I'm going to do a full brisket next time, but I haven't been able to find one small enough. The market had 14-16 lb packers. Something just under 10 lbs would probably fit well on that size BGE. Or I could trim off some of the flat until it fits on the grates.
quote:Originally posted by WinoCA:
I'm going to do a full brisket next time, but I haven't been able to find one small enough. The market had 14-16 lb packers. Something just under 10 lbs would probably fit well on that size BGE. Or I could trim off some of the flat until it fits on the grates.
It's going to be difficult to find a full brisket under 10 lbs. You'd probably be better off getting a full packer and separating the point from the flat yourself. Sometimes I have seen a flat with some of the point still attached, but not very often.
I smoked 5 lbs of beef jerky last Saturday. It's more complex than you might think. This is my 4th batch, and I think I've finally dialed in the moisture and texture just right.
Doing a pastrami this weekend. Have the flat brining right now. Just a small batch only about 5 lbs.
Yestday:
my best brisket yet, around 7 lbs, great smoke ring and just dripping with juice when i sliced it (rested it around 40 mins)
pork shoulder: only had a small taste, it took 3 hours longer than planned and it was getting late (11 PM). the skin was great, will have more in a couple days when I get back from a quick work trip but my wife/daughter will enjoy and report back tonight
my best brisket yet, around 7 lbs, great smoke ring and just dripping with juice when i sliced it (rested it around 40 mins)
pork shoulder: only had a small taste, it took 3 hours longer than planned and it was getting late (11 PM). the skin was great, will have more in a couple days when I get back from a quick work trip but my wife/daughter will enjoy and report back tonight
The picture you showed us was Texas BBQ worthy.
quote:Originally posted by sarbuze:
Yestday:
my best brisket yet, around 7 lbs, great smoke ring and just dripping with juice when i sliced it (rested it around 40 mins)
pork shoulder: only had a small taste, it took 3 hours longer than planned and it was getting late (11 PM). the skin was great, will have more in a couple days when I get back from a quick work trip but my wife/daughter will enjoy and report back tonight
Added a new smoker/grill to my collection. Green Mountain Grills--Daniel Boone model pellet grill. First time with a pellet pooper. Now I get to start that learning curve all over again. 
quote:Originally posted by mneeley490:
Added a new smoker/grill to my collection. Green Mountain Grills--Daniel Boone model pellet grill. First time with a pellet pooper. Now I get to start that learning curve all over again.
It finally quit e'ffing raining around here so I can get some serious bbq going.
Christened the GMG with some chicken wings and bacon-wrapped pork tenderloin a few days ago. Both came out great!
So now for an over-nighter. I just put an 11 lb. brisket packer on at 9pm, at 230°. We'll see how long it takes. I have it hooked up to a temp probe with an alarm. Hopefully, it'll go at least 12 hours, and I will be able to sleep in a little bit tomorrow.
quote:Originally posted by mneeley490:
Added a new smoker/grill to my collection. Green Mountain Grills--Daniel Boone model pellet grill. First time with a pellet pooper. Now I get to start that learning curve all over again.
GMG is very easy to use. Just like an oven. Set the temp and come back to check meat temps.
I brine 2 chickens in salt and lemons/limes for 24 hours. Grill set at 340. Flip it in an hour and take it off about 30 minutes later. Easy to get consistent results.
quote:Originally posted by ADC:
GMG is very easy to use. Just like an oven. Set the temp and come back to check meat temps.
I brine 2 chickens in salt and lemons/limes for 24 hours. Grill set at 340. Flip it in an hour and take it off about 30 minutes later. Easy to get consistent results.
Just finishing up now. Should be done by 11:30am PDT. I was a little surprised that I had to refill the hopper twice. Once at 4 am and again at 7:30 am. It probably got down to 50° or below last night, and there's always some wind, so I figure that must have had something to do with it.
Tomorrow, BBQ Thai pork. 'Cause nothing says America like Thai.
Do those pellets inhibit the creation of the smoke ring? Or do you add actual wood chips like apple, hickory, etc.?
quote:Originally posted by DoubleD:
Do those pellets inhibit the creation of the smoke ring? Or do you add actual wood chips like apple, hickory, etc.?
Not sure I understand the question. The pellets are wood. Smoke rings are created by the meat absorbing the nitrogen dioxide produced from burning wood or charcoal. Here is a good little article on it.
At higher temperatures, there won't be as noticeable a ring, as the higher heat tends to consume more of the smoke. They make products to create more smoke in the chamber with other pellets, so you can get more of the specific flavor profile you're looking for. I have one of the tube smokers, but haven't tried it out yet. I'm still experimenting on this new grill.
quote:Originally posted by mneeley490:
Not sure I understand the question. The pellets are wood. Smoke rings are created by the meat absorbing the nitrogen dioxide produced from burning wood or charcoal.
I understand the pellets are wood. But, isn't it compressed wood? If so, what is the binding agent? And do you think that material inhibits the smoke ring. My understanding is that if you are BBQing, you want the lower temperatures anyway.
you could cheat and rub curing salt #1 around the outside as you're cooking hehe
i'm starting to be of the mind that the smoke ring is just looks appeal.
and you could technically brine the meat with curing salt before hand to get the same texture as a very very long smoke.
i'm starting to be of the mind that the smoke ring is just looks appeal.
and you could technically brine the meat with curing salt before hand to get the same texture as a very very long smoke.
quote:Originally posted by g-man:
i'm starting to be of the mind that the smoke ring is just looks appeal.
A smoke ring is nice optics, but ultimately means nothing to the taste of the food.
Interesting comments about the smoke ring. I'd love to be part of a blind taste test.
My wife brought home a pork butt over the holiday weekend. Timing was tricky as we had golf games planned four days in a row. I decided to do a night cook on Monday night. Fired up the smoker and had the butt on by 8:30 PM. I had planned to go with the smoker throughout the cook, but by 1:30 AM I changed course and put the butt into the oven inside set at 225 degrees to get a good night sleep. Woke up early yesterday and cranked the heat to 275 to finish. Foiled through the stall and had the butt out of the oven and in the cambro by 10 AM. Spent most of the rest of the day at the club and pulled the pork at about 6 PM. Delicious.
I usually enjoy sitting on the deck throughout a smoke, but the timing on this one just didn't work out. The house smelled glorious in the morning though.
For an upcoming smoke, I'm going to do some pork belly burnt ends this weekend.
I usually enjoy sitting on the deck throughout a smoke, but the timing on this one just didn't work out. The house smelled glorious in the morning though.
For an upcoming smoke, I'm going to do some pork belly burnt ends this weekend.
quote:Originally posted by DoubleD:
Interesting comments about the smoke ring. I'd love to be part of a blind taste test.
pretty sure you'd just think it tastes like a cali pinot regardless.
quote:Originally posted by thelostverse:quote:Originally posted by g-man:
i'm starting to be of the mind that the smoke ring is just looks appeal.
A smoke ring is nice optics, but ultimately means nothing to the taste of the food.
The ring itsef is just nice optics, but the nitrates definitely do change the texture of the meat.
the nitrates binds the meat molecules and changes it to gives meat that firmer not as gritty "ham" texture.