(Topic ID: 292213)

What ya smoking? BBQ

By SpyroFTW

1 year ago


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  • Latest reply 1 day ago by vid1900
  • Topic is favorited by 48 Pinsiders

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    There are 1,311 posts in this topic. You are on page 26 of 27.
    #1251 43 days ago
    Quoted from vidguy:

    If you like a beefy chili, try this one with a smoked chuck roast. It has a deep flavor and you can really control the heat.
    https://howtobbqright.com/2017/11/02/smoked-chili-recipe/

    looks awesome

    #1252 41 days ago

    This strange grill is on clearance @ wallmart for $197 reg $350 free shipping.

    https://www.walmart.com/ip/Kenmore-32-inch-Smart-Charcoal-Grill-with-Bluetooth-Meat-Thermometer-LCD-Display-and-Temperature-Probes-Black-Stainless-Steel/461400529

    Apparently you crank the coals up or down like an appoco grill. It's Kenmore, so that's a trusted name from the 70s
    836d5095-cc0c-4723-b877-fd1e37e1d457.bc536e1cfbc66148b329125b6dde6c98 (resized).jpegd9c2496c-6617-4ae0-a0b9-f4138b311682.5474c7447320bc001f6bee1717f6e3a1 (resized).jpeg

    #1253 41 days ago

    That's kind of cool. If I needed one, I would consider it. I like how you can raise and lower

    #1254 41 days ago

    So it's after Christmas and I found a fresh 16 lb turkey marked down to $6.49! (sitting right next to a 5 pound Purdue chicken for 14 bucks!) I did a bit of Youtube research...found this very good video and followed the instructions to a T with the exception of the injection part since I didn't have an injector.
    I have to say, it turned out exactly as it should have. I ripped a bit of skin off to test it's crispiness and it was fantastic! 3 hours of smoke at 250 in the Traeger, then crank it up to 350 for the finish. took about 5 hours. Turned out so well I have an injector on order.


    Injector:amazon.com link »

    PXL_20221227_223039524 (resized).jpg
    #1255 38 days ago

    Another sous vide brisket. 36 hours @ 155 in the sous vide, then 3 hours in the smoker @ ~250.

    Damn good. The burnt ends are melt in your mouth good. The “regular” brisket flat we super tender and moist. I had to split the flat into 2 pieces so they’d fit in the vacuum bags for the sous vide. One of the flats we tender but still held together. The other flat crumbled very easily. Guessing that’s a product of where the flats were within the cooler during the sous vide stage. Still though, the taste was excellent on both. Best brisket sandwich I’ve ever had, hands down.

    Im sold on sous vide for brisket, amongst other things. Game changer for getting consistent results.

    Bonus Au Jus pic. That’s how much liquid came out of the brisket while in the sous vide. It makes awesome Au Jus. Unfortunately, most will not be used….

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    2 weeks later
    #1256 20 days ago

    Cold smoked 20 pounds of cheese over the weekend. It needs to mellow a few weeks in the cheese fridge. Can’t wait to try it.

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    #1257 19 days ago

    So… I always smoked Spareribs, but given the price of Babybacks and Spareribs are nearly identical.. I decided to buy some baby back.

    Here is my outcome. The smoke ring in my pellet grill seems to be more apparent, but overall the rib is more satisfying.

    Out of the bag the baby back ribs consistently have less fat than Spareribs… Flavor is a toss up to me.

    The presentation of the rib is more appealing with baby backs.

    I’m gonna switch to baby backs until the price difference requires me to switch.

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    #1258 19 days ago
    Quoted from PinJim:

    Another sous vide brisket. 36 hours @ 155 in the sous vide, then 3 hours in the smoker @ ~250.
    Damn good. The burnt ends are melt in your mouth good. The “regular” brisket flat we super tender and moist. I had to split the flat into 2 pieces so they’d fit in the vacuum bags for the sous vide. One of the flats we tender but still held together. The other flat crumbled very easily. Guessing that’s a product of where the flats were within the cooler during the sous vide stage. Still though, the taste was excellent on both. Best brisket sandwich I’ve ever had, hands down.
    Im sold on sous vide for brisket, amongst other things. Game changer for getting consistent results.
    Bonus Au Jus pic. That’s how much liquid came out of the brisket while in the sous vide. It makes awesome Au Jus. Unfortunately, most will not be used….
    [quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image]

    Have you tried injecting the juices back in before putting on smoker?

    #1259 19 days ago
    Quoted from RyanStl:

    Have you tried injecting the juices back in before putting on smoker?

    Nope, but that’s an interesting idea for the next round, thanks!

    #1260 16 days ago
    Quoted from zermeno68:

    So… I always smoked Spareribs, but given the price of Babybacks and Spareribs are nearly identical.. I decided to buy some baby back.
    Here is my outcome. The smoke ring in my pellet grill seems to be more apparent, but overall the rib is more satisfying.
    Out of the bag the baby back ribs consistently have less fat than Spareribs… Flavor is a toss up to me.
    The presentation of the rib is more appealing with baby backs.
    I’m gonna switch to baby backs until the price difference requires me to switch.
    [quoted image][quoted image][quoted image][quoted image]

    I’ve never understood the attraction to spare ribs over baby backs. More meat, less bones. What’s there not to like?

    #1261 16 days ago
    Quoted from Gotemwill:

    I’ve never understood the attraction to spare ribs over baby backs. More meat, less bones. What’s there not to like?

    Spares are longer and have pretty much the same meat betweeen the bones. Plus, when you trim the top off to make St. Louis ribs you have extra to cook that tastes awesome. Also, cheaper per pound.

    #1262 15 days ago
    Quoted from Gotemwill:

    I’ve never understood the attraction to spare ribs over baby backs. More meat, less bones. What’s there not to like?

    I think its about prices

    #1263 15 days ago
    Quoted from Jamesays:

    I think its about prices

    It’s about price, but I’ve noticed spareribs tend to have more visible fat than baby back.

    So, sometimes I’d trim the fat off. I know it’s a sin, but only so much fat id eat.

    #1264 15 days ago

    Just had some St. Louis competition ribs whatever that means lol plus more delivered, too cold here to bbq though with my Weber kettle so will be in the oven.
    Did some burnt ends last week in the oven with jerk rub then finished off with JD bbq sauce, man so nice.
    You guys are going to cost me a small fortune, but so worth it!

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    #1265 15 days ago
    Quoted from Lostcause:

    Just had some St. Louis competition ribs whatever that means lol plus more delivered, too cold here to bbq though with my Weber kettle so will be in the oven.
    Did some burnt ends last week in the oven with jerk rub then finished off with JD bbq sauce, man so nice.
    You guys are going to cost me a small fortune, but so worth it!
    [quoted image][quoted image]

    Looking Good

    #1266 15 days ago
    Quoted from Lostcause:

    Just had some St. Louis competition ribs whatever that means lol plus more delivered, too cold here to bbq though with my Weber kettle so will be in the oven.
    Did some burnt ends last week in the oven with jerk rub then finished off with JD bbq sauce, man so nice.
    You guys are going to cost me a small fortune, but so worth it!
    [quoted image][quoted image]

    Oh… those burned ends make me want some!!

    Might have to give into temptation this weekend.

    #1267 15 days ago
    Quoted from Lostcause:

    Just had some St. Louis competition ribs whatever that means lol plus more delivered, too cold here to bbq though with my Weber kettle so will be in the oven.
    Did some burnt ends last week in the oven with jerk rub then finished off with JD bbq sauce, man so nice.
    You guys are going to cost me a small fortune, but so worth it!
    [quoted image][quoted image]

    For copetition they not only cut the sternum to make St. Louis ribs they cut off the short edge rib or two as well before smoking. Curious if it already has the membrane off.

    #1268 14 days ago

    The NY Strips smoked turned out so great (we've had them many times since the first time I posted them), I decided to do them and a sampler of ribeyes with a few different rubs this time. Ribeyes are already pretty tender, so not sure if this will work out, but here goes. Also doing some potatoes.

    2023-01-25 steak sampler (resized).jpg
    #1269 14 days ago
    Quoted from PinMonk:

    The NY Strips smoked turned out so great (we've had them many times since the first time I posted them), I decided to do them and a sampler of ribeyes with a few different rubs this time. Ribeyes are already pretty tender, so not sure if this will work out, but here goes. Also doing some potatoes.
    [quoted image]

    Now that is a family meal there! Look at that Potato complements your sized steaks!!

    Yum!!

    #1270 14 days ago
    Quoted from zermeno68:

    Now that is a family meal there! Look at that Potato complements your sized steaks!!
    Yum!!

    Our Costco was clearing out ribeyes, so I bought some. Glad I did.

    So the temp was too low to finish the potatoes in an hour because I cook low temp so I can super smoke. Had to finish them in the microwave for about 5 minutes so they were ready when the steaks came out. Next time, I'd just start in high heat for 20 minutes with the potatoes only, then drop down to 225F and add the steaks so they finish together.

    Rub wise, I think I still like the weber BBQ rub better than the hot honey on the ribeyes. Seemed to be the family consensus, too. The hot honey on the ribeyes needed more rub because it was too mild. I wanted to make sure I didn't do too much like I did on the strips the first time, but went a little too light. Still, the low and slow ribeyes were fantastic texturally and still tasted great. The rub just didn't knock our socks off.

    #1271 11 days ago

    FYI, Bear Mountain is offering BOGO Free promo for 20 lbs bags pellets!!

    Use Promo code KICKOFF. I got feee shipping as well. Worth it to try out the blends without committing to large quantity.

    #1272 11 days ago
    Quoted from zermeno68:

    FYI, Bear Mountain is offering BOGO Free promo for 20 lbs bags pellets!!
    Use Promo code KICKOFF. I got feee shipping as well. Worth it to try out the blends without committing to large quantity.

    Thanks, I gave the gourmet and cherry a shot. Was interested in the apple, but one of the reviews said they were unusually long pellets and I don't want to jam an auger. Hard to pass up 20 lb bags for less than $10 each, shipped.

    #1273 11 days ago

    Does anyone have experience with PK Grills? I’ve been looking at the PK360 and it seems people enjoy them, but it’s pretty pricey for a charcoal grill.

    https://www.pkgrills.com

    #1274 11 days ago
    Quoted from PinMonk:

    Thanks, I gave the gourmet and cherry a shot. Was interested in the apple, but one of the reviews said they were unusually long pellets and I don't want to jam an auger. Hard to pass up 20 lb bags for less than $10 each, shipped.

    How about applying them into a Smoke Tube? I cannot cook without that as I am a guy that likes smoke.

    Soon, I want my cousin to weld me a custom Offset smoker using wood as fuel source. He also owns 79+ acres of Almond orchards.

    When the wind blows down a tree, he lets me come over and cut it up to take home.

    #1275 11 days ago

    Im dry Brining an Eagle/Turkey in honor of 49ers vs Eagles game tommorow.
    Dungeness Crab 4.99 lb here now and bought some for Niners game as well.

    #1276 11 days ago
    Quoted from vidguy:

    Does anyone have experience with PK Grills? I’ve been looking at the PK360 and it seems people enjoy them, but it’s pretty pricey for a charcoal grill.
    https://www.pkgrills.com

    Some guys on the Egghead forum have them and the owner of a lump charcoal company here in St. Louis is a dealer and talks highly of them. Last time I was in his office he had one a local BBQ legend had ordered it looked really cool. If you were local he would cut you a good deal.

    Being made from aluminum, they won't rust out like other grills and will last a very long time. My Weber Q portable grill is made from aluminum as well and it's lasted 15 years with no corrosion issues. I would say if you want something that lasts, go for it, but they are pricey!

    #1277 11 days ago
    Quoted from RyanStl:

    For copetition they not only cut the sternum to make St. Louis ribs they cut off the short edge rib or two as well before smoking. Curious if it already has the membrane off.

    Thanks.
    Yes the membrane was off, cooked them in the oven. Rubbed jerk seasoning in and left all day then cooked wrapped in the oven for a few hours then coated in JD bbq sauce with oven turned up. Wow there was a lot of meat on those ribs, was still full the next morning lol

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    #1278 10 days ago

    So.. finally thinking it is time to smoke a Brisket. I've honed my skills enough of understanding Low/Slow, temperature monitoring, yada yada yada...

    I hate wasting food and given the cost of Brisket I avoided that piece of meat.

    Question I have is many online suggestion of using a Brisket of 10+ lbs. That is Costco style and often times I do not see that large of a Brisket in my local store. Usually, those pop up during holidays.

    Average size is around 5-7 lbs. Is that sufficient size to try smoking Brisket for my first time. FYI, Local store charges $10.99 lbs for USDA Choice.

    #1279 10 days ago

    It's been to cold to smoke.....I hate living in the Northeast. Going to cook a brisket today and use it in chili I'm cooking later today.

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    #1280 10 days ago
    Quoted from zermeno68:

    Average size is around 5-7 lbs. Is that sufficient size to try smoking Brisket for my first time. FYI, Local store charges $10.99 lbs for USDA Choice.

    Look for a packer brisket. 12 lbs or more has both the flat and the point meat. There under $5 lb at Restaurant Depot here.

    #1281 10 days ago
    Quoted from zermeno68:

    So.. finally thinking it is time to smoke a Brisket. I've honed my skills enough of understanding Low/Slow, temperature monitoring, yada yada yada...
    I hate wasting food and given the cost of Brisket I avoided that piece of meat.
    Question I have is many online suggestion of using a Brisket of 10+ lbs. That is Costco style and often times I do not see that large of a Brisket in my local store. Usually, those pop up during holidays.
    Average size is around 5-7 lbs. Is that sufficient size to try smoking Brisket for my first time. FYI, Local store charges $10.99 lbs for USDA Choice.

    That stinks. My Costco keeps big 12lb+ packers year round. They are always under $5/lb and that is for USDA Prime.

    #1282 10 days ago
    Quoted from zermeno68:

    Average size is around 5-7 lbs. Is that sufficient size to try smoking Brisket for my first time.

    Don't try a tiny brisket until you have a lot of experience with the big guys.

    If you have a remote thermometer, a few big beach towels, and a cooler, you can't mess it up.

    #1283 10 days ago

    How cold is too cold to smoke? I live in jersey and Ive been smoking all winter. It hasnt been super cold though. It definetly uses more pellets on the traeger when its cold, but it works.

    #1284 10 days ago
    Quoted from mbrave77:

    How cold is too cold to smoke? I live in jersey and Ive been smoking all winter. It hasnt been super cold though. It definetly uses more pellets on the traeger when its cold, but it works.

    I use post oak and fogo to cook with. I don't own a pellet smoker.

    #1285 10 days ago
    Quoted from mbrave77:

    How cold is too cold to smoke? I live in jersey and Ive been smoking all winter. It hasnt been super cold though. It definetly uses more pellets on the traeger when its cold, but it works.

    Depends on the smoker. I have a double wall insulated chest smoker. It will easily maintain temps when it is below freezing and is not affected by wind. I am not sure how a pellet smoker would fair in those conditions.

    https://shop.backwoods-smoker.com/products/g2-chubby

    #1286 10 days ago
    Quoted from mbrave77:

    How cold is too cold to smoke? I live in jersey and Ive been smoking all winter. It hasnt been super cold though. It definetly uses more pellets on the traeger when its cold, but it works.

    I've smoked at 10*F on a pellet grill.

    I've smoked at 0*F in a electric smoker (one of those insulated Masterbuilt ones).

    If somehow it was too cold for your smoker to supply the BTUs for you to bring your food up to safe final temperature, then just take it indoors and finish it in your oven.

    #1287 10 days ago
    Quoted from mbrave77:

    How cold is too cold to smoke?

    I smoke with charcoal and wood chunks, so I’ll be outside for a bit working on fire management. If it’s too cold to stand out there for 10 minutes at a time, it’s too cold to smoke IMO.

    #1288 10 days ago
    Quoted from vidguy:

    I smoke with charcoal and wood chunks, so I’ll be outside for a bit working on fire management. If it’s too cold to stand out there for 10 minutes at a time, it’s too cold to smoke IMO.

    Gotcha

    #1289 10 days ago

    Can never be too cold to smoke or we wouldn't have cold smoked salmon.

    #1290 5 days ago
    Quoted from vid1900:

    Don't try a tiny brisket until you have a lot of experience with the big guys.
    If you have a remote thermometer, a few big beach towels, and a cooler, you can't mess it up.

    This is gospel. Small cuts of brisket is hard. You want a packer. Cost per pound should be cheap as far as beef goes. You will end up trimming a lot of fat preparing it, but if you have dogs, that fat will not go to waste. People also use it for tallow, so again, not wasted.

    #1291 4 days ago
    Quoted from RyanStl:

    This is gospel. Small cuts of brisket is hard. You want a packer. Cost per pound should be cheap as far as beef goes. You will end up trimming a lot of fat preparing it, but if you have dogs, that fat will not go to waste. People also use it for tallow, so again, not wasted.

    Sounds good.. got some follow up questions from the local supermarket.

    This is Walmarts Brisket. Would you buy it? Is it the whole piece (aka Packer)? I need to look into knowing what I’m seeing.

    3BF5DB2F-379C-4BB3-BD2D-233BE3CD9C22 (resized).jpeg9808E8B2-3CC5-4990-B978-A9968BB49233 (resized).jpeg
    #1292 4 days ago

    This is from Albertsons. Is USDA worth the premium for a Brisket?

    Would you buy this one?

    2FE5AD96-0020-4728-B9F2-EA815A4E3876 (resized).jpegE5F7C4C1-66B7-4DA4-A5A7-DDF9C2EDDA71 (resized).jpeg
    #1293 4 days ago

    The Walmart one is a full packer and reasonably priced. 10.99/lb is steep for choice.

    #1294 4 days ago

    We’re paying $4.99/lb for prime brisket here in Iowa. If you can find prime at a reasonable price it’s the way to go. Brisket is not terribly forgiving so you want as much marbled fat as you can get.

    Also if it hasn’t been mentioned here. You cook brisket to feel not temp. When it gets to 200* internal, start probing around the thickest parts. It’s done when your probe goes through smoothly like through butter.

    #1295 3 days ago

    If you want to try something easier than the brisket and just as good look for some beef ribs.

    #1296 3 days ago
    Quoted from zermeno68:

    Sounds good.. got some follow up questions from the local supermarket.
    This is Walmarts Brisket. Would you buy it? Is it the whole piece (aka Packer)? I need to look into knowing what I’m seeing.[quoted image][quoted image]

    Walmart meat is gross across the board in my experience. Like 5 years ago when they said they had a new meat supplier and it was guaranteed to be awesome, they tricked me into buying some and it was just as awful as usual. Costco is pretty much the only place I get meat unless I need something special in which case I go to a butcher in town.

    once_ONCE.gif
    #1297 3 days ago

    Thanks for you input gents. Yeah, I decided if I’m doing brisket I’ll just buy it from Costco.

    Beef Ribs are good to smoke as well. I’ve done most of the common meats out there to sharpen my smoking process.

    I’ve avoided brisket as you need to buy at minimum 10+ lb piece which as you saw is not cheap.

    And so…. I’ll buy one from Costco end of the month. Closest Costco is 1.5 hours away.

    #1298 3 days ago
    Quoted from PinMonk:

    Walmart meat is gross across the board in my experience. Like 5 years ago when they said they had a new meat supplier and it was guaranteed to be awesome, they tricked me into buying some and it was just as awful as usual. Costco is pretty much the only place I get meat unless I need something special in which case I go to a butcher in town.
    [quoted image]

    I remember that ad, I went and bought sime thinking it was going to be great and it was awful. Costco is great bit Sam's is better if yoy have a choice. They come with a prime rating and the highest grade possible.

    #1299 3 days ago
    Quoted from zermeno68:

    Thanks for you input gents. Yeah, I decided if I’m doing brisket I’ll just buy it from Costco.
    Beef Ribs are good to smoke as well. I’ve done most of the common meats out there to sharpen my smoking process.
    I’ve avoided brisket as you need to buy at minimum 10+ lb piece which as you saw is not cheap.
    And so…. I’ll buy one from Costco end of the month. Closest Costco is 1.5 hours away.

    Costco also has their bulk meat on sale a few times a year that you can cut your own NY strips from for about 1/3 off and vacuum seal/freeze them. I must have missed the last time that happened because we just ran out of NY strips in our garage freezer and I'm in the hunt for more to fill the freezer back up.

    #1300 2 days ago

    $10.99/lb for Walmart packer sucks. Are all the meats there that pricey?

    There are 1,311 posts in this topic. You are on page 26 of 27.

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