BBQ and Grilling megathread

[Weitz]

Originally Posted by DownhillGoat

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.


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

It’s not like chicken where it’s done at 165. Different chuncks of meat needed different temps.

[DownhillGoat]

Originally Posted by Weitz

Different chuncks of meat needed different temps.

I understand that, but there's still likely an ideal range, is there not? It's not like temp can be completely irrelevant.

[Two Fivenagame]

Originally Posted by DownhillGoat

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.


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

Brisket is at its best when it jiggles. Usually that means the internal temp is around 195f all the way up to 210f. I've spoken to pitmasters who take wagyu briskets off at 213f. It all depends. That's what makes brisket so damn hard to cook.

[Weitz]

Originally Posted by DownhillGoat

I understand that, but there's still likely an ideal range, is there not? It's not like temp can be completely irrelevant.

I think chicken to 165 is completely irrelevant but I’m sure that would garner a discussion. Time at temperature is far more important.

Maybe irrelevant is the wrong term. Requirement might be more what I’m trying to say

[DownhillGoat]

Originally Posted by Two Fivenagame

Brisket is at its best when it jiggles. Usually that means the internal temp is around 195f all the way up to 210f. I've spoken to pitmasters who take wagyu briskets off at 213f. It all depends. That's what makes brisket so damn hard to cook.

Thanks that makes a lot more sense. 10-20 degrees is quite the range.

Sorry, completely new to smoking/grilling. More of an indoor cooking person.

[Lubicon]

Originally Posted by 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

I'd be hesitant to trim the fat. Leave that for when you plate it if there are people who are not fans.

Loved your pictures, it looked great. I approve of the side dishes, not a vegetable in sight.

[CroFlames]

When did you feel ready to do brisket?



I can do decent pork shoulder for pulled pork, but I find my temp varies quite a bit. I've been told that's not a huge deal since pulled pork is forgiving, and the results proved that.



I don't feel ready yet. When did you attempt your first, and what is a nice easy step by step for beginners?

[MoneyGuy]

I did a brisket two weekends away seasoned only with fresh-ground pepper and salt. It was delicious.

[InglewoodFan]

Originally Posted by CroFlames

When did you feel ready to do brisket?



I can do decent pork shoulder for pulled pork, but I find my temp varies quite a bit. I've been told that's not a huge deal since pulled pork is forgiving, and the results proved that.



I don't feel ready yet. When did you attempt your first, and what is a nice easy step by step for beginners?

Just giv'er. You'll learn something with every cook, so why not just give it a try? When I did my first one fifteenish years ago, it was on a modified Weber kettle. It was tough as leather but I figured out a few things about temperature control etc. If you are worried, sauce covers up a lot of deficiencies. And homemade sauce is easy and will impress folks. Make a couple of good sides and people will be ok with a less than perfect brisket.

Some good resources are Virtual Weber Bullet (if you have one of those) or the Aaron Franklin videos. Ron Shewchuk's book was my bible when I first started out.

[Two Fivenagame]

Franklin is at another level but his cookers are all offset. Most of CP I bet are either pellet, WSM, or kamodo users and that makes a difference imho (airflow, moisture etc.) Try to find a guru who uses what you have.

[PaperBagger'14]

I tried my first brisket my 2nd year with a smoker. It wasn't good at all and I mostly winged it because I didnt want to wait the 12+ hours.

Now it's been a few years since my first brisket and I'm getting pretty damn good. I make a point to try brisket at places that offer it and I've yet to find one as good as my last 2.

A few pages back I gave Stang a very basic run down on how to do one, there are ways you can get more involved (butcher paper wrapping at the stall, more advanced trimming skills) but even someone new to smoking can make a good to great tasting brisket by following simple techniques.

[stang]

I’m new to smokers, this is my first year with my egg. Never been to scared to jump into something new.

It’s funny, the brisket turned out great, but I can’t get a roast to be done good on the smoker yet. Tried 3 or 4 already. Great flavour but tough as hell.

[I-Hate-Hulse]

I'm in the market for a inexpensive portable grill for camping - any recommendations?

- must be compact (I've had a Weber Q and found it too big)
- propane powered (this will be for firebans)
- doesn't have to be huge - 5 or 6 burgers is fine
- 1lb propane tank is fine
- something of reasonable quality

I was thinking of this Napoleon Travel Q: https://www.lowes.ca/product/gas-bbq...E&gclsrc=aw.ds

[Hockeyguy15]

I have a Broil King Porta Chef. It looks like they have upped the price and features of it since I got one though. Mine is pretty bare bones and was around $100. If you can hunt that one down I would highly recommend it.

https://broilkingbbq.com/en_ca/grill...orta_chef_120/ This is fancier than mine.

[I-Hate-Hulse]

Looks nice but it's a little too big when folded up - mainly from the deep lid.

[Lubicon]

Broil King Porta Chef and Weber Baby Q were my two considerations when I got our 5th wheel. I went with the Baby Q but it looks like they have expanded their line and have multiple sizes of the Q series - when I bought there was just the standard Q and the baby Q. The quality is fantastic and set up is easier than the Porta Chef but I'm not sure I am a fan of how the Weber line (in general) cooks and sometimes wish I went with the other one. It cooks with a low heat (very even however) so searing meat is challenging.

[kermitology]

After moving to Victoria I left my old crappy gas grill at my house in Calgary and opted for a 22” Weber Master Touch kettle.

I have no idea what I’m doing really, but I just smoked this brisket point and I’m pretty darn happy with my performance.

[Wormius]

Is there a bbq / grill cleaning technique that isn’t horrible? I was expecting things to eventually turn to ash, but it doesn’t seem to be going that way.

[Doctorfever]

Originally Posted by Envitro

Hey all.. I have a Bradley 6 rack digital smoker now, and am looking to switch to a pellet smoker this year.

I absolutely love smoking my own meats, and the fam-jam love it too.

I keep getting frustrated with my Bradley in the winter time since it won't work in anything colder than -5/-10. I've had many frustrating days of waking up at 5am to start the smoker only to get the dreaded E1 error code.

So, with all y'all's experience in Calgary weather and pellet smokers, do I go the Traeger route, or something like a Pit Boss vertical pellet smoker? And if so, what kind of thermal blankets do we get? What works, what doesn't?

Thanks!

I have a traeger and I love it. Had it for about 5 years. The only thing I would change is mine does not have the probe built in for the meat temperature. I am sure the new ones have it. Works ok in Calgary temperatures, try and stay out of the wind (I am outside Calgary and it’s windy often). I haven’t looked I to the new ones or the competition in a while, so I am sure things have changed in 5 years. I still have a propane grill as well. I find that I use them both, about equal time. Propane faster, smoker slower.

[Canadianman]

Originally Posted by Wormius

Is there a bbq / grill cleaning technique that isn’t horrible? I was expecting things to eventually turn to ash, but it doesn’t seem to be going that way.

put foil over the top of the grates, fire it on high for 30 minutes. It'll all be ash.