The BBQ Thread

[burgold]

Sounds like an invitation. Everyone meet up at Boone's place.

 

[Boone]

Do it!

 

[Skinsfan1311]

Alright Skinsfan1311, took a mental health day off from work today. Bought a 12+ lb brisket. Injected with my favorite injection, coated in SPG and it's on the Traeger at 275 or so (that's 'High Heat' for me, may bump it up to 300 depending on how the cook goes). Gonna pull it and although not my usual method, going to foil it with a mop of some kind once it hits 165. Will pull at 200 or so and let it rest and finish up the burnt ends right before dinner.

I always separate the point and the flat before I cook them. That's probably sacrilege but I like to be able to work with both separately.

Doing some homemade slaw and scalloped potatoes to go with.

I love those mental health days!
So...how did it turn out?
I feel that's a little low for "hot and fast"....I average somewhere ~ 365 for the brisket...and a little lower for pork butts, but whatever works for you. I'm sure that it cooked faster than it did at 225. I wrap briskets when I'm satisfied with that the bark is set and don't bother checking until the internal temp hits at least 170. I've never been happy with the bark at 165, but that could just be me.
Separating the point and flat before cooking is not sacrilege at all. A lot of folks do that...I'm just not one of them. I've never eaten the point on the day it's cooked. I let the point cool, vacuum seal and freeze it for burnt ends on another day.

So....I gotta ask again.....How did it turn out?

 

[Boone]

It was good, but still a little too dry for my liking. I usually do pink butcher paper wrap at 170 but yesterday I did foil with a mop sauce. I'd have thought it would be moister that way but didn't seem to make a difference. Great flavor though.

 

[Skinsfan1311]

It was good, but still a little too dry for my liking. I usually do pink butcher paper wrap at 170 but yesterday I did foil with a mop sauce. I'd have thought it would be moister that way but didn't seem to make a difference. Great flavor though.

I've used the pink butcher paper in the past, but not for hot and fast. How long did you let it rest? I rest 'em wrapped in a cooler and shoot for 2 hours, or at least until the internal temp drops into the 150's...I find that that they slice better at those temps. Not letting them rest long will result in dryer meat. I've never used a mop sauce on a brisket, nor do I inject them. Not that there's anything wrong with that A lot of people do, including competition cooks, so there's definitely something to it. I dry-brine the night before with kosher salt at ~ 1/2 tsp per lb. My thought is that injecting extends the cook time as the moisture hits the surface and cools the meat, but I'm no expert.

Instead of wrapping the brisket in foil, I've been using foil-covered aluminum pan instead. I pour a small splash of beer, apple juice, whatever in the pan before I cover it. The last couple briskets, I added a healthy dollop of beef tallow instead of juice or beer.

Now I'm hungry for brisket! I'll have to break out that frozen point and make some burnt ends this weekend!

Thanks for sharing!

 

[Boone]

That was probably the issue - I only gave it an hour (wife was getting sleepy so ...). I generally just use SPG on the exterior but I do inject with a special marinade.

 

[Boone]

Doing a 14 lb brisket today. I spent a lot of time trimming as sometimes I can get sloppy with it. Separated the point and the flat so I started with 2 really nice pieces of brisket. Injected with my standard mix of beef broth, beer, worchestershire sauce, a little BBQ sauce, seasoned salt, cider vinegar, and Accent and let it sit overnight. Coated generously with a garlic/redpepper/salt rub and put it on the Big Green Egg at 225 or so and I'm now 3 hours in. Probably another hour to get to 170 and then I will wrap in pink butcher paper till I get to 195 degrees. Planning on resting the flat for a couple hours, while I make burnt ends from the point.

I've pretty much decided not to do briskets on the pellet grill anymore. I love my Traeger, but even though I run it at exactly the same temps, and the brisket tastes great, I cannot get a bark on a brisket using the pellet smoker. Something about the egg (or any other kamodo-style cooker) is critical to getting a bark.

 

[Skinsfan1311]

Doing a 14 lb brisket today. I spent a lot of time trimming as sometimes I can get sloppy with it. Separated the point and the flat so I started with 2 really nice pieces of brisket. Injected with my standard mix of beef broth, beer, worchestershire sauce, a little BBQ sauce, seasoned salt, cider vinegar, and Accent and let it sit overnight. Coated generously with a garlic/redpepper/salt rub and put it on the Big Green Egg at 225 or so and I'm now 3 hours in. Probably another hour to get to 170 and then I will wrap in pink butcher paper till I get to 195 degrees. Planning on resting the flat for a couple hours, while I make burnt ends from the point.

I've pretty much decided not to do briskets on the pellet grill anymore. I love my Traeger, but even though I run it at exactly the same temps, and the brisket tastes great, I cannot get a bark on a brisket using the pellet smoker. Something about the egg (or any other kamodo-style cooker) is critical to getting a bark.

Sounds like a solid plan. How did it turn out?

 

[Boone]

Very good with good bark. Stall took forever though. I’d have liked to let it rest for an extra hour but we were starving so I just did a single hour.

 

[Skinsfan1311]

Very good with good bark. Stall took forever though. I’d have liked to let it rest for an extra hour but we were starving so I just did a single hour.

Great! We've all been there with the dreaded stall.

 

[Boone]

I love tri-tip and I'm fortunate that I have a local grocery with a full-fledged butcher shop that always has them as they are rarely found in most grocery stores. I usually do them Santa Maria-style, but today I'm going to do a tri-tip brisket style, something I've never done before. Also doing some garlic-parmesan chicken wings as a side.

 

[Skinsfan1311]

I love tri-tip and I'm fortunate that I have a local grocery with a full-fledged butcher shop that always has them as they are rarely found in most grocery stores. I usually do them Santa Maria-style, but today I'm going to do a tri-tip brisket style, something I've never done before. Also doing some garlic-parmesan chicken wings as a side.

Same here! I do something similiar...except I reverse sear. I take it to 120 internal then crank up the fire to Warp 10 and sear it. Be careful...that's a lean cut...if you treat it like a brisket, that bad boy will dry out before any kind of bark makes an appearance.

 

[Boone]

The recipe I am using disputes that, but yeah, I think that's why few have probably tried treating it like a brisket. The recipe does not reference any trimming so I am going to leave the fat cap on which may help with not getting too dry. I'm also going to rest for at least 2 hours. And I don't normally 'spritz' but am going to do a mix of worcestershire sauce and apple cider vinegar every hour or so.

We'll see. Hoping to be surprised in a positive way.

 

[Skinsfan1311]

The recipe I am using disputes that, but yeah, I think that's why few have probably tried treating it like a brisket. The recipe does not reference any trimming so I am going to leave the fat cap on which may help with not getting too dry. I'm also going to rest for at least 2 hours. And I don't normally 'spritz' but am going to do a mix of worcestershire sauce and apple cider vinegar every hour or so.

We'll see. Hoping to be surprised in a positive way.

Sounds good! I'm looking forward to hearing how it turned out. I love tri-tip and wouldn't mind trying a different cooking method. You can be the Guinea pig

 

[Boone]

I know it looks dry, and maybe it was just a bit, but the bark, flavor, and tenderness were really good. I could’ve carved it with a butter knife - it was that tender. Took damn near as long as a small brisket to get to 200 degrees.

The wings were incredible.

 

[Skinsfan1311]

I know it looks dry, and maybe it was just a bit, but the bark, flavor, and tenderness were really good. I could’ve carved it with a butter knife - it was that tender. Took damn near as long as a small brisket to get to 200 degrees.

The wings were incredible.

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I've never seen one that isn't rare/med rare...it looks pretty damn good! Crazy how that works, isn't it? I've had 4'lb chuck roasts take as long as Packer briskets....you just never know. Great job!!

 

[Boone]

Doing some KC-style spareribs for the games today using the 3-2-1 method. Modifying a homemade BBQ sauce recipe by adding a few cups of some frozen South Carolina peaches to the sauce. Doing some collards and baked beans to go with. Going to be good.

Here's the BBQ sauce recipe I'm adding the peaches to:

Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper

To this mix, add some herb bundles. Take fresh thyme, sage, rosemary and make 2-3 bundles by taking the fresh herbs and wrapping them with 1-2 strips of raw bacon. Use toothpicks to keep the bundles together. Toss the bundles into the BBQ sauce and let simmer at low heat for a few hours.

I've used this sauce a ton with BBQ chicken and it is memorable. Have done it with no fruit additions, but it works great with frozen cherries, frozen mango, or frozen peaches or apricots.

 

[Boone]

Ribs were on point, as good as I've made. And collards were incredible. I do my collards with diced garlic, country ham, some beef stock, a splash of apple cider vinegar, salt, pepper, and some red chili flakes. Simmered for 2-3 hours. One of my favorite dishes.

 

[Boone]

Took today off. My 3 day fast ends this evening and I am doing a brisket to celebrate. I was hoping to find a Prime brisket at Costco but all they had were Choice. Doing a couple things differently than my usual routine. I did inject last night. Dried it off really well and put on a homemade rub. I did not trim the fatty side as aggressively as I usually do, and going to cook the brisket on the pellet grill fat side down. The last brisket I did was not as juicy/moist as I was shooting for so figure the fat cap being down my protect the meat more and keep it moister. I'm also using a water pan which I have never tried before (to the side of the brisket, not under it). I am also spritzing every 30 minutes with a mix of beef broth, apple cider vinegar, apple juice, and worcestershire sauce (after the rub has set). Going to wrap with butcher paper at 170 as usual but hopefully get it in a cooler for 2-3 hours minimum. I'm shooting for better bark and juicier end result.

This is all on a pellet grill. I am more confident doing a great brisket on my Big Green Egg but need to work on my Traeger version.

 

[Chris]

Have you previously completed a 3 day fast?