The Ultimate BBQ Thread (3 Viewers)

[jimd4x4]

Check out post #403 for some butts I did for a customer appreciation. I did not take any pics of the after. 10 Butts was a lot of work. On my brisket it was the first one for me. I smoked in my Master Built Electric at 225* for 3 hours with pecan. Than I covered it and put in oven at 225* and stumbled to bed. The brisket hit 195* at 2 a.m. I rolled over and went back to sleep. At 4 a.m. I checked again and it was 199*. I turned the heat off and let it rest. The brisket was a little more tender than I wanted. I like to slice, next time I will rest at 195*. The rub was a recipe from a buddy that does a lot of ribs and brisket. Next time I will document better. Total cook time was about 10 hours.

 

[AlaskanWheeler]

Just did up some pizza's a few days ago, doesn't take long that's for sure, about 4 minutes at the most. Learned that the hard way. Had to modify the old weber for indirect heating; just tied an old pizza pan about 2 inches below the grill. Traditionally smoke most meats with cotton wood; throw a couple logs over the fire and your good to go.

 

[spressomon]

Found a bunch of ripe, juicy yellow nectarines at this morning's farmer's market. Just came out of the smoker...

 

[yooper]

Four Boston butts for my daughter's high school graduation party. This is about 7 hours into a 12 hour cook.

 

[spressomon]

After 9-hours in the smoker over mesquite and pecan this little pork shoulder, with a spoonful of smoked nectarine sauce, is now, after our dinner, a shadow of its former self

 

[yooper]

Ribs for the 4th. Wow, they were good. My first time doing ribs on the smoker for real. Four hours with crabapple wood.

 

[Trollhole]

Those do look good.

 

[hkeller]

How 'bout a recipe on dem ribs?!

 

[yooper]

They were awesome.

Peel the membrane
Rub the ribs with cider vinegar and dry with paper towel

Coat with fancy brown mustard, then sprinkle on about 2 tablespoons per rack of this dry rub:

3 T paprika
2 T freshly ground black pepper
1 1/2 T kosher salt
2 t granulated garlic
2 t granulated onion
1 t chipotle powder
1/2 t cayenne pepper

4 hours on the smoker at 200-250°, turning the meat every half hour and spritzing with this wash:

2/3 c cranberry juice
1/3 c olive oil
2 t dry rub

then wrap in foil and let rest in a 250° F oven for 30-60 minutes

 

[hkeller]

Thanks. Will try it this weekend.

 

[shack]

Smoked Jalapeño poppers wrapped in bacon and stuffed with cream cheese and shredded jack, cheddar.

 

[shack]

I can't believe I am only now just seeing this thread.

 

[myquestoyota]

Smoked Jalapeño poppers wrapped in bacon and stuffed with cream cheese and shredded jack, cheddar.

Put a little smoky inside and you have ABT's (Atomic Buffalo Turds)

 

[spressomon]

Fresh out of the smoker: Smoked K&K...King from the NorCal ocean and Kokanee from a local lake.

 

[sggoat]

Hi,
Lots of good info here. I have a SmokeMaster Smoker, made in Tx. I think since I bought it, they have gone out of business, or merged with other New Braunfels cos. I wish they hadn't--1/4" steel - firebox separate, Barrel Grill area connected to a 2'X2'X3' smoke box. This dude will cook 4 beercan chickens and 4 Boston butts, plus a brisket in one session.--16 hrs at 220 deg and you're in heaven.
Don't use anything but good, hard Oak(maybe some Apple, or Orange thrown in for flavor) no Hickory---too sweet, and definitely no Mesquite(burns way too hot). Do not use the Oak with the bark on--your food will be bitter beyond belief.
If you do a brisket alone, after the main is done, chop off the "Burnt Ends" and smoke them again for an hour or so-- they will benefit from smoking a little hot with hickory(this is where Mesquite may be appropriate)
Get the book: Smoke And Spice, by Cheryl and Bill Jamison---alter recipes as you will(just don't change the Wild Willy's Number One-Derful Rub-it's really good!)
Gary

 

[inv3ctiv3]

Well I hadn't smoked anything since June (but I've done lots of grilling on my SM Pit and weber just no full smokes). But it was my mom's bday and since we're from Central Texas she always wants me to cook brisket since you can't get a good plate of brisket in CA to save your life so we never get it unless I cook it.

Did a HnF cook (6 hours at 325-350ish) over local oak, mixed blue bag with some mesquite lump.

(mixed iphone 5 and 5DMK2 photos)

14lb Choice Brisket:

I did just a classic coarse salt and pepper rub, this is my favorite rub as it allows you to taste the meat and it's not overwhelming.

Waitin' for that thin blue smoke to come out of the UDS

First peak about 2 hours in

4 hours in

Later on

Little slice that fell off when I split the point and flat

Point all chopped up for burnt ends and some BH Original

Burnt Ends done

All sliced up

Burnt ends:

 

[B-RAD]

Good looking Brisket! Nice work!

 

[spressomon]

Jeez inv3ctiv3 that looks incredible! All the tougher to look at right now as I was deep in a project and didn't get lunch today

 

[Hoz FJ40 CO]

Subscribed! I'm drooling right now!

 

[inv3ctiv3]

Well since I'm new here I'll post some of my past cooks and the pron from them haha.

Tri-tip over oak:

More brisket:

USDA Prime Tri-tip served with my famous homemade mac n cheese:

Pork spare ribs over hickory:

Habanero Death Dust Drumsticks over oak on my SM pit:

Pulled pork done over hickory and oak as sliders on Hawaiian Sweet Rolls:

Just good 'ol BBQ Chicken with a Raspberry Chipotle Sauce over oak:

Strip steaks:

Can't go wrong with a bacon burger and home made mac n cheese:

Well now that's over no I don't eat like this all the time haha, from Texas so BBQin' is in my blood but a lot of the time I'm just cookin' for other people.

I'll introduce you to some of my smokers/grills:

A lot of the smoked BBQ you saw here was cooked on my Ugly Drum Smoker that I built a couple of years ago, it's just like a 22.5" weber smokey mountain but a fraction of the price. I can post a build thread if you guys would like.

The trusty 22.5" kettle (not that is not my gas grill)

18.5" Weber smokey Mountain (my favorite for pork shoulders)

I also have a big 'ol Santa Maria Style Pit that is the best for tri-tip, steaks and chicken:

I also have a propane weber genesis that I use with oak chunks shoved over to one side for quick smokes/grilling sessions.