BBQ and Grilling megathread

[Hockeyguy15]

Originally Posted by MoneyGuy

Looks nice.

For sides I’d do potato salad and baked beans (I make them from scratch and they’re famous in my family and with friends). Add a second vegetable dish - maybe grilled peppers and onions.

What’s the first vegetable dish?

[PaperBagger'14]

It's coming along nicely! Keep up with the spritzing and in a few hours it should be ready! Also my personal favorite bbq sauce for dipping is sweet baby Ray's original but that's all preference. Some more mustardy bbq sauces can be quite good as well.

[Zevo]

Originally Posted by Hockeyguy15

What’s the first vegetable dish?

Aren't potatoes are a vegetable?

[MoneyGuy]

Originally Posted by Hockeyguy15

What’s the first vegetable dish?

I guess I categorized beans as a vegetable.

[stang]

Originally Posted by PaperBagger'14

It's coming along nicely! Keep up with the spritzing and in a few hours it should be ready! Also my personal favorite bbq sauce for dipping is sweet baby Ray's original but that's all preference. Some more mustardy bbq sauces can be quite good as well.

I’m making a bbq sauce I got from Arron Franklin. I love his videos

[stang]

I’m taking over this thread for today.

Going on 14 hours and at 174 IT.

[stang]

Pulling to wrap and cooler for a couple hours

[stang]

Originally Posted by guzzy

I foil at 165 with a bit of liquid. Time will vary by size

Foil then cook longer?

[Two Fivenagame]

Wrapping helps power through the stall.

Remember that temp doesn't mean much. Brisket jiggles like a boob when it's done. Your temp probe should feel like you stuck it into a jar of peanut butter.

Hope that helps.

[stang]

Originally Posted by Two Fivenagame

Wrapping helps power through the stall.

Remember that temp doesn't mean much. Brisket jiggles like a boob when it's done. Your temp probe should feel like you stuck it into a jar of peanut butter.

Hope that helps.

That doesn’t help at all. I was going by temp

[Two Fivenagame]

Originally Posted by stang

That doesn’t help at all. I was going by temp

I'm sure it'll be great!

[PaperBagger'14]

198 has always been the perfect temp for mine, toothpicks always go in like butter.

[PaperBagger'14]

Heres my post from a few months ago and I did it basically like yours stang, just with coffee instead of coke.

Originally Posted by PaperBagger'14

I'll post a few pics from my brisket, it was my 3rd I've made and I've definitely learned a bunch every time. My takeaway from this one is knowing to trim far more fat from the cap than I did. I spent about half an hour fumbling my way through trimming but it still left too much.

Heres my photo from 10 hours in (started it at 10pm the night before, waking up every 3 hours to spritz the brisket).

Spoiler!

After 16 hours of smoking (and me being incredibly tired), the brisket was pulled off the grill with some nice bark (love the almost black look of Weitz's though, that's dialed in).

Spoiler!

And 2 hours resting time in tinfoil, a few old and crappy towels and in an empty cooler, it was ready to be portioned.

Spoiler!

[FireGilbert]

Way to go Stang, that is some dedication. I did a lamb shoulder over the weekend but it was only about 9 hours of cooking.

I’m curious, does the Brisket need to be served fresh? Like if I don’t want to get up at 2am could I smoke from say 8am to 10pm, let it sit a couple hours, refrigerate overnight, then reheat and serve for lunch or dinner the next day?

[keratosis]

I've done that with a small one. Sliced thin for sandwiches and and burnt ends for dinner the next day. Not optimal but very yummy.

[PaperBagger'14]

I've tried a few ways of re heating brisket and the best way I've found is frying it for a minute or 2 in a pan with butter

[Weitz]

Stang you should show a knife test for your brisket so we can judge accordingly

https://i.pinimg.com/originals/df/8d...c75b9d40ec.jpg

For reference.

[stang]

I’ll knife test

[stang]

It turned out so delish. Melt in your mouth.

Never had brisket before, so no comparison but it was a huge hit with the family.

I think I could have maybe trimmed the fat a little more, cause it was a little thick in spots, but I’ll try it again. No complaints the way it was though

Thanks for all your help

[DownhillGoat]

Originally Posted by FireGilbert

I’m curious, does the Brisket need to be served fresh? Like if I don’t want to get up at 2am could I smoke from say 8am to 10pm, let it sit a couple hours, refrigerate overnight, then reheat and serve for lunch or dinner the next day?

At the risk of sounding like a broken record - I use the sous vide to re-heat. Still not the same as fresh, but as close as you'll get. I've re-heated brisket and roasts with it and turns out quite nicely.

Originally Posted by Two Fivenagame

Remember that temp doesn't mean much.

Can you elaborate on why temp doesn't mean much?