Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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Very similar to what I do! Try smoking that over allspice on that BGE if you haven't.
Memphis style spares tomorrow for Friday dinner and some Chipotle rubbed pork loin for a Hatch green chili cooked tomorrow night and eaten Saturday. Salting overnight and rubbing with homemade rubs tomorrow before smoking em.
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Very similar to what I do! Try smoking that over allspice on that BGE if you haven't.
Memphis style spares tomorrow for Friday dinner and some Chipotle rubbed pork loin for a Hatch green chili cooked tomorrow night and eaten Saturday. Salting overnight and rubbing with homemade rubs tomorrow before smoking em.
I've tried allspice berries, but what I really want to do is get some real pimento wood! https://pimentowood.com
Sounds like a great weekend!
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I Started out with the egg brand starter.
Same. Electric is so much easier! Yours looks great, and I have electric starter envy now.
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BBQ today.
Made a chipotle rub and a Memphis-style rub last night. Salted two St. Louis cut spare rib racks and two tenderloins.
Rubbed the loins with the chipotle rub and the ribs with the Memphis rub and threw them on the Pit Barrel over applewood coals.
Blistered some tomatillo
Pulled the tenderloins for Hatch chile stew.
Added the tomatillo
Cooked it down with roasted Hatch chiles:
Pulled one rack (left) that I "par-smoked" so that I can sauce and finish for dinner tonight. The other (right) I finished off and dusted with Rendezvous rub to replicate the Memphis dry style of rib. Had some of the latter and some chili for lunch.
And here's my vinegar/ketchup based, mid-South style sweet and tangy pork and chicken BBQ sauce. I use this as a condiment and will be saucing the par-smoked rack prior to service for dinner:
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I've tried allspice berries, but what I really want to do is get some real pimento wood! https://pimentowood.com
Sounds like a great weekend!
That's what I meant–those guys you linked are based in Minneapolis and I always used their wood, leaves, and berries for some sweet smoke when doing jerk up there. I need to order some and get back into that this summer. To me it makes a huge difference. I think that's how they really do it on Bond beach, but regardless of whether it's authentic, it's friggin delicious!!
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Dude, your pork and barrel smoker look legit!! As does everything else you posted. Fucking drool.
I'll order some pimento one of these days. I love jerk chicken. Definitely one of my favorite meals.
I don't have any plans for smoking this weekend, but I might get down on some NY strip that I have in my freezer on Sunday.
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Thanks! It's no BGE, but we are watching our money for some major projects. One day!
It's just not as flexible as a BGE and it's more finnicky. Still getting the hang of it. Hard to beat for the price but it only does one thing well.
EDITed to add, here's how I monitor and test temperature–passive monitoring with the King Chef, instant read with the Thermapen, which I especially love:
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I'm pretty much pescetarian these days, but once in a blue moon (like when corned beef is half price and you see a 5lb slab of brisket point) I'll still have some meat.
Smoked up some pastrami yesterday.
Cut off pretty much all the fat and then soaked the corned beef in water in the fridge for about 20 hours to get out some of the saltiness.
Used a rub of the included corned beef seasoning stuff, combined with some generic Pork Barrel rub from CostCo. A tiny bit of yellow mustard on the underside, just to make the seasoning stick.
Smoked with cherrywood on a rack in my Masterbuilt electric smoker at 250F, hitting it pretty hard with smoke for the first five-or-so hours.
Pulled it out at an internal temp of 198F, which took just shy of 11 hours for this 5lb piece.
Wrapped immediately in tin foil and let it rest at room temp for a coupla hours before putting it in the fridge.
Sliced and zapped it in the microwave this morning before serving it as a morning snack at the start of drill.
There were no complaints
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I also use a Pit Barrel Cooker. It cannot be beaten for the price. It really only shine at slow cooking + smoke. For this use, it's extremely good. I've cooked and smoked Thanksgiving turkeys, chickens, pork ribs, beef ribs, a whole brisket, tri tips, pork shoulders, pork chops, etc, and all of that was delicious.
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I also use a Pit Barrel Cooker. It cannot be beaten for the price. It really only shine at slow cooking + smoke. For this use, it's extremely good. I've cooked and smoked Thanksgiving turkeys, chickens, pork ribs, beef ribs, a whole brisket, tri tips, pork shoulders, pork chops, etc, and all of that was delicious.
I think what makes it so surprisingly tasty is the fat vapor it creates in the enclosure.
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Nice @JDelage Do you salt night before and then rub closer to smoking? That's what I do, and one reason I make my own rubs, since most commercial rubs are very salty.
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Those briskets look great!
Cant wait to see the finished product[emoji846]
Sent from my SM-G965U using Tapatalk
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Definitely making me want to try brisket on the pbc!
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Well, I’ve had good success in the past, but this one was overdried. I’m still trying to think where I f’ed up. I think that (1) I trimmed too much fat and (2) I put the temp prob in the thickest part of the cut when I should have put it in the thinnest. People still licked it, but it wasn’t what I was aiming for.
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Was the brisket prime? Unless there's adequate marbling, the meat will never be tender and juicy. No amount of fat cap left on will change that, Also, it's important to take the temperature of the thickest part, otherwise you end up with correctly cooked thin parts, and underdone thick parts. There's way more meat on the thicker parts of the brisket. You did the right thing.
