The BBQ and Smoking Thread

[ExtraSlow]

Ribs are more expensive per pound of meat because you are buying so much bone. I love beef ribs, but it's gotta be the most expensive way to buy meat.

[killramos]

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Ribs are more expensive per pound of meat because you are buying so much bone. I love beef ribs, but it's gotta be the most expensive way to buy meat.

Not to mention they are wrapped around a very expensive steak cut

Beef ribs are an ultimate indulgence though.

I’m surprised so many of you are getting your bbq on in the winter, not sure my Bradley can get hot enough in the winter even if i wrapped it in blankets.

[tirebob]

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Not to mention they are wrapped around a very expensive steak cut

Beef ribs are an ultimate indulgence though.

I’m surprised so many of you are getting your bbq on in the winter, not sure my Bradley can get hot enough in the winter even if i wrapped it in blankets.

I BBQ all winter long. Doing a 20lb brisket and a 11lb boston butt this weekend. In -30 my Louisiana Grills pellet smoker has no problem holding a solid 225* all day long. It does consume a bit more fuel for sure but she rolls right along!

[ExtraSlow]

My electric smoker works awesome in cold temps. Honestly better than in the summer. But then again, electric smokers are for chumps apparently...

[Brent.ff]

i ran the traeger last night at 450 for wings. couldn't get it above 375 in the wind and it was chowing pellets

[freshprince1]

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Not to mention they are wrapped around a very expensive steak cut

...

I’m surprised so many of you are getting your bbq on in the winter, not sure my Bradley can get hot enough in the winter even if i wrapped it in blankets.

My Traeger Silverton has no problem in the cold. According to the Traeger guys, because if it's BBQ style design and different venting, it holds heat better than the traditional barrel shaped Traegers. Apparently it should work down to -20 without any major temp impacts. The coldest I've had it going is probably -12ish. It probably burns pellets about 15% faster in the >-10 ranges...but I'm OK with that. I've been able to do an 11hr brisket, beef tenderloin, ribs, etc all in the last month with no problems. The Silverton is the model Traeger built for Costco. At first I felt a little buyers remorse because it doesn't look like the traditional smoker, but seeing how it works in the cold with no blankets, and the larger grill space and higher lid height...I'm really happy with it.


» Click image for larger version

[killramos]

Yea my Bradley has issues on a brisk calgary morning in July lol. Let alone winter.

[ExtraSlow]

I can't use my masterbuilt above about 22 c. Doesn't call for enough heat to make much smoke. It's just an oven at that point.
-20c it works awesome.

[tirebob]

Brisket was awesome and the pulled pork leftovers made for a great lunch!!

[killramos]

Good Job Bob!

[ExtraSlow]

Had to get some smoke into my Gouda before the weather warms up.
Ghetto styles

[suntan]

Anybody seen the Weber SmokeFire? Looks interesting. Supposed to be able to grill but if wood pellets are the only fuel source I can't see grilling at 600 lasting long.

[ExtraSlow]

Well you can grill on a traeger at pretty high temps if you choose. Not sure if this weber device is much different.

[Nova316]

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At the Wholesale Club late this afternoon...

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The short ribs were about 7" long.

Thanks Speedog I just picked up a Clod yesterday. I bought my Campchef DLX last summer and wanted to try brisket but the cost of messing it up was to high. Glad to know there is a cheaper alternative to test out before going to brisket. Appreciate the heads up.
Probably going to cut it into three portions to test out different recipes and techniques.

[speedog]

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Thanks Speedog I just picked up a Clod yesterday. I bought my Campchef DLX last summer and wanted to try brisket but the cost of messing it up was to high. Glad to know there is a cheaper alternative to test out before going to brisket. Appreciate the heads up.
Probably going to cut it into three portions to test out different recipes and techniques.

You won't be disappointed with the clod and especially so as it's fair bit cheaper than brisket. If you're really good, you could break the clod down into it's major muscle groups and get some nice cuts.

[Ca_Silvia13]

Did a Mesquite inspired Ghost Pepper Sirloin Roast. 24 hour marinade, 3 hour smoke, 1 hour rest. It melted in your mouth and the Ghost Pepper sauce i used in the marinade really stuck around. Which was amazing.

[ExtraSlow]

Brisket in the smoker. Had trouble with the fancy raspberry pi temperature tracking system, but it's back up and running. Guess the temps between 30 and 70F don't really matter much anyway.

Going to do todays on a short ramp from 180->210 up to 275.
Based on how the stall has looked at lower temps, I think it will have virtually no stall, even without foil or anything like that. We shall find out.

[ExtraSlow]

Not the full graph, but shows how short it takes with an 11 pound brisket (cut into two to fit my vertical electric smoker). Ran 180 for about 45 minutes, 210 for about 20 and then 275 for the rest. Took it off the heat around 2:15 PM, from stone cold -10C at 7:50AM.
I like to have more than 2 hours rest time anyway, so getting it off early is really helpful. Nice when you only need ~6 hours cook time.
Taste test to come in a bit.

[tirebob]

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Not the full graph, but shows how short it takes with an 11 pound brisket (cut into two to fit my vertical electric smoker). Ran 180 for about 45 minutes, 210 for about 20 and then 275 for the rest. Took it off the heat around 2:15 PM, from stone cold -10C at 7:50AM.
I like to have more than 2 hours rest time anyway, so getting it off early is really helpful. Nice when you only need ~6 hours cook time.
Taste test to come in a bit.

How did it work out??

[ExtraSlow]

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How did it work out??

Well, I'm a cheap-ass and it was a not amazing looking brisket from co-op, and the skinny end of the lean flat was a bit dry, but after a good long rest down to internal temp of ~150 it lost zero liquid when slicing, so that's a positive.
The fatty end was sure juicy. I don't think the "fast" method made any difference to the moisture content. All the connective tissue was fully broken down too.
And my new rub recipe is tasty. Paprika, onion, garlic, cayenne, salt, pepper in roughly equal parts.

So, summary, brisket in ~6h and there doesn't feel like a downside. I'm going to say this is my current favourite method. Virtually zero stall too.
Did I forget to post the graph earlier?