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***Official Grilling and Smoking Thread*** (4 Viewers)

Boneless leg o' lamb

Marinated overnight in a paste of lemon juice/zest, garlic, rosemary, thyme and cumin

Smoked ~3 hours at 225F to get to 130F, then cranked up to 400F and put the meat back on until it hit 142F. Didn't pick up just a ton of smoke, but really tasty.

The smaller end got up to the low 150s, which is fine since my wife likes it a bit less rare than I do.

 
The Gator said:
broke down and got a 36" Blackstone griddle. Seasoning it now and excited to test it out.    :banned:
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Question, if I may...  90% of the time it's just my wife and I.  The other 10% our two kids come by.  I know the 36" 4 burner is awesome but do you think the 2 burner Culinary 30 model model would suffice for 2 people, and occasionally 4?  I understand the extra burner is a big bonus, but I already have 3 smokers and a Weber kettle grill.

 
SteevieG said:
Question, if I may...  90% of the time it's just my wife and I.  The other 10% our two kids come by.  I know the 36" 4 burner is awesome but do you think the 2 burner Culinary 30 model model would suffice for 2 people, and occasionally 4?  I understand the extra burner is a big bonus, but I already have 3 smokers and a Weber kettle grill.
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I have the 36" and even with my family of five I still really only use half of it to cook, and the other half to put already cooked food on with the temp down really low just to stay warm. I think you'd be fine... though I never remember wishing I would have gotten the smaller size of any grill I've ever owned.

 
Softballguy said:
I have the 36" and even with my family of five I still really only use half of it to cook, and the other half to put already cooked food on with the temp down really low just to stay warm. I think you'd be fine... though I never remember wishing I would have gotten the smaller size of any grill I've ever owned.
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Me either, but space is becoming a bit of a concern, though I have considered moving on from my 22" WSM and maybe my Acorn smokers.  I just don't use them much (actually at all) since I got the Gravity 980.  

 
jb1020 said:
I'm sure its been discussed 100 times here, but there's not much difference in the Kamado Joe and the BGE is there?  

Long story short...10+ years ago I was a pretty avid BGE guy.  Loved it.  Somewhere along the way we turned into mainly plant based eaters.  We moved shortly after and I gave the BGE to my neighbor.  

Back in the market for a grill!  Wife finally declared plant based is too much work.  

BGE is insanely expensive, as I'm sure yall know.   Costco has the Kamado Joe Class 2 (with a ton of accessories) for $1000.  Thats a pretty good buy right?  Seems like its probably $700-800 cheaper once you factor in the accessories you need.   We'll smoke to meats, do some pizzas and burgers and steaks mostly.    It helps that I have about $600 in Costco credit.  Google tells me its a great cooker, but I trust you guys more.  
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Update...I started looking at Pellet Grills then I couldn't stop.  Ended up with  Pit Boss 820 ($499) from Academy this weekend.  I used to love tending to the BGE all day and night, but now I have 3 kids.  Seemed like a no brainer in my case.  Its a little less fun, but seems to get the job done.  

Doing my first real smoke this weekend.  Picked up a brisket yesterday.  

 
jb1020 said:
Update...I started looking at Pellet Grills then I couldn't stop.  Ended up with  Pit Boss 820 ($499) from Academy this weekend.  I used to love tending to the BGE all day and night, but now I have 3 kids.  Seemed like a no brainer in my case.  Its a little less fun, but seems to get the job done.  

Doing my first real smoke this weekend.  Picked up a brisket yesterday.  
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I had a WSM for a few years, then had an amazing deal on a Traeger fall into my lap. I kept the WSM thinking the fun and... skill I guess... of keeping the smoker at the perfect temp throughout the cook would be something I'd still want to do. I think I've used it once in the four years since getting my Traeger. Same deal - 3 kids, work, and not enough time to tend to a smoker. 

Enjoy the simplicity of your pellet.

 
jb1020 said:
Update...I started looking at Pellet Grills then I couldn't stop.  Ended up with  Pit Boss 820 ($499) from Academy this weekend.  I used to love tending to the BGE all day and night, but now I have 3 kids.  Seemed like a no brainer in my case.  Its a little less fun, but seems to get the job done.  

Doing my first real smoke this weekend.  Picked up a brisket yesterday.  
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yea thats why i made the move to pellet.  just much easier.  5 min clean up and hit a button and go.   I kept my wsm for a year and never used it so i gave it away.

 
I don't know if the Pellet grills just weren't popular when I was into it 10-12 years ago, but I honestly didn't know about them.  

I was so close to picking up that Kamado at Costco.  Then we went on vacation and I had some time to really look around.  

Ironically enough as I was leaving the house to get the pellet grill, my neighbor called.  He was smoking a butt and had to take a kid to a baseball game and left it with his GF.  She was panicking because the temps fell below 200, and he wasn't going to be home for 2 hours.  My choice felt pretty good at the moment.  

 
jb1020 said:
I don't know if the Pellet grills just weren't popular when I was into it 10-12 years ago, but I honestly didn't know about them.  

I was so close to picking up that Kamado at Costco.  Then we went on vacation and I had some time to really look around.  

Ironically enough as I was leaving the house to get the pellet grill, my neighbor called.  He was smoking a butt and had to take a kid to a baseball game and left it with his GF.  She was panicking because the temps fell below 200, and he wasn't going to be home for 2 hours.  My choice felt pretty good at the moment.  
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i think they got popular over the last 5-10 years with traegers exploding in popularity. 

 
SteevieG said:
Question, if I may...  90% of the time it's just my wife and I.  The other 10% our two kids come by.  I know the 36" 4 burner is awesome but do you think the 2 burner Culinary 30 model model would suffice for 2 people, and occasionally 4?  I understand the extra burner is a big bonus, but I already have 3 smokers and a Weber kettle grill.
Click to expand...


As softballguy said, it's nice to have the extra space nice to keep food warm. Also, the extra space is great for searing and finishing under a dome on a lower burner. Then you have room to cook a side while your protein finishes . 

 
Kicked it up a notch tonight: grilled romaine salad topped w/crumbled bleu cheese, bacon, tomato, green olives, fried onion strings, balsamic vinegar, and bleu cheese dressing, paired with a grilled NY Strip brushed with garlic chive butter. 

Pretty tasty!

 
Ron Swanson said:
Good grief. Don't any of you people have natural gas? What's up with filling all these bottles? Seems like a major PITA.
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I finally made a decision on a grill.  We do have the natural gas hookup.  

I ordered a Saber Deluxe Black 4 burner.  It should be delivered this week.  I am pretty excited.

It took forever for me to make a decision because I was seriously considering gas vs. pellets vs. gravity charcoal vs. getting multiples.  I decided to just go all in on a really nice natural gas and go from there.  I figure i still may get a smoker eventually... the small Pit Boss's are very affordable and very nice.  Maybe next year.  Also think the CharGriller Auto Kamado is cool too.  Or... i might just stick with the gas if it works well.

 
Jutz said:
Think the CharGriller Auto Kamado is cool too. 
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Oooh, I've never heard of this until now, I looked it up and it looks pretty sweet. When my Akorn (which has a ton of miles on it for being about 3 years old) needs to be replaced, this will be on my short list if grills to look at. Thanks for the heads up!

 
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Wingnut said:
Oooh, I've never heard of this until now, I looked it up and it looks pretty sweet. When my Akorn (which has a ton of miles on it for being about 3 years old) needs to be replaced, this will be on my short list if grills to look at. Thanks for the heads up!
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You're welcome man.  Yeah, it is pretty new.  They basically just added a fan and digital controller to their Akorn.

When I was researching pellet vs. charcoal nearly every youtube video I watched at the end always said that both were good, but the charcoal always edged out the pellets.  Just something about that charcoal flavor.  I really really like the CharGriller gravity (680 I think?) but it has a big footprint.  I really like that the Auto Kamado has a small footprint and the cleaning process looks relatively easy too.  I feel like if I ever add a 2nd grill this would be a top contender.

 
Spent this past weekend at a friends lake cottage and took my GM Davy Crockett and smoked all weekend.  Did lamb chops, meatballs, bacon wrapped pickles and hard boiled eggs.  But the HIT of the weekend were the Mac & Cheese Stuffed Pork Fatties.  I chose not to wrap them in bacon as we already had the pickles.  Super easy to do.  I'd made my smoked mac & cheese earlier in the week and reserved some for the fatties.  For them I grabbed a "tube" of mild breakfast sausage and another of hot and mixed them together and pressed out two onto food wrap.  Then, I put a decent helping of the mac & cheese on them and used the food wrap to roll them.  I smoked them at 225 and using my newly acquired Meater they cooked to a perfect temp in 2 hours & 25 minutes.  LOVE the Meater btw.  My cheap digital is great and all, but being able to keep the lid closed for hours without checking the temp is SO awesome (especially with the small smoker I have).  

ETA, forgot to add that I sprinkled just a bit of Boars Night Out White Lightening on the Fatties too, to add just a bit of sweet to the heat from the hot pork sausage.  

 
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2Young2BBald said:
 LOVE the Meater btw.  My cheap digital is great and all, but being able to keep the lid closed for hours without checking the temp is SO awesome (especially with the small smoker I have).  
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Me too.  I was going to smoke a pork shoulder yesterday but it rained all day, so today I'm monitoring temp with the Meater while I work from my office upstairs.  🙂

 
Smoking a pork shoulder over night fri-sat for a party. My brother got a 1/4 of beef, a brisket (or part of one?) came with it, he wants me to try to smoke it.

No clue here. Was planning just salt and pepper.

At what temp should I wrap?

Should I spritz with anything?

At what temp am I pulling it from smoker?

He estimates it’s 8-9 lbs 

 
Cowboysfan8 said:
Smoking a pork shoulder over night fri-sat for a party. My brother got a 1/4 of beef, a brisket (or part of one?) came with it, he wants me to try to smoke it.

No clue here. Was planning just salt and pepper.

At what temp should I wrap?

Should I spritz with anything?

At what temp am I pulling it from smoker?

He estimates it’s 8-9 lbs 
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8-9 pounds isn't a whole brisket. It is most likely the flat. That's the part that looks pretty when sliced but is less flavorful and dries out easier. 

Clean it up by trimming off any thick fat and hanging bits. Leave about 1/4" fat cap on the top. Remove any silverskin on the other side.

Rub with copius S&P.

Smoke at 250-275 with fat cap up. 1-1.25 hours per pound is usually about right although just the flat may take less. You may want to spritz with something to keep moist. Non-hoppy beer works good. It will ramp up to 160-170 internal over a couple hours and then stall there for longer than you think. Once it passes the stall and starts to look dark on the outside wrap it in unwaxed butcher paper.  Keep cooking until about 200 and then start jabbing it with a metal probe every couple degrees. When the probe goes through like butter it's done. This usually happens between 200-210 but the feel is more important than the temp.

Pull, wrap, rest for a couple hours in cooler.

Slice it against the grain pencil thick (crosscust) just like fajitas. This is very important.

 
Ron Swanson said:
8-9 pounds isn't a whole brisket. It is most likely the flat. That's the part that looks pretty when sliced but is less flavorful and dries out easier. 

Clean it up by trimming off any thick fat and hanging bits. Leave about 1/4" fat cap on the top. Remove any silverskin on the other side.

Rub with copius S&P.

Smoke at 250-275 with fat cap up. 1-1.25 hours per pound is usually about right although just the flat may take less. You may want to spritz with something to keep moist. Non-hoppy beer works good. It will ramp up to 160-170 internal over a couple hours and then stall there for longer than you think. Once it passes the stall and starts to look dark on the outside wrap it in unwaxed butcher paper.  Keep cooking until about 200 and then start jabbing it with a metal probe every couple degrees. When the probe goes through like butter it's done. This usually happens between 200-210 but the feel is more important than the temp.

Pull, wrap, rest for a couple hours in cooler.

Slice it against the grain pencil thick (crosscust) just like fajitas. This is very important.
Click to expand...
👍

Thanks Ron

Im assuming I’m going to dry it out from what I’ve read in this thread. I had a ny steak from this 1/4 that was actually pretty darn good, but this is not prime beef. 

If that’s the case can I dunk the slices in beef broth or something?

Sauce it?

The only brisket I’ve ever eaten was frozen and swimming in sauce (Corky’s)

 
Cowboysfan8 said:
👍

Thanks Ron

Im assuming I’m going to dry it out from what I’ve read in this thread. I had a ny steak from this 1/4 that was actually pretty darn good, but this is not prime beef. 

If that’s the case can I dunk the slices in beef broth or something?

Sauce it?

The only brisket I’ve ever eaten was frozen and swimming in sauce (Corky’s)
Click to expand...
You should be able to get the flat to come out not dry.  WHen you wrap make sure you wrap with some liquid.  Beef broth or something.  Even better, if you trim fat from the brisket, render that town and then pour some of that tallow into the wrap.  But yea if you do end up with a dry brisket then just sauce it and slice real thin. 🙂 

 
PinkydaPimp said:
You should be able to get the flat to come out not dry.  WHen you wrap make sure you wrap with some liquid.  Beef broth or something.  Even better, if you trim fat from the brisket, render that town and then pour some of that tallow into the wrap.  But yea if you do end up with a dry brisket then just sauce it and slice real thin. 🙂 
Click to expand...
Thanks Pinky 

 
Cowboysfan8 said:
👍

Thanks Ron

Im assuming I’m going to dry it out from what I’ve read in this thread. I had a ny steak from this 1/4 that was actually pretty darn good, but this is not prime beef. 

If that’s the case can I dunk the slices in beef broth or something?

Sauce it?

The only brisket I’ve ever eaten was frozen and swimming in sauce (Corky’s)
Click to expand...
Where do you think chopped beef comes from?  🙂 Chop it and sauce it with a nice spicy tomato based sauce and put it on a bun with some pickles and onion.

 
Ron Swanson said:
It is most likely the flat. That's the part that looks pretty when sliced but is less flavorful and dries out easier. 
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Since flats are way more commonly seen in the stores (in terms of partial briskets), what happens to all the points? Are they getting thrown in with the ground beef? I don't think I've ever seen just a point at the grocery or butcher.

 
heckmanm said:
Since flats are way more commonly seen in the stores (in terms of partial briskets), what happens to all the points? Are they getting thrown in with the ground beef? I don't think I've ever seen just a point at the grocery or butcher.
Click to expand...
Sadly, I believe that is correct. Although, ground brisket mixed with some short rib and chuck makes am excellent burger.

 
Note to self, get butcher paper next time. Should be easier to get a good feel for the probe than several wraps of foil. 

Probing as soft as it ever will I think. Pulled and wrapped in 2 towels then in a cooler. 205 in thickest part , 209 at thinner end. Not much difference in thickness from one end to the other honestly. 

Will rest for around 3 hours

 
Cowboysfan8 said:
Note to self, get butcher paper next time. Should be easier to get a good feel for the probe than several wraps of foil. 

Probing as soft as it ever will I think. Pulled and wrapped in 2 towels then in a cooler. 205 in thickest part , 209 at thinner end. Not much difference in thickness from one end to the other honestly. 

Will rest for around 3 hours
Click to expand...
3 hour rest thats going to be nice and tender.  whats the address sir!

 
I saw a recipe on @TheFanatic website that made me curious (as have many) so I thought I would give it a try tonight. Peachy Sweet Ribs I was going to do the Pineapple and the Peach but ended up only doing one rack and my family likes pineapple better than peaches so went with the pineapple.

They turned out very good. Never had hoisin sauce before, but it went very well with the pineapple and added a very good flavor.  Next time if I only do one rack again will probably try the peach, but this can definitely go into the rotation when we are looking for something different. 

I am not a very good photo taker so excuse the photos. https://photos.app.goo.gl/Re2Cm7Vfyyp95d7k8

 
snellman said:
I saw a recipe on @TheFanatic website that made me curious (as have many) so I thought I would give it a try tonight. Peachy Sweet Ribs I was going to do the Pineapple and the Peach but ended up only doing one rack and my family likes pineapple better than peaches so went with the pineapple.

They turned out very good. Never had hoisin sauce before, but it went very well with the pineapple and added a very good flavor.  Next time if I only do one rack again will probably try the peach, but this can definitely go into the rotation when we are looking for something different. 

I am not a very good photo taker so excuse the photos. https://photos.app.goo.gl/Re2Cm7Vfyyp95d7k8
Click to expand...
That does look interesting.  Need to try that.

 
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