What are you Smoking/Grilling/BBQ'ing this weekend?
 

Mix of hickory and fruit. Straight hickory, IMO, can be a bit strong.

I've also got apple, pecan and cherry. Thoughts?

Any of these.

Always get a fruit wood in there. I never go with one type of wood for a whole smoke.

Oak/Hickory etc then add in some Apple/Cherry etc.

Apple.

For brisket? Not really.

That shouldn't be a problem unless either your smoke level is too strong or you're like using mesquite.

It depends what kind of wood I'm using. I like letting hickory ride on its own merit, but you can't be overbearing with it.

Pecan is a really good general purpose flavor, IMO.

You know you had morning wood too!

Ha...

Enjoy man, Hicory, Apple, and Cherry ought to do you just fine...

I love you all.

I love me too

I think you'll do fine from any choice of the 3 you gave. The only time I've had real issue with smoke quality was when I had no idea what I was doing with Mesquite.

I only use apple wood, apple juice in the water pan with water and apple juice spritzer in a bottle from the Dollar Store. You can add some beer with the apple juice in the spritzer. Just say'n, to each his own, always good to see what others do.

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Is this even possible.

Meat sat out and hour. Been on smoker at 240 degrees for 2 hours. Meat temp reading 150 already?

Try to get the heat down some. 210-220. Low and slow, let the collagen in the meat break down and make it perfect.

Hell, I'd shoot for 200-205 and let it ride...

Kicked it down to 215. Also adjusted my probe.

3.5 hours in and sitting at 163. I think my probe was a bit too high to start. Oops.

Attaboy..

6 hours in. Foiled at 4.5 hours and temp 163.

Temp at 6 hours is 175.

Yeah, at this point you're just looking to melt the toughness, it's slow, but very well worth it.

We told you not to panic when this happens lol

only because i stumbled onto some pork ribs with some meat on them, i am doing four slabs and two pork roasts, cherry and apple wood.

one roast is garlic olive oil lathered with cajun rub.

the other is a spice blend 'bbq spices' i got at the markets a while back.

and the ribs are kc style dry rubbed (probably gonna do the stubbs q since i got some yesterday) :thumb:

LEW - How was your brisket you didn't invite me to eat? Dick :D

Yeah where's our brisket you dick

Dudes. Turned out amazing. Cut like butter. A bit more bark than I expected too.

Good work, Youngblood.

:clap::clap::clap::clap:

I'm glad Lew was smoking a brisket and asked all these questions. I've never been able to nail a brisket, but there was good info and reading in here. I think I've got the confidence to try again.


Hope Lew's came out alright.

these damn kids don’t listen to their elders. Just have to make the same mistake we all made. :rolleyes:

Heh yep. At least the end result looked good.

I think I'm gonna try my arch nemesis again, beef ribs. Had some issues with them in the past and I just think I wasn't prepping them right, or cooking them long enough.

Just gotta decide when to do it.

docked you for not having toast, especially since it cut like butter, but otherwise :thumb: :D

it's kind of weird but with this newer smoker my ribs struggle but the brisket is just perfect. My burnt ends disappeared and the brisket was soon to follow. Ribs? I have a slab left. If it was good there would be nothing left. I can do better.

Lew, those are some thick assed slices, but good job otherwise. Brisket is really way easier than folks make it out to be. You just have to have all day to cook it.

Ugh I know. My wife started with mutilating this until I could stop her.

Stupid woman.

It was so tender. I was amazed.

Limited smoke ring though. I know it’s not the end all but it’s likely just because the Masterbuilt smoker I use is just a small bin of wood chips, not a great producer of smoke. Definitely different taste than my charcoal smoker but that thing is a lot of work. Oh well, it’s easy to use and the food coming out of it tastes good.

Don't get caught up too much in smoke rings, it's the tenderness and the flavor that count. I've had meat with beautiful smoke rings that I sent to the cobbler to turn into shoes, so while it's nice to hit the trifecta, taste and tenderness are 95% of the grade.

Brisket and ribs after I split the brisket.



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Hey here I am agreeing with GD. But yes, a nice smoke ring is cool but if it has great flavor than I'm not going to give a shit about the ring if it ain't a comp cook.

That looks great.

Some of you guys have that glistening red look to your meats. What's the secret there? Mine never look like that.

I think your man card is still on probation or I'd tell ya. :)

That flat turned out fabulous! Next time I’ll buy whole brisket but I’ll have to separate anyway because my smoker’s too small for whole piece.

Love you.

Yeah, it did. Looked great.

Maybe your man card was restored. I'll have to check with the world wide man card commission for your official status. :)






























































































/No idea on the glistening red color.

Pretty sure he brushed on some sauce.

Yeah, the color of your rub ingredients and/or sauce contribute to the overall color. Saucing, glazing, spritzing provides the glisten. That's a nice looking spread, Buzz.

I'm experimenting with a new (to me) breakfast fatty recipe today to possibly bust out at our annual block party in a couple weeks. It's a rolled sausage stuffed with crumbled up blueberry muffins. Trying to come up with a glaze idea in case it's dry. Getting the smoker lit now.

https://i.imgur.com/taZKGhz.jpg?1

Blueberry muffin filled sausage in the foreground. Roasted red pepper, green olive, and feta in the back.

Sausage party.

https://i.imgur.com/XvRy4p0.jpg?2

<img src="https://i.imgur.com/P2e2dBr.gif?1" title="source: imgur.com" />

That really sounds good to me.

Be right over.

Obviously not the blueberry muffin variant, but the roasted red pepper, green olive, and feta one is a fairly decent low carb snack to have around during the week. I often like to pair it with a runny egg and Joe Esposito's "You're Best" to kick off the work week.

Rub has paprika and chili powder that turns the meat red. The rest is apple wood, apple juice in the water pan and spritz it with apple juice. I finished it off with "night of the living" bbq sauce. Don't no shit about electric smokers, that may be the difference?

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Oh, and I only smoked from 4 to 9, wrapped in foil and in the oven at 170 untill 6:30 in the morning. Put it in the fridge and sliced at noon. You might be able to see the smoke ring in the what's for dinner thread, to each his own.

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I’m going to try my first brisket on my Traeger next week. Anyone have any good recommendations for one of those leave in prob thermostats? I’m looking at this one.

ThermoPro TP06S Digital Grill Meat Thermometer with Probe for Smoker Grilling Food BBQ Thermometer https://www.amazon.com/dp/B0194TQ394..._ASrnBbNQB4DE6

I’d point you to more probes. You may only need one now, but later you may be doing chicken and ribs or sausage and need more.

Meat Thermometer, Silipower Bluetooth Grilling Cooking Food Thermometer with 6 Probes, Wireless Remote Digital Thermometer for Oven Kitchen Smoker BBQ
https://www.amazon.com/dp/B07CG79NXJ..._27rnBbS9BRJVV

Maybe I’ll get a dual probe. I have a small Traeger so six probes might be pushing it.

Has anyone smoked a brisket from Mexico? Local store had them for $1.99/lb. thought I’d give one a shot. Only out $20 if it’s awful.

It’s 10.5lbs. I’m concerned with it drying out. I bought some beef broth for an injection. Would the salt content dry it out? I’m going to wrap it to help it as well.

What are you Smoking/Grilling/BBQ'ing this weekend?
 

Do a dry brine a couple days before hand. Salt it well and let it sit. The salt will get back into the meat and season it, but will also help it retain moisture.

I won’t be able to dry brine it as I’m smoking it tomorrow early morning. I was going to inject it with the beef broth and rub this evening. Season the outside and let it sit 5-6 hours before putting it on the smoker. I should’ve done all that this morning but wasn’t thinking about it.

I’m going to wrap it at some point. I’m not really sure when. Maybe when it hits 160? I saw a guy put a pan of water inside his smoker to help it with retaining moisture as well.

You think it’d take around 10 hrs to cook 10.5lbs?

I'm on vacation this week. Today I'm smoking a couple pork tenderloins, turkey breast, beans with bacon and onions and some mexican pork chili. Yum....

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Trimmed off some of the fat and woke up at 530 this morning. Brisket went on the Traeger at 615 and It hit 195 at 230. It was done as I could prob through it easily. Let it rest for 1.5 hours. I decided to try burnt ends as well. I don’t think I separated the point/flat correctly. The brisket looks like it has a small smoke ring (using an Amaze N tube smoker). It tastes fine and isn’t super tough. Well worth the $23 brisket and okay for my first try.

Looks good Dunit35 we where an hour difference as I smoked a brisket flat in the camp chef pellet also.

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Couldn't find any brisket readily available, so did a small roast instead. Wish I would have found a brisket instead, but it was ok.

So after the excitement of this morning I smoked a trial brisket fat 1st time in pellet grill. I wanted to see how it did on a 5 lb flat.

Got it on at 7 am and pulled at 203* 5 pm. Temp on the pellet smoker was 220* on average. Just used a Dalmatian rub no foil crutch or mop and mist.

Came out moist and tender but just don't get as good smoke flavor as WSM.

I also was smokeing a 8 lb pork butt. I got it to 165 when my alarm for low heat on Maverick went off. Its dropping pellets but not burning them. I'll Finnish it off in oven but fear the burner tube is toast all other trouble shooting checks out.



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My burnt ends were moist but the sliced was dry. Don’t know what else I could do. I injected beef broth, sprayed a few times, and wrapped for three hours.

Salt it well beforehand. Salt will help it retain moisture.

Yeah, I’ll have to take your method next time. Do it a couple days before hand instead of eight hours before.

Brisket dries out pretty dang quick once it's sliced, so I'd reccomend slicing on demand.

Did you let it rest wrapped tight in a cooler for hours?

:clap:

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

This is truth too. This is why many people a pre-sliced brisket in a aluminum pan, and cover it with BBQ sauce. I've done it myself.

I towel wrapped it and put in my Yeti for about two hours. I did slice the entire flat after the rest. It looks like I shouldn’t have done that.

I sat those burnt ends in the brisket juices and lightly bbq sauce mopped them. They are definitely tender.

I bought some burgers and spare ribs for tomorrow. I've never had KC BBQ so I found a recipe for some sauce online. That shit is phenomenal..

:thumb:

You can go online to Bryants, Gates, Smokestack or Joe's and have KC sauce sent to you. Sauce is not the most important part of BBQ. Rubs are more important. If you do BBQ right, you might not even want sauce.

I'm brining chicken thighs in a big iced tea pitcher. They go over charcoal tonight. Yeah buddy...

Doing wings. And the air conditioner has respectfully requested that ALL cooking be done on the grill until further notice.

We are using my father in laws custom built brick and heavy steel smoker today. I'll try to post some pics

Shit happens. I did it that way for the longest time because you'd see all the pics of people with the neat shit sliced brisket on the tray.

im sorely wanting to build a brick smoker here at the house. am just waiting for grill grates and a door to show up on my front porch. :D

:hmmm: Dont know about that approach. I'd be worried about changing the flavor of the meat.

Yeah, made that mistake when I made it at my house and took it elsewhere to the party. At least I thought that was my issue. Haven't took a brisket somewhere else yet, so I never tried out that theory yet.

My place, I slice when they are lining up to eat.

I only cut what was needed on demand like you guys suggested and it heated up nice and tender for 3 days in a row for leftovers.

I went with country style pork ribs which are really just sliced from the loin close to the shoulder and contain bone but not rib bone. They are a guilty pleasure as they are meaty and fatty like a baby back rib but with much more meat. Also some grilled zucchini from the garden and collard greens.

I also made some pickles as I have a shit ton of cucumbers and cherry peppers. The white stuff is very thin sliced pickled onions to put on tacos, sandwiches, etc.

Not sure what happened there, but here's the grilled country style ribs and zucchini

Yeah, the Borg seems to **** with people a lot these days and randomly turns pics that are showing properly when you go to pick them.