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

Got a 13 pound brisket. How long should I plan for?

 

Following

 

I’m planning on 275 for 5-6 hours. Then wrap in butcher paper and back on for another 3-4. Per Meat Church.

 

I thought it would be longer. I have a 13 pounder I just got from Dartagnan. Never made one before but thinking that is the first cook when I get my Rec Tec.

 

I did too. That’s what made me ask on here. Seems like that’s not long enough.

 

cross posted from food thread. Cheating on the “bbq” portion, but used the grill for 2 of 4 items, so I’m counting it (plus there are feet)

 

Good general rule is 1.25 per lb including rest time. I smoke mine at 250 and I wrap after 6-8 hrs when I like my color

 

I usually plan for 90 mins per pound because people generally don't bitch when food is ready before they expect it.

Nice dicks

 

ribs and lollipops

 

Sorry for the delay

 

Well done, devine

 

Had to use my father in laws Traeger today, it’s less than a year old and an absolute piece of shit, temp fluctuating constantly, and the temp was way off from the set temperature. Wouldn’t recommend that piece of shit to anyone.

 

Making Myron Mixon’s vinegar sauce today. Besides that one, any favorite recipes I should try instead?

 

This is the one I started with years ago (my very first bbq sauce). I’ve tweaked the ingredients slightly, but I’ve always like this one. I’m sure there are better ombré out there, but for me, if it ain’t broke I won’t fix it
https://www.foodnetwork.com/recipes/jacks-old-south-competition-vinegar-sauce-recipe-1954359

 

Thanks. Looks like his competition sauce is a little different than his basic one. I appreciate it.

 

Finally pulled this off after 13.5 hours.

 

Best way to reheat this pulled pork? Was thinking just throw it on a skillet?

 

Sous vide to 145*

 

Covered in the oven for an hour at 350 works for me.

 

Oh shit why didn’t I think about this!

 

I usually try to portion size my reheats for speed sake.

 

PSA: Costco cuts their butts in half when they de-bone them. Thought I was going to have a 14 pounder for dinner tonight, really I had two 7 pounders for lunch today. I didn't realize it was two pieces until late last night when I took it out of the cryo to rub, and I was too drunk to re-calculate what time I should start it or trust myself to get up early enough to do it anyways.

At 6am this morning the bigger half was at 175, and I took it off around 10 for an early lunch/hungover breakfast. It was one of the better results I've had. The second one was about 10 degrees behind, so I turned down the heat and I'm hoping to stretch it out long enough that I don't have to chill/re-heat it for dinner. It's sitting at 199 right now so I'll probably be able to make it work with a 4-5 hour rest.

 

First time using this smoker. Turned out real good. Way better temperature control than the one I have. Would use again.

 

What kinda smoker is that?

 

Grilla. It's streets ahead in the realm of the electric wood pellet smokers I've used. Looking forward to using t again in the future now that I'm familiar with its ways.

 

Which one was it? These are attractive rigs and I am thrilled I could have an excuse to nickname a grill Harambe.

 

Finished product. laxjoe thanks for the link. The vinegar sauce was great.

 

looks amazing

 

I trimmed, injected, and wrapped by way of this recipe:



That’s the least awesome pork shoulder I’ve ever made. Turned out flavorful but super dry. Made sliders with vinegar sauce and pickles to hide the dried up product :(

 

Went against my own word when I saw Walmart in the next town over had the Masterbuilt gravity grills for 25% off, which would have been enough to cover mods for it.

Both of what they had left were already assembled and no way would it fit in a CX-5

 

Crisp it up in a skillet for carnitas

 

Amazingribs review update will make you feel better

 

I heard they updated the app recently and the mods seem to fix the issues, but yeah I won't lose too much sleep over it.

 

from yesterday

 

Well after 9 days of prep, the pastrami reubens today were indeed worth it. Fantastic. Did a little bit of corned beef as well, but obviously can’t hold a candle to the ‘strami.

 

Arrived tonight. Finished putting it together by 11PM. Primed it for an hour. Cooking sausage for a quick test run. I know everyone commented on how it is built, but I still was surprised by how insanely solid it is. It’s like a tank.

 

Enjoy. That’s my exact setup and I love it.

 

Found this at Fresh Market today. Any of you Bama boys ever have this brand? Also curious if you consider it to be shit. Thanks.

 

Post the ingredient list

 

Says it’s restaurant LilliesQ. Anyhow said it had cayenne so I was in when I read that.

 

Ah yes, delicious bbq aioli (I’m not going to tag him lol)

I like the vinegar to mayo ratio based off order of ingredients. Personally prefer a runnier more vinegar heavy style. Let us know what you think

 

Nothing crazy but I just wanted to break in the grill today with something and I didn't have anything defrosted so I made a beer can chicken. Tastes delicious, plenty of smoke. I cooked 200 for about 2.5 hours to get it nice and smokey before raising the heat to 275.

 

free on the block today

only used a handful of times according to the owner

never wanted a kettle but for free i’ll take it

 

Damn, the gold is sexy too.

 

That's a nice grill.

 

Pic from July 4th while breaking in the new Kamado Joe:

 

Looks amazing. As OCD as I am, I feel I may need to get a KJ even though I just got the Rec Tec.

 

I get it. I’be been rocking a traeger select elite for years and still couldn’t resist dropping the coin for this bad bitch.