Brisket should be wrapped tightly in a cooler for hours after a smoke and sliced on demand.

Yup. I try to do 2 hours in foil sitting in a cooler with towels on top and bottom, but if all you can do is sit it on a countertop for an hour, that'll do.

Won't be quite as tender that way but it'll be a lot less dry.

Briskets are perfect for tailgating because they take just enough time to do overnight and in the morning you wrap 'em up, pack 'em in and by the time you're ready to slice/eat, they've rested about the perfect amount of time.

But if you've got juice pouring out of them like it appears to have done in that picture, you know you've gone awry somehow.

I generally shoot for 4 and have it wrapped in foil and towels.

My wife got all the necessary accessories to turn our Weber grill into a smoker and oh my.

I've done two briskets, and just did pork chops this past Sunday. Best chops I've ever had.

Not sure if I'm smoking anything for this Sunday or not.

Did 4 slabs of ribs and two bone-in, skin on turkey breasts last weekend (injected them with cajun/creole butter first).

I cannot emphasize strongly enough how !@#$ing good smoked turkey breasts are. They're big enough that you can get out kitchen sheers and cut them through the breastplate and freeze them individually for meals. So the 2 full breasts yield 4 frozen portions that make a full dinner for a family of 5 (and maybe a lunch or two later).

It's not often I can have 4 slabs of spare ribs on a smoker and be more excited about what else I have on there.

Someone mentioned coffee rub - Weber makes a solid commercial version that has some sweet and some spice in there with it. I tend use it pretty sparingly as I like to make my own rubs, but for pork roasts, it's pretty good stuff.

Thanks for the advice!!!

Smoked turkey is very good. I smiled a few Boston butts Monday that we’ve pulled apart and frozen to use later

Got one bag in the crock pot for some pulled pork sandwhich tonight

I usually lose interest in pulled pork w/ about 2/3 of the roast left still.

I'm good for about one sandwich worth and a plate of pulled pork nachos the next day, but beyond that, I'm just ready to move on. So I rarely smoke pork shoulders unless I'm doing it for a crowd and can send it home with them.

I think I have 4-6 portions of it frozen in the deep freeze. Mixing it with a little cream cheese, lime juice, taco seasoning, cheddar and black beans makes for good taquito filling.

I do a mean pulled pork calzone or just mix it up with coleslaw and eat it

I do them just cause their easy.

Got some KC Strips. Price Chopper has a nice quality of meat and for 5 bucks a piece I'm pleased.

I always vacuum seal in 1lb portions and freeze. It's good for a quick meal. We use it a lot to make enchiladas.

I've got a big pork shoulder to smoke this weekend.

I always worry about getting board with it too, but I make all sorts of different meals with it.
Things like tacos, pasta, and lasagna, help us get through it all.

But before that I think I'm going to smoke some of my Iowa Burgers today. 2/3rds beef, 1/3rd pork. Throw them on the smoker for a couple of hours. Or maybe I'll do some pork burgers. Don't know yet.

I've got some chuck eye steaks, poor mans ribeyes that I thought would smoke well too.

Man, when i was growing up my mom used to always get and grill chuck eyes. I used to eat the shit out of those in college too since we were poor. I still get them from time to time.

I do a pulled pork mac and cheese with the leftovers.

Doing some meat sticks today. First batch is in, now is just the wait.

My order has arrived and it came in a nice cooler bag.

[IMG]https://i935.photobucket.com/albums/...ps2wjdv100.jpg[/IMG]

The ribs are kind of smallish which is what I had read. Berkshire hogs aren't as big as other hogs?
[IMG]https://i935.photobucket.com/albums/...ps72ukyu3c.jpg[/IMG]

Berkshire pork is AMAZING. Incredibly rich and evidently what everyone used to eat before we decided we needed pork to be lean and healthy or what not.

I honestly wouldn't smoke it; seems almost a waste. But for ribs, that's probably still the best way to do it. Please god don't "kansas city style" the damn things and put sauce on them.

I'm definitely a bit jealous. If you stick with smoking, I think I'd do a mild wood like pecan; maybe apple. Peach if you can get it (I got some from an orchard out of northern missouri - great stuff for light smoking duty). Hickory is probably too much (though a small amount might work) and mesquite would just be wrong, IMO.

Good luck sir.

I was planning on smoking them with hickory, cherry and wild cherry. Maybe I'll use more of the cherry woods. I was also going to do them competition style so maybe I'll adjust and do a slab dry and one wet. I'm saving two slabs for another day.

I’ve never done one but there are several you tube videos on it. How to BBQ right has one. Malcolm Reed has never let me down. Meat church BBQ has one and that dude appears to know what he’s doing.

Smoker at 250
cut into 1 ½” squares
Season each cube
smoke for two hours
remove, place on foil. I add pads of butter, honey, brown sugar, maybe a little sauce.
Wrap, put back on for 1.5 hours.

Now you could glaze them and put them back on the rack for a few mins. I don't.

I eat some cubes. But sometime I'll even pull them for sandwiches.

Its some of the best shit ever.

Got'em rubbed
[IMG]https://i935.photobucket.com/albums/...psnfwdgqvo.jpg[/IMG]

The smoke is perfect
[IMG]https://i935.photobucket.com/albums/...psnprka5fp.jpg[/IMG]

Got'em in smoker with a new water pan that hopefully helps keeps the heat across the cook chamber from having to big of a disparity and of course to help keep the meat from drying out. Put some onion and garlic in with the water just because it smells good.
[IMG]https://i935.photobucket.com/albums/...ps0hlktcte.jpg[/IMG]

Hunka, hunka of burning cherry
[IMG]https://i935.photobucket.com/albums/...psitkr1pwf.jpg[/IMG]

Thank you! Found the meat church link and it’s similar to Hoover here. Sounds great.

looks amazing!

Doing chicken wings today (so easy, and so delicious), and already have a rack of ribs prepping for tomorrow!

Pork tenderloin! Had crawfish today so back to the grill for Easter!

I believe they're done
[IMG]https://i935.photobucket.com/albums/...psxyacrysi.jpg://[/IMG]

I only sauced one slab but I did the wrap on both so the dry slab isn't so dry
[IMG]https://i935.photobucket.com/albums/...psxmyv5ws1.jpg[/IMG]

The bite
[IMG]https://i935.photobucket.com/albums/...psq6bhimmf.jpg[/IMG]

I made the rub and sauce from scratch and the flavors were good. I feel like it was a successful cook.

Looks good man. Phil we need to play sole golf when this is over

Made some wings on the Traeger. Damn good food.

If you ever have any issues with your Traeger getting up to temp make sure to clean off the temp probe. Once I did that it was good to go.

I'd be down for that.

Team no wrap

Wife instructed me that I'm doing ribs tomorrow.

I'm definitely team wrap. I'm not good enough to be team no wrap.

Team wrap, **** anyone that says otherwise


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Once you get it down you won't want to go back. Texture and flavor is much better. I usually stick to spare ribs now and keep 'em steady at 250 and spritz about every 40 mins.

Keep a close eye on them when they hit the 4 hour mark

Unless you're trying to win a competition or you've got a group of people coming over with dentures or some shit, skip the wrap.

Real talk. I’m a value guy. IMO it’s not worth screwing up a few racks to get it down and then babysitting them or totally ****ing them. Wrapping them gives me flexibility.

It’s worth it to have tools to smoke Up some Q. But it’s not worth the time to me to me to get it absolutely perfect. The value isn’t there for me. Largely because it’s do things that give me flexibility or don’t have Q.

That's the thing though. Ribs aren't that hard as long as you can keep a consistent temp in your pit. I don't know why people get scared about ribs and brisket.

I did ribs on the rec tec. I should have just got out the smoker. Despite flubbing them up pretty good they really hit the spot. And I ate way too much.

I may try another way with the rec tec but I probably just need to stick with the smoker.

2" thick country style ribs marinated in Italian dressing and then massaged with moose rub before smoking over apple and cherry wood.

frozen 1/3lb prime rib/chuck burgers smoked then seared over hot coals with melted aged Gouda cheese and Naam bread

It's BBQ and BBQ is always good.

I had to get out today so I called J.B. Kolbe Farms https://www.kobemidwest.com/ I took the back roads to his place and had a pleasant little drive and then when I got there I purchased a 14 lb brisket, two brisket points, a bone in ribeye and then he gave me 6 pre made hamburger patties plus two lbs of ground. Looks like I have some cooking to do. There's a couple nice days coming up so sheltering in(the back yard) is good. :thumb:

I'll post it up when I do the cook.

Breaking out one of the gateway drums for ribs this afternoon. Haven’t had the heart to cook this year just because I’m bummed that comp season is likely not happening and look so forward to it every year.

Will update on turn out. Trying a few new tweaks.

I just do Baby Backs and use what I call the 2-1-1 method. 2 hours on low smoke, 210 to 220 for 2 hours. Wrap in foil with butter, some of my rub and a little brown sugar. Then back on for 1 hour @ 210 to 220. Then back on unwrapped for 1 hour at 210 to 220. You can leave them dry but my wife like them with the sauce so every 15 minutes I apply sauce for the last hour.

Store had no flank or skirt steak so it's chicken fajitas tonight.

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I just smoked a turkey breast in my egg. Delicious.

Bacon wrapped pork loin

[IMG]https://i.postimg.cc/rm5Z7ZX6/image1-1.jpg[/IMG

organic chicken halves

https://i.postimg.cc/sg281JSS/image0.jpg

Pineapple

https://i.postimg.cc/rm5Z7ZX6/image1-1.jpg

This is not correct. I bought an 8lb wagyu brisket @ $14.00 a pound. Ouch!

Anyway it's on! I went ahead and removed the deckle before the cook.

[IMG]https://i935.photobucket.com/albums/...psu1iepg9e.jpg[/IMG]

4.5 hours in and it's looking beautiful. It's got a pretty bark.

[IMG]https://i935.photobucket.com/albums/...psejp397et.jpg[/IMG]

I'm going to pan it instead of wrapping it. I'm going to do it a little different though. I'm going marry peach paper to foil and then wrap it paper side down. I'm attempting to not steam or disturb that pretty bark. I'll also put a little bouillon dissolved in water and a touch of a porter in the pan. Keep it moist.

[IMG]https://i935.photobucket.com/albums/...ps2xs3tw93.jpg[/IMG]

That's to weird.


I've done this smoke with post oak and wild cherry. When I make the burnt ends I'm going to use cherry. I'm using the pan method with the added liquid so I'll have plenty of au jus. I'll use some of that with my sauce when I make the burnt ends.

[IMG]https://i935.photobucket.com/albums/...ps9x7xawlr.jpg[/IMG]

Finish up with a burnt ends pick. I think in the end I could have rendered more fat but super tender. The slices were great but slices get boring.

[IMG]https://i935.photobucket.com/albums/...psl4z50xht.jpg[/IMG]

Home made roasted garlic and feta chicken sausage about to go on the smoker. https://uploads.tapatalk-cdn.com/202...5035e0c4ef.jpg

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Pulled at 165 going to vacuum seal and freeze some for later. Tried some pan fried un stuffed and it was delicious. https://uploads.tapatalk-cdn.com/202...19c6135da8.jpg

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I smoked a meatloaf today. Never done one before.

Did you like it? I can’t get enough of that noise.

Sirloin tonight
Egg at 650
2 min on each side
Butter and garlic to finish
Med rare
Good shitz

Yeah it was solid. I’m a big meatloaf guy

Columbian, Hot Dogs, and KOBE BEEF burnt ends

newspaper on the new Bayou Classic smoker.

fitting lid gaskets

The bad boy is in place seasoned and has smoed 3 slabs and 10lbs of roaster leg quarters.

https://postimg.cc/23x11PZ5/944bac09

The bad boy is in place seasoned and has smoked 3 slabs and 10lbs of 59 cents roaster leg quarters.



https://i.postimg.cc/qBPy5rB2/image0.jpg

https://66.media.tumblr.com/e1193240...e4ad790e0f.jpg

Bill has discovered Traegers

<blockquote class="twitter-tweet"><p lang="en" dir="ltr">A lot of good wings in Lawrence. But my new traeger may cook the best. <a href="https://twitter.com/TraegerGrills?ref_src=twsrc%5Etfw">@traegergrills</a> will be my new hobby. <a href="https://t.co/hZno2WrwUk">pic.twitter.com/hZno2WrwUk</a></p>&mdash; Bill Self (@CoachBillSelf) <a href="https://twitter.com/CoachBillSelf/status/1276366764633395202?ref_src=twsrc%5Etfw">June 26, 2020</a></blockquote> <script async src="https://platform.twitter.com/widgets.js" charset="utf-8"></script>

I would have thought he would be a Yoder guy. He has the money.
Perhaps he can get Nike to buy him one off the books????

:hmmm:This sounds like a free commercial to be awarded a free Traeger. I smell NCAA violations did his players receive some with recruiting.:p

Smok'n Bud and Grill'n pork

Organic chickens and butt roast with garlic herb rub on my Bayou Classic

Went on Sat at 10:30PM EST pics when pulling the chickens.

Here is about 1/2 the butt roast


https://i.postimg.cc/NF0B44gs/IMG-0913.jpg

Pulled at room temp

https://i.postimg.cc/TPmwLCPB/IMG-0917-1.jpg

Going to do a couple of racks of ribs for the 4th. Anything new you guys tried that worked with ribs?

Brine, brine, and did I mention ...brine?

I put mine on almost frozen.

Just got the Weber Genesis II 4 burner and I’m going grill the shit out of everything.

Been using a smoker only for the past 3 years and I’m excited to just hit it and quit it on meals during these weeknights.

Brine ribs? There's no need.

Put a nice rub on them, team no wrap and cook until see more of the bone getting exposed.

Only time I wrap is if I'm actively aiming for sweet flavor, which isn't often anymore.

I remove membrane, brine, never wrap, and let the wood decide the sweetness as sugar is not in my rub..

Let me guess ...pellet smoker?

Nice try Clay stalker, but there is no pellet grill around anymore.

Your ribs need work if you have to brine.

I am cooking Kroger $1.79 ribs. I think they are better with a short brine. If I had organic heirloom hog ribs, I wouldn't brine either.

Sorry but why the Stalker comment? I just assumed you were a pussy with a pellet burner.:LOL::LOL::LOL::LOL:

I'll be smoking a 16 lb brisket, Aaron Franklin style. While it's resting in a cooler for the last hour, I'll smoke about 40 chicken wings up for appetizers

Last hour?

You need to read up... no less than 2 hours and up to 4 but staying above food safety temps.
I smoke then char my wings, toss in sauce optional after searing.

Brine ribs? Thats a little out there for me.


I think most if not all that post in here anyway will remove the membrane. Thats a given. Usually, I'll put an original nice rub on them. Refrigerate 24-48 hours.

I think I'm going to try some Asian type ribs.

Try a few bones in an instapot and finishing on the grill. Some long time, serious BBQ people swear the instapot ribs are the most tender you'll ever have. Thats something different for sure.

And the rest some traditional ones I've been doing for 30 years.

Going to do some brats too.

noted. The last brisket I did, i did the one hour rest and it came out awesome, but I'll be in no rush. the old Yeti cooler will keep it nice and warm

Interesting on the wings. I smoke them, bring the fire temp up to about 325, toss the wings in sauce, put them back on for 10-15 minutes. Crisped right up for me last time.

Sous Vide is an acceptable method, after smoking, pressure cooker? Not so much.

I visit several BBQ boards. It’s just a few bones for an experiment.

Fridging and or marinating ribs Is something I’ve always done. Not every time, but more than not. Posted pics in here many times of the results.

Ignore all that crap. If you're insulating well enough in a cooler, 4 hours is not going to put you in the risk zone.

We used to do it for 6 hours while prepping for game day and it wasn't an issue. Just don't get antsy and pull it early.

Putting rub on ribs and refrigerating them is considered a form of dry brining.:D:D

Oh I won’t. I’ve smoked enough briskets that I know you cannot rush things.


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