drained off the marinade, and gave it a generous seasoning of kosher salt, pepper, and a spice mix. Smoked it with apple wood, wrapped it at the appropriate time, and then let it rest in a cooler for a few hours. It was amazing. Great bark, so tender a slice hung across my finger like a wet noodle, and flavor was amazing. My brisket mechanics are now solid.

Last night, I used about 2/3rds of it to make some brisket chili which was also amazing.
 
Curious - what the temp you draw the line and decide not to grill or smoke? I'm making a pork shoulder this weekend and it's supposed to be mid-thirties which should be just fine. Just wondering what the coldest temp you've ever grilled or smoked in is?
 
Goaldeje said:
Curious - what the temp you draw the line and decide not to grill or smoke? I'm making a pork shoulder this weekend and it's supposed to be mid-thirties which should be just fine. Just wondering what the coldest temp you've ever grilled or smoked in is?
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Ive never not grilled or used the smoker due to cold weather. Pouring down rain - maybe. But otherwise we are go for launch :)
 
Boone said:
Ive never not grilled or used the smoker due to cold weather. Pouring down rain - maybe. But otherwise we are go for launch :)
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^ this


I just cooked steaks outside Sunday night and i believe it was 24*
 
I fin it is actually more challenging to BBQ/smoke in hot weather, especially if you are doing something low and slow, as it can be a challenge keeping the temp from getting away from you...
 
Couldn't decide what to put on the smoker yesterday, so I bought a turkey tenderloin and also a nice big chunk of Picanha cut beef. We have an 'old-timey' type grocery store very close to me where they cut all their own beef and I can usually get tri-tip, but instead today they had Picanha.

I cut most of the fat cap off the Picanha and then injected both the turkey and the beef with a mix of beer, soy, worceshtershire sauce, fish sauce, and some boullion base. Let that site for 3-4 hours, then drained and added a liberal sprinkling of Meat Church Holy Cow. Smoked with some apple chunks in my Big Green Egg. I had to cook the beef slightly more than my preference as the wife doesn't want it bloody.

It was all good, but the beef was maybe top 10 I've ever had in my life.
cook.jpg
 
That looks stunning.

Friend of mine just bought an outdoor pizza oven and keeps bragging about his pizza. So I fired up the Egg and got the temps up to 750 and tested a pizza. It was great. So when we get back from the beach I'll be doing some personal pizzas for the fam.
 
Yeah - I've done pizza in the egg a few times, it's super. I have their pizza stone. My biggest challenge is that you really need to keep them a reasonable size to be able to manage them. My instinct is 'huge' so I have to watch that...
 
Poor man’s prime rib, throwing a couple of 2 lb chuck roasts in the smoker. Salted and peppered and rubbed down with generous amounts of fresh herb (thyme, rosemary, basil, and tarragon) butter.

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I have a really nice gas grill and a Big Green Egg. I really don't lack in terms of BBQ cooking equipment. But I've always been fascinated with pellet grills. I pulled the trigger this week on a Traeger. Along with RecTec, they are probably the industry leader. I got their Ironwood 650 model. It's in their mid-range category but has all the features of their top line. Arrives Sunday and I've got a brisket in my fridge waiting for it.
 
Boone said:
I have a really nice gas grill and a Big Green Egg. I really don't lack in terms of BBQ cooking equipment. But I've always been fascinated with pellet grills. I pulled the trigger this week on a Traeger. Along with RecTec, they are probably the industry leader. I got their Ironwood 650 model. It's in their mid-range category but has all the features of their top line. Arrives Sunday and I've got a brisket in my fridge waiting for it.
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Congrats!
I don't know much about 'em, other than what I've read, so I'd be curious on your thoughts.
From what I gather, temp control is rock solid on these things. Many on the BBQ world fondly refer to them as "pellet poopers"
Along with a kamado-style grill, I'll probably end up with one down the road.
 
Burgers were good - nothing amazing, but I'm not really looking for an 'all in one' cooker with the pellet grill.

Today - brisket. Injected last night, applied rub this morning, put on the Traeger at 10 am. It's 7:30 and I've got it wrapped in foil finishing up. Cut off the point, cut into 1" chunks, tossed with BBQ sauce and it's back on the Traeger. Going to throw on some Jalapeno poppers in a few minutes. Did some homemade slaw. I don't expect this to suck - but very curious to taste the brisket flat.

I have always cooked brisket way quicker on the egg than *expected*. I actually had to boost the temp on the Traeger to move things along, so I'm hoping that results in a good moist product. We'll see. My brisket expectations are high - I can accept 'just okay' with most BBQ, but brisket is either amazing or not worth eating.
 
Brisket and burnt ends were damned good for first run on the pellet smoker. I tend to have a problem doing brisket on the BGE that it cooks much faster than it should even though the temp is set correctly. I had the opposite problem with the Traeger - it was coming up to temp so slowly I ended up jacking my grill temp up (which I could all do from my phone). It should really take 10-12 hours minimum to do a decent sized brisket and that’s exactly what it took. Impressed with the product.
 
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