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I ordered a pellet grill three months ago that finally came in. Did a brisket on Monday with it that turned out fantastically. 19 hours on the grill, 15 hour rest. https://imgur.com/a/pMQj5LI It was basically meat butter it was so tender. sinburger fucked around with this message at 01:42 on Sep 20, 2021 |
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Sep 20, 2021 01:39
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um excuse me posted:Careful, what did your temperature get down to? I've cooled a 14 pound pork shoulder 8 hours wrapped in foil, towel, and in a cooler and got down to 120°F. You aren't really supposed to dip below 140°F. 15 hours has to be approaching 100°F I pulled it at 2 am at ~200 and wrapped it up and stuffed it in a cooler. The temp at 7 am was 145 so I popped it in the oven, still wrapped in paper, at 160 on the keep warm setting until dinner time. sinburger fucked around with this message at 06:14 on Sep 20, 2021 |
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Sep 20, 2021 06:10
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Briskets appeared in the grocery store last month so I picked up a couple and cooked one up. Since my last one was a bit dry on the bottom, I decided to cook this one fat side down, and it turned out much much better. Took around 16 hours to cook at ~230F (started at 8 am, pulled at midnight), then I rested in the oven until noon the next day when I served it up for some friends. It was a bit of a weird cook though since my internal temps skyrocketed and I didn't hit the stall until I was close to 160F. Also I had a flame out in my grill that borked things up a bit until I resolved it (amateur-tip, if you're using a smoke tube, don't place it close to the pellet grills' thermometer for tracking the cooking temp. It'll trick the grill into thinking it's hotter than it is and it'll stop feeding pellets).  This one was incredibly tender, passed the pull test with flying colors, and tasted delicious. My next brisket I think I'll wrap it without tallow to see what difference it make in the bark. I also made a plum based BBQ sauce that was absolutely killer. ~5 hours on smoke at 250, then combined the solids and added soy sauce, apple cider vinegar, molasses, and some spices and cranked the heat up to simmer it down a bit. It has a good fruit forward tang to it, with a smoky savory back end.   Also on a side note, our friends were coming over that day because we were buying their chickens and coop off of them. Here's my kid feeding them meal worms in the iron man costume he decided to wear that morning. They started laying that night so my next project is going to be various ways to salt and smoke eggs.  (I know the coop is small but we built a larger enclosure that afternoon so they can roam). Link to the image album here: https://imgur.com/a/d12KyiQ
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Oct 18, 2021 00:12
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nwin posted:Why would you? I thought those were just for electric smokers. Pellet grills burn pellets to generate the heat first, with the smoke being a secondary effect. As a result they pretty clean compared to an offset or an electric smoker. Solkanar512 posted:Any general pointers on when you should and shouldn’t use a pellet maze with a pellet smoker? I'll run the maze for as long as I'm cooking unwrapped if I want to get a good bark and smoke ring on the food. Granted I'm using a pellet grill, not a pellet smoker.
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Oct 18, 2021 19:05
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life is killing me posted:Who has tried smoking on a propane gas grill using two-zone indirect? An article I found says to use this method and also place a foil water pan on the flavorizers, then wrap the wood in some foil and poke holes in it, also placing that directly on the flavorizers. I ask because is using a gas grill really viable even with this? I may want to use the space of the grill to smoke more than a couple things at once, and also kind of experiment to see how much NO2 I can get the meat to take on versus the electric smoker to find out if I can get a smoke ring, which is totally for shits and giggles and not because I need a smoke ring or anything. I guess at the end of the day I could just cure in prague powder. I've done this before. You'll get a bit of smoke flavour, but you won't get anything approaching a smoke ring. This is something you do when you want to add a hint of smoke to something you're grilling anyway.
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Oct 18, 2021 20:39
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Solkanar512 posted:Thanks for clarifying both maze thing and there are pellet smokers and pellet grills. I thought the term was interchangeable because when I put "pellet smoker" into google I get all sorts of links to and about "pellet grills". Yea, pellet grills look similar to offset smokers, but have a pellet hopper instead of a fire barrel. They auger the pellets to a small pot in the center of the grill where they burn, and a steel plate over the burn put distributes the heat. Pellet smokers are big chonky square shaped things with a front loading door and a bunch of racks inside.
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Oct 19, 2021 03:02
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Pork back ribs are on sale this week so going to grab those for the weekend. General consensus from what I gather is avoid the 321 method and just smoke at 250 until desired tenderness yea? Do you guys bother to wrap at any stage, or just slather some sauce on for the final hour?
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Oct 22, 2021 15:46
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I'm going to keep it simple and just cook at 250 until done. I got three racks, one will be straight salt and pepper rub, one with an S&P rub but I'll sauce it near the end, and one that I made up a fancy rub for.
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Oct 23, 2021 18:33
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So the ribs were a mixed bag, and overall turned out pretty dry. The S&P were the best, but more because they had more fatty parts that kept moist. The sauced ribs were alright too. The spiced rub ribs were bone dry.  The taste is good, so I'm going to eat what is edible and make stock and/or chili with the rest.
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Oct 24, 2021 17:24
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Canuckistan posted:Everything is stupid expensive. That brisket a couple of posts would be $100, and the ribs would be around $18 each. Even pork shoulder is $4.99/lb regular price. Last fall it went down to .99/lb and I bought 60 lbs and smoked it all in one go. I still have a bunch of it frozen in vac packs. Yea, up in Canada those back ribs were on sale at around $10 each, but would be over $20 regular price. Likewise a 16 lbs brisket runs around $90 when it's on sale. Basically I only buy big meats when there's a sale on.
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Oct 25, 2021 15:29
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Zarin posted:So far, I've smoked: Brisket isn't that hard to cook, but you really need to start it the day before because it takes a long rear end time. Your can rest a brisket in a cooler for a couple hours, or wrapped in butcher paper in your oven on a keep warm setting for longer. I've started my briskets around 7 or 8 am, pulled them around 12-2 am the next day, then rested in an oven for 12 or more hours depending on whether I'm serving up lunch or dinner.
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Nov 16, 2021 21:46
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Zarin posted:Thinking about starting my brisket this afternoon/evening. The basic process in my head is somewhat similar to how I've been figuring out how to do pork butt: Are you on a schedule for having it ready? I'm a fan of the Mad Scientist BBQ guys method, where you don't wrap after a specific time or temp. You instead check how your fat is rendering, your bark, how much moisture has evaporated etc. Basically get the brisket where you want it, then wrap to finish getting it to temp.
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Nov 19, 2021 21:15
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So I picked up a 4.5 lbs standing rib roast for christmas dinner and was thinking of cooking it on the pellet grill. Normally I use the reverse sear method in my oven (learned it from Joshua Weisman https://www.youtube.com/watch?v=DzD1bZz_YNc). I got a couple questions though. What's your guys experience with cooking times to get to an internal of 118°F? I'm thinking of setting the grill temp to 250°F but am wondering if it is going to skyrocket to temp super fast, or take longer than it would in a regular oven. If I did a oil/garlic/rosemary rub before cooking, is that going to take the smoke well or do something funky? So far I've only salt and peppered my meat before smoking and haven't done an oil rub. Anyone done a reverse sear in a pellet grill (get the temp to 450°F or higher and cook for 10-15 minutes to get the color on)? I have a slider plate over my burner to sear stuff on exposed flame, but I don't think that's practical for a full roast.
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Dec 22, 2021 18:49
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Dango Bango posted:Not pellet grill, but I smoked a prime rib on my mom's Weber kettle last year. Also seasoned with SPG and fresh rosemary and thyme. I want to say temps were around 250F but I don't exactly recall. Turned out amazing. Planning on doing the same thing this year. Yea, that looks fantastic.
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Dec 22, 2021 19:17
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Well, got my roast on. It's a balmy - 7C out here but the grill seems to be warming up nicely.  Figured I'd start it at noon and try to have it ready around 4, including rest time.
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Dec 25, 2021 21:35
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Has anyone smoked beef fingers before (basically the rib meat from between the bones, roughly 1" thick strips of meat)? I'm thinking an hour at 250 to get some smoke on them, then wrapping with foil and cooking for another 2-3 hours
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Feb 28, 2022 18:25
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Has anyone done a brisket and porn shoulder at the same time? I have a friends going away party in two weeks and thinking of doing the pork along with the planned brisket. Typically I go low and slow on my brisket and take around 20 hours on the cook.
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Mar 12, 2022 20:21
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Spent yesterday smoking up a brisket for a friend's going away party this evening. Put it in at 7 am and pulled it at midnight at 203 F. Been resting in the oven on a keep warm setting since then. The thing I'm most excited about is the cherry chipotle bbq sauce I made from scratch. Cherries, onion, garlic, canned chipotle with adobo sauce, then cherry juice, soy sauce, and apple cider vinegar for the liquid. Smoked the solids for 10ish hours before adding the liquid for another 2 and pulling it.  Then I remembered one of my buddies is a celiac and can't have soy sauce. So I was forced to smoke a cherry, tomatoe, and apple bbq sauce this morning. 
sinburger fucked around with this message at 20:50 on Mar 26, 2022 |
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Mar 26, 2022 20:48
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So my brisket turned out great, even after a 21 hour rest in the oven on keep warm. Probably my best smoke ring yet.
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Mar 27, 2022 15:46
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Comb Your Beard posted:Basic dumb question: why do people smoke big cuts of meat relatively intact? Say you cut a pork shoulder in 2 or more pieces, wouldn't you get more smoking surface area? Those big cuts have lots of connective tissue that make them tough. Low and slow cooking is required to break down those tissues and turn them into meat butter. Cutting those pieces into smaller bits will make them dry out faster and turn into tough chewy briquettes. This is why you can take those tough pieces, break them down into small chunks, and stew them in liquid, or wrap them tightly in foil to maintain moisture, and still get a tender product. However, smoking for long periods is better for big pieces.
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Mar 29, 2022 21:57
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Bluedeanie posted:I had a highdea last night, and after the customary waiting period of thinking about it sober the next day, I am still curious if it'll work. How would cold smoking a super processed cheese work out? Any time I've ever seen someone do that with cheese it's an actually good cheese, but if I got a block of white American that I plan to use to make a sodium citrate queso dip and cold smoked it, would it actually take on flavor and elevate the cheese? Or is there some hosed up food science reason that the plasticky cheese would just not be good for that? I've actually read that processed cheese is better for smoking, since all natural cheeses have a protein that interacts poorly with smoke and tastes funky. I've never tested it out though.
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Apr 22, 2022 21:58
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um excuse me posted:There are people here, myself included, who believe that 3-2-1 is just about the worst popularized cook method, maybe just below beer can chicken. I don't do the 3-2-1, but in my limited experience I get some dry rear end ribs if I don't wrap. I've had good success with 2ish hours on smoke, then wrap with some sauce and cook on high heat for 45 minutes or so (basically braising). So far they have always been firm enough to wave a bone around while you talk, but tender enough to pull away when you take a bite. Having said that I could definitely stand to raw dog a couple racks of ribs and experiment with not wrapping.
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May 2, 2022 08:03
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um excuse me posted:Lastly make sure your temp is high enough. Ribs smoke around 275 the best, or at least that's the temp I see all the competition recipes at. Fall off the bone ribs are overcooked. Gage readiness by the bend test instead. This is what I was loving up. I was cooking around 225 last time I tried no wrap.
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May 2, 2022 14:25
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Every couple of months one of the grocery stores in town brings in full size, untrimmed, beef tenderloins. Last time I picked one up and cut the whole thing into steaks, vacuum sealed, and froze for future grilling. I just got a second one, and I'm thinking instead of cutting up into filet mignons, I'd separate out the full chateaubriand cut and keep it whole. Does anyone have experience cooking one of those up? I'm thinking either: low and slow to around 125-130 then reverse sear it, or just do a fast and hot cook right off the bat. I'll be using a pellet grill, because that's all I have.
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May 10, 2022 18:19
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smg77 posted:I have an 8 pound bone in pork shoulder that I need to do something with before it goes bad but I don't want to fuss with it a lot...can I just season it with salt, pepper, and garlic powder and put it in a pellet smoker at 225 until it's tender or is wrapping it at the stall the best option? I'm looking for low maintenance but I don't want it to dry out either. I had a slightly smaller shoulder I did last week which I cooked around 225-230. I chose not to wrap and in hindsight that was a mistake as the exterior was a bit dry and tough, and the meat not as juicy as I would've liked. It actually tasted better over the next few days as I would tear off chunks and heat them up in a covered pan with a few drops of water and some tallow. The steam and fat added some moisture back into the meat and softened up the tough exterior
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May 10, 2022 18:46
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crondaily posted:Wonder how it would work using Chud's foil boat method he uses on briskets Chud's foil boat leaves the fat cap exposed so it can keep rendering down, if I recall correctly. The butt I had didn't really have any fat cap on it, so using a foil boat would've protected some of the meat, but left the exposed portion to dry out. um excuse me posted:With pork, paprika is a must. Pork also looooves sugar/apple. I personally hate wrapping, it takes more effort and the bark isn't as good. BUT since you aren't brining, it may come out a little dry. Wrapping is known to counter that. So it's a tossup. I personally still wouldn't wrap. I should add that I also didn't brine my butt before cooking which would've contributed to the dryness, I just slapped on some S&P right beforehand. I was in the same boat as you with having meat I needed to cook before it went off. sinburger fucked around with this message at 19:19 on May 10, 2022 |
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May 10, 2022 19:14
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nosleep posted:So if I plan on making extra sure my brisket is done and start it early Friday, if it's somehow done at anywhere from 9 to midnight, and rests in a cooler and or low temp oven, keeping it from dropping below 140, will I be ok if this thing rests for 15-17 hours? I've been doing the same thing, starting my brisket the morning before I intend to serve. After they are done cooking I keep my briskets wrapped with tallow in the oven on a keep warm setting. They turn out great, you get a super long and beneficial rest period, and you don't have to worry about the cooling and reheating loving with the texture of the meat. Last time I did a cook I pulled it at midnight and wound up not serving it until 9 pm the next day and it was fantastic.
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May 24, 2022 20:04
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I'm doing another brisket tomorrow and wanted to get some feedback from you guys. I usually use a apple cider vinegar, cherry juice, and light beer mix for my spritz. This time around I was thinking of using malt vinegar and a stout with some juice instead. Anyone play around with their spritzs or mops and wind up with tragic results? Second question, normally I wrap in paper with tallow after I've reached the fat render and bark level that I want. I was thinking about trying the foil boat method this time. It's foil boat worth it on a pellet grill, or does flipping fat side up for the boat overcook the meat side, even if it's covered?
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May 27, 2022 18:17
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Some dude in my neighborhood was selling a cheap used offset in a box that I decided to throw some dollars at. https://www.chargriller.com/products/smokin-outlaw-3724-charcoal-grill It's got some rust, but nothing corroded so with ad bit of TLC I shootouts be able to get it into working order. Even if it's not great as a stick burner smoker, I figure I can at least use it for some direct charcoal grilling.
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May 29, 2022 21:52
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Comb Your Beard posted:Anybody ever leave their electric smoker completely unattended? Doing my first smoke and gotta pick up the kids from school. I decided to unplug it and finish later. Internet seems a bit divided. I know wife would say unplug it. I should have started first thing! I have a Bradley electric and a Pit Boss pellet grill. I would never leave the Bradley unattended, because it has a sensor error that will cause it to continuously feed the wood pucks into the water pan. It can burn through $20 of pucks in a few minutes if you don't intercede. My pellet grill I'm fine leaving for short periods of time if I'm doing low and slow.
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Jun 1, 2022 21:12
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I trim and salt and pepper two days before serving, start cooking the day before serving, and wrap and rest in the oven on a keep warm setting until ready to go. Sometimes this means that I'm resting for 12+ hours. That's fine, if you wrap with tallow it'll stay nice and moist for you. The oven will keep it at a safe resting temp without cooking.
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Jun 7, 2022 17:32
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VelociBacon posted:I thought salting that early pulls the water out of the meat? It allows the salt to penetrate the meat for flavour. The "juiciness" of a brisket comes from the collagen and fat that breaks down and renders during a long slow cook. Most of your actual water in the meat will cook out. The stall in temperature that occurs when cooking low and slow is literally water evaporating out of the meat and cooling it off.
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Jun 7, 2022 18:41
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VelociBacon posted:Cool, appreciate it. If you aren't slow cooking something do you avoid salting it before cooking then? I always salt the night before cooking, even if it's for a steak I'm going sear off at high heat. The water loss is minimal, the salt itself draws water back into the meat, and the salt adds flavor. Look up dry brining if you want more info as lots of articles have been written about the benefits of it. I also tell myself that letting it dry overnight in your fridge makes it easier to get a good crust during the sear, but that might be a false assumption. Edit: I'll add that you don't use a ton of salt if you're dry brining a steak or something. You sprinkle all sides with some nice flakey kosher salt. The bigger the meat and longer the cook, the more salt you can get away with. sinburger fucked around with this message at 20:45 on Jun 7, 2022 |
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Jun 7, 2022 20:42
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I love seeing a master work his craft. Ribs are on sale this week. Gonna pick up a few racks and try different things. 3-2-1 method, (or maybe a 3-1-1 so they have a bit of pull) on the pellet grill. 2-4 hours at 275 in the pellet grill. Finally, I got a cheap offset smoker last weekend for even cheaper because it was used. Once the heat gasket tape I ordered comes in and I can plug it up I'll muck around with that. It has a fire grate in the cooking chamber itself for direct grilling so I'll play with smoking and grilling as well.
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Jun 9, 2022 16:24
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crondaily posted:I did no wrap on a Weber kettle and it turned out amazing, don't be afraid to do one rack unwrapped. For sure. The only one I was going to do wrapped was the 3-2-1 rack. The rest I want to work on my unwrapped ribs.
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Jun 9, 2022 18:04
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crondaily posted:I found 2 hours would melt the ribs to a point where I didn't want them (fall off the bone) but experimenting is definitely the move, enjoy the cook! Yea, I was thinking of a 3-1-1 instead to keep them a bit sturdier. Tough enough to wave around while arguing with in-laws, tender enough to pull right off with a bite.
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Jun 9, 2022 19:50
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um excuse me posted:You're talking about a competition finish then. None of those recipes use a wrap. Not gonna try and convince you to do anything differently since you're experimenting though. Exactly, the racks were pretty narrow and only 1.5 lbs each, so I grabbed 6. Lots of ways to experiment, and I'm going to do a bunch without wrapping at all.
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Jun 9, 2022 21:34
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Got three racks of ribs on the grill now. Going to try a 2-1-1 with these guys using different sauces at the end. I don't have my charcoal grill where I want it right now so experimenting with hit and fast smokes and direct grilling will have to wait until next week. Warbird posted:Is there any trick to making removing silver skin on ribs not the absolute worst? The last two times I got fed up and just “popped” them via sliding a chopstick in and breaking them and leaving it there. Though truth be told that solidly seems to be good enough as they disappear during cooking. I just did three racks a few minutes ago. Worry a finger under the skin at one end, until you have a tiny bit to pull on, then use paper towel to give extra grip. The skin should peel right off. sinburger fucked around with this message at 19:51 on Jun 11, 2022 |
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Jun 11, 2022 19:48
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I did some ribeyes yesterday as well. Got a bone in roast, cut the bone out,and cut it in half for two sizable steak. I left some meat on the rib because my son pointed out that the offset on my COS was actually the kids grill. 
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Jun 20, 2022 20:49
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| # ¿ May 14, 2024 17:35 |
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I'm currently attempting to smoke some beef back ribs, but using my cheap offset as a smoker for the first time (been using it as a direct charcoal grill). My temperatures are seeing more ups and down than a roller coaster, this is fun. Getting the proper blue smoke consistently though, so that's nice.
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Jul 2, 2022 23:29
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