applescrap
Be the ball!
^^does leaving it unwrapped in fridge do something tasty?
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Heavy season with salt and spices initially it will draw moisture from the center out. Then the moisture starts to dissolve the salts. Salts break up proteins making the muscles relax and draw moisture and the seasoning back into the meat. The meat surface gets
Meat may cook a little faster than expected, kind of like brining.
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I thoroughly enjoy reading this thread...
It's kinda like a third grader reading advanced quantum physics - you know it's beyond your grasp, but enjoy looking at the pictures.
I wish I had these skills, but tomorrow I will enjoy pulled pork and BBQ ribs from my brother... who knows what y'all are talking about….
It's kinda like a third grader reading advanced quantum physics - you know it's beyond your grasp, but enjoy looking at the pictures.
I wish I had these skills, but tomorrow I will enjoy pulled pork and BBQ ribs from my brother... who knows what y'all are talking about….
GrogNerd
mean old man
burgers & half smokes on the grill today
I may even have a beer!
Happy Independence Day!
I may even have a beer!
Happy Independence Day!
Forgot to ask, is your brisket trimmed? I trim the fat cap down to about 1/2 inch. Cross-score the fat and work the seasoning into it.
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Ribs, chicken and corn on the cob...
Dave's rib rub and brined chicken doing a 69 in a mix of salt, sugar, black pepper, chili powder, and garlic powder.
Soaking pecan wood chips....
With some boiled peanuts to go with my beer....
Peanuts have the same brine with the addition of hot pepper flakes.
Dave's rib rub and brined chicken doing a 69 in a mix of salt, sugar, black pepper, chili powder, and garlic powder.
Soaking pecan wood chips....
With some boiled peanuts to go with my beer....
Peanuts have the same brine with the addition of hot pepper flakes.
Kamado Joe at the Costco Road Shows are a little better. They come with everything. Although prices aren't what they used to be. They used to sell the Big Joe for $1199... I think it's like $1599 now.
There are also budget-friendly versions. Kamados have really taken off. You can get a 24" ceramic well under $1000 from some vendors (Costco sells one from Pit Boss for $749), and there are a few other vendors. And you can get into an Akorn steel kamado for under $300 on sale.
Or you can go the other direction...
Happy Independence Day!
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HoppyDaze
Well-Known Member
I have a BGE and absolutely love it. Bit of a learning curve but ceramic kamado smokers are hard to beat. I put a 8lb pork shoulder on at 3am and just took it off. Temp stayed at 250 for 13 hours. Filled her up and threw a few chunks of applewood in. Let her ride! You have to know exactly how open the top and bottom vents need to be to hold it at a certain temp. Once you figure it out, bulletproof.
I slept, played nine holes and went to lunch with my wife while this thing cooked. A true set it and forget it.
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My first brisket was a good news bad news situation. I started with a 16 lb full Prime packer from Costco and trimmed 4 lbs of fat (though I probably should have taken some more off the bottom). It was salted and injected with a beef broth mixture and covered with some Plowboys bovine bold rub and put in the fridge for about 12 hours.
I started the Rec Tec pellet smoker at 11 pm at 225 using a blend of hickory, cherry, hard maple, and apple pellets with the intent of eating at 2 the next day but my oldest daughter threw me a monkey wrench with a work schedule change the next morning so I had to plan on a 1:30 eat time. My goal was to have it done in time to do a 2 hour faux cambro rest for the flat in my cooler while the point would be cubed, sauced, and put back on the smoker at 275 for burnt ends.
So everything seemed to be going ok except I had a couple of those expected long stalls at 157 and 189 where the temp didn't move at all for almost an hour. I was a little paranoid at the 189 stall that I wasn't going to finish so I set the temp to 275 and that eventually got things going until the brisket got to 203 on the smoker probes and using my Thermapen. We separated the point from the flat and double wrapped the flat in foil and put it in my Yeti with towels above and below for an hour and a half before slicing it.
The bottom of the point had gotten a little crusty, I cooked fat side down, making it hard to cube the burnt ends but they did get done and were pretty good, if a bit chewy on the bottom part. I used Sweet Sauce of Mine and everyone seemed to like them as there weren't many left after the six of us had at them. This is them before saucing and reheating with apologies for my LG phone's subpar optics:
I was not crazy about how the flat turned out though. The flavor was good but it wasn't very juicy at least compared to the many youtube brisket videos I've watched and its pull-apartness could have been better. When sliced and a slice hung over a finger the sides didn't hang straight down. I don't know if that means I cooked it too much or too little, probably the former, but something wasn't right that I hope to improve the next time.
I started the Rec Tec pellet smoker at 11 pm at 225 using a blend of hickory, cherry, hard maple, and apple pellets with the intent of eating at 2 the next day but my oldest daughter threw me a monkey wrench with a work schedule change the next morning so I had to plan on a 1:30 eat time. My goal was to have it done in time to do a 2 hour faux cambro rest for the flat in my cooler while the point would be cubed, sauced, and put back on the smoker at 275 for burnt ends.
So everything seemed to be going ok except I had a couple of those expected long stalls at 157 and 189 where the temp didn't move at all for almost an hour. I was a little paranoid at the 189 stall that I wasn't going to finish so I set the temp to 275 and that eventually got things going until the brisket got to 203 on the smoker probes and using my Thermapen. We separated the point from the flat and double wrapped the flat in foil and put it in my Yeti with towels above and below for an hour and a half before slicing it.
The bottom of the point had gotten a little crusty, I cooked fat side down, making it hard to cube the burnt ends but they did get done and were pretty good, if a bit chewy on the bottom part. I used Sweet Sauce of Mine and everyone seemed to like them as there weren't many left after the six of us had at them. This is them before saucing and reheating with apologies for my LG phone's subpar optics:
I was not crazy about how the flat turned out though. The flavor was good but it wasn't very juicy at least compared to the many youtube brisket videos I've watched and its pull-apartness could have been better. When sliced and a slice hung over a finger the sides didn't hang straight down. I don't know if that means I cooked it too much or too little, probably the former, but something wasn't right that I hope to improve the next time.
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My first brisket was a good news bad news situation. I started with a 16 lb full Prime packer from Costco and trimmed 4 lbs of fat (though I probably should have take some more off the bottom). It was salted and injected with a beef broth mixture and covered with some Plowboys bovine bold rub and put in the fridge for about 12 hours.
I started the Rec Tec pellet smoker at 11 pm at 225 using a blend of hickory, cherry, hard maple, and apple pellets with the intent of eating at 2 the next day but my oldest daughter threw me a monkey wrench with a work schedule change the next morning so I had to plan on a 1:30 eat time. My goal was to have it done in time to do a 2 hour faux cambro rest for the flat in my cooler while the point would be cubed, sauced, and put back on the smoker at 275 for burnt ends.
So everything seemed to be going ok except I had a couple of those expected long stalls at 157 and 189 where the temp didn't move at all for almost an hour. I was a little paranoid at the 189 stall that I wasn't going to finish so I set the temp to 275 and that eventually got things going until the brisket got to 203 on the smoker probes and using my Thermapen. We separated the point from the flat and double wrapped the flat in foil and put it in my Yeti with towels above and below for an hour and a half before slicing it.
The bottom of the point had gotten a little crusty, I cooked fat side down, making it hard to cube the burnt ends but they did get done and were pretty good, if a bit chewy on the bottom part. I used Sweet Sauce of Mine and everyone seemed to like them as there weren't many left after the six of us had at them. This is them before saucing and reheating with apologies for my LG phone's subpar optics:
I was not crazy about how the flat turned out though. The flavor was good but it wasn't very juicy at least compared to the many youtube brisket videos I've watched and its pull-apartness could have been better. When sliced and a slice hung over a finger the sides didn't hang straight down. I don't know if that means I cooked it too much or too little, probably the former, but something wasn't right that I hope to improve the next time.
Here’s how a lot of people do it. When you reach the stall at 160 cut the point off and put back on the smoker. Take the flat and double wrap it with foil and put back on smoker until you reach around 200-205, it’s done. The point you can leave on longer if you wanted to. There lots of good info on amazingribs.com. I like this site for all kinds of stuff.
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Thanks. I was following the recipe in the Meathead book (he's the main man at amazingribs.com) and he doesn't Texas crutch in it so I didn't either. Doing or not doing that was my biggest concern followed by whether to inject or not and what temp to pull the meat from the smoker.
HoppyDaze
Well-Known Member
Briskets are tough to do perfect, especially if you have a time constraint.
brewbama
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I routinely smoke packer briskets in 4 to 5 hours with spectacular results every time. It is extremely easy. Here’s how: http://virtualweberbullet.com/brisket4.html
View attachment 577991
arturo7
Well-Known Member
325-375? that ain't smokin'
Gonna roll ~35# of pork butt on the kamado on Saturday, planning on running somewhere in a 300-325 lbs range. As long as it's smoky, that it's indirect (so it ain't grilling), and that it's delicious, that's smokin'.
I've only done butt at 225-250. How much time do you cut at higher temps? I like your style smokin a ton at a time. We love the leftovers mostly for tacos.
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I did a turkey couple months back. Stuffed with apples and coated with mustard then smoothered with this...Great crispy crust (225-250)!! Pull at when internal temp reaches 165.
arturo7
Well-Known Member
The issue, as I understand it, is that the meat will only absorb smoke until it reaches 125 deg. The faster you get to 125, the less smoke flavor you have in the meat.
I'll be smokin on Sat as well. Spare + beef ribs.
applescrap
Be the ball!
A lot. I cant remember exactly but a lot. My electric wont go that hot but the grill will indirectly, with ease. Even at 275 vs 225 the time difference is measurable. I almost always like to start higher and finish lower to make sure dinner is on time. I remain certain high temperature is one of the best ways if not the best way to cook a turkey. And I mean 500 Degrees till the Finish. I originally got the idea from America's Test Kitchen or I think it was Cooks Illustrated. They cooked turkey after turkey. Brined, breast up, breast down, every way conceivable and decided that fried and high-heat were the best iirc. A lot of times I will decide what temperature to cook at based on when I want to eat it. And if it's Saturday afternoon at 3 and I want a pork butt for dinner at 5, then the options are very limited. Never put sugar on till the end on a high heat. Haha, i cooked and documented on this thread a pork butt i cooked from straight frozen. And honestly it would have been really good with a few tweaks. Sure some of these methods might not create something that will win a competition (that said it is my understanding that plenty of bbq/smoked meat awards have been won with high heat) but any method is better than ordering a pizza, fast food or some other last minute meal imo.
applescrap
Be the ball!
I often also go fat up for the same reason. Iirc aaron franklin recommends fat down to protect the meat from the fire. So depending on electric, pellet, stick etc...one might decide different methods for their setup. I researched this pretty heavily and found no definitive answer other than personal preference.
I lean towards fat down. It all peels off on the grate and I get all the wonderful meat
homebrewer_99
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I'm smoking today (Friday)...a slab of spare ribs; a couple chicken breasts; some drumsticks and wings; and country ribs (boneless pork butt) for burnt ends.
Well, it's 1 AM so I better get some rest first...
Well, it's 1 AM so I better get some rest first...
I'm planning on lighting as soon as I get up, and then prepping the meat, and hope to get the meat on between 8 and 9. Shooting for 6 PM dinner, so 9-10 hours is the max.
Each butt will probably be about 8# after trimming fat/etc, and at 325 should easily be able to get done at <1 hr per pound. The biggest time saver is usually the stall. The higher the temp, the less you stall.
That said, the expectation is that they'll be done early and have some time to rest though. So I'm hoping they're done by about 3...
My understanding is that the idea that meat stops absorbing smoke is a myth. That said, going low-and-slow in a kamado also means I'm not producing a ton of smoke at 225, as the fire is tiny. At 325, the fire will be bigger and will be rolling more smoke. So I'm not sure it's a big difference.
treacheroustexan
Well-Known Member
I'm gonna try ribs for the first time on sunday. Can't wait.
imasickboy
Drinkasaurus extraordinarius
I've got two racks of baby backs going in the electric tomorrow.
arturo7
Well-Known Member
We're on the wrong forum to debate BBQ fact vs myth. But as you say, with a Komado it probably doesn't make much difference.
treacheroustexan
Well-Known Member
I have an electric smoke hollow and I was looking at the ribs recipe in the book it came with. Said to smoke at 225 and foil after 2.5 hrs but not to exceed total a cooking time of 3.5 hrs. This seems quick compared to some recipes that call for 5-6 hours or so. Thoughts?
imasickboy
Drinkasaurus extraordinarius
The 3-2-1 seems to work well for me. And if I'm using a sauce with sugar in it, I'll throw them on the gasser for a few minutes for some caramelization.
applescrap
Be the ball!
This method seems awesome, I especially like the idea of wrapping with honey and tiger sauce or whatever it is. I posted a link to a competition winning recipe for the 3 2 1 method at least a couple times on this thread somewhere. I got it from my cousin. I also think most everybody has seen it and apologize if you're already all over it. At least maybe someone else might find it. I think its from major league grilling. Sadly, I cant use it, thats right....I never wrap my meat!
I pulled that brisket out of the foil this morning and gave it a thorough sniff test all over and it smelled fine - actually, it smelled like almost nothing at all which is a good sign. I trimmed it, added GSP and put it on the smoker at about 9:00.
And the grocery store had whole chickens for 79 cents/lb. yesterday, so I guess we're having chicken tomorrow.
And the 9.5 lb pork butt I did on the 4th? Between dinner on the 4th and a picnic type dinner in the park on Thursday, six adults polished that sucker off completely.
And the grocery store had whole chickens for 79 cents/lb. yesterday, so I guess we're having chicken tomorrow.
And the 9.5 lb pork butt I did on the 4th? Between dinner on the 4th and a picnic type dinner in the park on Thursday, six adults polished that sucker off completely.
I'd trust the internet, not the recipe book. For baby back ribs, a 2-2-1 or 3-1-1 works well. For spares, 3-2-1, since spares are typically meatier.
If nothing else, using your instant-read thermometer as a probe to test for tenderness, or the "bend test", will tell you when they're done.
But I don't think 3.5 hours is typically enough for ribs.
I don't, personally. However, there's a review at AmazingRibs and a long thread at the Kamado Guru forum related to them.
Generally the Kamado Guru folks [I used to post there a lot but haven't in quite some time] seem to like it, although there are a few low-cost mods that sometimes help make it a little better than stock. So it seems pretty good on that front.
I sometimes worry about warranty on the lower-cost models [generally the firebox in most kamados is basically seen as a "consumable" part that will crack over time, and some vendors will replace for free for lifetime], but with Costco's return policies, I think you'd be just fine testing it out, and returning it if you don't like it. And saving $800-1000 will buy a lot of fireboxes lol...
I'd recommend reading that Kamado Guru thread--and maybe search a little more around that site. If you think it meets what you're looking for, the price really can't be beat for a 24" kamado and Costco's return policies make it almost a no-brainer...
treacheroustexan
Well-Known Member
I thought that too. I think I'll do the 3-2-1!
EDIT: Ribs are rubbed in mustard and seasoned with Dinosaur BBQ cajun foreplay, will be ready for the smoker tomorrow morning.
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1st 3-2-1 attempt. Some Tony's and that's it for the rub.
Edit: All my oak was left out in the rain. Store only had Mesquite or Apple. I chose apple. Hell of a time keeping it under 250.
Edit2: Finally got the 225F temp figured out. It's because its 100F out. Fricking nature.
Edit3: Very happpy with the results. Ditched the time thing and went off temperature. More like 3-1.5-.5. Apple added tons of smoke but not harsh like Mesquite can get.
Edit: All my oak was left out in the rain. Store only had Mesquite or Apple. I chose apple. Hell of a time keeping it under 250.
Edit2: Finally got the 225F temp figured out. It's because its 100F out. Fricking nature.
Edit3: Very happpy with the results. Ditched the time thing and went off temperature. More like 3-1.5-.5. Apple added tons of smoke but not harsh like Mesquite can get.
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I did my first bacon last night. It got up to 150F much faster than I would have liked. I'm going to have to look into ways to produce more smoke at lower temp.
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