putting in work
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- Nov 10, 2007
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I know it's not cooking BBQ, but I had that chipotle brisket and it was pretty good.
Official BBQ thread
- Thread in 'General' Thread starter Started by verbal kint,
- Start date
cs02132
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- Nov 1, 2007
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Tried doing beef ribs again
Left them on for pretty much 8 hours, incl. 1 hour wrapped
They look great and taste better than last time but man, I guess I gotta leave them longer cause look at all that fat that didn’t render
Or maybe I need to leave them wrapped for longer?
The bones came out pretty clean too
All that fat
Left them on for pretty much 8 hours, incl. 1 hour wrapped
They look great and taste better than last time but man, I guess I gotta leave them longer cause look at all that fat that didn’t render
Or maybe I need to leave them wrapped for longer?
The bones came out pretty clean too
- Sep 5, 2010
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How is that Holy Cow rub?
- Apr 30, 2010
- 69,862
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Meat looks amazing but fat kinda grossing me out. I never see beef rib cut like this though, ya'll get it from a butcher?
elpablo21
Supporter
- Feb 11, 2008
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elpablo21
Supporter
- Feb 11, 2008
- 107,096
- 197,825
Tried doing beef ribs again
Left them on for pretty much 8 hours, incl. 1 hour wrapped
They look great and taste better than last time but man, I guess I gotta leave them longer cause look at all that fat that didn’t render
Or maybe I need to leave them wrapped for longer?
The bones came out pretty clean too
What temp did you smoke them at?
What was your internal temp when you finished?
cs02132
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- Nov 1, 2007
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Grosses me out too
yea it’s from a butcher, came as a rack with 3 bones. I took out the bones and tried to get some fat from in between the layers so that might be why it looks weird between both rubs, the amount of black pepper actually make it kinda spicy
I enjoy spicy foods so I’m ok with it, just wasn’t expecting that
Maintained at 255 for most of the time, but flared up to 300-almost 350 for a bit before I got it back under control
I didn’t check the temp at the end. I’m guessing 200ish
I think I gotta do 6 hours uncovered and 3-4 wrapped next time. Idk how else I could melt that fat
elpablo21
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- Feb 11, 2008
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Yeah that seemed like plenty of time and a good temp even with the spike to render out most that fat.Grosses me out too
between both rubs, the amount of black pepper actually make it kinda spicy
I enjoy spicy foods so I’m ok with it, just wasn’t expecting that
Maintained at 255 for most of the time, but flared up to 300-almost 350 for a bit before I got it back under control
I didn’t check the temp at the end. I’m guessing 200ish
I think I gotta do 6 hours uncovered and 3-4 wrapped next time. Idk how else I could melt that fat
Maybe you just got more than normal fatty slab
- Jan 18, 2006
- 40,628
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Letting this tomahawk sit for about an hour before throwing it on the grill for a reverse sear.
Will smoke at 225 for about an hour or so then get the temp up to 700 and sear on both sides for about two min
- Jan 18, 2006
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Let this thing rest for 10 min and we will be good to go!
- Oct 28, 2006
- 12,488
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Grilling the turkey this year. Plan is to do 2 charcoal baskets (1 on each side) Turkey in middle with water pan underneath. Was gonna season it with poultry seasoning, garlic, butter. Inject it with Tony Chacheres. Thinking about throwing a chunk of hickory wood in there. All the videos I've watched say it should take about 3 hours running about 350-375
- Oct 13, 2001
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Grilling or smoking?
EYE would suggest putting the charcoal baskets on one side to smoke it.
It is too much meat ( # ) to "grill."
Also, make sure you brine that thing overnight.
- Oct 28, 2006
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I was kinda gonna do a mix, but was originally leaning towards smoking...think I should go lower temp and smoke it more?
elpablo21
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- Feb 11, 2008
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Was thinking back at smoking my first turkey and how nervous I was. I must've read about the Danger Zone for multiple weeks straight. I was not going to be the one to get someone sick 
Big bird (26lbs) I'm just gonna roast with the fam's dressing
But got myself a breast, thighs and a brisket to throw on the smoker.
Brine time
Big bird (26lbs) I'm just gonna roast with the fam's dressing
But got myself a breast, thighs and a brisket to throw on the smoker.
Brine time
- Oct 28, 2006
- 12,488
- 9,561
I got a 13lb fresh turkey. What are you brining it withWas thinking back at smoking my first turkey and how nervous I was. I must've read about the Danger Zone for multiple weeks straight. I was not going to be the one to get someone sick
Big bird (26lbs) I'm just gonna roast with the fam's dressing
But got myself a breast, thighs and a brisket to throw on the smoker.
Brine time
elpablo21
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- Feb 11, 2008
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Nice. I would tend to agree going the smoking route too and cranking up the heat into roasting territory towards the end. Are you spatchcocking your bird? I could see you being able to grill/sear it at the end as a finishing touch that way
Brine I have has Salt, Pepper, White Sugar, Rosemary, Thyme, Sage, Garlic, Oregano and Cider Vinegar.
Gonna brine my smaller cuts tomorrow with a "smoky" premade brine from that Pioneer Lady and see how it turns out
- Jul 29, 2012
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Gonna do a brisket
- Nov 20, 2007
- 87,892
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Oh and I see you got the wagyu fat on deck 
- Oct 13, 2001
- 161,841
- 144,280
What kind of grill are you using?
I would say there is no point in using DIRECT cooking on such a large piece of meat. Especially since it is so uneven in terms of depth. (Dark vs. White Meat).
100% indirect heat. Pure smoke.
Some ideas.
- Oct 28, 2006
- 12,488
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Weber kettle...yeah I'm kinda gonna follow Malcolm's newest turkey video from 3 weeks ago. Hopefully it turns out good
- Oct 13, 2001
- 161,841
- 144,280
jrp44
Also, I would suggest Spatchcocking your turkey. I honestly don't see the point of cooking a turkey without doing so. It cuts down on the cook time and it promotes even cooking.
And again, brine brine brine brine brine.
cs02132
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- Nov 1, 2007
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Had my turkey brining at work since Tuesday morning
Took it out to dry out a little overnight and gonna smoke it tomorrow
pretty much following the latest howtobbq video too. Trying to get that golden brown color so I’m using butter to baste
Took it out to dry out a little overnight and gonna smoke it tomorrow
pretty much following the latest howtobbq video too. Trying to get that golden brown color so I’m using butter to baste
- Oct 28, 2006
- 12,488
- 9,561
About an hour in...Got the grill too hot, had to adjust a little....threw some foil on it earlier then I wanted to....smelling good as hell though...mainly used cherry wood with a little piece of hickory
elpablo21
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- Feb 11, 2008
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Beautiful color
- May 31, 2007
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Wish me luck. First time cooking turkey. Brined for 24 hours using this Disney copycat recipe but added an orange to help tenderize the meat. A couple different rub combinations on the legs, left the wing naked as a control. Smoking with hickory chunks for 4-5 hours.
