Did you trim the brisket at all? I feel like 180 is ridiculously low, and physically impossible to get a brisket to 204 if the ambient temp is 180 But you do you brother.
I mean this with all respect to anyone who cooks, but there is a danger point at which beef meat can only be at a certain temperature range for so long without it becoming something that could develop some stuff that can make you sick. Not saying it's for sure it's gunna do it every time, or any time, just it's possible.
The “max smoke” setting of the pellet grills is at 185….so the concept is you smoke it there for about 8 hrs, then wrap in paper or foil and kick the temp up to 250-275 for the rest of the cook
Maybe you guys should read some more about what those settings mean. I think it means that applies the max amount of smoke (like for jerky or something) not that it's actually a temp you should smoke big cuts of meat at.
Come on boys, you heard the man...kick those fuckin smokers up to 5 hundy and get those briskets DONE.
The "Alabama BBQ Sucks" thread has inspired me to build a cinder block pit and do direct heat wet ribs this weekend. Get ready, boys.
Took a break from world class Brooklyn BBQ and went to Salt and Smoke a few weeks ago in St. Louis. It was very good. Thank you.
As previously mentioned, white sauce is highly regional and didn't exist where Owsley Long Ball Larry RJF-GUMP (several other posters) and I grew up. My finishing sauce is similar to Dreamland's but a little more mustardy. My basting sauce is very mustardy.
bbq enthusiast friends not from Alabama always ask me for recipes and about Alabama white bbq sauce. Didn't grow up with it, I've had it obviously, but I'm not expert on it, and I more partial to Dreamland and Archibald sauces, although those 2 sauces are distinct themselves.
In determining what cut of bbq I want to smoke this independence day, I committed my thoughts to paper in weighing the pros and cons for each. I'm still not quite determined. 1. Butt a. Pros i. Always fun to get a long smoke in ii. Always consistently good iii. Hard to fuck up b. Cons i. Boring because it is too easy? ii. You’ve done it a billion times before iii. Flavor wise I don’t think it is on the same level as brisket, beef ribs, 2. Brisket a. Pros i. When you nail it, the flavor is elite tier ii. Always fun to get a long smoke in iii. Definitely not boring and will keep you on your toes iv. You get to do burned ends b. Cons i. Expensive-but really who gives a fuck ii. More difficult and you might fuck it up and have dry brisket iii. More work 3. spare ribs a. Pros i. flavor is elite tier ii. Always fun to get a long smoke in b. Cons i. My wife won’t eat them??? ii. Drawing a blank beyond this for cons 4. Wings a. Pros i. flavor is elite tier ii. Can mix and match a bunch of different dry ribs and sauces b. Cons i. You don’t get to sit around for hours drinking beer-you don’t get that 8+ hour smoke experience in ii. Drawing a blank beyond this for cons 5. tri tip a. Pros i. I’ve never cooked a tri tip before ii. I’m guessing that beef flavor is going to be elite tier b. Cons i. I might fuck it up? ii. Drawing a blank beyond this for cons 6. beef ribs. a. Pros i. flavor is elite tier ii. Always fun to get a long smoke in b. Cons i. My wife won’t eat them??? ii. Drawing a blank beyond this for cons
I have decided beforehand to smoke a cut numerous times. Only to not be able to find it and spend an entire day driving from location to location to strike out.
The 4th at the devine household is going to be cheesesteaks on the blackstone, weber will be used for sides like corn
I too have done this. Throw in to the mix calling every store in a 30 mile radius. Always a joy to get bounced around and put on hold with cheesy music waiting on the butcher department to pick up.
I also think trying to smoke meat at 180* is little overboard. I don't go lower than 250* for any protein. Chicken gets 300-325*.
It doesn't stay at 180. Smoke it at 180 at first to get a good crust, wrap, and then turn up the temp.
Agreed. Love him or hate him but Mad Scientist just did a video on smoke flavor, clean/dirty smoke, and temps in an offset. Cliffs: start with a lower temp w/dirtier smoke as it creates better bark and flavor, then crank it up to finish. With a pellet grill there's not much advantage to 180* rather than 225-250* as the flavor doesn't change much and it will just take longer and use more pellets.
Like world famous Bulls Eye KC masterpiece bbq sauce. Also a guaranteed hit at the neighborhood cookout.
Turned out great despite me sleeping through the barely perceptible notification the recteq app sends you when your meat is at temp. Tried a new move - put Benton’s bacon fat in the wrap with the apple juice, honey, and brown sugar.
That white sauce was up with us in North Bama, Dad used to bring home all the catering leftovers from Big Bob's when we were younger.
I've cooked chicken on the smoke and used an Alabama white sauce and the wife and I both enjoyed it. Is it our go to yardbird presentation? No, but it's a fun change of pace that tastes quite nice.