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i used to cook for our office bbq on a propane grill, usually burgers and brats for 50 people. Nobody ever cleaned that thing and one time I thought for sure it was gonna blow, flames like 2 feet in the air. Was able to get gas shut off and finished the cook on low heat with less meat at a time
Curious about the charcoal pellets. I'm going back and forth between a pellet grill (like the RecTec Bullseye) and one of the gravity-feed charcoal models.Cowboysfan8 said:
Man i need an anova. And a blackstone. I really want the anova precision oven but don’t have the space for it but which one is that large it can fit a brisket?
I bought the one that Costco sells. I think it's the Precision Cooker.
Ah, that makes sense. I always forget that packers are available in small sizes. I normally buy them in the 18-20 pound range. And you're also correct in that you could just use a cooler for the sv vessel.
Whole brisket. My sous vide vessel for this is a Coleman camping cooler I used a hole saw bit to drill a perfect sous vide sized hole in, which I then fill with water. It makes the temp stay for a long time too and no evaporation because, well, it's an insulated cooler.
I save some and do a delicious green chile posole in the winter usually.Just tossed on two pork butts about 17lbs. Didn’t realize it was that large (costco).
probably will do one regular style and might do one with gochugang. I didn’t want to add it at the start due to sugar but I’ll add after i wrap or hit 165. Anyone tried this? Heard it’s good.
also need suggestions on what to do with all the leftovers. I could freeze some(maybe a good reason to get an anova for reheating this) other ideas? Can do taco night. After day 3 i will probably be all porked out though.
Taco nights are good...or in a quesadilla.Just tossed on two pork butts about 17lbs. Didn’t realize it was that large (costco).
probably will do one regular style and might do one with gochugang. I didn’t want to add it at the start due to sugar but I’ll add after i wrap or hit 165. Anyone tried this? Heard it’s good.
also need suggestions on what to do with all the leftovers. I could freeze some(maybe a good reason to get an anova for reheating this) other ideas? Can do taco night. After day 3 i will probably be all porked out though.
There's one in the cooking or slow cooker thread in the FFA somewhere that I have referenced before, but also...I don't really use recipes religiously.
It worked extremely well. Once the grill was filled with smoke and at a decent temp, I turned the burners off and let it sit there for a couple hours, flipping burner on for a bit if temp dropped. got a really nice bark, and tons of hickory flavor.
This is my favorite rub for pork.
So my suggestion since it’s your first time is to test.
What was your full process? I've tried brisket a few times SV and just can't get it right. I did exactly what you did - SV first then ghetto smoker in an old grill with a heat plate/frying pan. Smoke worked great but I never got a tender juicy result, always pretty dry and overly firm.
I heat the grill up and get the smoke going, and when it's at about 300 I just turn it off and so the only heat source is my little smoke stick thing.
Looks amazing...and serioustly one of the coolest things Ive seen people from boards like these do. Kudos.
Not done it much...but yeah. Its pretty simple and they are freaking amazing.
Pull off the pit and double bag in food safe plastic bags and then plunge cool in icewater to get the temp down quickly. Then reheat as Joe said. OR I would consider pulling it a couple hours before finished and then finish the cook the day you are serving. It will take a little longer to finish than it would have initially because you have to get it back up to temp but it will result in better BBQ than finished and reheated. I bet you can't even tell the difference.
They came out great. Did 3 , 2, 1.
That's not a problem. You can finish in an oven. Frankly, that far into a cook it won't take on any more smoke flavor anyway.
I actually do this quite a bit. I will smoke it all day on a Saturday when the wife is working and we will have it Sunday for lunch or supper. Like Joe said it is never the same as straight off the smoker but what I have found works pretty well. I will smoke, rest and pull the night before. I then put it in the refrigerator overnight. The next day, I will put it in a crock pot with either apple juice or Root Beer and set the crock pot to low. I check it fairly frequently, making sure to stir, mix or whatever you want to call it. If it looks like it is getting low on moisture will add more of whatever I used.Cowboysfan8 said:
The plus…the house will smell of pork goodness for days.Ron Swanson said:
Nice! That’s the one i was looking at also when i bought mine. Hear it’s solid. Enjoy!
