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Yep. Exactly that.
Official BBQ thread
- Thread in 'General' Thread starter Started by verbal kint,
- Start date
cs02132
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Lets see those birds if anyone in here is doing it up for thanksgiving
been practicing with chicken and was gonna try a turkey today but it’s 45° and raining all day so figured nows not the best day to try
been practicing with chicken and was gonna try a turkey today but it’s 45° and raining all day so figured nows not the best day to try
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Lets see those birds if anyone in here is doing it up for thanksgiving
been practicing with chicken and was gonna try a turkey today but it’s 45° and raining all day so figured nows not the best day to try
Ask and you shall receive, my man...
elpablo21
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Skipped out on Turkey since two others in my bubble were making them and just added brisket for the to go menu
Hope you all get to enjoy some good food today
Hope you all get to enjoy some good food today
elpablo21
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In light of the McRib comeback I had to revisit this Harry Soo vid
His McRib looked
His McRib looked
Last edited:
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Lets see those birds if anyone in here is doing it up for thanksgiving
been practicing with chicken and was gonna try a turkey today but it’s 45° and raining all day so figured nows not the best day to try
A week late but here you go
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Kingsford Pellets Classic/signature 20-lb Lowes.com - $5.99 YMMV B&M https://slickdeals.net/f/14639536-k...0-lb-lowes-com-5-99-ymmv-b-m?src=rcm_category
cs02132
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How do you get that golden brown color when smoking? Is it basting with butter ? The type of wood, amount of smoke ? Temp
Mine always come out more of a darker mahogany
Mine always come out more of a darker mahogany
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How do you get that golden brown color when smoking? Is it basting with butter ? The type of wood, amount of smoke ? Temp
Mine always come out more of a darker mahogany
The recipe i followed had me spray my turkey with butter every hour and half. That could have been it.
elpablo21
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Basting probably helps. May also depends what's in your rub, if it's high in sugar than it might end up darker
Malcolm smoked that on a Traeger too so he had an even temp throughout and cooked it hot and fast like a roast basically
Malcolm smoked that on a Traeger too so he had an even temp throughout and cooked it hot and fast like a roast basically
kdawg
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I just give a coating of olive oil and with time it gets a little dark - then for the last 30 minutes I crack the lid and that darkens it quite a bit - you have to be careful though.
You’ll never get really crispy skin smoking so I don’t worry too much. It’s nice to have good presentation though.
You’ll never get really crispy skin smoking so I don’t worry too much. It’s nice to have good presentation though.
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I make sure Paprika is in any rub I use. It helps darken those skins.
Of course the smoke is the MVP.
SC kid
will learn one day.
Of course the smoke is the MVP.
SC kid
will learn one day.
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grilled up some tri tip the other day for my GF’s BDay, pretty happy with how they came out. Been using the Santa Maria recipe.
kdawg
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Doing my first full brisket for Christmas. Just arrived and it looks great.
Bit nervous though - I’m going to get it on at 3am and that should work - it’ll stay warm in a cooler for plenty of time so I’d rather be done early - I see times varying between 6 and 8 hours on the PBC.
Getting one of those Meater thermometers from my wife which looks really cool - but I won’t have it until after I’m done!
Bit nervous though - I’m going to get it on at 3am and that should work - it’ll stay warm in a cooler for plenty of time so I’d rather be done early - I see times varying between 6 and 8 hours on the PBC.
Getting one of those Meater thermometers from my wife which looks really cool - but I won’t have it until after I’m done!
kdawg
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Brisket is looking good - and going exactly as planned so far.
Lit a chimney at 2 - new premium briquettes that seem really good and mixed in some lump. In smoker at 2:30, left to stabilise for a bit then brisket on at 3:00 and went to bed - with an alarm on my thermometer just in case the fire dropped (which I was confident it wouldn’t as it was a full basket going well).
I checked at 7am and it was looking good. Left a bit longer to get this.
It’s now back in the heat wrapped in foil with some beef broth. Couple more hours I think - but I’m right on schedule for a decent rest in a cooler.
Plus no-one is up so I’m watching The Great Escape in peace!
Lit a chimney at 2 - new premium briquettes that seem really good and mixed in some lump. In smoker at 2:30, left to stabilise for a bit then brisket on at 3:00 and went to bed - with an alarm on my thermometer just in case the fire dropped (which I was confident it wouldn’t as it was a full basket going well).
I checked at 7am and it was looking good. Left a bit longer to get this.
It’s now back in the heat wrapped in foil with some beef broth. Couple more hours I think - but I’m right on schedule for a decent rest in a cooler.
Plus no-one is up so I’m watching The Great Escape in peace!
kdawg
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Kids up now - so far gifts include a Meater+ which looks awesome, a mini chimney starter, Weber tongs and a light which can hang on my grill.
kdawg
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Rested and cubed the point and now it’s in sauce and back on the heat.
Tasted a couple bites and it’s delicious.
Tasted a couple bites and it’s delicious.
kdawg
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The finished product.
The ends are a little more dry than I wanted but once you get an inch in it’s delicious and tender.
The ends are a little more dry than I wanted but once you get an inch in it’s delicious and tender.
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Good friend of the family hooked this up for me
Picked it up last night
Picked it up last night
solewoman
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The finished product.
The ends are a little more dry than I wanted but once you get an inch in it’s delicious and tender.
Did it pass the pull test?
kdawg
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Yeah, pulled apart pretty easy - I think I cut it with the grain by mistake though - it was better the other way - I cut the uncut part that way when I realised.
The burnt ends were delicious.
solewoman
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Nice!!!
can’t wait to get back out there.
can’t wait to get back out there.
putting in work
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Damn
kdawg
it looks slamming.
kdawg
it looks slamming.
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worked over 100 hours this week at my butcher shop. Still managed to smoke a brisket last night and twist up some of my famous sausage.
excuse the ruined bark i pull the brisket this morning at 6 and let it rest way to long inside the butxher paperwhile i caught up on sleep. Stilltastes amazing.
elpablo21
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Seen some YouTubers with the Meater+. Looks like a pretty nice gadget to have
