The BBQ and Smoking Thread

[tirebob]

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If you guys are smokin brisket, do you usually do a big one with both the point and flat? Anyone ask for a specific section of brisket?
I grabbed a small one and it ended up being mostly point, I guess I was looking at it wrong, I thought it was both, but I really prefer just the flat. I was thinking of asking the butcher next time for just a flat of the brisket, but I'm a little worried that it would dry out a lot easier..


On the subject of chicken wings, the halal packs from Costco are amazing. The texture is way more tender than "normal" wings for some reason. I love em.

I cook the flat and point together and then separate before slicing and deal with each piece accordingly.

[RX_EVOLV]

I cook the brisket full as one piece, mostly because it's so much more satisfying when you take the whole piece out to slice. I also like the pieces where you have half point and half flat. I spritz quite frequently to keep the flat from overcooking.

[tirebob]

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I cook the brisket full as one piece, mostly because it's so much more satisfying when you take the whole piece out to slice. I also like the pieces where you have half point and half flat. I spritz quite frequently to keep the flat from overcooking.

See I never open the lid until internal hits... I find opening and closing constantly and the temp swings it creates has a bigger effect on the final product being to dry versus just controlling the temps perfectly. More than one way to skin a cat for sure though!

[ThePenIsMightier]

Hey, a question for you more seasoned, charcoal veterans. I noticed on my regular Weber this summer that when I throttle down the vents for a bit to lower the temp, I couldn't bring the coals back up after that by opening the vents.
Is this normal? Is it the same with lump and briquettes?
Is it perhaps because I extinguished them accidentally by starving their O2? I would not have thought a few minutes with closed vents would starve them to death. I don't think a simple Weber is that close to air tight.

[killramos]

This weather is really harshing my thanksgiving grilling vibe.

[Buster]

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Hey, a question for you more seasoned, charcoal veterans. I noticed on my regular Weber this summer that when I throttle down the vents for a bit to lower the temp, I couldn't bring the coals back up after that by opening the vents.
Is this normal? Is it the same with lump and briquettes?
Is it perhaps because I extinguished them accidentally by starving their O2? I would not have thought a few minutes with closed vents would starve them to death. I don't think a simple Weber is that close to air tight.

you can for sure put it out if the lid is on and you close both of the vents

[ercchry]

Haven’t experienced that… but typically I just start to slowly close the lid vent only till it’s holding the temp I want

[ThePenIsMightier]

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Haven’t experienced that… but typically I just start to slowly close the lid vent only till it’s holding the temp I want

Yeah, I guess I'm fully snuffing it by accident. On one hand, I understand how fire works and on the other hand, I'm struggling with the idea that something could go from so glowing, white hot to dead in only a few minutes.
They must die quickly because I found some old coals even today that somehow had mold on them. Like, hamburger grease dripped onto something that should've been insanity hot and enough of it lived to produce mold. That's weird.

[suntan]

When you're cooking, always leave the bottom vents wide open. Adjust using only the top vent. I find 1/4 open is perfect for BBQ.

[ThePenIsMightier]

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This weather is really harshing my thanksgiving grilling vibe.

No doubt. As I struck the Bic lighter striker to try and get the charcoal chimney going, the sky opened up and a comical amount of sleet came down. I had to go get more newspaper and then a propane torch and then it would go out and then my lighter got too wet to start the torch... Fuck a duck, it was an uphill battle at the start!

[ThePenIsMightier]

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Got to pay to play.

Take it from someone who owned a few different 50-100 dollar ones prior to bucking up.

Ummm... I don't see a Prancing Horse(TM) logo on that thing and I'm getting ready to say something like "I might have a grill worth thousands of dollars, but even I think this is crazy!"
It's a thermometer with a Bluetooth signal and whatever app, so I'm struggling to see what kind of DeltaV, bullshit programming it's got to make it better.
Did your cheaper ones fully break? I was eyeing up a couple Weber ones and I think one was $70 and the other $130 but I didn't look far enough to see the differences.

*Moved to BBQ thread. Everything in moderation.

[killramos]

I have FireBoard 2 pro personally.

Great battery life that lasts through long term cooks, support for 3 probes is super nice ( 2 in a brisket plus an ambient probe is great), LCD screen, ability to run and power a blower for high heat and long term cooks with internal PID tuning, graphing ability is super nice rather than just being able to see a single temp ( help a ton to diagnose if a temp is real versus some kind of spike ). Runs on wifi or Bluetooth which is nice for a long cook if you need to leave the house and keep and eye on things. Mine uses type k thermocouples versus thermistors which is a different. Accurate over a much larger range and can go extra hot for if I want to sent my bbq nuclear.

Maybe those features don’t interest you, but it’s a pretty cool piece of kit for me.

[dirtsniffer]

Used a bag of jealous devil. It may just be worth it

[ThePenIsMightier]

I don't think it's "worth it" but it does seem to be a pretty good product. Will likely buy again.
Out of curiosity, did you end up with a softball sized chunk in yours? Is this typical in lump charcoal? Check out my pic from the leftovers of yesterday. I do prefer how these die out compared to Weber briquettes, for whatever reason. These look like there's still more life left in them.

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I have FireBoard 2 pro personally.

Great battery life that lasts through long term cooks, support for 3 probes is super nice ( 2 in a brisket plus an ambient probe is great), LCD screen, ability to run and power a blower for high heat and long term cooks with internal PID tuning, graphing ability is super nice rather than just being able to see a single temp ( help a ton to diagnose if a temp is real versus some kind of spike ). Runs on wifi or Bluetooth which is nice for a long cook if you need to leave the house and keep and eye on things. Mine uses type k thermocouples versus thermistors which is a different. Accurate over a much larger range and can go extra hot for if I want to sent my bbq nuclear.

Maybe those features don’t interest you, but it’s a pretty cool piece of kit for me.

'Piece of kit"?? Are you suddenly a limey now, mate?
There are features there that I can feel in my plums, so now I'm more interested.

[killramos]

Only when I drink

[Buster]

He's Mexican

[ExtraSlow]

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He's Mexican

Can confirm

[suntan]

Ay dios mio.

[killramos]

Arriba !¿!

[suntan]

Now I want barbacoa.