***Official Grilling and Smoking Thread*** (2 Viewers)

[Fishboy]

anyone have the following dual probe thermometer? 

https://www.amazon.com/gp/product/B06Y3R6R91/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

Just got it yesterday, as I'm smoking 30lbs of shoulder for pulled pork for my daughters graduation party this weekend.  Came with an extra 3rd probe, so went with this over some of the bigger brand names. 

Still have time to return and buy something better if needed. 

 

[Judge Smails]

Sorry if already answered.  Trying to take brisket to the next level.  Have the big Traeger.  Mind was blown at Franklin's and I want to try my best at replicating it though I know it will fall short.  My question - do any of you use the pink butcher paper they use to let it crutch? I bought a couple rolls as well as the Franklin BBQ manifesto. Want to find out a way to have the brisket be really moist and still retain bark.  Any other recommendations welcome re temp, method, etc. I'll be using the Salt Lick seasoning I picked up while I was in Austin.  Probably the prime whole briskets from Costco.

 

[MarvinTScamper]

Sorry if already answered.  Trying to take brisket to the next level.  Have the big Traeger.  Mind was blown at Franklin's and I want to try my best at replicating it though I know it will fall short.  My question - do any of you use the pink butcher paper they use to let it crutch? I bought a couple rolls as well as the Franklin BBQ manifesto. Want to find out a way to have the brisket be really moist and still retain bark.  Any other recommendations welcome re temp, method, etc. I'll be using the Salt Lick seasoning I picked up while I was in Austin.  Probably the prime whole briskets from Costco.

 

 

[TheFanatic]

Sorry if already answered.  Trying to take brisket to the next level.  Have the big Traeger.  Mind was blown at Franklin's and I want to try my best at replicating it though I know it will fall short.  My question - do any of you use the pink butcher paper they use to let it crutch? I bought a couple rolls as well as the Franklin BBQ manifesto. Want to find out a way to have the brisket be really moist and still retain bark.  Any other recommendations welcome re temp, method, etc. I'll be using the Salt Lick seasoning I picked up while I was in Austin.  Probably the prime whole briskets from Costco.

Dad and I have done it a couple times but haven't perfected it. 

 

[msommer]

Things I've learned smoking my first naked fatty

1) Cover the ends. ensure the filling is not free to leak out...

2) (this may be related) Use more cheese. A lot more

Things I'll try out

a) Less meat loaf, more meat (use less breadcrumbs in the meat mixture - sausage mix is not available in Denmark)

b) More veggies in the filling. Broccoli? Spinach? And less Jalapeños - got too spicy for the audience

 

[baymen]

Sorry if already answered.  Trying to take brisket to the next level.  Have the big Traeger.  Mind was blown at Franklin's and I want to try my best at replicating it though I know it will fall short.  My question - do any of you use the pink butcher paper they use to let it crutch? I bought a couple rolls as well as the Franklin BBQ manifesto. Want to find out a way to have the brisket be really moist and still retain bark.  Any other recommendations welcome re temp, method, etc. I'll be using the Salt Lick seasoning I picked up while I was in Austin.  Probably the prime whole briskets from Costco.

Have you watched Franklin BBQ's videos on youtube?  Here is a 3 video series on brisket:

Youtube

 

[Ron Swanson]

Sorry if already answered.  Trying to take brisket to the next level.  Have the big Traeger.  Mind was blown at Franklin's and I want to try my best at replicating it though I know it will fall short.  My question - do any of you use the pink butcher paper they use to let it crutch? I bought a couple rolls as well as the Franklin BBQ manifesto. Want to find out a way to have the brisket be really moist and still retain bark.  Any other recommendations welcome re temp, method, etc. I'll be using the Salt Lick seasoning I picked up while I was in Austin.  Probably the prime whole briskets from Costco.

Yes, I use the unwaxed pink butcher paper.  I spritz with beer to keep the meat moist throughout the cook up through the stall and then I wrap in butcher paper up to 203 or until probe tender.  I only use Salt and Pepper as seasoning.  Roughly 50/50.  I cook anywhere between 250-275.  I cook mostly on Live Oak sticks that I split and cure myself. Wish I could get Post Oak but that's just not common in FL.  I smoke on a reverse flow Lang smoker.  Only Prime Briskets. I'd say my brisket is 80% as good as Franklin's.  To get it as good as his I think I need a higher airflow smoker, Post Oak wood, access to the best Prime Briskets he gets, and more consistent cooks.  I probably only cook them now quarterly. I've read his book religiously and I get the chance to chat with him each fall at a charity event we both attend.  Nothing he's doing is complex or secretive but he is very consistent.  

 

[TheFanatic]

Yes, I use the unwaxed pink butcher paper.  I spritz with beer to keep the meat moist throughout the cook up through the stall and then I wrap in butcher paper up to 203 or until probe tender.  I only use Salt and Pepper as seasoning.  Roughly 50/50.  I cook anywhere between 250-275.  I cook mostly on Live Oak sticks that I split and cure myself. Wish I could get Post Oak but that's just not common in FL.  I smoke on a reverse flow Lang smoker.  Only Prime Briskets. I'd say my brisket is 80% as good as Franklin's.  To get it as good as his I think I need a higher airflow smoker, Post Oak wood, access to the best Prime Briskets he gets, and more consistent cooks.  I probably only cook them now quarterly. I've read his book religiously and I get the chance to chat with him each fall at a charity event we both attend.  Nothing he's doing is complex or secretive but he is very consistent.  

Very, very cool. He and Raichlen are the last two people I have yet to meet in BBQ. Wait, I haven't met Chris Lilly either. He was at the Royal and we were going to go talk to him, but by the time we made it back around, he was gone and we didn't see him the rest of the weekend. 

 

[Ron Swanson]

And the butcher paper is not really a crutch the same way that foil is.  The butcher paper helps to keep the meat from getting too smoky at the end but it allows enough airflow to keep the bark crusty. I don't believe that it accelerates cooking time very much like foil does.

 

[Megla]

And the butcher paper is not really a crutch the same way that foil is.  The butcher paper helps to keep the meat from getting too smoky at the end but it allows enough airflow to keep the bark crusty. I don't believe that it accelerates cooking time very much like foil does.

After 3 or 4 hours the brisket is not getting any more 'smokey', its basically a crutch but yes it does allow for less braising than foil, allowing for a better bark

 

[Ron Swanson]

After 3 or 4 hours the brisket is not getting any more 'smokey', its basically a crutch but yes it does allow for less braising than foil, allowing for a better bark

I used the wrong term.  The meat does not but the bark will continue to get darker and take on more smoke.

 

[PinkydaPimp]

so the wife wants pork belly this weekend so i think im going to try that pork belly burnt ends recipe 

 

[Amused to Death]

This coming weekend is our dynasty league's summer meeting.  I'm gonna bring a couple racks of baby backs, Meathead's Last Meal Ribs, complete with the Memphis Dust rub.

 

[PinkydaPimp]

I planned on doing those today, but something came up. Going to try to do them tomorrow and document the whole process. I'll put the link in here when I finish the post. 

did you ever post the recipe?

 

[Judge Smails]

Have you watched Franklin BBQ's videos on youtube?  Here is a 3 video series on brisket:

Youtube

I have not - thanks!

And I know crutch was probably the wrong word.  I'm trying to cook these for a party of about 60.  What I was most impressed with from Franklin's is we had the food catered.  Probably was 40 minutes from the time that it got to our hotel, and it was perfect.  Tender, cut with a fork, bark intact.  I don't want brisket that is dry or lacks bark.  I may do a trial run next week.  If I can't pull it off then I'll just do pulled pork.  More forgiving

 

[Judge Smails]

And the butcher paper is not really a crutch the same way that foil is.  The butcher paper helps to keep the meat from getting too smoky at the end but it allows enough airflow to keep the bark crusty. I don't believe that it accelerates cooking time very much like foil does.

How long does yours typically take at the temperature you mentioned?

 

[Ron Swanson]

Depends on the size.  I did a monstrous 20 pounder (pre-trimmed) a couple weeks ago and it took around 14 hours.  I've had little ones, say 9-10 pounds done in as little as 6-8 hours.  Those times don't include the rest time (1 hour minimum) post cook.  Prime is much more forgiving to cook and easier to select a good one at the store.  If its Prime you can get by with buying the one that has the thickest and most consistent flat and you will be good.

 

[Judge Smails]

Depends on the size.  I did a monstrous 20 pounder (pre-trimmed) a couple weeks ago and it took around 14 hours.  I've had little ones, say 9-10 pounds done in as little as 6-8 hours.  Those times don't include the rest time (1 hour minimum) post cook.  Prime is much more forgiving to cook and easier to select a good one at the store.  If its Prime you can get by with buying the one that has the thickest and most consistent flat and you will be good.

I may PM you for help if you don't mind...

 

[TheFanatic]

did you ever post the recipe?

I have not. I have 900 pictures to edit before I can put it up. I'm hoping this weekend. 

 

[PinkydaPimp]

I have not. I have 900 pictures to edit before I can put it up. I'm hoping this weekend. 

whats the TL;DR?   Smoke them until ready, sauce, cut, smoke a little more?

 

[TheFanatic]

whats the TL;DR?   Smoke them until ready, sauce, cut, smoke a little more?

Here is the recipe I used as a base. The site is blocked here at work, so you will have to scroll down a bit to find it. I tweaked it a bit. but that was what I used. 

 

[Beef Ravioli]

Tell me what meat thermometer to get for under $50. Thanks! 

 

[TheFanatic]

Tell me what meat thermometer to get for under $50. Thanks! 

Thermopop You can buy two for that price. Never hurts to have a spare

 

[Hawks64]

Tell me what meat thermometer to get for under $50. Thanks! 

Thermopop You can buy two for that price. Never hurts to have a spare

I love my Thermopop, best 20 bucks I've ever spent.

 

[Spike]

Thermopop You can buy two for that price. Never hurts to have a spare

How about a thermometer you can use on your grill so you can leave it on there for however long it takes to calibrate the temperatures of the different areas on your grill.  (I might be phrasing this badly.)  I am looking to figure out how hot the various areas on the grill get and do NOT trust the "part of the grill cover" thermometer.

 

[TheFanatic]

How about a thermometer you can use on your grill so you can leave it on there for however long it takes to calibrate the temperatures of the different areas on your grill.  (I might be phrasing this badly.)  I am looking to figure out how hot the various areas on the grill get and do NOT trust the "part of the grill cover" thermometer.

Buy a bunch of oven thermometers. They are usually less than $5. Place them around the grill and close the lid. 

 

[chet]

Freddy's ribs from House of Cards.

 

[Amused to Death]

How about a thermometer you can use on your grill so you can leave it on there for however long it takes to calibrate the temperatures of the different areas on your grill.  (I might be phrasing this badly.)  I am looking to figure out how hot the various areas on the grill get and do NOT trust the "part of the grill cover" thermometer.

Are you looking for this?

 

[Spike]

Are you looking for this?

Thanks for asking but, no, I'm just looking to be able to say, "Ok, the recipe I was given said to cook the ribs at 225 degrees" and I know that when my gas grill cover's thermometer reads "260 degrees" that my indirect zone will really be "225 degrees". 

 

[Megla]

Thanks for asking but, no, I'm just looking to be able to say, "Ok, the recipe I was given said to cook the ribs at 225 degrees" and I know that when my gas grill cover's thermometer reads "260 degrees" that my indirect zone will really be "225 degrees". 

Then any probe will do as long as it can handle the heat.  Simply cut a large potato in half, run your probe through it so that the end is exposed and then place it in the area that you want to know the temp of

 

[ydoc]

rec tec has arrived in tucson....i am so hoping it gets here this week....

 

[Beef Ravioli]

Thermopop You can buy two for that price. Never hurts to have a spare

Great!

What about the type you "plug" in and a wire runs outside the cooker? 

 

[TheFanatic]

Great!

What about the type you "plug" in and a wire runs outside the cooker? 

I've had a couple in that price range that didn't last very long. Usually you have to spend more for one of those. I've got a Smoke from Thermoworks (who makes the Thermopop. The Smoke is pretty sweet, but not cheap. It has two probes. One for the temp of the grill and one for the meat as well as a remote that tracks the temp. 

 

[Cowboysfan8]

Grilling Italian Hot Sausages for sandwiches tonight

 

[Hawks64]

Great!

What about the type you "plug" in and a wire runs outside the cooker? 

I've had a couple in that price range that didn't last very long. Usually you have to spend more for one of those. I've got a Smoke from Thermoworks (who makes the Thermopop. The Smoke is pretty sweet, but not cheap. It has two probes. One for the temp of the grill and one for the meat as well as a remote that tracks the temp. 

I've had great success with Weber's iGrill. It used be part of iDevices but Weber bought the iGrill from them.

 

[Ron Swanson]

I may PM you for help if you don't mind...

Of course.  Happy to help.

 

[Ron Swanson]

.

 

[Ron Swanson]

Buy a bunch of oven thermometers. They are usually less than $5. Place them around the grill and close the lid. 

Or lay out white bread to get a visual "map".

 

[PinkydaPimp]

Here is the recipe I used as a base. The site is blocked here at work, so you will have to scroll down a bit to find it. I tweaked it a bit. but that was what I used. 

Thanks!

 

[TheFanatic]

I've had great success with Weber's iGrill. It used be part of iDevices but Weber bought the iGrill from them.

I have one of those iGrill's too somewhere. It worked well. Totally forgot I had that. (Too many toys in my toy box)

 

[Ron Swanson]

I've had great success with Weber's iGrill. It used be part of iDevices but Weber bought the iGrill from them.

Along these lines look out for a new product called Loki.  Like iGrill but connects via Wifi instead of Bluetooth and each probe has a sensor in the tip of the meat and at the connection end for grill temp right around the meat.  It's currently on Indiegogo and just starting to ship.

 

[boots11234]

so the wife wants pork belly this weekend so i think im going to try that pork belly burnt ends recipe 

Let us know how it goes and what recipe you use. 

 

[Hawks64]

I've had great success with Weber's iGrill. It used be part of iDevices but Weber bought the iGrill from them.

Along these lines look out for a new product called Loki.  Like iGrill but connects via Wifi instead of Bluetooth and each probe has a sensor in the tip of the meat and at the connection end for grill temp right around the meat.  It's currently on Indiegogo and just starting to ship.

That sounds great.

ETA looks like you can still get it. with 4 probes it's 149, that's a helluva deal and with it being wifi the one downside of the iGrill is gone.

 

[heckmanm]

I've had great success with Weber's iGrill. It used be part of iDevices but Weber bought the iGrill from them.

Along these lines look out for a new product called Loki.  Like iGrill but connects via Wifi instead of Bluetooth and each probe has a sensor in the tip of the meat and at the connection end for grill temp right around the meat.  It's currently on Indiegogo and just starting to ship.

That sounds great.

ETA looks like you can still get it. with 4 probes it's 149, that's a helluva deal and with it being wifi the one downside of the iGrill is gone.

Now, get this combined with something like the BBQ Guru to automatically adjust the firebox to hold cooker temp, and it'll be as easy as getting drunk and ordering takeout.

 

[Hawks64]

Now, get this combined with something like the BBQ Guru to automatically adjust the firebox to hold cooker temp, and it'll be as easy as getting drunk and ordering takeout.

Might be a very good Father's day for me!!

 

[Wrigley]

Just got my fathersday gift

New 4 burner Genesis II

Ready to grill

 

[TheFanatic]

Speaking of Father's Day. What's everyone cooking? I'm taking Sunday off, but Sat I'm cooking a couple things for clients. 

 

[Hawks64]

Was planning on doing ribs but the forecast is showing rain/storms Sat starting around 1pm

 

[PinkydaPimp]

Ok, which one of us is going to build one of these smokers:

My link

 

[Judge Smails]

Just got the Franklin Barbecue meat smoking manifesto. Great reading. Butcher paper also arrived