I use the Pecan on pork and chicken but I'd never try it on beef. For your first brisket, I'd just go 50/50 salt and pepper. Seriously, watch those videos from Aaron Franklin. They'll help you a ton.
I'm bored on lunch so I'll give a pictorial. This one was rubbed with 50/50 salt and pepper. You could use a beef rub like Bovine Bold. DO NOT GO SWEET. Don't go super heavy with whatever rub you use like oyu do with a butt. Even with a light rub, you still get plenty of bark. This is the flat after I separated from the point. In the past, prior to wrapping, I'd flip the flat over and scrape off all the melted fat. You can see that I've already done that to the point. I do not suggest doing that. I'll tell you why later. Wrapped the flat and put the newly rubbed point back on the smoke. After about an hour, cube up the point and toss in sauce (sauce is optional) After sauce sets a little. I let these go a little too long for my preference. Sliced flat. Nice pretty slices for a competition but I prefer to have a little fat on the bottom. This goes back to earlier when I said don't scrape the fat off the bottom of the flat before you wrap it. If you do, you end up with slices like this. If you don't, you end up with slices with a small layer of fat at the bottom. The fat keeps it juicy longer.
Cleveland-style BBQ coming soon http://www.eater.com/2015/6/24/8838439/michael-symon-cleveland-style-barbecue Is Cleveland-style barbecue destined to be the next big thing? Chef, restaurateur, TV personality, and cookbook author Michael Symon hopes to add a new feather to his chef's hat: Inventor of a brand-new regional barbecue style. Symon is currently working on a new restaurant in his hometown of Cleveland called Mabel's BBQ, and there — the chef tells Playboy — he hopes to make Cleveland-style barbecue famous. According to Symon, Cleveland-style barbecue will pay homage to the city's Eastern European population with kielbasa and sauerkraut. As for the meat, it will be smoked over applewood "because of the large amount of apple orchards in northeastern Ohio." It will also include its own signature style of barbecue sauce. Symon reveals: Because ketchup is made in Pittsburgh, we would never serve a tomato-based sauce in Cleveland. Cleveland’s known for its mustard, and I wanted to use that as the base of our sauce. But instead of the classic, Carolina, yellow-mustard BBQ sauce, I’m using Cleveland’s famous brown mustard, Bertman’s. Originally slated to open in Fall 2014, Mabel's opening was pushed back and the Cleveland Sceneestimates it will now open in August. In addition to barbecue, the small 700-square foot restaurant will serve craft beer, whiskey, and moonshine. Besides working on a new regional barbecue style, Symon also has a new TV show in the works: Burgers, Brew and ‘Que will feature Symon on "a summer road trip to taste the best of the American classics: burgers and BBQ — and beer to wash it all down."
Polish & BBQ fusion. Sounds interesting, but you just can't create a new American BBQ. Regional BBQ was born of slavery populations, local European tastes, available local meats, woods and plantation cookery. Also lol @ Cleveland
Agreed. The fact he's trying to even do it kind of pisses me off. You're not that important, Symon. Make a new dish? Cool. An entire new region based on what you want? Fuck you, pal.
I'm a little angry too. BBQ is the only dish/cooking style inherent to America bc of the factors I mentioned earlier. It's a pride thing, and it's why I'll argue with someone over the pork v beef crap. Now imagine if you were debating the vices and virtues of, let's say, Carolina style vs Memphis and some asshole chimes in "what about Cleveland style!" Without the provenance it's just a fucking gimmick by an asshole celebrity chef.
Sounds fucking delicious. Not BBQ, by any means, but delicious. This is a classic use of BBQ when it's clearly grilling.
question, why do you have the probes so close to each other in the brisket? I could understand one in the point and one in the flat, but I cant figure why you would have both in the flat and so close to each other
That's an older pic. I used to use two probes, one for my guru and one for my Maverick (wireless that will wake me up if temp gets too high or low). After a while, I got to where I just trust the guru to keep the right temp so I don't use the Maverick anymore.
really? that's weird because he's one of the few popular celebrity chefs who is also incredibly talented.
I just find him incredibly annoying, and he doesnt even suffer as much from the over-exposure that many of the others do.
At 165 On top of green bell, red onion, poblano and garlic. Added some red wine and beef stock to the stout. Poured the jous from the pan drippings over top.
I actually like symon. He does a lot to get attention back to cleveland's food scene, which can't be easy, because Ohio. What sold me was one of those best thing ever shows when Simon went to a mom and pop sausage cart in some parking lot in Cleveland. Seems like a good dude.
Need some ideas of something different to try cooking this weekend. Did pepper stout beef a few weeks ago and it was a big hit
Not sure how well known or respected this guy (Steven Raichlen) is, but this seems like it could be a decent show based on what I've read; starts on the 4th. ------------------- After years of planning and months of shooting and editing, my new TV show, Project Smoke, launches on Saturday, June 27 (and in some cities July 4th weekend or later this summer). Our mission: to do for smoking what Primal Grill did for grilling. The 13-week series focuses on traditional and cutting-edge smoking techniques. New twists on the iconic smoked foods, such as Texas brisket, Carolina pulled pork, and Scandinavian smoked salmon. Dishes you would never dream you could smoke, from cocktails to dessert. Each show runs 30 minutes. So what makes Project Smoke different that my previous shows? Unique content: This will be the first-ever how-to TV show to focus exclusively on smoking. Hot smoking. Cold smoking. Smoke-roasting. Rotisserie smoking. Smoking with wood, spices, herbs, and hay (really). Epic food: The traditional smoked foods you hunger for, like smoke-roasted prime rib, Jamaican jerk chicken, barbecued pork belly, kippered salmon, smokehouse ham, and made-from-scratch bacon and pastrami. Plus dishes that redefine your notion of smoking, from smoky Manhattans to smoked cheesecake. An awesome collection of smokers: stick burners, upright barrel smokers, ceramic cookers, electric smokers, charcoal- and wood-burning grills, plus stovetop smokers and handheld smoking devices. A stunning new location: in Arizona’s Sonoran Desert, where we brought in smokers from around North America and recipes from around the world. A new ethic: with a strong emphasis on grass-fed beef, heritage pork, organic poultry and produce, and wild seafood. We believe that what your food eats and how it’s raised matters as much as how it’s smoked. Unique behind-the-scenes footage in each episode—from our field kitchen to the control room—to show you how we put Steven Raichlen’s Project Smoke together. Smoking is the fastest growing segment of the American grill and barbecue industry. It’s about to get even hotter with Steven Raichlen’s Project Smoke. USA Today summed it up perfectly: “Where there’s smoke, there’s Steven Raichlen.”
i really need to make up for my shitty 3lb butt i did for like 5 hours on a football saturday that i did not give the attention it deserved. so. lets discuss this BBQ thread. get a 5lb shoulder? call a butcher and get something bigger or better cut? its just me and ms swim
BGE guys with tables, did y'all build yours or buy them? I'm wanting to get a table and set mine up in a permanent location on my patio. If you built yours, how much did it run you for supplies and how much time did it take you?
I built mine but it was just a quick job. Took me about 3 hours not counting dry time between coats of deck stain. Materials were about $60. I could have done it for $30-$40 though. I wouldn't say I'm a great woodworker by any means, but I've built a lot of our furniture in the house. At some point I'll sell this one and build a better one with drawers and cabinets but didn't want to buy the nest when I could build a table in a couple days at half the cost.
Just pick up a butt at your local grocery store (at least here, they all have 8-10 lbs regularly) or get one from your local butcher if that's cheaper. Cook it and eat what you can, then use the rest for leftovers. Pulled pork pizza, Brunswick stew (although I don't know how of feel about that in the summer), spice up some grilled cheese sandwiches, tacos, etc. And if you still can't finish, freeze what you don't use and save for later. I don't remember off the top of my head what happened to your last one, other than it was hilariously tiny, but if you had questions about how to prepare/cook it, this thread is the best when it comes to helping others.
rushed it. first time. running back and forth inside to watch the game. calamity of errors, if you will it wasnt "messed up" just not as tender and loved as it should have been
I liked raichlens other show on PBS. Make his flat iron steak recipe pretty often, it's always a huge hit.
3/4 lb pork butts/roasts are actually a fantastic size to cook if you're not feeding a shit load of people, generally. I cook them (get them from hog farmers) quite often and it takes a lot less time and doesn't give you ass loads of leftovers.
Just get a 4-6lb butt at the store. Homewood pig has them in that ballpark. Follow the basic steps and then eat well.