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

Still very nice though.

 

Cherry wood gives off the best smell I will not hear otherwise

 

peach, dog

 

Ohhh never tried that but makes sense

 

If I could only have one wood for smoking, it would be cherry.

 

Re: cleaning grates

Step 1: lube ahead of time on cooks that mess up grates

For actually cleaning grates, I just always use heat. If I were to use other means I would consider just using the self cleaning mode on the oven

 

Brisket turned out great

 

Goodness

 

Looks very tasty, would eat 10 of 10

But thos slices are thicc AF

 

Flank steak marinated in balsamic, garlic, thyme, oregano, Dijon (half used as marinade, rest used as dressing)

 

Tenderness was 10/10 but I was also eating them at room temperature. I was always planning on eating the steak salad for dinner but got ribs for the off chance that people came over for the masters and because the were $7 so what the hell.

I don't like the rub I'm using that much because I just have a ton of it left from Costco. It's good enough to keep around for random cooks.

 

yeah they were. Forgot the good knife at home

 

i use the pressure washer on mine

 

I will allow this. I love the smell of cherry wood burning.

 

Sugar maple is my favorite smoking wood as far as smell goes

 

I like OSB the best

 

Battery game on point, now give me a reason not to buy this. I can think of none.

 

Fucking certificate or authenticity with beef

 

How long does it usually take you guys to get a good bark on your ribs? After 2.5 hours Sunday I still didn't really have what I wanted and end up flipping them meat side down for 30 minutes which worked but shouldn't be necessary. I had a pair of 2lb St Louis cut racks on so maybe I should've waited longer, just found it odd

 

It appears to be a shitload of orifices, not just a single one. Reminds me of college.

 

depends on fat content really, every piece of meat is different even after I put it in my mouth.

 

It's like the overnighted J-Spoon engine from Japan, but beef.

 

Bought one for tomorrow. Wtf do I do with it? Halp.

 

Get your smoker set up at 250-275 degrees, rub butt in bbq rub, let it rest at room temp for 30 minutes, put butt on smoker. Drink beer until internal hits 200, pull and wrap and let it rest for at least 30 minutes.

 

I would like to suggest opening your first beer when you first take the butt out of the fridge

 

I knew I forgot a step

 

Make pork burnt ends with some of it...doesn't have to be all of it.

 

Can’t believe you left out the requirement to take pictures and include your feet.

 

I'd go ahead and get some seasoning on it. My best results are when I season well ahead of time. It gives the salt time to penetrate further.

 

I usually go like 4 hours low at like 225 and an hour higher at like 240 or so. Seems to work great but lord knows someone will tell me I’m doing it wrong

 

hehe

 

Done. Seasoned up and in the fridge. I meant to put Holy Cow on it, but I accidentally grabbed Honey Hog.

 

Isn’t Holy Cow meant for beef? I think you did right

 

Agreed. Honey Hog is great on a butt.

 

Yes I'm being big dumb idiot.

 

Gold jacket, green jacket, who gives a shit?

 

Just got an order for 5 racks of ribs and some chicken wings for next Friday. Looks like we’re firing up the ol’ KJ next Friday

 

Degausser do you have a spray bottle? I spray a 50/50 mix of apple cider vinegar and water all over the pork after about 2 hours (focusing on any parts getting dark faster than others) every 30-45 minutes. Yours is a pellet grill right? you'll want to go fat side down.

if you have a leave-in probe thermometer, use it. I typically wrap in foil somewhere around 160-165 degrees. And I let it cook in the foil until about 203. I rest it in a cooler for an hour or so before pulling the meat.

 

Just threw it on. Yes it's a pellet grill, and I put it fat side down as I'd remembered reading that in here. I don't have a spray bottle, but I can go get one and some ACV if necessary.

Have two probes. One is in the meat and the other is sitting on the grate to make sure I'm getting an accurate temp from the smoker.

 

it's not absolutely necessary. you may not need it as much on a pellet as I do on my offset.

 

Good comment section, my lord the size.

 

3 hours in

 

Damn some might consider that NSFW. That’s sexy.

 

Looks real good.

Part of joining the bbq thread is not telling anyone that bbq is easy to make. Keep them thinking it’s a labor of love that you slaved over for 12+ hours.

 

Almost 5 hours in. Sitting at 152⁰.

 

Does everybody wrap at 160 or can you just let it ride unwrapped? What's the consensus?

 

I wrap when it hits the stall, if I wrap. Not necessary on a butt, though.

 

I know this has been rehashed a thousand times, but I finally found a place in town that has different types of lump. They have Fogo premium and super premium, along with BGE brand. Can someone point me to the pages with the latest discussion?

 

Butts stay naked in my house