The BBQ Thread

I'm working a couple of the Webers tonight. The steaks were cut off of a ribeye roast that I got on sale a few months ago, and same deal with the lobster tails. In spite of appearances, this is a cheap dinner..
 

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I have mentioned before, I am so fortunate to have a family run grocery just 2 miles from my home which also happens to have a fantastic butcher shop. People drive an hour or more to shop there. I bought a couple of beautifully marbled tri-tips today and soaked them in some Worcestershire sauce, then rubbed them down with some Canadian steak seasoning. Threw them in the pellet smoker and am doing them like brisket. Wrapped at 165 with butcher paper and then will pull them at 200 and rest for a bit. I really love this method because it is indistinguishable from brisket doesn't take 12-16 hours, and they are the right size for just a couple of meals. Doing some spanish rice to go with.
 
Boone said:
I have mentioned before, I am so fortunate to have a family run grocery just 2 miles from my home which also happens to have a fantastic butcher shop. People drive an hour or more to shop there. I bought a couple of beautifully marbled tri-tips today and soaked them in some Worcestershire sauce, then rubbed them down with some Canadian steak seasoning. Threw them in the pellet smoker and am doing them like brisket. Wrapped at 165 with butcher paper and then will pull them at 200 and rest for a bit. I really love this method because it is indistinguishable from brisket doesn't take 12-16 hours, and they are the right size for just a couple of meals. Doing some spanish rice to go with.
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Tri-tip & Picanha are a couple of my favorite cuts.
 
Nothing fancy...used up the last egg this morning and a Boone inspired avocado
 
Ashburn Dave said:
This smoker is too pretty to use, lol.

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I couldn’t find this exact one on the smoker broker website but I think it looked something like this one, for $13k…

That’s a pretty penny for a pretty smoker.

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smokerbroker.ca
 
Let get this party started! This beast of a rib weighs in at just under 4lbs, trimmed. Yeah, yeah, the rubs are from Texas, but the company is owned by a buddy of mine down there and, in spite of the fact he's a damn Dallass fan, he really knows his shit. These are the only "store-bought" rubs that I'll use for beef.

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It's gettin' there!
To get a perspective on how big this chunk of beef is, the smoker is 18.5"
I just wrapped it in pink butcher paper, with some warm tallow...

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Has anyone made their own pastrami? A few questions if you have.

Do you use the flat only or a full brisket?

What is a good brine solution? Also, do I brine the brisket for 7 days?

Any rub before smoking it?

Smoke the brisket like any other brisket?
 
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