The BBQ and Smoking Thread

[ercchry]

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I smoked 3 spatchcocked chickens last night. 3 different dry rubs. All turned out fantastic.

Don't normally like that much chicken, but I drunkenly froze the 3 pack of whole chicken from Costco together so didn't have much of a choice.

If I had more time I would brine the chickens, but I didn't have the time this weekend.

I have a 3 pack prepped right now, damn was going to put one on this morning! Was going to try to confit one in the sous vide... but with the leftover brisket fat I rendered

[austic]

I have ribs on the smoker right now, should be done at 4pm. love working at home as My Traeger makes dinner while i work.

[austic]

Made some Meat Candy this weekend. Bacon or Prosciutto wrapped chicken lollipops with meat church honey hog rub and finished with an apricot glaze

[dirtsniffer]

How are those meat church rubs? I've been following them for a bit on social media, not sure if I should order some.

Nice work on the chicken too. Looks incredible.

[austic]

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How are those meat church rubs? I've been following them for a bit on social media, not sure if I should order some.

Nice work on the chicken too. Looks incredible.

I like them, you can pick them up locallly at bbq land too.

[Brent.ff]

Smoked for an hour, sous vide for 6, finished with a seat. Dynamite

[beyond_ban]

I went to Jane Bond last night and enjoyed some brisket and it has motivated me to throw some on the smoker this weekend. Never done it before, so will be a learning experience. Questions for you experienced smokers:

1. Where should i acquire said brisket? What is a good size? Will be for two, but don't mind some leftover.

2. What is the preferred prep before throwing it in the smoker?

3. A friend told me to start at 150f and to start smoking it before bed so that it finishes early afternoon. I know this is size dependent, but i am using a Traeger pellet smoker.

Thanks in advance for any help, sorry if these questions have been gone over in detail in the last 80 pages.

[ExtraSlow]

best deal is the costco full brisket, but if you want a smaller one, go to a "real" butcher and get a smaller part. I like Master meats, but there are others.

[beyond_ban]

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best deal is the costco full brisket, but if you want a smaller one, go to a "real" butcher and get a smaller part. I like Master meats, but there are others.

Have you tried brisket from Wah Hing?

https://www.wahhingmeatshop.com/beef

[ExtraSlow]

I don't cook many briskets, so I'm not any kind of expert on quality. I also have not tried Wah Hing.

[Strider]

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I went to Jane Bond last night and enjoyed some brisket and it has motivated me to throw some on the smoker this weekend. Never done it before, so will be a learning experience. Questions for you experienced smokers:

1. Where should i acquire said brisket? What is a good size? Will be for two, but don't mind some leftover.

2. What is the preferred prep before throwing it in the smoker?

3. A friend told me to start at 150f and to start smoking it before bed so that it finishes early afternoon. I know this is size dependent, but i am using a Traeger pellet smoker.

Thanks in advance for any help, sorry if these questions have been gone over in detail in the last 80 pages.

1. Costco; full briskets don't come in a good size for 2.. ones that are under ~13lbs typically have a really thin flat that will dry out easily. Vacuum packed leftovers freeze well though
2. Trim - there is a lot of trimming involved look up some videos on youtube; salt, pepper, garlic powder for rub; inject with beef broth if you want some insurance against drying out
3. 150°F is far too low... probably meant 250°F; rule of thumb is 1 hour per lb cooking, then wrap in towels and warm hold for 2-4 hours

Tons of debate (personal preference) whether or not to wrap. I like to wrap at around 170° internal temp after it has developed a good bark - at this point you could continue the cook in the oven to save money on pellets.

[ExtraSlow]

Yeah good call, 150F is madness. unless you are doing a pre-heat or "smoke only" for the first hour. I sometimes do that. But I'm coming around to the "hotter and faster" temps.

[ercchry]

225F grill (250F lid thermometer), 8hr (plus 1hr+ for rest) for a full packer, wrap at 155-160F till 190F... FULL PACKER!! Buying pieces are stupid, it will turn into a hockey puck. vacuum seal the leftovers, make burnt ends out of the point, you will eat it all.

And I swear to god ES... dont you dare bring up your non-wrapping nonsense!!! There is no reason to smoke any meat over night for dinner the next day

[ExtraSlow]

I haven't even mentioned it! and I certainly don't suggest it as a method of making the cook take longer.

[beyond_ban]

Thanks for the suggestions and pointers everyone.

[dirtsniffer]

I picked up some lump charcoal from Costco. Going to make pizza first i think.

[Strider]

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I picked up some lump charcoal from Costco. Going to make pizza first i think.

Which location? Brand and price? I'm looking for a good intermediate between the Jealous Devil I just finished and the absolute garbage Royal Oak charcoal dust that I stocked up on during the charcoal shortage last year.

[ThePenIsMightier]

Oh, is Royal Oak bad?!? I haven't tried it yet, but good to know.
I have Kingsford and then a bag of Weber after that.

[ercchry]

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Oh, is Royal Oak bad?!? I haven't tried it yet, but good to know.
I have Kingsford and then a bag of Weber after that.

Royal Oak lump sucks... sorta liked the briquettes though... still stuck to my kingsford when I can though

[ThePenIsMightier]

I lol at "Weber" branded charcoal and their fancy bag (handle breaks while still in store) and all their marketing!
I got it on super sale, so I figured I'd try it.