Official OS BBQ/Grilling Thread

[allBthere]

Re: Official OS BBQ/Grilling Thread

someone tell me what I did wrong. Yesterday I "smoked" a brisket - now I don't have a smoker so I use my weber bbq - only one element on and meat on other side - smoke box w/ hickory chips in it and a couple of containers of water to keep things from getting too dry.

Last week I did a pork shoulder like this and it was perfect! 250 degrees for about 4 hours and I finished tight wrapped in foil in the oven at 300 for an hour

This time with the 4lb brisket I did 5-6 hours and also did the foil for about 45min at 300 in the oven. The bbq temp was lower close to 225 the whole time.

Problem: it wasn't very tender - to me I should be able to just sort of break it apart and I could do that with the pork shoulder, but this briskek, although not terrible, wasn't about to come apart. I sliced it and it had chew to it. Everyone thought it was good but I know how it SHOULD be which is great and more 'melty'. So wtf ?? should I have gone another hour or 2? seems a bit extreme for a 3.8lbs brisket??

[slickdtc]

Re: Official OS BBQ/Grilling Thread

How were those beers? How did you make out with the 10 pounder? Crazy weather here in the Northeast as well

Pulled pork came out well. I used Traeger’s Pork & Poultry rub, I don’t know if anyone is familiar but it’s got a brown sugar texture to it and it basically melted in to a glaze when I rubbed the pork down and wrapped overnight. It created more of a sweet shell instead of a thick crusty bark like I’m used to, which is perfectly fine too. I’ve been using McCormick’s rubs, which are more traditional dry and kind of powdery. It was a nice change up but it did create a different texture. Now that I’ve got a good amount of sessions under my belt, I’m comfortable with my general feel and technique and can start doing more fun rubs and injections and stuff. There’s so many I want to try.

I decided to wrap with apple juice in foil at the 5 hour mark, and it definitely allowed the meat to be more tender then it had been in previous trials going straight through with no liquid. Or maybe because it was almost double the size of previous runs. It’s really all preference — I prefer to get the taste of the rub with the pork while others like a nice, straight meaty bite.

The beers were... fun. Tasted like Warheads ice cream pop if you’ve ever had one of those. The ice cream truck usually has them. I planned on drinking 2 and saving 2 but oops. I probably wouldn’t get again but I’d recommend everyone try. It was more like an alcoholic soda than a sour beer.

[TheShizNo1]

Re: Official OS BBQ/Grilling Thread

someone tell me what I did wrong. Yesterday I "smoked" a brisket - now I don't have a smoker so I use my weber bbq - only one element on and meat on other side - smoke box w/ hickory chips in it and a couple of containers of water to keep things from getting too dry.



Last week I did a pork shoulder like this and it was perfect! 250 degrees for about 4 hours and I finished tight wrapped in foil in the oven at 300 for an hour



This time with the 4lb brisket I did 5-6 hours and also did the foil for about 45min at 300 in the oven. The bbq temp was lower close to 225 the whole time.



Problem: it wasn't very tender - to me I should be able to just sort of break it apart and I could do that with the pork shoulder, but this briskek, although not terrible, wasn't about to come apart. I sliced it and it had chew to it. Everyone thought it was good but I know how it SHOULD be which is great and more 'melty'. So wtf ?? should I have gone another hour or 2? seems a bit extreme for a 3.8lbs brisket??

I would think another hour or two wouldn't hurt. I'd also suggest using butcher paper instead of foil.

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[shogunofharlem3]

Re: Official OS BBQ/Grilling Thread

someone tell me what I did wrong. Yesterday I "smoked" a brisket - now I don't have a smoker so I use my weber bbq - only one element on and meat on other side - smoke box w/ hickory chips in it and a couple of containers of water to keep things from getting too dry.

Last week I did a pork shoulder like this and it was perfect! 250 degrees for about 4 hours and I finished tight wrapped in foil in the oven at 300 for an hour

This time with the 4lb brisket I did 5-6 hours and also did the foil for about 45min at 300 in the oven. The bbq temp was lower close to 225 the whole time.

Problem: it wasn't very tender - to me I should be able to just sort of break it apart and I could do that with the pork shoulder, but this briskek, although not terrible, wasn't about to come apart. I sliced it and it had chew to it. Everyone thought it was good but I know how it SHOULD be which is great and more 'melty'. So wtf ?? should I have gone another hour or 2? seems a bit extreme for a 3.8lbs brisket??

What was the internal? I do brisket until 190 - 195 then let rest an hour in a cooler wrapped. Have had pretty good luck.

I had a smaller brisket do a similar thing, if it doesn't have that fat to render your doomed. But +1 on the butcher paper over foil.

Do you use the snake method in your kettle?

[allBthere]

Re: Official OS BBQ/Grilling Thread

What was the internal? I do brisket until 190 - 195 then let rest an hour in a cooler wrapped. Have had pretty good luck.

I had a smaller brisket do a similar thing, if it doesn't have that fat to render your doomed. But +1 on the butcher paper over foil.

Do you use the snake method in your kettle?

looks like I have a lot to learn! lol... no idea snake method, now I have some stuff to google. I think maybe the cut may not have had enough 'internal' fat...it had a huge slice on top but probably wasn't the most marbled. I wouldn't say it was 'small' though - enough to feed 4-5 adults...

my bbq is just a weber genesis and I bought a little stainless smoke chip box and some hickory chips. I heat only the left burner and get conistent 225 - and put the meat on the right - I think maybe 250 would have been better idk..

[SuperBowlNachos]

Re: Official OS BBQ/Grilling Thread

someone tell me what I did wrong. Yesterday I "smoked" a brisket - now I don't have a smoker so I use my weber bbq - only one element on and meat on other side - smoke box w/ hickory chips in it and a couple of containers of water to keep things from getting too dry.

Last week I did a pork shoulder like this and it was perfect! 250 degrees for about 4 hours and I finished tight wrapped in foil in the oven at 300 for an hour

This time with the 4lb brisket I did 5-6 hours and also did the foil for about 45min at 300 in the oven. The bbq temp was lower close to 225 the whole time.

Problem: it wasn't very tender - to me I should be able to just sort of break it apart and I could do that with the pork shoulder, but this briskek, although not terrible, wasn't about to come apart. I sliced it and it had chew to it. Everyone thought it was good but I know how it SHOULD be which is great and more 'melty'. So wtf ?? should I have gone another hour or 2? seems a bit extreme for a 3.8lbs brisket??

Not tender usually means it was under cooked. Then overcooked it just falls apart. Did you probe it for a temperature at all?

I'd get some butcher paper (the brown stuff that is un-waxed). Get some beef tallow and get the paper moist and wrap in that.

I assume this was a flat you cooked and not the point. The flat is pretty lean. So unless you get a prime/wagyu cut it won't ever really "melt" in your mouth.

[shogunofharlem3]

Re: Official OS BBQ/Grilling Thread

Cured pork belly for 7 days and then smoked it on the Weber Smokey Mountain. 3 hours to 150 internal at around 200-210 temp with cherry wood chunks.

Had bacon with breakfast Sunday, whoa baby! I didn't even get a chance to take a pic. We doing BLTs tonight or tomorrow, I will get a pic of a cooked up piece.

Spoiler

[Sinner]

Re: Official OS BBQ/Grilling Thread

someone tell me what I did wrong. Yesterday I "smoked" a brisket - now I don't have a smoker so I use my weber bbq - only one element on and meat on other side - smoke box w/ hickory chips in it and a couple of containers of water to keep things from getting too dry.

Last week I did a pork shoulder like this and it was perfect! 250 degrees for about 4 hours and I finished tight wrapped in foil in the oven at 300 for an hour

This time with the 4lb brisket I did 5-6 hours and also did the foil for about 45min at 300 in the oven. The bbq temp was lower close to 225 the whole time.

Problem: it wasn't very tender - to me I should be able to just sort of break it apart and I could do that with the pork shoulder, but this briskek, although not terrible, wasn't about to come apart. I sliced it and it had chew to it. Everyone thought it was good but I know how it SHOULD be which is great and more 'melty'. So wtf ?? should I have gone another hour or 2? seems a bit extreme for a 3.8lbs brisket??

There's a serious learning curve to briskets and each one can be different and need a certain attention so another hour or 2 probably would have helped but its the internal tempt and feel that's really important. You can get it to around the right tempt but if you insert the probe and it doesn't feel as tender you will need to add more time. I usually soak mine in beef broth for a day then try to get to 200 or so but the difference in temp between it being tough and pull apart dry doesn't seem to be that much.

Also have to make sure you cut against the grain cause it can make such a big difference in the finished product. First time I did it I started slicing wrong and it wasn't as tender as I thought it should be, was not happy then really looked at the meat and realized I was cutting it wrong so I started against the grain and was much happier. I've had some that would fall apart which is not what I want unless I'm chopping it up for nachos, omelette, baked beans or chili.

I usually don't wrap my brisket during the cook, I may finish it off in the oven cause after smoking all night its not really going to get much more smoke flavor, I also don't wrap my Boston Butts either only for resting when I wrap with foil in a towel and let sit in a cooler for a few hours.

[TheShizNo1]

Re: Official OS BBQ/Grilling Thread

Idk if this is common sense or just takes experience, but I’ve gone away from worrying about time and have focused on the internal temp of whatever I’m smoking. I’ve started that recently and have had some of my best results (chicken, pork, etc).


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[pietasterp]

Re: Official OS BBQ/Grilling Thread

Idk if this is common sense or just takes experience, but I’ve gone away from worrying about time and have focused on the internal temp of whatever I’m smoking. I’ve started that recently and have had some of my best results (chicken, pork, etc).


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I'm with you on that. Every time I try to go w/ temp I screw it up. When I go with time, my results are almost always better. Assuming good temp control of your smoker/cooker of course.

[kt-od]

Re: Official OS BBQ/Grilling Thread

Idk if this is common sense or just takes experience, but I’ve gone away from worrying about time and have focused on the internal temp of whatever I’m smoking. I’ve started that recently and have had some of my best results (chicken, pork, etc).


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I actually don't even watch the internal temp anymore. I got so consumed with it, that I was pulling briskets and pork off way too soon or too late. However, I'm very picky about the temp of my BGE. Different meats definitely take different temps. I basically go by time and feel now. I know what times to go check, wrap (if I'm going to),and I only pull it off when I know it "feels" right to the touch and probing. Since, doing this, I've basically had no issues.

[SuperBowlNachos]

Re: Official OS BBQ/Grilling Thread

Idk if this is common sense or just takes experience, but I’ve gone away from worrying about time and have focused on the internal temp of whatever I’m smoking. I’ve started that recently and have had some of my best results (chicken, pork, etc).


Sent from my iPad using Tapatalk

This becomes common sense once you have some experience. You can't just put a 10 pound brisket on for 15 hours because someone told you 1.5hrs/lb

I wrap around 160-165 if the bark looks good. If I'm busy doing somethign else I'm not afraid to just let it go either.

I start probing for tenderness around 195-200. I overcooked a few briskets before I realize it doesn't have to get to 203 to be done which is a common number you see.

[slickdtc]

Re: Official OS BBQ/Grilling Thread

Did a ton of wings (Buffalo, BBQ, teriyaki) yesterday for football, and the wife put together a fancy little spread for snackin’.

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[shogunofharlem3]

Re: Official OS BBQ/Grilling Thread

Did a ton of wings (Buffalo, BBQ, teriyaki) yesterday for football, and the wife put together a fancy little spread for snackin’.

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Wings look great! How did you cook them? The fancy little spread has a little of everything. Well done!!!

I did a 9 pound pork butt yesterday on the smoker, no pics, I heard it was good. I was over served! Damn homebrews snuck up on me!

[slickdtc]

Re: Official OS BBQ/Grilling Thread

Wings are by far my favorite thing to make on the smoker, and they aren’t even “smoked.” I have a Traeger so it can be used as a glorified convection oven. I put that thing on 350, get cut wings from Wegman’s grocery store (they’re not as jumbo as Perdue brand, I like a medium size wing best) and do ‘em for an hour, flipping at the 30 min mark.

They’re crispy on the outside, and juicy on the inside. I get to put any sauce or rub on I want in any quantity at a fraction of the cost of what you pay from your favorite pizza shop or wing joint. My friends have said I’ve ruined wings for them, because so many restaurants give you a giant monster wing that’s flabby and chewy and these fall off the bone.

They don’t hold a smoke flavor because it’s not a low & slow burn (a common misconception), but they hit the spot. I save the smoke for pulled pork, ribs, etc.

My next adventure is a whole turkey for Thanksgiving. I’ve done a chicken in the same style as wings (using as an oven), but I want to do a full slow smoked turkey so I need to find a good time and temperature guideline. It’ll be a long day and the pressure of having the whole family waiting on that bird will be intense, but I’m looking forward to it. I love to eat and I love to cook, but so much of the joy of BBQ is being able to share it with friends and family. It’s like giving a gift at Christmas. Fills the heart!