The BBQ Thread

Pork coming off the smoker…

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Looks really good!
 
Bought an 11 lb brisket at my local butcher shop. I actually prefer larger packer briskets but it's kind of insane to go big with just my wife and I here. I opted to separate the point and flat before smoking - it's just easier to manage when I plan on doing burnt ends. I would be curious if anyone has any feedback on whether it's better to leave the brisket whole or separate prior? I used to ask my butcher to separate them, but the last time I did that, the younger guy behind the counter literally just cut it in half, lol... obviously he is not fully trained.

I am smoking on the Rec-Teq at 225. Suspect it'll only take 6-7 hours to finish having separated before putting them on. I injected them with my favorite beer-beef injection recipe and let them sit overnight. Rubbed them down this morning with garlic and onion powder, kosher salt, and lots of black pepper. I plan on wrapping at 165.

This is only the 2nd time I've done a brisket on the new pellet grill. 1st one came out decent but a little dry (I did not inject that one). Pics to follow.
 
Boone said:
Bought an 11 lb brisket at my local butcher shop. I actually prefer larger packer briskets but it's kind of insane to go big with just my wife and I here. I opted to separate the point and flat before smoking - it's just easier to manage when I plan on doing burnt ends. I would be curious if anyone has any feedback on whether it's better to leave the brisket whole or separate prior? I used to ask my butcher to separate them, but the last time I did that, the younger guy behind the counter literally just cut it in half, lol... obviously he is not fully trained.

I am smoking on the Rec-Teq at 225. Suspect it'll only take 6-7 hours to finish having separated before putting them on. I injected them with my favorite beer-beef injection recipe and let them sit overnight. Rubbed them down this morning with garlic and onion powder, kosher salt, and lots of black pepper. I plan on wrapping at 165.

This is only the 2nd time I've done a brisket on the new pellet grill. 1st one came out decent but a little dry (I did not inject that one). Pics to follow.
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I leave them whole, then separate & freeze the point for burnt ends, but I know folks who separate them and have great results. It's just two of us as well, but I always go for the biggest whole packer that can be crammed into my 18" Weber Smokey Mountain.

I vacuum seal flat slices into meal-sized portions and freeze them. That gives us several meals for months. I reheat in the bag with the sous-vide,(which makes it taste like it came right out of the smoker),or in a tightly covered casserole dish in the oven with some beef broth.
If I can make one suggestion, do not wrap based on temp...wait until you have a good bark set,(i.e. it passes the "scratch test"), or that beautiful bark will be ruined.
 
Bought a 3+ lb tri-tip this morning. Trimmed it up, got a serrated knife and cut a pocket in it the length of the tri-tip. Rubbed it down with below rub. Made stuffing with tons of garlic and mushrooms (and ingredients below). Stuffed and closed tri-tip with tooth picks. Will grill later and serve with some Spanish rice.

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Boone I need to buy you a culinary needle for butchers twine so you can sew that up! ;)
 
Seen on the streets of Bengaluru (from Reddit)

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I went into Sams club today to pick up my short rib plate ordered online. Two to a cryovac. I deliberately did not bring a basket in there so I would not be tempted to load it up. But had to go by the meat rack. Spied a nice package of ribeyes - best looking package on display, really nice marbling, huge spinalis, nice color, nice thickness and I had to grab it. Then I looked at the briskets. They had two primes, one was 15 lbs and the other 17 lbs. I would have bought that 15 pounder if I had room in the freezer. So I forced myself not to grab it. It was hard, though. But I might go back tomorrow morning. Early. If I can make room for it and it's still there. So here's what I came home with. Steaks, short rib plate bottom view, top view, side view, other side view. I would have preferred a little more fat on the top. But when you order online, you have to take what they give you. I hope to smoke one of those plates really soon. I got 3 ribs per piece as expected. Conventionally, that means ribs #6-8 which are a thicker plate and are more in demand since they have more meat. They are sometimes referred to as "Bronto ribs" - bigger and thicker than "dino ribs." This is a good thing. Mine weighed 13.37 lbs for two pieces (two plates). $120 total price. In the cryovac straight from the meat packer. Price went up since two years ago, from $6.98 to $8.98. Still a five star product. Choice Angus.

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Mark The Homer said:
I went into Sams club today to pick up my short rib plate ordered online. Two to a cryovac. I deliberately did not bring a basket in there so I would not be tempted to load it up. But had to go by the meat rack. Spied a nice package of ribeyes - best looking package on display, really nice marbling, huge spinalis, nice color, nice thickness and I had to grab it. Then I looked at the briskets. They had two primes, one was 15 lbs and the other 17 lbs. I would have bought that 15 pounder if I had room in the freezer. So I forced myself not to grab it. It was hard, though. But I might go back tomorrow morning. Early. If I can make room for it and it's still there. So here's what I came home with. Steaks, short rib plate bottom view, top view, side view, other side view. I would have preferred a little more fat on the top. But when you order online, you have to take what they give you. I hope to smoke one of those plates really soon. I got 3 ribs per piece as expected. Conventionally, that means ribs #6-8 which are a thicker plate and are more in demand since they have more meat. They are sometimes referred to as "Bronto ribs" - bigger and thicker than "dino ribs." This is a good thing. Mine weighed 13.37 lbs for two pieces (two plates). $120 total price. In the cryovac straight from the meat packer. Price went up since two years ago, from $6.98 to $8.98. Still a five star product. Choice Angus.

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That's the reason I hand-pick beef ribs..
 
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