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I'm all about BBQ hacks but don't try it for the first time when you are planning to feed other people
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Jan 27, 2016 01:56
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Thanks.. I'll probably try slow roasting it in the oven, I suppose. I only have a gas grill and a little charcoal football grill that the brisket might not even fit in. I did find a method for smoking on a gas grill, but as you said, probably best not to experiment when I'm feeding others.
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Jan 27, 2016 02:02
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marauderthirty posted:Thanks.. I'll probably try slow roasting it in the oven, I suppose. I only have a gas grill and a little charcoal football grill that the brisket might not even fit in. I did find a method for smoking on a gas grill, but as you said, probably best not to experiment when I'm feeding others. Before I bought a smoker I used to use a smoke box on a weber gas grill. It works but you have to open the lid every 20-30 minutes which makes everything very, very, very difficult.
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Jan 27, 2016 03:37
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marauderthirty posted:Thanks.. I'll probably try slow roasting it in the oven, I suppose. I only have a gas grill and a little charcoal football grill that the brisket might not even fit in. I did find a method for smoking on a gas grill, but as you said, probably best not to experiment when I'm feeding others. I recommend putting it on the other side of a lit gas grill with foiled ball of chips/chunks on a medium-low burner for about ~2 hours to give the brisket some smoke and bark, then finish in the oven.
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Jan 27, 2016 03:39
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marauderthirty posted:Thanks.. I'll probably try slow roasting it in the oven, I suppose. I only have a gas grill and a little charcoal football grill that the brisket might not even fit in. I did find a method for smoking on a gas grill, but as you said, probably best not to experiment when I'm feeding others. It's obviously not the same but I've done braised brisket in the oven a bunch of times and it's stupid simple if you're stuck on that piece of meat. Tri Tip is my goto choice when wanting to feed a bunch of people some tasty beef. Maybe 3 hours of cooking on the smoker, less on a grill. Still ends up really juicy even overcooked if you have people who like that too.
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Jan 27, 2016 05:53
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I'm only set on the brisket because my mom donated one that had been sitting in her freezer, and if I don't make it then it's just going to sit in my freezer that much longer. Plus side is we are only having 2 close friends over who would be more than understanding if it somehow went awry and we were forced to order pizza, so I think I'm going to try pre-smoking on the grill and finishing in the oven.
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Jan 27, 2016 16:10
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marauderthirty posted:I'm only set on the brisket because my mom donated one that had been sitting in her freezer, and if I don't make it then it's just going to sit in my freezer that much longer. Plus side is we are only having 2 close friends over who would be more than understanding if it somehow went awry and we were forced to order pizza, so I think I'm going to try pre-smoking on the grill and finishing in the oven. Be sure to use multiple layers of foil in the wood ball to prevent them just going up in flame right away. Let us know how it turns out!
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Jan 27, 2016 17:51
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Just got this in the mail: I'm ready for Superbowl Sunday
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Jan 28, 2016 01:18
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Drunk Nerds posted:Just got this in the mail: You're ready for a lot of things, buddy.
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Jan 28, 2016 02:42
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I'm also going to get a whole packer brisket to gently caress with on my smoker this weekend. The Amazing Ribs recipe has you crutch, but I really won't be in a hurry... is it somehow "better" this way? What kind of woods? One of the guys at work from Texas says this is the only time he uses Mesquite, which I have but also haven't used (only really smoked pork and cold smoked cheeses so far). Also, what kind of sauce to work in for the burnt ends? KC style?
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Jan 28, 2016 03:18
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marauderthirty posted:I'm only set on the brisket because my mom donated one that had been sitting in her freezer, and if I don't make it then it's just going to sit in my freezer that much longer. Plus side is we are only having 2 close friends over who would be more than understanding if it somehow went awry and we were forced to order pizza, so I think I'm going to try pre-smoking on the grill and finishing in the oven. the Amazing Ribs guy's Texas sauce can mask a tough brisket pretty well, I'd make a batch. http://amazingribs.com/recipes/BBQ_sauces/texas_BBQ_mop-sauce.html
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Jan 28, 2016 03:54
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Drunk Nerds posted:Just got this in the mail:
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Jan 28, 2016 05:10
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Hed posted:I'm also going to get a whole packer brisket to gently caress with on my smoker this weekend. The Amazing Ribs recipe has you crutch, but I really won't be in a hurry... is it somehow "better" this way? Rub it down the night guy before with 1 part salt, 2 parts pepper and a touch of ground mustard. Smoke over oak, no crutch just 225 till you hit 200F internal, but plan for at least 1 hour per lb. Err on the side of it being done early, it can sit on the countertop for a while and you'll want time to get it sliced up anyway. Sauce optional, but I favor Apple cider vinegar spiked with ground chilis and black pepper. tonedef131 fucked around with this message at 20:09 on Jan 28, 2016 |
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Jan 28, 2016 19:17
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Looking to upgrade my home depot $49 smoker, now that I have a few years experience under my belt. Was thinking of this guy http://www.amazon.com/Masterbuilt-2...eat+smoker+wood Anyone have experience? Have an opinion on electric vs wood? I would love to hear it. From this thread, it seems like electric can give just as good smoke look/taste as wood.
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Jan 28, 2016 19:46
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You guys have lifted the scales from mine eyes. gently caress Traeger pellets. Just ordered 40 lbs of cookinpellets' Perfect Mix. It seems like Traeger is worse than I thought, particularly on the west coast, where the pellets are entirely alder with flavorwood oil. loving oil! Sorry I ever doubted any of you guys.  edit: the scare tactics about OOOH you'll need to vacuum out the ash so much more often it could start a fire is hilarious on Traeger's part. Sweeping it out is easy.
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Jan 28, 2016 21:48
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I really hope Smokehouse pellets are good because I bought a bunch of them.
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Jan 29, 2016 21:02
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For a regular old electric smoker box, do I want pellets or chips?
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Jan 29, 2016 22:19
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I'm gonna smoke a butt tomorrow, and I was going to inject and rub it tonight. Should I leave it uncovered in the fridge or wrap it up? Also, preferred butt injection? I'm using memphis dust for the rub because, well, i like it.
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Jan 29, 2016 22:48
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Flash Gordon Ramsay posted:Also, preferred butt injection? I'm using memphis dust for the rub because, well, i like it.
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Jan 29, 2016 22:50
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Vulture Culture posted:I usually just do a brine with some apple juice and apple cider vinegar to add the right level of salt throughout the butt, but you can get fancy with worcestershire or soy or whatever you like. I've been doing juice, vinegar, salt, and l&p. Maybe add some sugar?
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Jan 29, 2016 22:53
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Flash Gordon Ramsay posted:I've been doing juice, vinegar, salt, and l&p. Maybe add some sugar?
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Jan 29, 2016 22:58
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I sometimes do a take on a tenderloin recipe I like called island pork when I do butts. Definitely on the sweeter side but extremely good. My injection for that is brown sugar dissolved in water with some salt/pepper/garlic and about a half tablespoon of Tabasco or your preferred neural hot sauce to add just a little heat. It's very good, but not for everyone.
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Jan 29, 2016 23:20
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tonedef131 posted:Rub it down the night guy before with 1 part salt, 2 parts pepper and a touch of ground mustard. Smoke over oak, no crutch just 225 till you hit 200F internal, but plan for at least 1 hour per lb. Err on the side of it being done early, it can sit on the countertop for a while and you'll want time to get it sliced up anyway. Sauce optional, but I favor Apple cider vinegar spiked with ground chilis and black pepper. Thank you! I'll need to get some oak but this is exactly the kind of guidance I need. 
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Jan 30, 2016 00:43
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Drunk Nerds posted:Looking to upgrade my home depot $49 smoker, now that I have a few years experience under my belt. I love my MB Electric because it is pretty much set and forget. Do yourself a favor though and get the 40" instead of that 30". It doesn't hurt to have the extra space when you don't need it but it sucks to not have it when you do. A friend of mine has the 30" and he has trouble with big groups or when he did a turkey. He had to buy a smaller turkey and still had to remove everything from the inside to get it to fit.
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Jan 30, 2016 01:44
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About how long should a 5-6 lb duck smoke for at 250 degrees? Is 3 hours too long? I'm assuming it's a little too long, but I don't have a thermometer on-hand. I. M. Gei fucked around with this message at 22:06 on Jan 30, 2016 |
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Jan 30, 2016 21:52
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Got my IQ110, mixed up some rub and did up a poor man's brisket (chuck roast) and vacuum sealed it for overnight. Now I just need motivation to dig out my smoker from underneath a couple feet of snow tomorrow AM.
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Jan 31, 2016 00:55
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Chicken quarters, a pound of mushrooms, and corn all on the smoker for about an hour and a half last night. It was so damned delicious.
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Jan 31, 2016 14:24
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Beef has been on for 8 hours or so now and at 167f internal. I think I may be reaching the tail end of stall. After some disagreement between the IQ110 probe and my Keg's thermometer, it has been nailed at 225f. It is nice because I have the top damper at the lowest/smallest setting and while it stops spiking, the fan has no issue pushing fresh air in as needed. It is about 20f outside and I am going to take notes for future use. I imagine in warm weather it may take a different damper and fan setting. Instilling a bit of confidence. 
Cartouche fucked around with this message at 00:53 on Feb 1, 2016 |
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Feb 1, 2016 00:48
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I smoked a couple of Salmon Fillets yesterday (sorry no pics) with Cherry wood and threw in a pan with some Sea Salt. So now I have a bunch of Cherry Smoked Sea Salt. It was in for about 5 1/2 hours but I think I am going to throw it in again next time I use Cherry to smoke something. I bought a 20lb bag off of Amazon with the intention of making a bunch of different flavors of it for myself and as gifts.
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Feb 1, 2016 16:16
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Drunk Nerds posted:For a regular old electric smoker box, do I want pellets or chips? Chips. If you've got an AMNPs, then use pellets in that.
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Feb 2, 2016 02:54
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Odd. My chuck roast was in at a steady 225f for 12 hours or so until it reached 190 internal. Wonderful flavor but really dried out. Bad piece of beef? Somehow I suspect the stall went on too long due to too much moisture inside it. A thought: Has anyone dry aged a slab of beef prior to smoking to see if the stall would be shorter?
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Feb 3, 2016 20:18
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Cartouche posted:Odd. My chuck roast was in at a steady 225f for 12 hours or so until it reached 190 internal. Wonderful flavor but really dried out. Bad piece of beef? Somehow I suspect the stall went on too long due to too much moisture inside it. Yea, sounds like you needed to crutch it.
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Feb 3, 2016 20:54
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I smoked a 10 pound butt this weekend and because I couldn't find my injector I didn't inject it. It took close to 12 hours, and when I pulled it, was the best butt I've made yet. Good bark, and great texture to the meat...moist without being wet. I think I may forgo injecting from now on.
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Feb 3, 2016 21:02
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Flash Gordon Ramsay posted:I smoked a 10 pound butt this weekend and because I couldn't find my injector I didn't inject it. It took close to 12 hours, and when I pulled it, was the best butt I've made yet. Good bark, and great texture to the meat...moist without being wet. I think I may forgo injecting from now on. The scoring helps? People say it "gets the rub in deeper" or "it helps render the fat." What's your deal man?
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Feb 3, 2016 21:14
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fyodor posted:The scoring helps? People say it "gets the rub in deeper" or "it helps render the fat." It's like go faster stripes, looks sexy as gently caress!
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Feb 3, 2016 21:20
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I do it because it looks awesome edit: I assume it renders the fat better. I doubt it makes any difference with the rub especially since i didn't get the rub all up in there. Also, that pic was about 8 hours into the cook. Flash Gordon Ramsay fucked around with this message at 21:37 on Feb 3, 2016 |
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Feb 3, 2016 21:32
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Yea it looks good. I'm going to steal that.
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Feb 3, 2016 21:42
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Flash Gordon Ramsay posted:I smoked a 10 pound butt this weekend and because I couldn't find my injector I didn't inject it. It took close to 12 hours, and when I pulled it, was the best butt I've made yet. Good bark, and great texture to the meat...moist without being wet. I think I may forgo injecting from now on. I've never injected butts.
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Feb 3, 2016 21:58
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Cartouche posted:I've never injected butts. It's pretty great. The secret is to take it slow at first, and make sure everything stays relaxed.
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Feb 3, 2016 22:27
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Trig Discipline posted:It's pretty great. The secret is to take it slow at first, and make sure everything stays relaxed. 
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Feb 3, 2016 23:16
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