Good friend of mine is moving tomorrow and gave me a 16# brisket from Double R Ranch. He had it frozen in his deep freezer and thawed it but didn’t have time to cook it. I picked it up this afternoon. I’m about to trim it up and planning to put it on the egg around 1ish. Going with 50/50 salt and pepper and will throw a couple oak chunks for smoke. What’s the consensus on wrap temp—170ish? Pull when tender, around 200°? This is my first brisket.
Wrap in the 160 + range when the bark looks right (in butcher paper) Pull anything above 190 when the probe slides in like butter Rest in a cooler
2nd time was MUCH better, getting the pizza on the peel from a O is hard and I’m working on it. I won’t show the baby back ribs because they sucked (wife’s birthday and trying to watch 3 things at once is above my ability)
Thanks, Had the kettle (the best device known to man) going for the wings, the ooni for pizza and the acorn for ribs. I totally overcooked the ribs and tried to rush them, it was no bueno. But the other two were good & the wife & our friends were happy for her birthday.
Nothing special. Frank’s hot with some butter and a bit of other spices (more or less spices depending on the crowd) thrown together hot right before you take them off grill because I think they do better immediately thrown into the heat as I pulled them off. Sometimes I dress it up, sometimes I’m lazy.
Something along these lines but freestyle it with more sriracha if you are feeling a little zany. I like to throw some garlic powder or fresh garlic in too 1/4 cup unsalted butter 1/2 cup honey 1/3 cup Sriracha 2 tablespoons soy sauce 2 teaspoons fresh lime juice
mostly agree outside of it being weird to cut & turn easier in the oven. Taste is always the big thing & the progress from the first to second time was massive. Corn meal to help toss the pizza on the peel was also a massive game changer.
It’s been a while since I’ve been able to use the KJ due to construction. One on the left I’m gonna use the honey sriracha sauce on it.
17.4# Costco prime before trimming Salt and pepper (over seasoned it a bit) Fat side down on the XL Wrapped after 6hrs Done at 4am, 200-203 throughout Sat in the cooler for 12hrs Spoiler
Ended up being the best brisket I’ve done yet, even with being a bit over cooked. Just a little over seasoned and over-tender if I was being picky. I put all of the trimmings on the smoker in an aluminum pan and let them render down over the first few hours. I poured that melted fat into a jar, refrigerated it, then spread that smoked tallow onto the butcher paper before laying the lean side down on top of it for the wrap. That’s my new jam from now on, turned out really flavorful.
Not sure if this counts as it was Sous vide. Friend of mine gave me the steak and I was originally planning on reverse searing it but it didn’t thaw out Sunday so had one hell of a Monday night dinner
So rib rub recipe challenge. I only had 2 people message me rub recipes (Rabid & poor paul ) I know there was a lot more people that expressed interest and a metric fuck ton of ribs have been smoked the past 2 months. So you have until the 16th to message me your rub recipes to get into the contest. If you thought you messaged me, you didn’t. If you think I am going to go back through 2 months of posts to dig out a recipe you posted, I’m not. Message me. That is all, good day.
Maybe you can not cry for once and instead start a mop contest. Ever think about that? Hard to be a rub contest if you cover up the taste of the rub.
Gonna smoke a butt to take on a trip to the mountains this weekend. Will probably smoke Friday and leave Saturday afternoon. better to shred before traveling, or keep butt together after cook and shred upon arrival?
A layer of what? If it is not flavor then it is pointless. If it is flavor, covers up the rub. Pretty simple concept.
You can still possibly reheat it in a hot water bath if it is vac sealed. That is best way. But if not possible, it is a pork butt. Almost any method of reheating will make it edible for the most part.
Nah not really. Pretty much every single thing I have ever eaten has not required a mop to be able to take a bite. I don’t know what your point is. I am hoping you are being intentionally obtuse and are not actually this dumb. The constant is the pork rib, the variable is the rub. The method is identical for all ribs/rubs. Any deviation from that provides a contest where not just the rub is judged. It would be the rub + 1. Pretty basic stuff here. Sorry you did not get this basic science lesson in Jr High.
yeah i’m doing the same today for a camping trip tomorrow gonna shred today and seal and then reheat on the plancha for whatever we feel like eating
I think I was the only one that does a mop technique front my ribs, and in the discussion admitted that I don’t smoke my ribs. The “rub” I use is not the focus of my ribs. It’s the beer and vinegar and onion mop. Doesn’t fit a.tramp ‘s contest. No biggie.