The Ultimate BBQ Thread (3 Viewers)

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Troll - Those look great! I like the gas grill smoking method, too.

I did the same thing last weekend - grilled vs smoked.

I had every intention to smoke them, but just ran out of time and decided to just "flavor them" on the grill, direct. I use hardwood charcoal in a Primo Oval - throw in a chunk or two of apple, cherry or peach and a chunk of hickory.

I typically buy 3 racks from costco and put them in a clean trash bag and then shake in rub - rub them down and let them cure in fridge for 1-2 nights. Did that but the weekend was shortened due to activities.

I probably grilled at 300, direct, for 30 mins each side. Pulled them off, wrapped them in foil.

A few days later I re-heated/slow roasted in the oven at 275 for 3-5 hours. They wouldn't win any awards as the meat fell off the bone, but they tasted great :) They weren't as smoky, but still good.

I typically dust them with a little rub after they've been in the oven reheating and before serving.

I need to get better about taking pictures!
 
10 pound picnic roast, dry rubbed (brown sugar, dry mustard, chili powder, paprika, cayenne, celery seed, and 3 different pepper corns, plus 3 other secret ingredients), let to sit over night. Smoked over maple and cherry for 8ish hours @ 200-220. Sauce is a blend of Stampede hot and honey garlic. A quick trip to the grill to carmalise the sauce, then rested cut and served with slaw and texican baked potatoes.
 
Did 10 pork butts for my customer appreciation on May 6th. Handmade rub would have to check my recipe. Smoked 4 ea in the smokers and 2 in my electric. Smoked for 4 hours than in the oven for about 8 hours till internal temp was 200*. :D
Served 75 plates and over 100 sammy's it was a hit.
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Beautiful!
Keep us posted on any other developments!
 
Just finished my best batch ever; brisket so tender and juicy that you can hardly cut it with a sharp knife, and pork shoulder that falls apart when you barely touch it. Nice consistent temperature the whole time; about 24 hours for the brisket and 30 hours for the pork.

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I need to get some more brisket on the fire!
This thread just reminded me.
 
I just drooled on my shirt.
 
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bone-in grassfed chuck.
Salt, pepper, garlic, and cayenne.
Yum!
 
Has anyone had a BBQ Sundae? I had the honor of having one at the Nascar race a few weeks ago. Have to say it's a great idea. And was really really good.

 
I like the BBQ Sundae! Great for a party or tailgating!
 
Has anyone had a BBQ Sundae? I had the honor of having one at the Nascar race a few weeks ago. Have to say it's a great idea. And was really really good.



Looks great, is that cabbage in there? Better yet, please elaborate.;)
 
Looks great, is that cabbage in there? Better yet, please elaborate.;)

Cabbage= Cole Slaw


Basically it's baked beans cole slaw and BBQ with Sauce on top. Awesome idea.
 
Brisket:
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Looks awesome how did you do it.

I did one a couple of weeks ago on my birthday. :beer:
 
Is that brisket undercooked?
 
Looks awesome how did you do it.

I did one a couple of weeks ago on my birthday. :beer:


Well, Texican gave me some tips, and I adapted them.
He just smokes the whole packer, untrimmed, and unseasoned.
I fiddled around with different versions of this. I liked the "beefy" taste of plain, or salt and pepper seasoned beef, but missed the heat of a good rub, so I played around and came up with a simple rub that doesn't add any flavor, just a nice rounded heat.
1LB crushed black pepper, 5oz onion powder, 2 oz garlic powder, 2 oz cayenne 2 oz mustard powder. I score the fat with a boning knife, season with salt, rub, and smoke. The spices hold up well, and penetrate good, without taking over.
I like it.
As far as the smoke, I just parked it in my pet WSMC for about 19 hours at 215 degrees with mesquite charcoal (last time using mesquite, the heat management sucks!) and oak wine barrel. I smoked six of these buggers at once, and so I parked 'em in a warm oven for two hors to rest, then carved.

How do you do yours?
Share some pics, too!
Is that brisket undercooked?

Not at all, it was falling apart as I cut into it. The pink is the smoke ring, and the moisture is all the melted fat, because I trim when I carve instead of before I smoke.

My camera sucks, but it was a 30 dollar cheapie I bought for backpacking. :meh:
 
Looks good. What internal temp do you go for?

Thanks!
I pull 'em at 200.
After they rest, the result is right between chewable, but tender, and falling apart. Together enough just to break up with a fork.
 

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