***BBQ Redux Redux thread - All outdoor cooking except whole hog***

That’s a good deal, the jr are on sale frequently. I spent more on my stand than my Jr.

 

was the gouda smoked when you bought it, and if so is it now double-smoked gouda?

 

he said it got to a simmer, if that's the case it should reduce fine imo.

 

The wife got me a new knife. Will have to put it to use on a brisket this Saturday

 

Get ready for all your bbq feeds to do some cast iron cooking

 

Does it cost $350?

 

I prefer the RTIC version at $200. Almost as good.

 

I think I want to smoke some chicken to make pulled chicken.

 

I’m more of a fan of smoking boneless skinless thighs and chopping them bitches up for chopped chicken.

 

Don’t forget to preheat your skillet

 

Got a 13.5 lb Brisket today. Throwing it on around 5pm Friday for early supper around 4pm Saturday during the middle tv window

Pretty excited, this will be my first on my Ironwood that I got back around the 4th of July

Unrelated, did Meat Church fans see they released a new seasoning? It's call hickory all purpose bbq rub. Ordered some today to give it a try

 

Like your first brisket on the Pellets or first brisket ever?

 

Lol first on the Traeger. I've made plenty of briskets

 

On?

I honestly gave up on briskets on the Pellets.
I tried a few following every guideline I could find for pellet vs my traditional offset. I just came to the conclusion that I known how to smoke em on the war wagon and if I want brisket that's what I am doing.

I just know it's a different animal on any different style cooker. And that's a challenge

 

I had a Masterbuilt vertical smoker with the add on to produce more smoke

Obviously it was nothing like a stick burner can produce, but I at least got to the point where it was better than buying it at a Columbus BbQ joint

I only got my first smoker in 2018. I'm still very new at all this relative to most of y'all.

This is the last I made on the Masterbuilt in May


Given where I started, I feel like I made decent progress lol

Spoiler: my first

 

How was the pull on the slice of that last one?

 

much more elasticity. Bent nicely

I did it overnight starting around 10pm at 200°. Then wrapped in the morning about 9am at 170. Pulled around 2pm and let it rest 1 hr on counter then in a 160° warmer until a 6pm dinner

Hope this weekend goes as well. It's really only for me as the wife and kids get so tired of my bbq lol

 

Gat damn, 11 hours to wrap at 170?

I don't even know which way is up after reading that

 

How long before you get to 170 and wrap?

 

I wrap in paper typically between 4 to 6 hours when the bark looks right
That's typically around 160 degrees

 

What temp do you cook at? 225?

 

Many people cook at a VERY low temp... I don't know why.

 

One of my absolute favorite things about bbq is sharing methods and trying what works or their go to method

The variety is fascinating

 

I posted this in January of '21.

 

Appreciate it

 

I would say to check your grate temps? Last one I did a few weeks ago was probably 250-265. Hard to say but it was 15 pre trim and threw it on overnight. Woke up, went outside and it was butter. No wrap during the cook at all and it came out perfect.

When I woke up around 2 hours in the fire was out. I was not staying up so just gave it more air. Under 7 hours total cook.

 

Fwiw, this is the video I followed and my experience has been it all went according to plan and tasted very good

 

I prefer brisket smoked at 300 grate temp. Wrap at 170 and pull at 205. Quicker and great results. Kamado Joe

 

My personal secret is that when I wrap my brisket I cover it in a thick layer of bbq sauce

 

I prefer brisket that someone other than me has prepared nicely.

 

If you take this outside to heat it up it still counts

 

I've made a juicy nice brisket once. And it was actually just the flat, not a packer. The other like 5 packers have been dry as a brick in the flat but still tasty . I don't think the internal temp matters at all. It all needs to be done by fork/probe tender. I've pulled at 200 and it was super dry. Pulled at 190 and still dry as hell. If it was as easy as just pulling at an internal temp like a pork butt, then anyone could do it.

 

You are forgetting to sauce it

 

I marinate mine in sweet baby rays over night then toss on the grill and let her rip to medium well.

 

Pregame snack

 

Turned out fantastic

 

Let’s get you a little table for that rig. I’m worried about your back!

 

Why did you start the charcoal so far away?

 

the smoke blows towards my house and the whole house smells like smoke

 

Ahh, makes sens.......

Wait, does the smoke from the WSM magically blow a different direction?

 

have a table for the egg, not one for the wsm

 

I'm not sure you can table a wsm

 

well there’s way less smoke from the WSM compared to when you start a fire. But also I’ve been running a big fan blowing towards the WSM and away from the house