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Thread: The BBQ and Smoking Thread

  1. #1481
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  2. #1482
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    Nolan Hills Sobeys had 2 briskets the other day at $3.99/lb

  3. #1483
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    Did short ribs on the weekend.

    Found a local butcher here that will sell a full plate of short ribs! They were 6.99/lb but I had to buy the bag of 13 lbs.

    Rub was salt, pepper, and garlic powder. Smoked them using the "Maple Leaf" lump charcoal from CT and chunks of hickory at 250F until IT of 160F, then wrapped and removed at 200F. Rested for 30-45m Total time was about 7.5 hours. My wife doesn't like the bark so on one of them i spritz with water more regularly so it didnt get much of a bark.

    Tasted good, everyone liked it. I wished they were more smokey but that was about it.

    The shear size of the cooking chamber on the Masterbuilt 1050 is a blessing and a curse. It's a blessing in that I have lots of room to spread out the meat and not crowd any areas, multiple racks so I can move them around to manage around warm spots, and I can fit a ton of food on there if I needed to. The curse is that it's not efficient at all. Makes cooks expensive as i've got a ton of empty space to keep warm. The 7.5 hours of cooktime i used about 12lbs of lump charcoal. Next for me is doing some mods to the charcoal grate (the holes are too big and charcoal isn't burning completely before falling into the ash bin). People are having significant improvements in efficiency from doing some minor mods to the grate.

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  4. #1484
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    That looks so awesome! which butcher shop is that.

    Im trying this tomorrow with half a brisket and wouldn't mind a big piece of beef rib to fill the other half of the smoker

    https://www.cbc.ca/news/canada/ottaw...tawa-1.5809748

  5. #1485
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    Quote Originally Posted by RX_EVOLV View Post
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    That looks so awesome! which butcher shop is that.


    Well I live in Victoria.... but it's Glewnood Meats out in Langford. When I was in Calgary, I was buying a lot of the beef I was using for smoking at Master Meats in NE.

    My lessons learned for meat selection from doing beef ribs, get the full short rib plate, or if you can buy the whole short rib that hasn't been cut into chunks. I found the meat on short rib chunks shrink too much when doing low and slow cooks. With the full plate, the bones protect the ribs as well while cooking too. I won't bother with back ribs again.

    I checked the bag the shortribs came in and sure enough, it's from JBS in Brooks so i'm definitely supporting Albertans!!

    Quote Originally Posted by RX_EVOLV View Post
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    Im trying this tomorrow with half a brisket and wouldn't mind a big piece of beef rib to fill the other half of the smoker

    https://www.cbc.ca/news/canada/ottaw...tawa-1.5809748
    That brisket sounds amazing. Being Vietnamese i've been thinking for a bit about how to bring that into BBQ. That link gives me some ideas!

  6. #1486
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    Quote Originally Posted by hampstor View Post
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    That brisket sounds amazing. Being Vietnamese i've been thinking for a bit about how to bring that into BBQ. That link gives me some ideas!
    Here's a video for inspiration
    https://www.youtube.com/channel/UCRz...ZHclB7B5bURFXw
    Originally posted by max_boost
    Hey baller, any problem money can solve is no problem at all. Don't sweat it.

  7. #1487
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    finally caved and bought a Briner Bucket.

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    Is that like a yeti bucket?
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

  9. #1489
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    Quote Originally Posted by Buster View Post
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    finally caved and bought a Briner Bucket.

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    Nice! Beats the Home Depot 5 gallon painting bucket I use...

  10. #1490
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    I prefer to stay true to BBQ and use trash bags vs buckets

  11. #1491
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    *sigh*. I opened my MB1050 (charcoal) yesterday and discovered i have a shit ton of cleaning to do. The last time I used it was early Dec, been using my Weber genesis (gas) in the last month because I was only doing quick grilling and not low and slow cooking.
    - Mice got inside it, there is mice droppings in the bottom of the cooking chamber.
    - Fuzzy mold has grown on all the grates. All sides of them.

    Turns out, if you don't clean it well, put a heavy duty cover on it, and live in a humid place, you end up with mice living in it and mold growing on things.

  12. #1492
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    Nasty. Kill it with fire.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

  13. #1493
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    Well looks like the egg is rolling along nicely now with my pork shoulder. Heading to bed.

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  14. #1494
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    2AM cook for a pork shoulder? This for brunch or something?
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

  15. #1495
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    Quote Originally Posted by Buster View Post
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    Well looks like the egg is rolling along nicely now with my pork shoulder. Heading to bed.

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    Sweet! I dug a couple racks of ribs outta the deep freeze yesterday and the smoker is warming up now.

  16. #1496
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    Picked up a Costco brisket and have had it going all night - 19 hours in and almost done now. Good eating this weekend!

  17. #1497
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    Quote Originally Posted by CarlLester View Post
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    Picked up a Costco brisket and have had it going all night - 19 hours in and almost done now. Good eating this weekend!
    19 hours! What temp are you cooking at? Gotta be pretty low I bet. I usually am running 225* and even with huge briskets I have never needed longer than 12/13 hours of cook time give or take a bit.

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    Quote Originally Posted by hampstor View Post
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    *sigh*. I opened my MB1050 (charcoal) yesterday and discovered i have a shit ton of cleaning to do. The last time I used it was early Dec, been using my Weber genesis (gas) in the last month because I was only doing quick grilling and not low and slow cooking.
    - Mice got inside it, there is mice droppings in the bottom of the cooking chamber.
    - Fuzzy mold has grown on all the grates. All sides of them.

    Turns out, if you don't clean it well, put a heavy duty cover on it, and live in a humid place, you end up with mice living in it and mold growing on things.
    This isn't as bad as you'd think. Still give it a clean, but know that you could really get away with just burning it out.
    Just don't think about it and get back at er

  19. #1499
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    Yeh, i am going lower than I normally do - but it's a relaxed weekend and I have no time pressure for it. My egg has been consistently 1 hour per pound on my briskets since the day I got it. I have no idea how people get their's to cook faster. But it's all good, I just plan for it and consistency is easy to plan for! This one was 21 pounds from Costco, and obviously a bit less after I trimmed it.

  20. #1500
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    Quote Originally Posted by CarlLester View Post
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    Yeh, i am going lower than I normally do - but it's a relaxed weekend and I have no time pressure for it. My egg has been consistently 1 hour per pound on my briskets since the day I got it. I have no idea how people get their's to cook faster. But it's all good, I just plan for it and consistency is easy to plan for! This one was 21 pounds from Costco, and obviously a bit less after I trimmed it.
    Awesome man! In the end, the internal temps are the internal temps and you should get a shit ton of fat rendering accomplished with that kinda time... Post some shots when done!

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