The BBQ and Smoking Thread

[90_Shelby]

Masters has beef ribs on sale if anyone is looking.

[ercchry]

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Smoke won’t penetrate the fat cap.

It’s the marbling that you really want.

Thank you. You have restored my faith in beyond BBQ’ers

Trim the damn fat off. If you buy it with extra fat it does nothing but make your dinner more expensive

It’s all about bark, fat makes that impossible to achieve as the rub won’t setup on the fat cap.

It’s science that the molecules of fat are too large to penetrate the meat. Fat cap up does nothing but give you an ugly finished product.

If you want juicy meat:
-wrap for stalls with added moisture (Apple juice, stock, etc)
-inject your meat (butter for lean cuts, stock or Apple juice for fattier cuts)
-don’t over cook
-rest your meat
-add au jus back to the carved meat before serving
-buy well marbled, high quality meats

If you REALLY want to “seal” your meat... pat raw meat dry, rub with margarine, then coat with your rub. Your bark will be the tits. Don’t use butter as the milk solids will darken the meat too much

[ExtraSlow]

Well, my brisket is in the cooler. I somehow hit my 3pm goal pretty closely. Foil free too baby.

[ExtraSlow]

Oh God. I did not need to make the 2kg of Korean wings to go with this brisket. The homemade coleslaw and potato salad were good sides. The lazy pit beans were weak.

Overall, I am pleased and virtually immobile.

[thinmyster]

Looks good Extraslow Id eat your meat

I personally trim the fat cap to ~1/4" and cook it fat side down or towards the heat source. I also do not separate the point/flat

[Buster]

Ya thanks for the invite

[ercchry]

Felt dirty cheating on charcoal... but was at the girl’s (this doubles as her meal prep... yes she is grateful )

[Brent.ff]

Spatchcock for the win!

[ExtraSlow]

spatchcock is a wise move for them birds.

Hey, I know a few people posted it earlier, but for those who temp their briskets, what temps do you pull at? I was getting pretty buzzed by the time it was done, and it was moving quick, so I was a hair later than i wanted. Was 204 and 205 on my two probes when I pulled. Then 2.5 hours rest in cooler. Aside from every other thing I do "wrong", how long is "too long" to rest? For "regular" quality meats like a costco brisket, what temp would you aim for? And if you were done early, would you rather let it rest longer or cook longer? I think more rest is the safer move.

Here's a quote from quite a long time ago where @ercchry give me advice

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208F is way too high of an internal... trust me. I’m a professional. Personally, I like to BBQ with Texas crutch, fully finish (pull when my highest prob is at 203), rest for 30-60min... l

Had lots of fun doing this one, and results were good. Probably not great, but not bad at all for my first "real" brisket. I'll be doing another attempt sometime this summer for sure.

[ercchry]

Yup, hold over cooking longer for sure.

I think the maximum hold would come down to the quality of cooler... yeti vs Colman is an insane difference in how hot the brisket is after 2hrs. I’d treat it more like a food safety thing than anything

Then also a major part is how you serve it. Making sure you cut exactly perpendicular to the grain is a big part of how tender it will be, also drenching it in its au jus, or au jus/BBQ sauce mix depending on the flavour profile you want to hit will rehydrate the meat also. This has save me a few times when I was getting wacky readings and ended up over shooting it

[ercchry]

The flat is almost always at an angle like this, also why I like to separate the muscles before cutting as the point runs in a different direction

[Tony2]

Did a Brisket overnight last night, was approx 12 pounds after trimming, kept it simple on beef seasoning with Killen's Salt and Pepper mix and a little garlic powder, threw on smoker fat side down at 180 for 7 hours, then bumped to 250 for just over 6 more hours, then pulled at 197 degrees. In the cooler resting until dunner time.........

[thinmyster]

I pull at 203 and have let it rest for 4-6hours and it still came out great

[ExtraSlow]

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I pull at 203 and have let it rest for 4-6hours and it still came out great

good stuff. Thanks for the info. I'm always looking to learn more.

[ExtraSlow]

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Did a Brisket overnight last night...

@Tony2 what smoker do you have? Do you need to refill chips or pellets much during the first 7 hours?

[phreezee]

This is my 3rd attempt and easily my best. Point was perfect and flat was on the brink. Pulled it at 202 and rested 1 hour.

[Tony2]

I have an old US Made Traeger I purchased about 13 years ago, BBQ075 (Similar size to current Pro34 Model), I have put a Savanah Stoker Controller on it which allows program cooks, cold smoke, and a bunch of other stuff which is nice and mainteins temperature within 1/2 degrees up or down. Pellet wise depends on time of year for outside temp (Though do use a Traeger Blanket in the Winter to help maintain heat), cooking temp, wind etc but will usually use 1 - 1 1/2 pounds of pellets per hour and is a 18 pound hopper so not an issue with long cooks, maybe top off in the morning and / or after 10 - 12 hours of cooking.

[ExtraSlow]

Awesome. Traeger is on my list when a) I move somewhere with more yard and b) I get a little more serious.

[O&G]

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Awesome. Traeger is on my list when a) I move somewhere with more yard and b) I get a little more serious.

And c - decide to get something better then a Traeger

[ExtraSlow]

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And c - decide to get something better then a Traeger

Yeah, thats a long way down the road for this dude.