Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
-
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 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.
-
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.
-
Those briskets look great!
Cant wait to see the finished product[emoji846]
Sent from my SM-G965U using Tapatalk
-
Definitely making me want to try brisket on the pbc!
-
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.
-
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.
-
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.
The prime thing is interesting, because when Franklin started using prime cuts, it was unusual at the time and some thought of this as "cheating" since even select cuts had been successfully converted into solid barbecue in the past.
Brisket is a mystery to me, and I never saw the light until I tried it in Lockhart. It's pretty bad when it isn't handled properly and I haven't even tried yet. Being a good southerner, I still prefer pork, of course
-
For $2.99 at Costco, it was worth a shot! I'll never go back to choice brisket. I've had a very low success rate with choice, and a 100% success rate with prime. It's so disappointing to cook something so expensive for 12+ hours, only to find out it's dry when it's done. Even when I do everything right and it still comes out crappy, I know it's not me. Some briskets aren't suitable for BBQ.
I love pork too. Ribs are my favorite at home, but I love making pulled pork for a crowd.
-
There's a lot of counterintuitive things in BBQ. Like the offset smoker pits at Kreuz Market or Smitty's in Lockhart, they run hot (like 600F). Complete sacrilege against BBQ orthodoxy. But the results are hard to debate. Juicy and delicious with an excellent bark.
No idea what grade they use, but I'd be surprised if it we're prime, and this is also true of numerous other respected operations in TX. Perhaps the secret to making lesser grades come out juicy is cords and cords of post oak in a high temp smoker, one where the fire box looks like a smelter. Makes a lot of sense that low and slow would comparatively dry out such a cut.
You never know, there are so many factors that can combine in different ways to create something delicious.
-
Never thought this would be a thread I needed, but here I am!
Question for all you grillers: my dad is completing an outdoor kitchen and he's looking for a setup. He's thinking about having both a Big Green Egg and a gas grill installed (combo side by side deal). But he's wondering if he really needs both the BGE and the gas grill.
Does anyone have experience with the BGE? I know it can do a lot more than just a grill, he's just wondering if it's really worthwhile to have both for a built-in setup.
Also, what would be your top of the line suggestion for a built in gas grill? He's trying to figure out what model he wants for that as well.
Thanks! -
What does he want to / like to cook? Personally I paired my gas grill with a smoker, but again, that's a function of what I like to cook & eat. When I was doing some research, I got the impression that the GE was a very versatile machine which would overlap a lot with the gas grill, and that's why I didn't get one. I got a $300 Pit Barrel Cooker instead. If I were to pair a gas grill with an expensive piece of equipment, it would be an electric smoker.
-
For mothers day I cooked my mom a Snake River Farms wagyu tomahawk ribeye on my BGE.
First time I've done this method, I went reverse sear at 275 dome temp for about an hr, then kicked it up to 750ish for a few min sear. It's gonna be my new go to I believe. Previously used SV and would have considered that this time but didn't have bags that would fit that bad boy.
Gotta say it was probably the best steak I've done yet. The one side got a little away from me as far as flame but its a learning process and still turned out epic.
I used meat church cow rub and some salt, garlic and herb.
Then on the two lobster tails used butter, lemon juce and a little old bay. First time using old bay, Not too bad
I was using a new cast iron grate that I picked up this morning at the local ace hardware, for this cook.
Can't wait to do another one!
Sent from my SM-G965U using Tapatalk
-
For mothers day I cooked my mom a Snake River Farms wagyu tomahawk ribeye on my BGE.
First time I've done this method, I went reverse sear at 275 dome temp for about an hr, then kicked it up to 750ish for a few min sear. It's gonna be my new go to I believe. Previously used SV and would have considered that this time but didn't have bags that would fit that bad boy.
Reverse sear is such a great technique, especially for larger cuts. It's especially awesome for cuts like prime rib, because you can effectively have a 1.5 hour window while the meat rests before you blast and crust it 10 minutes before service. This allows more efficient use of the kitchen and more flexibility around timing.
