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

So this weekend, I'm heading to the American Royal in KC. I'll be doing Instagram Live sessions all weekend, starting tonight and ending Saturday night. I'll be interviewing some of the most iconic people in BBQ and just giving you a feel for the festivities. I plan on interviewing Melissa Cookston (going into the BBQ HOF this weekend), Famous Dave (also going into the BBQ HOF), Big Moe Cason, Stan Hays (Head of Operation BBQ Relief), Chad Ward (Director of Marketing and head pitmaster for the Traeger Team), Mike and Christina (owners of Sugarfire), and whoever the hell else I run into, and at an event like this, it will be quite a lot of people. Here's my IG Feed.

 
Grahamburn said:
Long run Saturday morning before football starts to keep the heart thumping properly.  Bacon weave wrapped pork tenderloin.  Santa Maria tri-tip.  St. Louis spares. 

Who has a new and/or interesting side dish recipe they want to share?  I'm bored with beans, slaw, mac and cheese, etc.
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I'll tweak this for u later when I get home. Delicious 

 
Today I discovered the motherload of meat suppliers.  And oddly enough they are in FL.  Tampa to be exact.  I have never seen 2.99 a pound prime packer briskets outside of TX but I bought some today.  Nice ones too.  Real even flats. Also got a beautiful Duroc pork belly. The selection this place has is unreal. Dino ribs, tri tip, lamb ribs, beef clod, all the great steak and bbq cuts and a ton of exotics.  Plus seafood.  Its a 2-hour drive for me but I'm going to buy a chest freezer just because of this place. And the owner is a super cool guy and very passionate about what he does. Anyone in or near Tampa, you ought to check these guys out:

http://masterpurveyorsfla.com/

https://www.facebook.com/pg/MasterPurveyorsFL/posts/?ref=page_internal

 
Ron Swanson said:
Today I discovered the motherload of meat suppliers.  And oddly enough they are in FL.  Tampa to be exact.  I have never seen 2.99 a pound prime packer briskets outside of TX but I bought some today.  Nice ones too.  Real even flats. Also got a beautiful Duroc pork belly. The selection this place has is unreal. Dino ribs, tri tip, lamb ribs, beef clod, all the great steak and bbq cuts and a ton of exotics.  Plus seafood.  Its a 2-hour drive for me but I'm going to buy a chest freezer just because of this place. And the owner is a super cool guy and very passionate about what he does. Anyone in or near Tampa, you ought to check these guys out:

http://masterpurveyorsfla.com/

https://www.facebook.com/pg/MasterPurveyorsFL/posts/?ref=page_internal
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You had me until "chest freezer".  No, no, no...

 
Round one going on the smoker soon -- Walkerswood jerk wings.

Dinner will be prime Costco ribeyes with baked potatoes and corn on teh cob.

Grilled bananas foster for desert.

Trying to not turn into a total heathen by 6:00 so I'm waiting to crack my first beer until the wings go on around 1:00ish LOL.

 
Coeur de Lion said:
Round one going on the smoker soon -- Walkerswood jerk wings.

Dinner will be prime Costco ribeyes with baked potatoes and corn on teh cob.

Grilled bananas foster for desert.

Trying to not turn into a total heathen by 6:00 so I'm waiting to crack my first beer until the wings go on around 1:00ish LOL.
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You won't make it till 1 GB

 
Getting ready to go fire up the WSM for some Jerk Wings and some Chuck Roast Burnt Ends. I'm also going to do a roast inside in my InstantPot for the wife as well as finish up my Peanut butter and Chocolate Cheesecake. 

 
ChiefD said:
What size did you put on? I bought a small one this morning - only 5.5 pounds. I have not done a brisket since 1998. This one is for practice. 
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Almost exactly the same. Started at 5 3/4 lbs & was likely about 5 1/4 after trimming. 

 
Buzzbait said:
Ditto & stuck at 165. Resisting the urge to crutch. 

Prayers sent. 
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Powered thru crutch & pulled at 195. Wrapped & resting now. Total time was just over 7.5 hours which is pretty much exactly as estimated at 1.5 hours per pound for a 5 pounder. 

 
Sitting at 185 right now. Its been on for 5.5 hours.

Smells good, looks good.

I used no crutch.

 
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Coeur de Lion said:
I crutch almost everything outside of chicken...
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I've had good success not crutching pork shoulder but not brisket. Didn't crutch today's & got it to 195 in 7.5 hours for a 5 pounder but it wasn't as tender as I hoped (it rested for 2 hours). Already made up my mind I'm crutching the next one. 

 
Buzzbait said:
I've had good success not crutching pork shoulder but not brisket. Didn't crutch today's & got it to 195 in 7.5 hours for a 5 pounder but it wasn't as tender as I hoped (it rested for 2 hours). Already made up my mind I'm crutching the next one. 
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Was it probe tender when you pulled it off?  Maybe it needed to stay on longer. 

 
Buzzbait said:
I've had good success not crutching pork shoulder but not brisket. Didn't crutch today's & got it to 195 in 7.5 hours for a 5 pounder but it wasn't as tender as I hoped (it rested for 2 hours). Already made up my mind I'm crutching the next one. 
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Agree -- why not? I know that it'll be perfect if I crutch (shoulder, ribs, brisket).

 
PinkydaPimp said:
Nice.  getting close.  Whats your end game?  Pulling it when its probe tender?
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I pulled it at 192. Rested in a cooler for 30 minutes.

It was gooooooood. Perfect bark. Was tender. If I am to split hairs, maybe....maybe.... a tick dry. But barely. Family loved it....but the critic in me always looks for better.

But for my first brisket since 98, I would say it was 95% good. Very pleased.

 
Buzzbait said:
Nope & that was a mistake. I convinced myself that at 195 & 2 hours rest it would get tender. 

Lesson learned. 
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I think this was the toughest thing for me to learn as well.  You are tempted to pull it and people get restless but you have to let it ride until its tender.  I know alot of folks that let theirs go up to 210 internal(usually if smoking hot and fast) and ive seen some pull them at much lower temps.  Really depends on the brisket as they are never the same. 

 
For brisket I'm not going to question perfection anymore. Franklin manifesto.  I've not had any other method come close.  It's faster (cook at 275) wrap in butcher paper after 3 hours or bark looks good, pull at 203 and then let it rest minimum of 30 minutes up to an hour in the paper. 

I did spare ribs today on the Traeger. Still playing with methods to get it right.  I pretty much did 3-2-1 method.  3 hours of smoke, wrapped in foil for about 90 minutes. Then glaze sauce and let it set for 35 minutes. Really good. More tender than when I didn't wrap. Still open to other ideas towards perfecting it

 
Judge Smails said:
For brisket I'm not going to question perfection anymore. Franklin manifesto.  I've not had any other method come close.  It's faster (cook at 275) wrap in butcher paper after 3 hours or bark looks good, pull at 203 and then let it rest minimum of 30 minutes up to an hour in the paper. 
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A few questions 

1) You say you pulled after 3 hours & wrapped. Is this regardless of the temp or is there a particular temp you target that it usually hits at about 3 hours? 

2) Does the butcher paper wrap go directly on grate or do you put in in a foil pan? 

3) What's in your pan (water, sand, nothing)? 

 
Buzzbait said:
A few questions 

1) You say you pulled after 3 hours & wrapped. Is this regardless of the temp or is there a particular temp you target that it usually hits at about 3 hours? 

2) Does the butcher paper wrap go directly on grate or do you put in in a foil pan? 

3) What's in your pan (water, sand, nothing)? 
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Interested in this as well.

What I did yesterday was this:

1. Bought a 5.5 lb brisket.

2. Put it on at 12:15 at about 270 degrees. Smoked for three hours. 

3. After 3 hours, checked temp and was about 140. 

4. Ramped up heat to between 275-285. Kept it here for 2 more hours.

5. At 5:00, checked temp again and was at 175. Ramped up temp to 330 for the next hour.

6. Removed at 192, wrapped and rested for 30 minutes.

I read an article in the KC Star this weekend about smoking hotter. Here's the article. So going hotter was my intention in the beginning. I wanted to see if I could speed up the process, and I figured since this was the first brisket I had cooked in forever, it would be a good test.

It worked out great. I did not wrap my brisket at all during the cooking process, but I bet wrapping it in the butcher paper would have given it that little bit of extra tenderness I mentioned in an earlier post.

 
Made these beans to go with ribs on Sunday.  Fantastic flavor.  I subbed in some leftover pulled pork from a prior cook for the bacon in the recipe and put the pan under the ribs for a couple of hours.  

PSA: 2 lbs of dried beans will yield a ####-ton of baked beans.

Edit: I only used half of the reserved bean liquid that they suggest adding back in, and had plenty of sauce around the beans.  Using the full amount would have made soup.

 
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So tried something new yesterday with brisket. A little back story. I had a tricky time line to deal with. I have to do a pic for a client for Instagram by the 12th. Doesn't give me much time to do it, edit, get the client approval and have any room for a reshoot if they #### can all my pics. I also had about 15 people coming over. The pic I was shooting would have a ton of ribs in it. I was doing the math and realized I needed the brisket done to make room for the ribs. So I put the brisket on the Traeger at 180F at about midnight. 

At 9 the next morning, the brisket was sitting about 160. I wrapped it in peach butcher paper and raised the temp to 300. It hit 203 about 11. I left the brisket in the paper and wrapped a towel around it and put it in the microwave. Dinner was scheduled for 3.

So here's where it went a little south on me. My dad is my production assistant. He buys all the ingredients, brings all sorts of props, holds one camera when I shoot with another, and is generally another set of hands and eyes and comes up with ideas for recipes and shoots and such. Well, he was supposed to be at my house at 11 to cook the ribs. He gets there at 11:45 and doesn't have any ribs. So the ribs didn't go on until 12:30. So no I have to cook the ribs do a photo shoot and serve a crowd in 2.5 hours. Yeah, that didn't happen. We didn't serve food until 4:45. So the brisket was in the paper, in a towel, in a microwave for almost 6 hours. 

It wasn't my best brisket. The flat was not as tender as I would like and the outer edges of the flat weren't hot at all anymore. The point was amazing. I had plenty of food. I just sliced up the point (and the flat underneath the point) and served that. The rest of the flat, I vac sealed for chili or beans. I have to wonder what the brisket would've been like had I sliced it at 3 or even earlier. 

I think next time, I'll kick up the temp to just 250 and let it cook a little longer to have it done closer to the time to eat. 

 
Hawks64 said:
Care to post for those of us without a sub?
Click to expand...
I don't actually have a subscription myself, but I have several of their cookbooks including two dedicated to grilling which have this recipe.  I can try to type it out if interested, but the key is to rub the steaks with a cornstarch and salt mixture, then put them on a rack in the freezer for about 30 minutes before grilling.  That allows you to get a great dark crust without overcooking the meat.  The chimichurri sauce is perfect with these, although its got too strong a bite for my wife and daughter. Fresh parsley (1 1/2 cup) and cilantro (1 cup), tbsp oregano, 6 cloves garlic, 1/4 cup red wine vinegar, red pepper flakes, and salt - mix it up and let it sit an hour or two before using.

 
heckmanm said:
Wait, I finally got my firebox sealed up tight enough to hold 225 and now this?  WTF? ;)  
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I used to have an offset. After about 3 years and some modifications, I gave up using it and just used the main chamber for the next 3 years. Coals on one side, meat on the other. I never went back. 

 
TheFanatic said:
I used to have an offset. After about 3 years and some modifications, I gave up using it and just used the main chamber for the next 3 years. Coals on one side, meat on the other. I never went back. 
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Mine's a vertical, so "one side" vs the other is pretty small.  It's a cheap-ish model that I've been gradually tweaking to seal up leaky spots.  Also learning to start with VERY few lit coals so it doesn't go roaring off to 300F right out of the gate.

Whenever I get another one, it'll be heavier/tighter/more :moneybag:  regardless of the type of smoker. But I'll probably keep using this one until it starts falling apart.

 
heckmanm said:
Mine's a vertical, so "one side" vs the other is pretty small.  It's a cheap-ish model that I've been gradually tweaking to seal up leaky spots.  Also learning to start with VERY few lit coals so it doesn't go roaring off to 300F right out of the gate.

Whenever I get another one, it'll be heavier/tighter/more :moneybag:  regardless of the type of smoker. But I'll probably keep using this one until it starts falling apart.
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Not a bad plan at all. I basically used my offset until I got a new job and a nice pay increase. Treated myself to a Char-Griller Akorn. The offset was on its last legs but my neighbor asked if he could have it. He's a welder. He revived it and used it for a few more years. 

You might want to try yours with more coals in the fire box and let it scream on up to 300 and give it a try. 

 
TheFanatic said:
You might want to try yours with more coals in the fire box and let it scream on up to 300 and give it a try. 
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I've run a few smokes around 300 (at least for a while) when the firebox was all leaky and I dumped in > half a chimney of coals.  Results were fine, but it ripped through a lot of charcoal in a hurry.  I don't fire it up nearly as often as a lot of folks in here (or that I know IRL), so it's taking me longer to learn the little tweaks.

One thing I ran across online recently was using some dividers in the firebox to make a "snake" pattern.  Similar concept to the minion method in terms of forcing the charcoal to burn slowly..

 
heckmanm said:
I've run a few smokes around 300 (at least for a while) when the firebox was all leaky and I dumped in > half a chimney of coals.  Results were fine, but it ripped through a lot of charcoal in a hurry.  I don't fire it up nearly as often as a lot of folks in here (or that I know IRL), so it's taking me longer to learn the little tweaks.

One thing I ran across online recently was using some dividers in the firebox to make a "snake" pattern.  Similar concept to the minion method in terms of forcing the charcoal to burn slowly..
Click to expand...
Yep, great method. Lots of guys fabricate a sort of maze out of metal. Put the maze/tray in the bottom of the cooker, dump the charcoal and light one end

 
Buzzbait said:
A few questions 

1) You say you pulled after 3 hours & wrapped. Is this regardless of the temp or is there a particular temp you target that it usually hits at about 3 hours? 

2) Does the butcher paper wrap go directly on grate or do you put in in a foil pan? 

3) What's in your pan (water, sand, nothing)? 
Click to expand...
Highly recommend anybody who loves brisket to get the Franklin Barbecue Manifesto.  Well worth it.

1) It's mostly by color.  I like a little more smoke and ring with my brisket so I start with an hour of smoke on my Traeger at 180.  Then follow Franklin's recipe to a tee of cooking at 275 for the remainder.  Once the bark gets to the right color that's when Franklin says to wrap.  I'm finding it's about 3 hours once you hit 275.  Usually that's in your stall period anyway.  I've seen it at 190 or so

2) Wrap following Franklin's method.  2 sheets of overlapping pink butcher paper to make the packet and put back directly on the grill.  Never turn.  So if you cook fat side up put it wrapped back the same way (depends on whether you're heat source is coming from top or bottom, mine is fat side up)  I used to turn - now I never do.  Pull when the brisket is exactly at 203.  It's a fast cook. I put on at 8am and am eating at 5pm, and that's after an hour of rest.  I used to do marathon briskets overnight.  No need.

3)  Pan is just water to keep brisket moist.  I do also spray the brisket with just a solution of water and the rub I used on the meat itself. 

 
Grahamburn said:
Long run Saturday morning before football starts to keep the heart thumping properly.  Bacon weave wrapped pork tenderloin.  Santa Maria tri-tip.  St. Louis spares. 

Who has a new and/or interesting side dish recipe they want to share?  I'm bored with beans, slaw, mac and cheese, etc.
Click to expand...
Sorry, I forgot about this. Anyway, this is what I had in mind

https://www.bettycrocker.com/recipes/classic-baked-corn-pudding/d335a106-7103-4cdd-906c-f63e14b9bf89

This is close to what my wife makes. She only uses 2 eggs and sautes 1 or 1 1/2 diced red pepper with the onion.

It's fantastic

 
I know it's the weekend AFTER Labor day, but it's also the start of the NFL season and week 2 of the College Football season. You guys have to be grilling something? Then again, I don't have anything on the agenda. I'm sort of looking for ideas.

 
So having the annual block party in my neighborhood and given I just moved into my new house it will be my first time participating.  Going to do a bunch of baby back ribs so can share with the some of my neighbors who probably don't realize you could do some real BBQ in Brooklyn.  Figure will do two different styles one with a good dry rub I make and another with a different rub and my homemade bbq sauce.  Also doing standard burger and dog fare for kids and some of our friends.  Also picked up some great in-house Italian sausages from my local butcher that has the best sausage I have found.

Also, a pie making contest in this block party so making my lemon meringue pie tonight to enter into the contest.  

Should be a fun Saturday and a good way to spend the first weekend after the summer.     

 
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Redwes25 said:
So having the annual block party in my neighborhood and given I just moved into my new house it will be my first time participating.  Going to do a bunch of baby back ribs so can share with the some of my neighbors who probably don't realize you could do some real BBQ in Brooklyn.  Figure will do two different styles one with a good dry rub I make and another with a different rub and my homemade bbq sauce.  Also doing standard burger and dog fare for kids and some of our friends as well as picked up some great in-house Italian sausages from my local butcher that has the best sausage I have found.

Also, a pie making contest in this block party so making my lemon meringue pie tonight to enter into the contest.  

Should be a fun Saturday and a good way to spend the first weekend after the summer.     
Click to expand...
THAT'S what I'm talking about. You guys were holding out on me. This guy knows how to have a weekend cookout!

 
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