Smoking Barbrcue Thread

Discussion in 'Rusty's Grill' started by BevoQ, Jun 10, 2016.

  1. X Misn Tx

    X Misn Tx 2,500+ Posts

    Will you make it or buy it? There's some wagyu tallow for sale online.
     
  2. X Misn Tx

    X Misn Tx 2,500+ Posts

    I made a pastrami last week. It turned out pretty good.

    I need to rethink my binder for my rub. After pulling it in and out of the fridge over a few days, the rub was pretty much gone.

    I confess, I sous vide the brisket for 30 hours before smoking to keep it from getting too dry. Pastrami doesn't need that deep smoke.
     
  3. horninchicago

    horninchicago 10,000+ Posts

    I'm going to put a pan under the brisket(s), and use the drippings from that.
     
  4. X Misn Tx

    X Misn Tx 2,500+ Posts

    That makes great smoked flavor you can add to steaks. That's awesome.
     
    • Like Like x 1
  5. horninchicago

    horninchicago 10,000+ Posts

    Brisket I smoked yesterday. New pit, still learning it. Temp got hot, around 350° an hour or so in. Hit the stall early at 5 hours. Internal temp hit 200° at 10 hours. 12 pound brisket. Had planned 12-14 hours if I could have kept the temp correct.

    Still was tasty and pretty tender. Ended up resting 14 hours. Longer than planned. Had people coming at noon today, so I had to wait to slice it up. Not bad after that long of a rest in my warming drawer at about 140°. 8-12 hour rest will turn out a really good brisket.

    IMG_8738.JPG
     
    • Like Like x 4
    • Winner Winner x 1
  6. Run Pincher

    Run Pincher 2,500+ Posts

    I know where I'm headed for some awesome brisket this weekend!:thumbup:
     
    • Like Like x 1
  7. horninchicago

    horninchicago 10,000+ Posts

    Working but I will do some for a Longhorn game.
     
    • Like Like x 2
  8. X Misn Tx

    X Misn Tx 2,500+ Posts

    I watched some guy test temperature jumps and stability. The most effective way he said was to close the outflow on the chimney.

    With the heat rising, a semi closed fire box just gets the air pulled in quicker.

    I had always done a little bit of both, but he had the app that showed temps over the whole smoke each time.
     
  9. horninchicago

    horninchicago 10,000+ Posts

    Interesting. Most people on the barbecue forums. etc., say that, unless the wind is so crazy that your fire is out of control, you should leave the exhaust full open at all times. Control the fire through the firebox damper and/or door. Mine has no side door on the firebox. It does have a nice feature on the bottom, an ash dump. So, I can control airflow through the side damper and that ash dump.

    I had more success with that later in the cook. The reason, by the way, to leave the exhaust full open is to have the maximum convection in the cook chamber which will also promote cleaner burning wood. Cutting off the exhaust tends to lead to smoldering wood and rancid smoke.
     
  10. X Misn Tx

    X Misn Tx 2,500+ Posts

    I know. That is what everyone says.

    I'll try to find the video. He measured his temp the entire cook every time. Showed the results
     
    • Like Like x 1
  11. mb227

    mb227 de Plorable

    Where is...oh wait...I do see a feint hint of a smoke ring in there ;)

    Best thing about smoking different meats is that even the failures still tend to be pretty damned tasty.
     
  12. horninchicago

    horninchicago 10,000+ Posts

    Wasn't a failure, I would say, just not as I had planned. And keep my smoke ring out of this lol.
     
  13. horninchicago

    horninchicago 10,000+ Posts

    At it again. 12 lb brisket. Had 2 additional tuning plates made. So far, rock steady temps across the pit and easier to hold 250°-275°.

    Man, it is a real pain in the *** to downsize pics on this site to 2 mb. :whiteflag:

    IMG_8787.JPG

    IMG_8789.JPG
     
  14. KillerHorn

    KillerHorn 25+ Posts

    I’m cheating
    Got a Traegor
    But damn it works great
    So far I’ve done beef ribs and pulled pork, DEEE-Lish!
    Got 1st of 3 tri tip roasts on now
    Trying Salt Lick vs John Henry vs my own rub
     
  15. horninchicago

    horninchicago 10,000+ Posts

    A couple of slices of the brisket I did yesterday.

    IMG_8808.JPG
     
    • Like Like x 2
  16. KillerHorn

    KillerHorn 25+ Posts

    I’d be happy to taste test for you
     
  17. horninchicago

    horninchicago 10,000+ Posts

    It was pretty tasty.
     
  18. KillerHorn

    KillerHorn 25+ Posts

    My tri tips were great when hot off the grill but tend to dry out within an 1-1/2 hours even when wrapped in foil. Still tender and tasty, just not as juicy. Kinda like my ex wife
     
    • Hot Hot x 1
  19. horninchicago

    horninchicago 10,000+ Posts

    How long did it rest before slicing?
     
  20. mb227

    mb227 de Plorable

    It STILL needs a second opinion...
     
    • Agree Agree x 1
  21. X Misn Tx

    X Misn Tx 2,500+ Posts

    how does the ring compare?

    i use a wood chip masterbilt for my salmon and pastrami. the ring is not as pretty and thick on briskets for me.
     
  22. Vol Horn 4 Life

    Vol Horn 4 Life Good Bye To All The Rest!

    I have req teq bull and bullseye pellet smokers/grills to use when I'm feeling lazy. In my opinion they dont do the same job as my offset smoker in developing the flavor and bark. However, it works perfectly when I don't want to stay up all night tending a fire. I put my meat on at about 10p then wake up and wrap at 5-6am.

    If I'm smoking for my family I usually use the bullseye. If its a gathering of friends I always use the stick burner.
     
    • Like Like x 1
  23. horninchicago

    horninchicago 10,000+ Posts

    I think a smoke ring being an indicator of quality barbecue is a myth.
     
    • WTF? WTF? x 1
  24. horninchicago

    horninchicago 10,000+ Posts

    Morning. Back at it. Prime brisket. Oh, finally figured out what Dion meant many months ago on sizing down pics.

    IMG_8841.JPG
     
  25. X Misn Tx

    X Misn Tx 2,500+ Posts

    yeah that's about right.

    by the way, those traeger smokers are high quality cheaters. they have a few that i would love to have.
     
  26. X Misn Tx

    X Misn Tx 2,500+ Posts

    it definitely affects flavor (not overall quality). my dad makes one of my three favorite briskets. and i can always tell a flavor difference compared to his ring. but he's a fantastic smoker, so I notice his more than most.
     
  27. horninchicago

    horninchicago 10,000+ Posts

    I may be wrong, but I think the cleaner the smoke, the less of a ring you may see. You will still have a very good smoke flavor, however.
     
  28. X Misn Tx

    X Misn Tx 2,500+ Posts

    that may be true.
     
  29. Vol Horn 4 Life

    Vol Horn 4 Life Good Bye To All The Rest!

    I tend to agree with you. I personally don't care about the smoke ring. I care about how it tastes.
     
    • Agree Agree x 1
  30. horninchicago

    horninchicago 10,000+ Posts

    @mb227 since you gave me the WTF, I think this is true because I have seen brisket at Cousin's in Fort Worth and at ....shudder...Spring Creek, with nice smoke rings but flavorless and dry.
     

Share This Page