The BBQ Thread

[Ashburn Dave]

Mmmmmm! Do you reheat with a sous-vide?

I don't have a machine but I'll throw the bag in a pot of water for same effect.

 

[skinsmarydu]

My sauce has just the teeeeensiest squirt of Heinz, but everything above is in there. My BBq place also has a mustard sauce (which I think is more SC, it was popular in places in Savannah when we lived there).
I like my sauce kinda runny, stuff down here is like gravy.

 

[Skinsfan1311]

I don't have a machine but I'll throw the bag in a pot of water for same effect.

I believe that's the best way to reheat BBQ. It's as close to the "straight off the smoker" flavor & texture as you can get. We re-heat brisket slices the same way. I usually include a small dollop of tallow in the vac-seal bags with the brisket.

 

[Boone]

Doing a 4 lb chuck roast brisket style on the Big Green Egg. Injected it with 'Rick's Sinful Marinade' (recipe from a smoking recipe book I have). Worchestershire Sauce, beer, water, vinegar, cayenne, celery seed, some rub, BBQ sauce, Accent, and beef boullion base... Let it sit for a few hours, then dried it off and rubbed down with yellow mustard. Applied rub of garlic powder, salt, pepper. Smoking at 225 with apple wood chunks.

Since I haven't had a ton of carbs of late, going to do some potatoes of some kind - thinking I may do them as wedges on my pellet grill with glaze of lemon juice, garlic, salt, pepper, olive oil.

 

[Boone]

 

[Skinsfan1311]

View attachment 13973

Looks good!
How long did it take to smoke at 225?
What was the finish temp?
I've had uneven results with Chuckies on the smoker.

 

[Boone]

195. Took 8 hrs… I cranked it up to 300 once it was wrapped. I have heard that some chuck roasts can come out dry and tough using the brisket method, but both times I've done this it has been really good.

 

[Skinsfan1311]

195. Took 8 hrs… I cranked it up to 300 once it was wrapped. I have heard that some chuck roasts can come out dry and tough using the brisket method, but both times I've done this it has been really good.

Thanks.
I'm assuming that it was probe tender at 195?
I've done a handful of them just like brisket. A few of them turned out great, and a couple were a little dry, but not tough. I suppose it depends on the meat. Sometimes you just get one that's going to end up a little dry, no matter what. It can't be me
Question: why 225? Is that just for chuckies and brisket, or is that the temp that you always use? The reason for asking is that I quit smoking that low years ago and do most of the cooks at ~250-275 with identical results and it doesn't take as long.
Yes, they're still long cooks, but the higher temps shave some time and the results are the same. I've become a "hot and fast" * convert for brisket, but wouldn't recommend that method for chuck, because that cut is too small.

*fast is relative...whole packers still take ~9 hrs, or more..but that's a damn sight better than 12-14 hrs.

 

[Boone]

I think injecting helps a lot to prevent drying out. I am old school on brisket and when I've tried high heat I could tell a difference in tenderness/juiciness (I know others swear they don't experience that but I do). Then again, my briskets never take more than 8-10 hours so... Most of the time when I am smoking something, I am just hanging out all day anyway so I don't feel the need to rush. It still blows my mind that a 3-4 lb chuck roast can take as long as a brisket 2-3x that size, but I guess it's because of it's shape?

 

[Skinsfan1311]

I think injecting helps a lot to prevent drying out. I am old school on brisket and when I've tried high heat I could tell a difference in tenderness/juiciness (I know others swear they don't experience that but I do). Then again, my briskets never take more than 8-10 hours so... Most of the time when I am smoking something, I am just hanging out all day anyway so I don't feel the need to rush. It still blows my mind that a 3-4 lb chuck roast can take as long as a brisket 2-3x that size, but I guess it's because of it's shape?

I know, right? Drives me nuts when a 4lb roast takes as long as a 15lb packer. I can't tell the difference on the higher heat, but I only do a few a year so I only buy Prime so that might make a difference. I used to use Choice and would inject those, but don't bother with the Prime. Brisket, chuckies and beef ribs are the only cuts that I bother wrapping, and only when the bark is firmly set.

 

[Ashburn Dave]

There is something cool to smoking in the snow. I smoked the last half of the butt shoulder we got from Costco.

 

[Skinsfan1311]

There is something cool to smoking in the snow. I smoked the last half of the butt shoulder we got from Costco.

View attachment 14011

View attachment 14012

I love it!!!
I enjoy smoking in the snow, as long as it isn't too windy.

 

[Ashburn Dave]

I just ordered some beef ribs yesterday from D&D Meats in Inwood, WV. They are still $9.99/lb which is a fantastic price nowadays. I'll drive out there Saturday to pick them up. Below is their link if anyone else wants some and be sure to ask for Ronnie.

D&D Meats | Inwood WV

D&D Meats, Inwood. 8,354 likes · 145 talking about this · 179 were here. We are CLOSED on Monday & Tuesday Holiday hours subject to change. We do not have a website or price list. Please visit the...

www.facebook.com

 

[Boone]

Believe it or not, I have never smoked/barbecued a pork roast. Bought a 3 lber at my butcher shop. Rubbed the roast down with salt and pepper and made a marinade with:

Minced fresh garlic
Balsamic glaze
Sriracha
Honey
Ajvar (serbian red pepper spread)
Olive oil

I'm going to let it sit for 3-4 hours then do it indirect on the Big Green Egg until it's 145-150 internally. Serve with some roasted broccoli.

Snow cook.

 

[Boone]

Came out really nicely. Super simple. Crazy I have not done a simple pork roast before now. I like BBQing in the snow as well. I don't know why, lol...

 

[RedWolf]

I make this Dijon, hot sauce and orange marmalade glaze for pork which is outstanding. Sounds odd but is delicious

You can also wrap the pork loin in bacon. First cover in your favorite barbecue rub, wrap it in bacon, smoke it, and about three quarters of the way through start painting your favorite barbecue sauce on it. Killer

 

[Skinsfan1311]

I finally got a couple grills dug out!

 

[Skinsfan1311]

Came out really nicely. Super simple. Crazy I have not done a simple pork roast before now. I like BBQing in the snow as well. I don't know why, lol...

I  love BBQing in the cold & snow.
Doing a buttermilk & BBQ rub marinated boneless breast while typing this.
Reverse seared so I can scurry back in the house & monitor the temp remotely...

 

[Skinsfan1311]

I make this Dijon, hot sauce and orange marmalade glaze for pork which is outstanding. Sounds odd but is delicious

You can also wrap the pork loin in bacon. First cover in your favorite barbecue rub, wrap it in bacon, smoke it, and about three quarters of the way through start painting your favorite barbecue sauce on it. Killer

Don't tease us Man! Post the recipe for that sauce?

 

[RedWolf]

Don't tease us Man! Post the recipe for that sauce?

I don't really have a recipe but here is the gist of it.

2 parts Dijon
1 part orange marmalade
Your favorite hot sauce to taste

Or

1 part Dijon
1 part brown sugar
Enough hot sauce to thin it out

You get the idea play with it