The BBQ and Smoking Thread

[ExtraSlow]

Neat. My meat budget doesn't have room for that. Anyway, my theory would be easy to prove or disprove for anyone who was motivated to keep careful data. I BBQ primarily for amusement, so I'll keep experimenting through the years.

[ExtraSlow]

Pork ribs and beans today. I'm officially done using foil with ribs. End up tender and easy to pull apart with fingers, pulls away from bone cleanly, but still hold together.

[gwill]

Costco has a crazy deal on the lg900 by Louisiana grills. 799 with a free cover and shelf. It anyones been waiting for a good deal this is it. Regular cost would be 1299 or so with the accessories.

[phreezee]

Bought a lamb shoulder and debating smoking it, but I don't think I've ever had smoked lamb. Anyone have any experience?

[tirebob]

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Bought a lamb shoulder and debating smoking it, but I don't think I've ever had smoked lamb. Anyone have any experience?

I did a lamb roast on the smoker last year and pulled it for making tacos. It was delicious! Not everyone likes lamb though. Those guests you like lamb devoured it. Those that didn't still didn't and ate the beef brisket and pulled pork instead.

[ExtraSlow]

Lamb is my #1 favourite meat. Wish it was cheaper here.

[ExtraSlow]

Smoked Korean spicy wings today.

[ExtraSlow]

Cheap safeway pork shoulder is in. Sick kid woke me up half an hour before my (extra early) alarm, so in she went. 6 lbs bone-in precooked weight should give some handy leftovers.

[killramos]

Picked up a nice BLW Brisket yesterday. Gorgeous piece of meat. 6.7kg untrimmed.


Tossed it in last night at 9:45pm, 3 hours mesquite and 3 hours JD Oak chips. Salt pepper garlic paprika and chilli pepper rub. Quick spray with cider vinegar before going in. 230F in the Bradley.

1 checkup in the night to top up the water bowl and a quick cider mop spray just in case. And crutched it at 6 AM at 155F.

Then what was really shocking. Who thing was done at 9:45AM. 12 hours. Was not expecting that. Thinking Bradley was too full on the rack and the lack of airflow led to cabinet temps skyrocketing.

Pulled at 198 as per our resident expert. Turned out pretty great! Though I could have maybe pulled it a smidge earlier, 195 or 193. Regardless the result was solid and delicious


So after my 10 AM pull I let it rest for a full 3 hours in towels in a warmed cooler.

Managed to turn my dinner plans into a late lunch. Made a solid potatoe salad, some baked beans, and some Brussels sprouts since I felt like I needed a green.

Solid morning, haven’t felt that relaxed in months. This summer needs MOAR BBQ.

[tirebob]

Love it! I have 14.4lb lightly trimmed bad boy going on in a few hours myself!!

[ramminghard]

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Costco has a crazy deal on the lg900 by Louisiana grills. 799 with a free cover and shelf. It anyones been waiting for a good deal this is it. Regular cost would be 1299 or so with the accessories.

Bring a buddy, the wife wasn’t too happy about helping lift it in and out of the truck

[tirebob]

Just dropped onto the grill at 4:30 am this morning!

[killramos]

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Just dropped onto the grill at 4:30 am this morning!

Looks solid. Should make for good eats!

[ExtraSlow]

A fellow beyonder has me testing out some wine barrel oak chips. Doing gouda with those this morning for my first trial.

[ercchry]

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Picked up a nice BLW Brisket yesterday. Gorgeous piece of meat. 6.7kg untrimmed.


Tossed it in last night at 9:45pm, 3 hours mesquite and 3 hours JD Oak chips. Salt pepper garlic paprika and chilli pepper rub. Quick spray with cider vinegar before going in. 230F in the Bradley.

1 checkup in the night to top up the water bowl and a quick cider mop spray just in case. And crutched it at 6 AM at 155F.

Then what was really shocking. Who thing was done at 9:45AM. 12 hours. Was not expecting that. Thinking Bradley was too full on the rack and the lack of airflow led to cabinet temps skyrocketing.

Pulled at 198 as per our resident expert. Turned out pretty great! Though I could have maybe pulled it a smidge earlier, 195 or 193. Regardless the result was solid and delicious


So after my 10 AM pull I let it rest for a full 3 hours in towels in a warmed cooler.

Managed to turn my dinner plans into a late lunch. Made a solid potatoe salad, some baked beans, and some Brussels sprouts since I felt like I needed a green.

Solid morning, haven’t felt that relaxed in months. This summer needs MOAR BBQ.

Nice work, the other trick of the trade is to mix bbq sauce 50/50 with the juices from the wrap and let the sliced brisket soak in that

[killramos]

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Nice work, the other trick of the trade is to mix bbq sauce 50/50 with the juices from the wrap and let the sliced brisket soak in that

Interesting, so if I understand right you want me to add sauce to the brisket for the crutch?

Or just at the end for finishing?

I need to get some better foil for next time, I had to overlap the foil and lost a fair amount of juice transferring to the cooler to rest.

[ercchry]

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Interesting, so if I understand right you want me to add sauce to the brisket for the crutch?

Or just at the end for finishing?

I need to get some better foil for next time, I had to overlap the foil and lost a fair amount of juice transferring to the cooler to rest.

At the end, save the wrap juice and mix for finishing. I only add a little beef stock to the wrap.

Grab the extra wide roll of tin foil from Costco, much better for sealing it up as it’s wide enough to fold the edges all the way around the meat

[ExtraSlow]

Superstore sells really wide rolls of heavy tinfoil.

[tirebob]

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At the end, save the wrap juice and mix for finishing. I only add a little beef stock to the wrap.

Grab the extra wide roll of tin foil from Costco, much better for sealing it up as it’s wide enough to fold the edges all the way around the meat

Costco wrap is the best!!! Love that shit...

For finishing, I don't do sauce as in bbq sauce. I just use butter and beef stock with a bit of my rub boiled together at crutch time and just poor the juices over the slices when serving. That is what I love about this shit! So many tasty ways of making the same thing. I guess comp is different though of course as you are trying to hit a specific flavour profile. I just care what I like lol!

[Tony2]

Pork Butt Burtn Ends.

I have tried Pork Belly burnt ends and just too much fat for me, these I bought a couple of boneless pork putts from Costco, cubed up, oil oil, rub and on to smoker at 225-250 for 3 hours, pull put into a pan with more rub, brown sugar, honey and a little butter to richen it up and back on the smoker covered for another 60 minutes or so at same temp, then uncover for another 30 minutes