- Jul 20, 2012
- 1,104
- 1,478
Yep. Exactly that.
Official BBQ thread
- Thread in 'General' Thread starter Started by verbal kint,
- Start date
cs02132
Supporter
- Nov 1, 2007
- 13,117
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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
- Jul 20, 2012
- 1,104
- 1,478
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
Supporter
- Feb 11, 2008
- 106,403
- 195,800
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
Supporter
- Feb 11, 2008
- 106,403
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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:
- Jan 18, 2006
- 40,371
- 45,124
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
- Oct 13, 2001
- 160,861
- 142,717
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
Supporter
- Nov 1, 2007
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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
- Jan 18, 2006
- 40,371
- 45,124
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
Supporter
- Feb 11, 2008
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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
Staff member
- Jun 25, 2003
- 11,198
- 12,853
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.
- Oct 13, 2001
- 160,861
- 142,717
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.
- Feb 4, 2015
- 5,383
- 12,878
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
Staff member
- Jun 25, 2003
- 11,198
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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
Staff member
- Jun 25, 2003
- 11,198
- 12,853
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
Staff member
- Jun 25, 2003
- 11,198
- 12,853
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
Staff member
- Jun 25, 2003
- 11,198
- 12,853
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
Staff member
- Jun 25, 2003
- 11,198
- 12,853
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.
- Dec 23, 2003
- 9,421
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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
Staff member
- Jul 27, 2006
- 19,645
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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
Staff member
- Jun 25, 2003
- 11,198
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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
Staff member
- Jul 27, 2006
- 19,645
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Nice!!!
can’t wait to get back out there.
can’t wait to get back out there.
putting in work
Supporter
- Nov 10, 2007
- 13,831
- 5,216
Damn
kdawg
it looks slamming.
kdawg
it looks slamming.
- May 26, 2015
- 1,275
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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
Supporter
- Feb 11, 2008
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- 195,800
Seen some YouTubers with the Meater+. Looks like a pretty nice gadget to have
