BBQ and Grilling megathread

[keratosis]

Originally Posted by stang

Care to share the recipe on the smoker?

Just a traditional quiche recipe smoked for about 45 minutes at around 250
on my barrel BBQ that double's as my smoker. I used maple lump coal with apple wood mixed in I got from my brother in law.

[guzzy]

Originally Posted by Ducay

Just finished trimming and salting a brisket to go on tonight. Went to coop and got it there $18/kg (woof), worst part through? Its just the flat! They already trimmed the point and its deliciousness away. It was still a packer cryovac, so not done in house I don't believe. Tempted to give them a piece of my mind since its sold as a whole brisket and certainly looks like on in the cryovac....

It'll still be tasty, but dangit

I buy my briskets and shoulders at the Strathmore butcher. I have bought from Co-op but that is so expensive for brisket. Very seldom do I pay over $1/100 g. Usually $8.90/kg. They are custom order so give them 1 day in advance. Pick up the next day.

[Ahuch]

Originally Posted by Ducay

Just finished trimming and salting a brisket to go on tonight. Went to coop and got it there $18/kg (woof), worst part through? Its just the flat! They already trimmed the point and its deliciousness away. It was still a packer cryovac, so not done in house I don't believe. Tempted to give them a piece of my mind since its sold as a whole brisket and certainly looks like on in the cryovac....

It'll still be tasty, but dangit

This new save on foods deal is ruining Coop, lol. I used to be able to ask the butcher for things but it seems like they don't even do anything in house anymore...

[stang]

I want to smoke a Brisket tomorrow.

Where’s the best can’t miss recipe? I’m going to follow Aaron Franklins YouTube for preparing it, but I need a cant miss first timer don’t mess this up way to cook this.

[PaperBagger'14]

Originally Posted by stang

I want to smoke a Brisket tomorrow.

Where’s the best can’t miss recipe? I’m going to follow Aaron Franklins YouTube for preparing it, but I need a cant miss first timer don’t mess this up way to cook this.

Set your smoker for 225, spritz with apple juice, coffee or coke every 3 hours. Have a meat thermometer set for 198, pull the brisket off, wrap it in foil and towels for 2 hours. Enjoy delicious brisket.

[Hockeyguy15]

Nice day today. Time for some marinated side ribs!

[stang]

Originally Posted by PaperBagger'14

Set your smoker for 225, spritz with apple juice, coffee or coke every 3 hours. Have a meat thermometer set for 198, pull the brisket off, wrap it in foil and towels for 2 hours. Enjoy delicious brisket.

What time do i start this? How long per pound?

[PaperBagger'14]

Originally Posted by stang

What time do i start this? How long per pound?

It's really tough to say, generally 12-14 hours of cooking time has worked for me

[stang]

Start at 2am eating 4-6 with wrapping?

[CarlLester]

My briskets have been consistently 60-70 minutes per pound when cooked in the 225 - 250 range.

[guzzy]

Originally Posted by stang

What time do i start this? How long per pound?

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

[DownhillGoat]

@Stang: Obviously won't work for you now but as far as foolproof "can't fata it up" I've been using a combo of sous vide/smoker.

Purists might scoff but the results are amazing and it's virtually impossible to screw up. I recently did a cut of moose that way. 72 hrs sous vide, chill, then a 1-2 hour smoke. Melt in your mouth tender.

[stang]

Well for my first overnight cook it’s been well. Put the brisket on at 2am, getting up to spritz with coke every few hours. Thermometer shows meat at 156 and temp at grill been holding at 242 pretty consistent. I’m excited.

[stang]

Any great side options for my brisket?

[Fuzz]

Originally Posted by stang

Any great side options for my brisket?

Smoked chicken wings? Sausages? Pork ribs? Meat salad?

[sa226]

Putting on at 2am? Getting up to spritz every few hours?

That a level of dedication i'll never reach.

[InglewoodFan]

Originally Posted by stang

Any great side options for my brisket?

Cornbread, potato salad (I like a spicy adobo recipe), white bread.

I also usually do bacon explosion, sausages, maybe some chicken. Just to fill the smoker up.

Originally Posted by sa226

Putting on at 2am? Getting up to spritz every few hours?

That a level of dedication i'll never reach.

I usually crash on the couch when I'm doing an overnight cook, or in a lawn chair. Keeps me from disturbing my wife too much. It's kinda hokey, but Aaron Franklin in one of his videos talks about putting the effort in on an overnight cook as a sign of how much you care for the folks you are cooking for. He really wants to make the best brisket possible, and brisket is one of those things that rewards you for the effort I find. I've done my share of "hot briskets" in less than 5 hours and had happy people gobble them up. But I do find it pretty rewarding to babysit the smoker all night and end up with something amazing the next day. I also recognize there is no real rational reason for me to prefer my temperamental offset smoker over a pellet smoker that would be a lot less work. Dunno, just find barbecue to be kind of a zen thing for me.

That said, I don't judge anyone who is more rational about such things than I am.

[stang]

Originally Posted by sa226

Putting on at 2am? Getting up to spritz every few hours?

That a level of dedication i'll never reach.

It was easy. Grabbed a couple beers. Prepped everything during the day. Played Fortnite with the kids till 1, started smoker, got leveled by 2 put on. Went to bed up at 6 spritzed, (4 hours I know) back to bed up at 930 for the day. Spritzed again.

Here’s my 930 pic

[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.

[Hockeyguy15]

Grilled vegetable pasta salad is the best. Grill up mushroom, asparagus, red onion, zucchini, peppers then chill them, cook up some orzo and chill, put together a Dijon vinaigrette. Top notch.