***BBQ Redux Redux thread - OP with knowledge of the board***

Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.

  1. Willpépé

    Willpépé Miles of D.
    Donor


    Here is the Pastrami Recipe I use. I usually use a whole brisket, flat and point, and let it cure at least 2 weeks. It can be separated into the two parts for ease of smoking. should not bypass the wrapping/cooler resting steps, makes a HUGE difference.

    https://barbecuebible.com/recipe/home-smoked-pastrami/
     
    Lenin, One Two and colonel_forbin like this.
  2. Reggie Washington

    Reggie Washington Well-Versed Member
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  3. BrickTamland

    BrickTamland You're not Ron...
    Donor
    Florida State Seminoles

    Can we get that in the OP?
     
  4. billdozer

    billdozer Well-Known Member
    Donor
    Clemson TigersCarolina Panthers

    Added
     
    cutig, Lenin, One Two and 1 other person like this.
  5. Tricky Gator

    Donor TMB OG
    Florida Gators

    Should I wrap my pork butt in foil or butcher paper this weekend?
     
  6. BrickTamland

    BrickTamland You're not Ron...
    Donor
    Florida State Seminoles

    Don’t: wrap, worry, overthink

    Do: collect the drippings and add them to this finishing sauce
     
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  7. Reggie Washington

    Reggie Washington Well-Versed Member
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    Georgia BulldogsAtlanta BravesAtlanta FalconsAtlanta United

    foil for pork butt, butcher paper for brisket.
     
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  8. jbr

    jbr Well-Known Member
    Donor TMB OG

    I wrapped two butts in butcher paper this past weekend and liked the results

    :idk:
     
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  9. billdozer

    billdozer Well-Known Member
    Donor
    Clemson TigersCarolina Panthers

  10. Toast

    Toast I watch you sleep.
    Donor
    Chicago White SoxChicago BearsChicago BlackhawksKansas State WildcatsMontreal Impact

    Good stuff.
     
  11. BayouMafia

    BayouMafia that slumdog millionaire Bollywood flow
    Staff Donor
    FulhamLSU TigersNew Orleans SaintsTexas Rangers

    Good deal on lamb this weekend

    Lamb kofte and lamb merguez sausages
    9B6DBF8F-CE61-494B-80B2-1B3388D8858C.jpeg
    smoked lamb/feta meatballs
    041D4B1B-FF2B-4417-BFD2-60419BF3F276.jpeg
     
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  12. Biship

    Biship Well-Known Member
    Donor

    smoke a corned beef
     
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  13. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
    Donor TMB OG

    Does anyone have the Ultra Q? Is the IOS /android app new? I know at one point people were complaining with the cyber q that the wifi features were a pain in the ass to set up. Sounds like it is easier now? I think the Ultra Q is cheaper than the cyber q too.
    https://bbqguru.com/info/UltraQ
     
  14. jbr

    jbr Well-Known Member
    Donor TMB OG

    3A7E959A-8DDF-416C-8A3A-11F3BFE0E269.jpeg
    These marbled beauts are gonna make some fantastic pandemic PSB this weekend.
     
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  15. YNWA

    YNWA :feelsgoodman:
    Donor TMB OG
    Florida GatorsMiami DolphinsLiverpool

    Stocked up on butts and ribs last week so I’d have something to do this weekend
     
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  16. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
    Donor TMB OG
    Notre Dame Fighting IrishChicago CubsChicago BullsChicago BearsChicago BlackhawksDemocrat

    I always struggle with ribs, grabbed a great looking St. Louis rack to try again this weekend.
     
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  17. Willpépé

    Willpépé Miles of D.
    Donor

    What’s your problem with them? What’s your method?
     
  18. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
    Donor TMB OG
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    I've tried everything, 3-2-1, 2-2-1, straight through, grill finish, etc. My best luck has been straight through.

    I just can never get the texture where I want. I can get to fall off the bone but I can never get that perfect clean bite.
     
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  19. Willpépé

    Willpépé Miles of D.
    Donor

    Temp consistent throughout?
     
  20. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
    Donor TMB OG
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    I'm a cheater and run a Bradley so I stay consistent around 230
     
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  21. Willpépé

    Willpépé Miles of D.
    Donor

    Listen I fuck up constantly but the only issue I ever had with ribs was as a result of the rub or sauce I used. I sit 220-250 and go 3-2-1, applying sauce around the last 30 or so. Also read all sorts of shit regarding the wrap and adding liquid, IMO all that’s bullshit, just wrap them plain.

    Summary for me. 3-2-1. Good rub, wrap plain, no sauce over 30 minutes to go. Gives me the consistency I like every time.

    Regarding temp, I fluctuate a bit more and wouldn’t be afraid of going a bit higher than 230. I would also be interested in your grate temp vs your dome temp but I don’t suspect that is the issue if I had to guess. Fairly forgiving.
     
  22. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
    Donor
    Auburn TigersAtlanta BravesWashington RedskinsAtlanta United

    Where can a brother buy a brisket online? Maybe one that isn't $150

    Trying to avoid covid19 and want to smoke some beef.

    Normally go to a farmer market and I'm a little scared how germy thst place will be
     
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  23. bigred77

    bigred77 Well-Known Member
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    I'm gunna recommend dropping the 3,2,1 and such and cooking to visual doneness
    I personally think pork ribs only need about 4 hours on a good smoker
    If you must wrap, do it at 2 hours and unwrap at 3 then glaze after that

    Doneness should be dead by the bone pull, imo
     
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  24. wes tegg

    wes tegg I'm a Guy's guy, guys.
    Staff Donor
    Atlanta BravesDenver BroncosChicago BlackhawksMississippi Rebels

    Yeah, 6 hours is way too long for pork ribs.
     
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  25. infected donkey

    infected donkey Arkansas Razorbacks
    Donor
    Arkansas RazorbacksChicago CubsAvengersBarAndGrillSoutheastern Conference

    Going to buy a few briskets tomorrow, wife gave me the green light to buy all the meats and "whatever else you randomly buy that I disapprove of.":blessed::feedme:
     
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  26. YNWA

    YNWA :feelsgoodman:
    Donor TMB OG
    Florida GatorsMiami DolphinsLiverpool

    I do 3-2-1 with sauce last 30 like Willpépé at around 250
     
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  27. bigred77

    bigred77 Well-Known Member
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    Good luck
     
  28. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
    Donor
    Auburn TigersAtlanta BravesWashington RedskinsAtlanta United

    321 is good for baby backs bc they are thicker IMO
     
  29. Tricky Gator

    Donor TMB OG
    Florida Gators

    Got a 6 pound brisket flat for the big green egg this weekend. Im a brisket noob, give me smoking recommendations.
     
  30. BrickTamland

    BrickTamland You're not Ron...
    Donor
    Florida State Seminoles

    I also will be ruining some perfectly good beef this weekend.

    Figured no better time than now to learn brisket, so 16lb packer from Costco is sitting in the fridge ready for tomorrow afternoon.
     
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  31. BrickTamland

    BrickTamland You're not Ron...
    Donor
    Florida State Seminoles

    As I’ve mentioned, I’ve cooked a sum total of zero briskets. Since you’ve got just a flat, I’d imagine you’ll want to wrap with foil to retain as much moisture as possible (since you don’t have the fattier point muscle.)

    My plan is:
    • lump charcoal and post oak, 250deg
    • water tray
    • minimal trimming
    • simple salt and pepper rub
    • wrap with paper at 150deg
    • pull it off and rest at 203deg
    • post meat/feet pics when appropriate (always appropriate)
     
    #19931 BrickTamland, Mar 20, 2020
    Last edited: Mar 20, 2020
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  32. bigred77

    bigred77 Well-Known Member
    Donor
    Texas Tech Red RaidersTexas RangersSan Antonio SpursDallas CowboysKansas City ChiefsTexas Tech Red Raiders alt

    :bartscott:
     
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  33. Biship

    Biship Well-Known Member
    Donor

    Just trim fat so it is uniform thickness. Fat towards the heat.
    Get a whole brisket.

    don’t go by temp go by feel.

    wrap when the bark looks established. Pull and rest when a probe goes in like butter. Not just tender. Like butter.

    rest as long as you can take it.

    watch franklin on YouTube
     
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  34. John McGuirk

    John McGuirk member of the blue tiger club
    Donor
    Auburn TigersAtlanta BravesDallas Cowboys

    Going to throw a butt on and drink copious amounts of beer tonight. Not wrapping FWIW. Don’t have butcher paper and find aluminum foil kills the smoke flavor we work so hard to get. Just going to power right through that stall
     
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  35. BrickTamland

    BrickTamland You're not Ron...
    Donor
    Florida State Seminoles

    Collect the drippings. Make the finishing sauce. You’re welcome.
     
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  36. YNWA

    YNWA :feelsgoodman:
    Donor TMB OG
    Florida GatorsMiami DolphinsLiverpool

  37. YNWA

    YNWA :feelsgoodman:
    Donor TMB OG
    Florida GatorsMiami DolphinsLiverpool

    A8DF8157-6201-4695-8936-10EC35F2D822.jpeg Meat update. Ready for foil.
     
  38. YNWA

    YNWA :feelsgoodman:
    Donor TMB OG
    Florida GatorsMiami DolphinsLiverpool

  39. BrickTamland

    BrickTamland You're not Ron...
    Donor
    Florida State Seminoles

    Lenin, YNWA, One Two and 1 other person like this.
  40. bigred77

    bigred77 Well-Known Member
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    Texas Tech Red RaidersTexas RangersSan Antonio SpursDallas CowboysKansas City ChiefsTexas Tech Red Raiders alt

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  41. YNWA

    YNWA :feelsgoodman:
    Donor TMB OG
    Florida GatorsMiami DolphinsLiverpool

    yes. 20 minutes per side with sauce to let caramelize.
     
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  42. BrickTamland

    BrickTamland You're not Ron...
    Donor
    Florida State Seminoles

    upload_2020-3-21_21-36-43.gif
     
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  43. BrickTamland

    BrickTamland You're not Ron...
    Donor
    Florida State Seminoles

    Pffffffftchhhh

    I’m going to waste/ruin this goddamn piece of meat:

    6C9C8FF3-2ADD-4756-8EC0-4B5DB0A132EC.jpeg

    I need a bigger smoker :feelsbadman:
     
    Lenin, Sub-Zero, MoJo and 12 others like this.
  44. John McGuirk

    John McGuirk member of the blue tiger club
    Donor
    Auburn TigersAtlanta BravesDallas Cowboys

    Hands down best butt I’ve ever done. Sauce was the perfect compliment to the meat.

    For sauce: Did something very similar to Aaron Franklins vinegar, but added butter, sriracha, fresh garlic, and some Heinz 57 b/c I ran out of ketchup.


    For butt rub, did the following:
    • 3 1/2 Tbs szeged steak rub (coarse salt)
    • 3 tbs pepper
    • 2 tbs chili powder
    • 2 1/2 tbs sweet paprika
    • 1 1/2 tbs garlic powder
    • 1/2 tbs cumin
    • 1 1/2tbs turbinado sugar
    • Pinch of oak smoked salt

    wrapped it at 170 and kept it on till 195. Rested in a warm yeti for about an hour

    upload_2020-3-21_21-6-2.png
     
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  45. cal

    cal BOATS
    TMB OG
    Texas LonghornsLos Angeles KingsLos Angeles Angels of AnaheimSneakers

    shoulda trimmed a little more off the flat to fit it in

    use the trimmings for burgers or sausage
     
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  46. laxjoe

    laxjoe Well-Known Member
    Donor
    Notre Dame Fighting IrishAvengersSan Diego Padres

  47. laxjoe

    laxjoe Well-Known Member
    Donor
    Notre Dame Fighting IrishAvengersSan Diego Padres

    upload_2020-3-21_22-10-9.gif
     
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  48. cal

    cal BOATS
    TMB OG
    Texas LonghornsLos Angeles KingsLos Angeles Angels of AnaheimSneakers

    braved sams today and was able to get a butt and some thighs

    lotta beer and mutombo fingers at my neighbors wanting some #socialdistancing
     
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  49. Nole0515

    Nole0515 Well-Known Member
    Donor
    Florida State SeminolesChicago BullsChicago BearsChicago BlackhawksTiger Woods

    How do you get your Acorn to hold a steady temp? Mines great for searing but it’s impossible to hold steady at 250
     
  50. cal

    cal BOATS
    TMB OG
    Texas LonghornsLos Angeles KingsLos Angeles Angels of AnaheimSneakers

    or lay it over a foil pan for a few hours until it tightens up