Food & Drink

Post Pics of Your BBQ'd Food Thread

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Sr. Member
Aug 12, 2012
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Richmond Hill
aeba7 wrote: Picked up a weber kettle a few weeks back, and have started with the basics. Gonna play with some prime rib this weekend!
Those look great! I got a kettle recently and I love it.

I made ribs the other day but did them on the pellet grill because the racks were just a little too big for the kettle. I need a rib rack to stand them on their side in the kettle. Still turned out great though.

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Apr 19, 2010
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UrbanPoet wrote: Tdlr version
Theres lots of details, tips & tricks for each step. Too long to write it all out. But here is the jist of it.

1. Pick a good brisket

2. Trim properly. Leave 1/2 inch fat

3. Inject with liquid e.g. beef broth

4. Apply seasoning rub generously

5. Smoke fat side down @ 275-300F until internal temperature reaches 160F

6. Mop or spray with liquid every 45-60 minutes

7. Remove Brisket. Wrap tightly with foil fat side down... but before closing wrap Pour beef broth over the flat.
Try using Butcher Paper instead....TSN Turning Point for me.

8. Finish @ the same 275-300F until internal temp reaches 195F
Tip : you can finish it in the oven to save coals.

9. When it hits 195F internal temp remove from smoker. Put it in a cooler for about 1 hour to let the juices settle.

10. Remove from cooler. Pour out juice from bottom of the foil into a container to have jus. Great for dipping or brushing onto the leaner flat pieces. Put the liquid into the fridge. The fat layer on top will firm up so you can just scoop it out, leAving delicious jus for dipping.

11. Slice against the grain
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Jan 27, 2004
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T.O. Lotto Captain
kanewtz wrote:
I’ve heard of the butcher paper technique.
I’ll get there eventually. I just don’t want to pay for a big roll of butcher paper haha.

But it is a technique i’m very interested in experimenting with.

I’m gonna add a step 11. Detail...
Separate the point and flat. Make slices with the flat and cubes with the point. Those can be used to make burnt ends. I find it easily differentiates the lean and fatty pieces for nicely presented eating.


I’ll be smoking up my 5th brisket for thanks giving dinner!


I’ll update you guys with some brisket action when that happens!
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Sep 1, 2005
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Markham
UrbanPoet wrote: I’ve heard of the butcher paper technique.
I’ll get there eventually. I just don’t want to pay for a big roll of butcher paper haha.

But it is a technique i’m very interested in experimenting with.

I’m gonna add a step 11. Detail...
Separate the point and flat. Make slices with the flat and cubes with the point. Those can be used to make burnt ends. I find it easily differentiates the lean and fatty pieces for nicely presented eating.


I’ll be smoking up my 5th brisket for thanks giving dinner!


I’ll update you guys with some brisket action when that happens!
Flaming Homer bought 1050' of butcher paper...perhaps msg him and buy some from him.

http://forums.redflagdeals.com/costco-s ... #p31555890

On another note I have a bag of hickory wood chunks...wouldn't mind trading some for apple or some other wood chunks if anyone wants to do some trading. Doesn't have to be a whole bag but I don't think I'm going to go thru this much hickory as I had another one already before which was hiding. [Markham area]
We're all bozos on the bus until we find a way to express ourselves...

Failure is always an option...just not the preferred one!
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Apr 19, 2010
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UrbanPoet wrote: I’ve heard of the butcher paper technique.
I’ll get there eventually. I just don’t want to pay for a big roll of butcher paper haha.

But it is a technique i’m very interested in experimenting with.

I’m gonna add a step 11. Detail...
Separate the point and flat. Make slices with the flat and cubes with the point. Those can be used to make burnt ends. I find it easily differentiates the lean and fatty pieces for nicely presented eating.


I’ll be smoking up my 5th brisket for thanks giving dinner!


I’ll update you guys with some brisket action when that happens!
Brisket is literally the best!

I have 3 from costco in my freezer right now.....gotta find some time to smoke them.
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kanewtz wrote: Brisket is literally the best!

I have 3 from costco in my freezer right now.....gotta find some time to smoke them.
This is a stretch... maybe i’m biased as a bbq guy.
But the other day i had prime rib roast... don’t get me wrong it was a great meal. Tender cut. And done just right with the well done pieces on the outside and medium rare on the inside.

But i actually prefer a nicely smoked brisket. Done up the traditional American bbq way. Lol.
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UrbanPoet wrote: This is a stretch... maybe i’m biased as a bbq guy.
But the other day i had prime rib roast... don’t get me wrong it was a great meal. Tender cut. And done just right with the well done pieces on the outside and medium rare on the inside.

But i actually prefer a nicely smoked brisket. Done up the traditional American bbq way. Lol.
I reverse seared a Prime Rib roast once for my wife.....she preferred it to Brisket....we almost divorced.
Member
Jul 16, 2008
223 posts
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Spatchcocked turkey, dry brined for 24hours, then patted dry and put up a layer of salt/garlic powder/ground pepper, then a layer of homemade BBQ rub to finish it. Put it into the smoker at 300F until 165F. Was really juicy and the dry brine with salt really penetrated the whole bird. I'd do this again next year

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Thanksgiving brisket
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The grill pic is 1.5 hour into the cook.

It was still very good... but i had to rush again. I had it on the smoker @ 300F until the i.t. Hit 160F.
Then i finished in the oven @ 325F wrapped with foil.
But because of time restraints i had to go as high as 400 to speed it up!

It didnt even get tough! I do use an injection + rehydrate the brisket before it goes into the wrap. So i guess that helps make it more forgiving.
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Between Countries
Scholesy wrote: Spatchcocked turkey, dry brined for 24hours, then patted dry and put up a layer of salt/garlic powder/ground pepper, then a layer of homemade BBQ rub to finish it. Put it into the smoker at 300F until 165F. Was really juicy and the dry brine with salt really penetrated the whole bird. I'd do this again next year
Just curious. What did you use to split the turkey? I don't imagine my shears will go through a large bird like this.
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Jun 24, 2006
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Chicken drummies and a pemeal roast. Yup. This makes sense, lol
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Markham
UrbanPoet wrote: I like your charcoal volcano thing.
The Vortex? Dickson BBQ has a clone for $70 ----that's more than what I paid for the kettle.

https://dicksonbbq.com/products/afterburner

F-ing expensive piece of steel. looking to make a DIY version....some ppl say use a doggie bowl, I might try a stainless steel mixing bowl with a bottom cut off.
We're all bozos on the bus until we find a way to express ourselves...

Failure is always an option...just not the preferred one!
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gr8dlr wrote: The Vortex? Dickson BBQ has a clone for $70 ----that's more than what I paid for the kettle.

https://dicksonbbq.com/products/afterburner

F-ing expensive piece of steel. looking to make a DIY version....some ppl say use a doggie bowl, I might try a stainless steel mixing bowl with a bottom cut off.
Haha i souped up my $50 used weber kettle...
With a bbq dragon folding side table.

$44.99 amazon ... lol
Deal Guru
Jun 24, 2006
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UrbanPoet wrote: Haha i souped up my $50 used weber kettle...
With a bbq dragon folding side table.

$44.99 amazon ... lol
Link? I want one.

My wife says at this point we should have just bought the big green egg. Haha.
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Nov 16, 2008
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Spatchcock Turkey... bit of Apple smoke.... perfection
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