And done forgot to take a pic before we shredded.
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kaffeenjunkie
Well-Known Member
Dang I'll bet that was good.
Weeknight short ribs.
Finished product.
I'm doing the same thing. Except it's staying whole.
I put a 14lb turkey in at 6:15/235F and was amazed when it was done by 9:10! I dropped the tamp down to 195F until 12:30 when it was time to go and it still turned out awesome. I'm still trying to figure out how it cooks so fast. I think part of it must be the water pan that keeps the smoker steamed. I think part of it is stuffing it with aromatics that heat up fast and basically steam it from the inside-out.
I made sure to stick notes in my phone this year because I knew that it went faster than predicted last year, but I couldn't remember actual numbers.
I'm smoking a slab of home-cured bacon today.
I made sure to stick notes in my phone this year because I knew that it went faster than predicted last year, but I couldn't remember actual numbers.
I'm smoking a slab of home-cured bacon today.
Brewsmith
Home brewing moogerfooger
Brewsmith
Home brewing moogerfooger
Here it is all done and delicious
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Beef ribs to close out US Tgiving weekend.
Local FiestaMart had full rack beef rib roasts for $5.95/lb this past week. Unsure if it's a regular price since there was no indication of it being a special sale price. Rack was the size of a full brisket. I removed the roast leaving 1/2"-3/4" of meaty goodness on the ribs for a treat that isn't available when purchasing a typical rack of beef ribs.
Dry brine with sea salt for 24 hours, dusted with the Amazing Ribs 'Big Bad Beef Ribs' rub (recipe link below) and loaded into the BGE at 225F for what was a bit over 7-1/2 hours to hit an internal temp of 195F in the thickest areas between the rib bones. Best rack of beef ribs I've ever done, and possibly the best rack of ribs (pork or beef) I've ever done. These would give the best ribs I've had in Ft Worth, TX a serious running (and tie or possibly win)
I have a second rack in the freezer, and will be slicing up some thick cut steaks from the roast later tonight
Local FiestaMart had full rack beef rib roasts for $5.95/lb this past week. Unsure if it's a regular price since there was no indication of it being a special sale price. Rack was the size of a full brisket. I removed the roast leaving 1/2"-3/4" of meaty goodness on the ribs for a treat that isn't available when purchasing a typical rack of beef ribs.
Dry brine with sea salt for 24 hours, dusted with the Amazing Ribs 'Big Bad Beef Ribs' rub (recipe link below) and loaded into the BGE at 225F for what was a bit over 7-1/2 hours to hit an internal temp of 195F in the thickest areas between the rib bones. Best rack of beef ribs I've ever done, and possibly the best rack of ribs (pork or beef) I've ever done. These would give the best ribs I've had in Ft Worth, TX a serious running (and tie or possibly win)
Big Bad Beef Dry Rub Recipe
This flavorful beef dry rub recipe is perfect for seasoning brisket, beef ribs, steak, and more. In Texas, many barbecue joints use plain old salt and pepper, called Dalmatian rub. But beef brisket and beef ribs can handle, and benefit from, a more potent mix of spices. You can make this beef...
amazingribs.com
I have a second rack in the freezer, and will be slicing up some thick cut steaks from the roast later tonight
I have a Boston butt ready to put on the Big Green Egg in an hour. I'm baking pumpkin wedges as a side dish, with one of my last 2 pumpkins from the garden.
I tried that a few years ago, I never got good smoke flavor. We had been to a salt smoking place in Maine, they had the process down, but mine was a failure.
I cold smoke, it is just smoldering pellets. I use mesquite because my wife is from Texas and I am quite fond of Texas too. I make a big batch every year.
It's beginning to look a lot like brisket... 
505-Brewer
Well-Known Member
Leg of lamb about an hr into the cook. Cherry wood on the electric smoker at 275 deg F. Didnt get a finish pic but i did get one of the leg i also cooked in the oven. The drippings from the smoker made an excellent gravy
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My son in law cooked a 9 pound standing rib roast on his Komodo Joe, very lightly smoked. Absolutely delicious, far better than the prime rib meal 1 paid $50 for at a restaurant.
This was a couple of weeks ago. Brined and smoked chickens. Took them over to in laws’ house. They can’t get enough smoked chicken.
I like it as well but really like to use leftovers in chicken salad with apples.
I like it as well but really like to use leftovers in chicken salad with apples.
Wanted to mention the temp probes. It’s a Inkbird Bluetooth 4 prong temp thermometer. This thing has been excellent. I won it a few years back but if I lose this thing, I’ll order another on Amazon today.
There may be other alternatives but this thing has been flawless. And I’ve come to like their products over the years. Including the 308 temp controller that sits quietly in my garage working year after year.
Great job @inkbird
GrogNerd
mean old man
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I smoked 17 lbs of Boston Butt on Feb 10th for a Bday celebration on the 11th. Homemade Dry Rub Recipe with hickory chips in my Orion Outdoor Cooker/Smoker. Yum, Yum! Delish!
Good Smoking and God bless!
Kugel
Good Smoking and God bless!
Kugel
Two weekends back I did my first tri-tip, and I now have a new entry in my Top 3 favs. definitely be doing more of these this year. I have a 7.5# brisket in the queue for this weekend.
my BBQ Guru DigiQ called it quits last year just as we were finishing up repairs to sell our former home. 10 months later I am again solid on manually holding temps for long smokes on my BGE (easy to do compared to other smokers I've used, but still needs some babysitting on a 10-16 hour smoke)
yesterday I pulled the handle on a replacement for my DigiQ, and ordered the newer UltraQ. similar control features as my previous unit, but also has wi-fi/bluetooth connection to an app so I can monitor/adjust temps on a long smoke during the day while working. the new unit also has three food probes so I'll have better visibility when multiple meat pieces are running together. yep it was a bit expensive, but sleeping thru the night while smoking butts or brisket is worth it IMO
bbqguru.com
my BBQ Guru DigiQ called it quits last year just as we were finishing up repairs to sell our former home. 10 months later I am again solid on manually holding temps for long smokes on my BGE (easy to do compared to other smokers I've used, but still needs some babysitting on a 10-16 hour smoke)
yesterday I pulled the handle on a replacement for my DigiQ, and ordered the newer UltraQ. similar control features as my previous unit, but also has wi-fi/bluetooth connection to an app so I can monitor/adjust temps on a long smoke during the day while working. the new unit also has three food probes so I'll have better visibility when multiple meat pieces are running together. yep it was a bit expensive, but sleeping thru the night while smoking butts or brisket is worth it IMO
UltraQ Automatic BBQ Temperature Control for slow and low BBQ
CyberQ Cloud Wi-Fi digital temperature control automatically tracks the internal temperature of food and controls your grills temperature like an oven.
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Looks good @Rodent ! Tri tip is one of my go-tos.
Looking at the sear, it appears to be grilled? That's how I do my tri tip as well, although I know some people also like to smoke it. I used to reverse sear but (per the other post I put in this forum), I have moved to the sear-then-finish-indirect method.
I do traditional Santa Maria style seasoning, just salt/pepper/garlic. Although I'll often slather a little worcestershire sauce on it before seasoning to hold the spices to the meat, which adds a little umami of its own.
Looking at the sear, it appears to be grilled? That's how I do my tri tip as well, although I know some people also like to smoke it. I used to reverse sear but (per the other post I put in this forum), I have moved to the sear-then-finish-indirect method.
I do traditional Santa Maria style seasoning, just salt/pepper/garlic. Although I'll often slather a little worcestershire sauce on it before seasoning to hold the spices to the meat, which adds a little umami of its own.
sea salt and cracked black pepper dry rub for a couple hours, then direct from fridge to indirect heat in the BGE @ 225F until inside temp hit 115F. (was about two hours getting to this inside temp) Remove tri-tip, remove ceramic heat shield, stoke the fire so it's alive, set a grate low near the coals, and then sear both sides until inside temp hit 130F in the thick part. wrap in foils and towels for 15-30 minutes, then carve up and serve
I had a chunk of Pecan at the edge of the coals to add a bit of smoke complexity
The small, unwrapped one will be smoked over pecan wood for tonight's dinner. The other one will be very lightly smoked and I will shred it and put in the freezer in one pound bags to use for things like tacos, posole or sandwiches in the future. It doesn't take any more charcoal in the Green Egg for 2 roasts.
Pork shoulder in the round bowl, butt roast in the rectangular. Should have enough smoked pork for a month or two
Smoked pork in posole? Sign me up.
I’m with you on loading up the smoker. I have a GMG pellet smoker and it consumes the same amount of pellets wether it’s full or empty. Might as well throw a bunch of meat on there for leftovers.
From last night- smoked, pulled chuck roast. One of my faves. The leftovers are so versatile- sandwiches, breakfast hash, chili.
Last night I made sandwiches out of them with cheese, pickled onions and horseradish sauce.
Last night I made sandwiches out of them with cheese, pickled onions and horseradish sauce.
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Other than the occasional brisket I rarely ever smoke beef. Is it cooked well done (205F) like pork?
Yes but it’s a bit more finicky than pork. I smoked two roasts and one was tender at 190’s, the other was more like 205-210.
I also pan it with chopped onions and bell pepper. When I start pulling it, I mush the veggies with the meat. Helps to make it more tender.
It very much tastes like brisket. You also get a lot more yield than brisket.
I also pan it with chopped onions and bell pepper. When I start pulling it, I mush the veggies with the meat. Helps to make it more tender.
It very much tastes like brisket. You also get a lot more yield than brisket.
Brisket grilled cheese with gruyere and cheddar. Paired with smoked tomato bisque.
Leftovers tonight- a repeat of smoked chuck steak on a kaiser roll with provolone, horseradish sauce and pickled onions.
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