The Ultimate BBQ Thread (2 Viewers)

[weejub]

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!

 

[fzj75macka]

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.

 

[jimd4x4]

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*.
Served 75 plates and over 100 sammy's it was a hit.

 

[Combat Chuck]

Beautiful!
Keep us posted on any other developments!

 

[Trollhole]

Very cool. I love splitting meat up in different cookers. Always helps me figure out what way is better.

 

[1911]

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.

 

[Phil in BC]

Dam that looks yummy. I gotta try me one of those pork shoulders sometime.

 

[Combat Chuck]

I need to get some more brisket on the fire!
This thread just reminded me.

 

[splitshot]

I just drooled on my shirt.

 

[Combat Chuck]

bone-in grassfed chuck.
Salt, pepper, garlic, and cayenne.
Yum!

 

[Trollhole]

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.

 

[B-RAD]

I like the BBQ Sundae! Great for a party or tailgating!

 

[splitshot]

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.

 

[Trollhole]

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.

 

[Combat Chuck]

Brisket:

 

[jimd4x4]

Looks awesome how did you do it.

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

 

[wob]

Is that brisket undercooked?

 

[Combat Chuck]

Looks awesome how did you do it.

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

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.

 

[Trollhole]

Looks good. What internal temp do you go for?

 

[Combat Chuck]

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.