Buddy gave me 2.8 lbs of leftover snake river farms pork belly to do something with, anybody got any favorites? I’ve never done pork belly before
I've made the mistake before of pulling too early because they pull from the bone so much I think I pulled them at like 170 or 180 and they were way too tough
skirt steak, potatoes and grilled asparagus. Steak was *slightly * over, but still super tender and delicious.
Tonight I’m going to grill a shit Ton of veggies for a veggie sandwich on toasted ciabatta. Saw it on a YouTube video. Should be fun
Yup, did 3-2-1 and they were fall off the bone. It was a crowd pleaser but I think I'd prefer them to be pulled about 45 minutes earlier.
Red, green, orange bell peppers, zucchini, purple onion, asparagus, carrot. So you can pick whatever you want to put on the bread. Then brushed with a melted butter/parsley/garlic/anchovie paste combo. Just realized I forgot goat cheese for the spread on the bread. Damnit
3-2-1 is (as you saw) too long and too much work. They need about 5 hours and don’t need to be wrapped.
I pulled the smaller one at 203 and some of the pieces got a little dry. Pulled the other at 190ish. Really happy overall for my first time smoking beef though.
Baby backs cooked too long, maybe by 30-40 min if I’m guessing. Total cook time was about 5:30. They were falling apart some but they were still good though.
I don’t go over 4 hours with baby back and usually closer to 3, depending on weight. (225 probe cooking temp)
Add about another hour or so to that overcooking time. Should be done within 4 hours. If not it's probably time to check what your actual pit temp is.
Put that 13 pound brisket on last night. 8 hours later and internal temp is in the high 180s and some areas were 190. It was 250 the whole time as dialed in by bbqguru. Is that weird? Seems to have reach temps much quicker than I anticipated.
13 pound brisket at 250 finished in around 9 or 10 hrs can’t remember exactly. Last pics are prepping burnt ends. Does it look like I seperated point from flag properly?
Left the burnt ends on for an hour. I tested one piece and it was dry. Hopefully they aren’t all dry.
Yeah mines like that, just wondering if you worked more off your Q which might be cooking it higher than you had previously? Just a thought, maybe work 10-15 degrees cooler on the Q to compensate a bit. I don’t think your cook time is that unreasonable considering you had consistent temp and didn’t have to fight it.
4.29 per pound I may add. I heard brisket prices were horrible but unless I’m mistaken, that’s not bad
Brisket has never taken me the lengths of time often quoted online such as 1.25 hrs per pound. Always seems done quicker than that.
That's a time given to allow for shit to happen. The thing about brisket is that the time needed to cook per pound will always be different because each brisket will cook differently. But if you allow for that much time you shouldn't be risking not having the shit done in time.