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Veritek83 posted:Picked up a whole brisket at the butcher today to do on the PBC for a family barbecue on Sunday. Meathead's Big Bad Beef Rub or any other beef rub you like will be great. If you use BBBR ensure your guests are okay with a little bit of heat. A classic central Texas-style "Dalmatian" rub (just salt and pepper) is also excellent especially for your first cook. Really, whatever you think will be good, that's the beauty of BBQ. I usually use regular yellow mustard as a rub binder but I'm seeing a lot of guys using Worcestershire sauce on beef due to some perceived flavour boost. I will try that soon, I just bought 12lbs of beef back ribs. IMO the PBC is a brisket machine, despite its slightly higher-than-classic-brisket-cook temps. You can lower it with a bit of foil in a vent hole or two, but watch the pit temp, I've been bringing mine down to about 260 with this. My last brisket point was amazing, after a few tweaks. Whatever you do, DOUBLE OR TRIPLE HOOK THE BRISKET. Unless you're using the grate, in which case, whatever. BritishRacingGreen posted:I smoked a boneless leg of lamb during a cookout I had last Sunday, and it was BY FAR AND AWAY the best lamb I've ever had. I used PBC Beef & Game rub, which worked perfectly with lamb. (PBC owner claims he made that rub for lamb, and I'm not surprised) What temperature did you take the lamb to? My PBC didn't come with any of the rubs, but came with a free cover instead. I wasn't upset. Did you use any wood for smoke? Kingsford charcoal? Details please! VERTiG0 fucked around with this message at 02:39 on Apr 8, 2017 |
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Apr 8, 2017 02:35
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I start with a dalmatian rub base and add a little bit here and there, mostly some garlic powder and some celery salt. Came out delicious.
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Apr 8, 2017 03:28
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Doom Rooster posted:1Tbsp Salt
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Apr 8, 2017 03:34
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This is all great. Appreciate the advice. Think I'm just gonna go salt & pepper this first time and see how it goes. Should be the first of many briskets.
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Apr 8, 2017 04:39
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When I do dalmatian rub i use 3 parts salt 2 parts pepper 1 part garlic
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Apr 8, 2017 04:45
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I've found that simple is best. Salt, pepper and brown sugar. No need for complexity or overwhelming the meaty taste of the meat you are eating.
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Apr 8, 2017 16:37
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Fog Tripper posted:I've found that simple is best. Salt, pepper and brown sugar. No need for complexity or overwhelming the meaty taste of the meat you are eating. Pretty much. When I smoke for first-timers, I usually offer them two or three homemade bbq sauces on the side for some other spice options. I don't really go hardcore puritan on anyone that I'm trying to introduce to slow-cooked meat.
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Apr 8, 2017 17:46
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I've done briskets before, and personally I like fancy rubs on mine, but simple rubs are great too. That's just me though. There's nothing wrong with getting a little creative with your rub if you want to add different flavors to the meat. For what it's worth, a lot of the well-known pros will go with something simple like a salt and pepper rub. I think the guys at Franklin BBQ do that. I've also heard of people having luck with coffee rubs.
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Apr 8, 2017 18:38
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I have favorite rubs, but I don't think I've ever had a bad rub. It's fun to play with because it's so low-stakes. When I'm cooking for groups, I often split racks of ribs in half and do a different rub on each half, then give everyone one rib with each rub and make them pick favorites. It sounds a little autistic, but it's fun for everyone, and it's always all over the place.
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Apr 8, 2017 18:44
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i like nice words
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Going back briefly to pellet smoker chat, I just found out from a quick glance at Amazon that apparently Char-Griller also makes a pellet grill/smoker. Unfortunately it has VERY mixed reviews – about half 5-star and half 1-star – due to (A) having failure-prone electrical components, and (B) the company being terrible about replacing said components. A real shame, because the Char-Griller puts out almost twice the BTUs that a Traegar pellet grill does (36,000 vs 19,500), and might even be able to go past 500 degrees. Anyway, just thought I'd mention that. My first smoker was a Char-Griller and I loved it, so I really like Char-Griller as a brand.
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Apr 8, 2017 19:01
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Isn't BTU just a measure of fuel consumption and not really the heat output with grills? Also since it's Char-Griller I bet those numbers are very, very optimistic.
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Apr 8, 2017 21:13
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A BTU is the amount of energy required to heat a pound of water by one degree Fahrenheit. Take that, metric-nerds. 
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Apr 8, 2017 23:41
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Yeah I took a closer look at the photo and it looks like the hottest it gets is about 400. That sucks.
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Apr 9, 2017 01:01
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Fog Tripper posted:I've found that simple is best. Salt, pepper and brown sugar. No need for complexity or overwhelming the meaty taste of the meat you are eating.
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Apr 9, 2017 05:08
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Vulture Culture posted:It's extremely important to be mindful of how your meat is going to be consumed. myteenageyears.txt
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Apr 9, 2017 13:15
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Vulture Culture posted:What a lot of people forget is that competition BBQ, where most of these fancy rubs really shine, is about judges eating a couple bites of meat and forming a snap judgment. You want to play the format, and pack as much flavor into that few bites of meat as you possibly can, which is why you have people obsessing over perfect spice blends and what MSG gives the most pleasing umami zap. But if you're cooking for people to eat a meal, that's actually a really overwhelming flavor profile to eat half a pound of. It's extremely important to be mindful of how your meat is going to be consumed. Agreed on all points. One doesn't want to consume so much spice that their asses explode in molten agony.
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Apr 9, 2017 18:45
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Veritek83 posted:Also any general advice on a piece of meat this serious. Salt and pepper. I did these yesterday:   Turned out quite well.
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Apr 9, 2017 19:15
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I got a good chunk of corned beef I need a way to get rid of. What's a good recipe for making it into pastrami?
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Apr 9, 2017 20:47
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WE SLOW COOKING MEAT IN HERE?!?!?!?!?! 9 hours, got it at 295 the whole way, pork butt bone in, only opened it to wrap it in tin foil an hour from finish. Pulled like a dream  Gonna sprinkle some ACV and crushed red pepper (like god intended) and put it on a bun with some cole slaw.
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Apr 9, 2017 23:04
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ChaseSP posted:I got a good chunk of corned beef I need a way to get rid of. What's a good recipe for making it into pastrami? If it's already corned, just apply pepper and coriander and smoke it. Toasted and ground whole coriander seed is preferable.
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Apr 10, 2017 00:13
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McSpankWich posted:If it's already corned, just apply pepper and coriander and smoke it. Toasted and ground whole coriander seed is preferable. I was just thinking pepper. Just unsure on how long to smoke it cause normally I just do ribs since it's pretty easy and cheap around here.
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Apr 10, 2017 01:12
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For brisket and corned beef, shoot for an internal temp between 200°F and 210°F. For brisket they recommend waiting to slice until it's cooled back to 140°F.
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Apr 10, 2017 01:18
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So went for my first full packer on Sunday, a Prime 10 pounder from Costco at $3/lb. Put it in my 22" WSM around 4:30am over Kingsford Blue and hickory chunks setup as a fuse. Used Meathead's BBBR on it the night before, and put it straight from the fridge onto the smoker while it was still coming to temp (around 180). Stabilized around 225-230 for the first few hours and stayed sweet until the sun started to hit it around 10am, then I had to choke it down to keep the temp low. Partway progress: Crutched it at 165 after it hit the stall. After that though, for the first time in my life, the smoker actually went faster than I planned for, which was actually inconvenient because we were still hanging siding on the house when it hit 200 at 3:45. Pulled it off and threw it in a beer cooler with towels for what ended up being 3 1/2 hours (hey, Hardie Panel siding is heavy alright?) - by the time we were cleaned up and ready to eat it had only dropped to 169. First time slicing a packer, so I whiffed the separating of the point and the flat at first, but pretty quickly figured it all out. Tasty pretty drat good, and the meat was just about right. Held up under it's own weight, but pulled apart with minimal effort. Fat cap was fluffy as a cloud. Definitely need to do another now.   How do people handle brisket leftovers? I only did a 10 pounder between four hungry people, so not a whole ton was leftover, but I took the chance and vacuum sealed and froze the few servings left - figuring I could re-heat them in with the immersion circulator as leftovers later in the week. Are there better options for brisket?
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Apr 12, 2017 05:26
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There's tons you can do with brisket leftovers. My favorite is a hash with the crispier parts the next morning
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Apr 12, 2017 13:47
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Chili. Brisket chili is awesome but really anything you want really.
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Apr 12, 2017 14:19
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ROJO posted:How do people handle brisket leftovers? I only did a 10 pounder between four hungry people, so not a whole ton was leftover, but I took the chance and vacuum sealed and froze the few servings left - figuring I could re-heat them in with the immersion circulator as leftovers later in the week. Are there better options for brisket?
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Apr 12, 2017 16:01
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couldcareless posted:There's tons you can do with brisket leftovers. My favorite is a hash with the crispier parts the next morning Brisket and/or rib omelettes the next morning are tits.
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Apr 13, 2017 00:44
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Gonna second hash, mix it with mac n cheese, just reheat it and of course you can never go wrong with tacos. Anything is great.
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Apr 13, 2017 02:53
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Hell yeah smoking season is back! So far I've done a quick hot smoke of some clams with some butter mixed with broth and some white whine (it was totally put together on a whim but it was pretty good), and some St Louis ribs using Meathead's recipe as always. My rib cook ended up burning through all its fuel way faster than I expected, as I'm trying to transition away from the fuse method because I don't like the variable direct heat from the meat being near the coals, so the range was 220ºF-260ºF for the first few hours, the fuel burned out, and while I was restoking it it was in the 140-170 range for a couple hours and it extended the cook. Somehow half of one rack was overcooked, half of one rack was undercooked, and one whole rack was cooked correctly. I finally gave in and picked up a Slow 'n Sear and a decent leave in digital thermometer (Thermoworks Smoke) for my 22" Kettle. I've been doing this for years now but my ribs still aren't to the standard I managed on my first cook on the kettle some 3-4 years ago. I think it's because my temperature control sucks, so hopefully the Slow n Sear will help me manage that better. I also picked up some binder clips because my kettle lid was billowing out smoke that was making temperature control more difficult. Anyway looking forward to all the pics and information in the thread this spring/summer. This looks amazing.
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Apr 13, 2017 17:34
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Modest Mouse cover band posted:Hell yeah smoking season is back! When is it not smoking season, you heathen?
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Apr 13, 2017 22:35
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Seriously, BBQ is even better when it's cold out. Not that we ever experience cold here in Florida.
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Apr 13, 2017 22:39
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Thinking of doing some smoked pork babyback ribs this weekend. I've done it before and it came out OK, but I would like to make it drat tasty this time. Thoughts/tips/temps?
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Apr 13, 2017 22:43
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Bottom Liner posted:Seriously, BBQ is even better when it's cold out. Not that we ever experience cold here in Florida. As long as the wind is not blowing and the sun is out I've had success all the way down to -3F.
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Apr 13, 2017 22:48
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Fog Tripper posted:When is it not smoking season, you heathen? Thought I might catch some slack for that - I'm thinking of going full time this year. Temp control without a controller with a charcoal grill sucks when it's cold outside though. Plus it gets windy as hell out here in poor weather so opening the lid usually means ash going everywhere and temperature flares (I'm pretty sure that was part of the reason my last rib cook was so off). Spudalicious posted:Thinking of doing some smoked pork babyback ribs this weekend. I've done it before and it came out OK, but I would like to make it drat tasty this time. Thoughts/tips/temps? https://www.youtube.com/watch?v=9GTvBjWioYY He does a rack of baby backs in this video which may prove helpful.
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Apr 13, 2017 22:49
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I look forward to windy days to clean the ash out. 
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Apr 13, 2017 22:51
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Fog Tripper posted:I look forward to windy days to clean the ash out. Well I like your tenacity. I'd better step up my game  . I mean I'm basically depriving my family of a good meal otherwise.I think I'm going to try my first brisket sometime this week, using the drippings in some smoked beans. e: Spudalicious the video doesn't mention it, but many try to aim for 225. Some do 270. I can attest that 225 ribs for an appropriate amount of time, with a little bit of prep like in the the video, is better than many competition style ribs I've eaten.
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Apr 13, 2017 23:06
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Modest Mouse cover band posted:Well I like your tenacity. I'd better step up my game Yeah, the video was good, I like explanations that involve at least a bit of logic/sciencey poo poo. One thing they said is that it's not reliable to use a target temperature but instead use a bend/crack test to see if the bark cracks. This seems horribly prone to overcooking, one thing people said about my ribs before was that it was a bit too tender (I thought they were slightly too much falling apart, but it was still good)
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Apr 13, 2017 23:36
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Pics from babby's first PBC brisket:   I probably over trimmed the flat- came out a bit drier than I'd have liked, but overall it was great and went over very very well with the extended fam.
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Apr 14, 2017 15:28
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I bought a flat cut brisket from Costco today. I'm thinking of cooking it low and slow and basting it with a teriyaki glaze for lunches this week. Also, cross posting this: Grilling hotdogs (the good Costco ones, too) for the family tomorrow for egg dyeing. I want to caramelize some onions on the grill to go with them. What's the best way to go about it? Wife isn't cooking, she'll be managing the little ones while I grill, and I don't want to be running back and forth from the stove to the grill. I'm thinking of putting a cast iron skillet down on the coals directly and letting the onions cook while the hot dogs cook above. (I also want to sneak some chili on there too to make chili dogs...)
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Apr 15, 2017 00:01
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Veritek83 posted:For brisket and corned beef, shoot for an internal temp between 200°F and 210°F. For brisket they recommend waiting to slice until it's cooled back to 140°F. At 225? Sounds like it wouldn't get hot ekoigh.
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Apr 15, 2017 00:35
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