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

Be sure you read this
Do not get wax paper
You want unwaxed butcher paper

 

How are you planning on shipping it?

 

Keep it simple imo. Salt and coarse pepper. If you want to spice it up a bit you can add ancho chile powder, cumin, garlic powder, celery seed, etc.

 

I’m not. Ideally the buyer is in the Austin area or willing to drive

 

You might try here

http://www.texasbbqforum.com/rnclcsih.html

But Craigslist may be just as good

 

if this is your first time, I'd go with 50/50 kosher salt and course ground black pepper. oak is the typical wood used.

 

Doing a brisket in wax paper for your first cook on a new smoker?

 

Started my brisket at 11pm last night (was 15lbs before trimming, probably down to 13), smoker has stayed between 225-235 the whole time.

Meat is only at 105deg 12hrs later though

check that - 184... firmware needed to update maybe, base was communicating the grill temp properly but not the meat probe

 

Tomorrow, I'll be trying the billdozer chicken with some leg quarters I've had in the freezer.

Today, I'm cooking some thick, prime ribeyes, filets, blackened shrimp, twice-baked potatoes, and asparagus for my MIL's birthday dinner. That way, we don't have to go to fucking Longhorn again.

 

The connectivity of this BBQ Guru is definitely a weak point.

 

Doing a freezer sweep, billdozer chicken and baby backs today. It’s gonna be close to 50, might even have a fire.

 

Meh I know what I meant

 

Good looking out. TY sir.

 

Speaking of temp controllers, anyone heard of/tried the smartfire system? Seems pretty dope but few reviews online. https://smartfirebbq.com/

I had I-kamand (kamado joe), but it literally fell apart last week. I never looked at it as very consistent as I always had pretty large temp swings.

 

Sitting around 173 8 hours in. Going to let it ride a little more before wrapping...maybe 180? Hoping for a bit more bark formation. I rendered a lot of the fat I trimmed and I’m going to brush that on the butcher paper prior to wrap.

 

180 your brisket is gunna be chewy

 

Facebook Marketplace and thank me later, also potentially NextDoor as well.

 

I meant wrapping and putting back on the smoker, not coolering.

 

Looking beautiful

 

Thanks buddy

 

Alright, time for a stupid question. I just wrapped my brisket in peach paper. When I take it off the smoker to rest do I need to put a layer of foil around it, or just wrap the towel directly over the butcher paper and place in the cooler? I’m guessing the former but y’all are the experts.

 

No foil

 

And honestly I've never used a towel

 

I never fucked with towels myself but I do put some paper towels in the bottom of the cooler to assist on the clean up.

 

Good to know. Should I preheat the cooler with some hot water or anything?

 

Microwave or dishwasher if you own either.

 

I never have

 

Fucking microwaves, man

 

I used to have a Traeger in college. I would smoke various meats frequently. I haven’t had a smoker in quite a while.

What brands would i be looking for, for a the top of the line pellet smoker

 

I'm #teamoffset because I like to stare at fire instead of being able to program a smoke and live my life

 

Pits & spits or Memphis

 

I wrap in towels (no cooler) and everything stays above 145* for 4+ hours. It’s a good idea to let your meat cool off a bit which is another benefit.

 

The towels on the bottom of the cooler just keep the meat from damaging the cooler and from condensation collecting underneath of it.

 

Ok so my wife has blood sugar issues meaning if she doesn’t eat she can get light headed sometimes.

We have been looking at various healthy snacks for her and one though I had was I could make my own beef jerky for her as a snack sometimes.

Any tips or tricks? Good recipes?

bigred77?

 

Get a dehydrator. It’s stupid easy, relatively cheap, and so much better than store bought. I have a basic Nesco and it’s great.

 

This is what I have THF

https://www.homedepot.com/pep/Nesco...VkYFaBR1iRAeUEAQYASABEgKurfD_BwE&gclsrc=aw.ds

 

We use liquid aminos for marinade so it’s lower in sodium. We also use sodium free Tony’s as well. That and just whatever spices. I never use the same ones twice and just try making different kinds

 

Which Nesco do you have? And thank you this is great.

 

I second the dehydrator
I cold smoke the meat first then dehydrate
I use a smoke tube with pellets for the cold smoke

I really like LEM Backwoods jerky seasonings (available at academy or on amazon)

If you like ground meat jerky get you a jerky gun
I prefer full muscle jerky and I use bottom round beef that sams slices into steaks that I then slice into jerky strips

 

This is great, thank you.

This is perfect. I usually end up doing the same thing.

 

Yea I was curious which cuts would be best to use. A bunch of places suggested flank but I thought there might be other options.

 

We use it for a ton of stuff. Dried fruit (strawberries, blueberries, kiwi, etc.), dried herbs, beef/turkey/salmon jerky. Normally go with either thinly sliced sirloin (the international market sells it as stir fry steak) or top/bottom round. Marinade overnight in whatever you want. It’s all good.

 

Flank, skirt, whatever. We usually get the thin sliced sirloin

 

I like london broil, usually whenever I walk through a store and it's on sale thats what I grab.

We have excaliber dehydrator.

 

Fuck yeah

 

Plate ribs are so easy and so good. Probably my favorite bbq.

 

225-275. Pull them when they probe like butter - don’t worry about temp. You can spritz with 50/50 acv/water every hour after a few hours. I like cherry wood, but oak, hickory, or pecan work well too. Keep the rub simple - you want the beef to shine. Wrap for at least an hour before cutting. Both plates I’ve done (3 bones each) took around 5-6 hours.