Who's smoking meat this weekend?

[ThirstyPawsHB]

I have to note, I don't have a WSM, I just have a plain Weber kettle. That means I have to tend the fire, and keep an eye on it. I would PREFER not to have to cook the brisket for 12 to 14 hours, but if I have to, I will. I've been reading a ton and watching a bunch of YT videos and I see there's also a "hot and fast" method where the one vid I saw the guy did a 20lb brisket at over 300 to super tender in 5 hours. I'm not too familiar with too hot though and I'm afraid of burning, so I'd rather do it a bit slower, perhaps around the 250 mark.

If I'm going to lose half the brisket I'll definitely go for 10lb. Two people aren't big meat eaters, but at least three of us really are. My plan is as follows:

1. Trim brisket the night before so it's ready the next morning. I usually also pack the Weber kettle with the snake method at this time, as it saves a lot of time the next morning.
2. Next morning, rub it up with salt and pepper. I'll be doing a slightly more BBQ thing so I'm considering cutting it with a BBQ rub.
3. Start fire.
4. When fire is ready, get brisket on. Leave for 2 hours and start spritzing. I intend on spritzing with my Vienna lager. The flavour is awesome.
5. Spritz on the hour until I hit the stall on the thickest part, between 150 and 160.
6. Double-wrap with the rest of the Vienna lager. I have to add here that I'm not the biggest fan of the thickest bark, so I'll not mind to have a more tender outside finish with more liquid to make a sauce with on the end.
7. At this stage, I'm planning on rinsing the pan under the brisket and I want to add a bit of roast veggies under it so it can roast in the Weber for the last two hours or so. Stir on the hour.
8. Remove from heat when I hit the 205 mark, set in cooler box to rest until serving.

On point 8 - the juices in the foil packet I really want to retain. I want to thicken it up a bit on the stove into a jus, so I'm wondering, do I rest the brisket in the juice or do I take it out? I've seen arguments for and against both, so I don't know.

You're on point for sure. I've done many briskets. My experience is 225 range as long as you can handle to get tender but 1hr/lbs is min from my experience. 20lbs/5hrs and tender seems like magic talk to me.

I smoke to 160 then put in pan/double foil with onions/garlic and your favorite beer. In oven at 250. Pull at 200.

I've used Oak, Oak/mesquite combo, and hickory/cherry combo. I like the HC combo best. Oak and definitely mesquite can get heavy on smoke. Depends on your preference. Apple wood is a possibility if you want a lighter smoke.

As far as rub, I put a light coating of mustard then use Tony's Creole Original for the rub. Put more then you think. There is no mustard flavor after.

I know there's debate on this but I've decided that placing the mustard/dry rub on 24hrs and sitting is better tasting then brining. I get more flavor it seems and moist comes from covering at 160 as stated above.

The pork butt I made yesterday was beyond fantastic and thinking of switching to these for our normal family get together. They want $3/lbs these days for the cheapest brisket.

Good luck and keep us informed!

 

[Toxxyc]

Yeah I got a smokehouse rub that I'm going to be putting on there. I strongly considered just salt and pepper but I found that rub for very cheap so couldn't leave it. It's basically a mix of some salt and spices, and also includes some cumin and chipotle flakes. Has a very nice smokey flavour that I think will compliment the brisket very well.

Anyway, here is the 5-hour brisket I'm talking about. There are several other videos of the same idea as well (they call it the Hot 'n Fast method):

 

[brewbama]

I am brewing today so no better time to smoke some bacon I cured.

 

[Kharnynb]

smoking rainbow trout for christmas dinner appetiser.
just salted after and wrapped.

 

[Toxxyc]

A tip that I found that works really well, is to place your wood or wood chips under the coals or fire. I find the smoke less harsh and the flavour less bitter.

 

[rossi46]

Made some poor mans burnt ends from a chuck roast. First time trying them, pretty good, but not as good as the real thing.

 

[ThirstyPawsHB]

Pork Butt for our new traditional Christmas meal, year 1.

 

[applescrap]

Merry Christmas! Got to start at some point Pianoman, great tradition. Glad to see some smoke for the holidays. Smoked prime rib roast is amazing.

 

[JCasey1992]

Failed to get a photo fresh out of the smoker but here's what's left of our Christmas prime rib. First time cooking one and absolutely phenomenal! Will definitely be doing this again next year.

 

[ThirstyPawsHB]

Same way with smoke but pull at 150ish? How do you do it?

Merry Christmas! Got to start at some point Pianoman, great tradition. Glad to see some smoke for the holidays. Smoked prime rib roast is amazing.

 

[applescrap]

Great question. I wanted to review my notes before I answered as its not every day you smoke a prime rib. The heygrillhey has been my guide for smoked roasts. Inspiration maybe as much as guide. But yeah, you pull them at correct temps. 120ish seems like a good place to start. I cant recall if I prefer sear before or after, but after is a good idea. Or not at all is great too if smoked hot enough or if it looks good enough. Ill dig up some pics from this thread. Butter is always good on beef I have found and the garlic butter coating from hey grill hey seems like a good idea. I like idea of butter midway and at end. Careful consideration should be given for reverse sear time and temps. Since it wont be in long, slow roasting will provide more time for smoke. This will remain true for all quick smoked roasts (tri tip, ny roast, beef tenderloin roast). Heavy salt and hickory and cherry as usual.

Same way with smoke but pull at 150ish? How do you do it?

 

[S-Met]

Same way with smoke but pull at 150ish? How do you do it?

I roasted one on Christmas and will be smoking onethis Saturday. My method is the reverse sear. I treat the smoker and oven the same. 170 (lowest my oven goes) and probably 180-200 in the smoker until IT of 135.

Pull and let it rest for up to 90 min. Then put it in your oven uncovered at 500°f for 10 min.

Near-perfect edge-to-edge pink. Less-than a 2mm greyline.

 

[ThirstyPawsHB]

Great question. I wanted to review my notes before I answered as its not every day you smoke a prime rib. The heygrillhey has been my guide for smoked roasts. Inspiration maybe as much as guide. But yeah, you pull them at correct temps. 120ish seems like a good place to start. I cant recall if I prefer sear before or after, but after is a good idea. Or not at all is great too if smoked hot enough or if it looks good enough. Ill dig up some pics from this thread. Butter is always good on beef I have found and the garlic butter coating from hey grill hey seems like a good idea. I like idea of butter midway and at end. Careful consideration should be given for reverse sear time and temps. Since it wont be in long, slow roasting will provide more time for smoke. This will remain true for all quick smoked roasts (tri tip, ny roast, beef tenderloin roast). Heavy salt and hickory and cherry as usual.

I roasted one on Christmas and will be smoking onethis Saturday. My method is the reverse sear. I treat the smoker and oven the same. 170 (lowest my oven goes) and probably 180-200 in the smoker until IT of 135.

Pull and let it rest for up to 90 min. Then put it in your oven uncovered at 500°f for 10 min.

Near-perfect edge-to-edge pink. Less-than a 2mm greyline.

Thanks to both of you. I'm a butter/garlic guy for sure. The electric smoker can go pretty low and should allow for plenty of smoke. The reverse sear is new to me but will report back hopefully soon.

 

[treacheroustexan]

Rubbing some wings for smoking to enjoy during the Ohio state game tonight!

 

[jaymosbeershack]

Got an easy bake smoker for Christmas(Green Mountain Grill) breaking it in tomorrow. Just got done putting some dry brine on a chunk of salmon. Gonna do a rack of ribs as well. Will post more pics tomorrow.

 

[jaymosbeershack]

Oh, and this is my new toy durring the burn in

 

[jaymosbeershack]

Ribs ready to go too.

 

[betarhoalphadelta]

Oh, and this is my new toy durring the burn inView attachment 659516

Good stuff. I almost chose the GMG. Heard only great things. I'm sure you'll enjoy it!

 

[6th Street Brewer]

Merry Meat Night went well. 20 lbs. of ribeye! Covered in butter, garlic, rosemary, salt and pepper.

 

[jaymosbeershack]

First smoke was a success. Didnt get a shot of the finished Salmon before i sliced it up, but is good. Ribs are resting now. They had a long day.

 

[rossi46]

Did up some baby backs, wife stole some before I took the picture.

 

[jaymosbeershack]

Smoked some chicken quarters today for pulled chicken. Topped with East Carolina style sauce from B's BBQ in Greenville NC.

 

[jaymosbeershack]

Wings and poppers

 

[mullet6577]

3 racks of St. Louis ribs and 2 chickens yesterday. Trying to do too many other things while the meat was smoking to get any pics.

 

[jaymosbeershack]

Ribs, beans, and porto shrooms filled with cheddar and jalapenos

 

[universalfrost]

Medium Pork Butt and smoking a CAO Black whilst enjoying the new Sierra Nevada.

Oh and it’s freezing outside..it’s literally 30 Fahrenheit.

 

[user 263363]

Warming the Jim Bowie up for a chuck roast today. Simple run of equal parts salt, pepper, and granulated garlic. Going to try and do half in chili and the other half as “burnt ends”.

 

[jammin]

Found some hefty short ribs. figured I’d go ahead and smoke em’.

 

[user 263363]

The chuck roast and wings came out great. I was going to make chili with half the roast but I ended up cutting the whole thing up for burnt ends. I wasn’t mad at that decision.

 

[universalfrost]

How do you like your Jim Bowie?