m3n00b
Well-Known Member
This is a great idea. Didn't even think about that when I did both.
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
This is a great idea. Didn't even think about that when I did both.
Remmy
Drink First, Ask Questions Later
- Joined
- Mar 6, 2013
- Messages
- 17,672
- Reaction score
- 10,004
If you really want to test the waters, do MOINK balls and ABTs (both wrapped in bacon) on the top grate and put the wings on the lower great.
I won't tell you how good it is - just try it.
I've got a pork butt and a brisket on the bottom and 3 babyback racks on the top. Ribs will come off this evening, Brisket and pork will come off late tonight.
smakudwn
Well-Known Member
How long does your brisket take? Is it a whole packer brisket? Or just the flat?
- Joined
- May 6, 2013
- Messages
- 14,033
- Reaction score
- 3,377
best smiley ever! never seen rib rolls haha good idea passedpawn
It's just a flat. I was going to do 2 pork butts, but on a whim I replaced one of the butts with a small flat. I think it will be done with the ribs, total of about 4 or 5 hours. Maybe less. I'm gonna foil it now (it just hit 170).
I wish I had the full packer on there, but I'm saving that for my first overnighter, sometime in the next week. Can't wait.
Skewer holds them together. Works great. I hate the rib racks. Ribs have some curvature in them and they just don't fit right in my rack, and when I try to get them out to turn them or remove them they want to tear. Those rib rings are really easy to just flip halfway through the cook. Got the idea from Chris at the Virtual Weber Bullet site.
smakudwn
Well-Known Member
So what is your process on the flat? 4-5 hours then back in some foil? I would like to throw a flat or 2 on the bottom rack while I do these 2 butts this weekend. I hate wasting smoker space!
Timing depends on the size of the flat, so going by temps, I let the brisket get to 175, then wrap in foil, then leave in till 190 - 200. I foiled after about 3 hours, and I'll take it off after 3 more. Something like that. I'll post pics of mine when it's done. The flat I have is under 2#. Wrap the foil so it collects juices, then pour those juices over the meat after slicing.
I just pulled the ribs off, lathered in KC Masterpiece, and foiled and resting. I'm leaving the flat in there for a while longer. I haven't even stuck a probe in the pork yet.
m3n00b
Well-Known Member
Mouth is watering. I have 4 shelves. I'll do abts on top then balls then butts then brisket on bottom. Holy crap. This will be epic.
This forum is going to make me fat. Awesome beer and awesome food. All made by me
Remmy
Drink First, Ask Questions Later
- Joined
- Mar 6, 2013
- Messages
- 17,672
- Reaction score
- 10,004
Mouth is watering. I have 4 shelves. I'll do abts on top then balls then butts then brisket on bottom. Holy crap. This will be epic.
This forum is going to make me fat. Awesome beer and awesome food. All made by me
I make beer and barbecue all the time and my body fat is under 10%. I lift 4x/week and don't eat like **** every day. Moderation is key. Although, I've been drinking so much beer this summer, it's been unbelievable. I've never drank so much in my life.
m3n00b
Well-Known Member
Yeah... I eat very healthy all the time. Once every couple of months I'll smoke up something sinful. I never eat fast food and I lift 3-5 times a week. I also swim in my pool and use swmbos elliptical. I'm about 15% bf. 6'7" and 225. Of course I am getting old so we'll see how this regimen holds.
I've seen your posts on untappd. LOL.
Remmy
Drink First, Ask Questions Later
- Joined
- Mar 6, 2013
- Messages
- 17,672
- Reaction score
- 10,004
Homemade Eastern Carolina sauce
My trimmed St. Louis-style spares (I sharpened the **** out of my knife for this)
Smoking cheese for smoked mac-and-cheese
Brisket
Chopped the point to make burnt ends
Sliced
Stuffed meatballs (with cheese)
Crack on a stick aka Short Ribs!
My trimmed St. Louis-style spares (I sharpened the **** out of my knife for this)
Smoking cheese for smoked mac-and-cheese
Brisket
Chopped the point to make burnt ends
Sliced
Stuffed meatballs (with cheese)
Crack on a stick aka Short Ribs!
All looks delicious! What's in yer ENC sauce? Nothing but vinegar and red pepper flakes, I hope. ;-)
That sounds right! Enjoy, friend. Do you do plates, or eat it on cheap, soft, white bread buns. Mmmmm. I'm drooling.
Remmy
Drink First, Ask Questions Later
- Joined
- Mar 6, 2013
- Messages
- 17,672
- Reaction score
- 10,004
I don't eat my barbecue with white bread (like I do when I'm in Alabama and Texas). However, I do serve it to friends in the plastic, red oval plates with wax/parchment paper like they do in real barbecue joints.
jkingery79
Active Member
- Joined
- Sep 7, 2012
- Messages
- 32
- Reaction score
- 1
Hey Remmy any chance for the stuffed meatball recipe?
Smoking cheese for smoked mac-and-cheese
What temps? How long? What wood? I need to try this.
Remmy
Drink First, Ask Questions Later
- Joined
- Mar 6, 2013
- Messages
- 17,672
- Reaction score
- 10,004
jkingery79 said:
Here is a blog I started over a year ago that has the recipe. Haven't updated it in a while!
http://remmysque.blogspot.com/2012/02/smoked-meatballs.html
passedpawn said:
Here is my smoked Mac-and-cheese recipe. http://remmysque.blogspot.com/2012/01/smoked-macaroni-cheese.html
I generally smoke cheese over oak (white or red) at 80F or under for about an hour to two. Cut the cheese up into as many chunks as possible so you get more of its surface penetrated with smoke. The idea here is to "cold smoke" the cheese meaning you just want to infuse it with smoke flavor...you obviously don't want to cook it hot and melt it.
Remmy
Drink First, Ask Questions Later
- Joined
- Mar 6, 2013
- Messages
- 17,672
- Reaction score
- 10,004
Here's the direct link to the smoked cheese.
http://remmysque.blogspot.com/2012/01/smoked-cheese.html
http://remmysque.blogspot.com/2012/01/smoked-cheese.html
Little brisket flat came off the smoker. Ate some, then straight into vac bags.
Remmy your blog is cool. Thanks for sharing the link.
BadDeacon
Well-Known Member
Planning a brisket this weekend if I can fit it in.
- Joined
- Jan 5, 2013
- Messages
- 344
- Reaction score
- 76
Gonna try some beef back ribs (never done) I have rubbed down tonight while I brew a Irish Red Ale in the A.M. tomorrow.
Doing some baby backs. A while back, I did some ribs with nothing but granulated garlic, olive oil, and powdered rosemary as a rub, and then no sauce or nuthin'. I forgot how good that was, so I'm doing it again.
Oh, and I gotta drink up some of last year's cider with that because the local orchard starts pressing fresh cider any day now.
Oh, and I gotta drink up some of last year's cider with that because the local orchard starts pressing fresh cider any day now.
savannahbrew
Well-Known Member
Im not going to read through 130 page but I promise this is a fail-proof way to make some amazing pulled pork go to about 15:37 in the video. I always cut into softball size pieces, do a strong dry rub and smoke about 215 for 3-4 hours and then put it in trays like this guy does. Seal the pan up real good with plastic wrap and foil and I usually though it in the oven on low for a few more. I use a ratio of about 3 beers (your choice) to one empty beer bottle full of water for 2 butts. It always is so moist and never had a complaint!!!
Last edited by a moderator:
Baby back ribs with a rub smoked for 2 hours on apple wood then wrapped in foil with some homebrewed saison back on the smoker just for low heat for another 2 hours. More pics to come
- Joined
- May 6, 2013
- Messages
- 14,033
- Reaction score
- 3,377
smoking a 6 lb rack of spare pork ribs. pictures up later
smoked a meat loaf and 4 lb chicken today, about to go eat ...YUM!
BadDeacon
Well-Known Member
Just put on a 7.5 lb brisket. Gonna be a late night!
Rack of spares half way done. Beans catch'n some smoke and drip'ns underneath.
All done
brewingmeister
Well-Known Member
Commencing meat sweats.
BadDeacon
Well-Known Member
I am calling it done. I'm tired.
Similar threads
