Smoking Barbrcue Thread

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

  1. AC

    AC 2,500+ Posts

    upload_2022-2-15_10-18-55.png
    Smoked 4.25 hours on Saturday. Trouble downloading these pictures, got it to work. My best Pork Ribs I have smoked.
     
  2. mb227

    mb227 de Plorable

    Why were we not invited?
     
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  3. AC

    AC 2,500+ Posts

    Love cooking meat for people. My grill is not too big but I would do it if we met somewhere near Austin. I can't make it to the Dallas area, too far.
     
  4. AC

    AC 2,500+ Posts

    upload_2022-3-7_9-59-45.jpeg
    Brisket from yesterday. Pic is not the best, sorry.
     
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  5. horninchicago

    horninchicago 10,000+ Posts

    Looks good!
     
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  6. AC

    AC 2,500+ Posts

    It was excellent.
     
  7. horninchicago

    horninchicago 10,000+ Posts

    Looks like it.
     
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  8. horninchicago

    horninchicago 10,000+ Posts

    Did you know if you don't sponsor here, you can only post images using one of those image hosting websites? I didn't either. F that.

    Oh well, I made a kick *** brisket yesterday. You'll just have to take my word for it. Or not, that's fine, too.
     
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  9. horninchicago

    horninchicago 10,000+ Posts

  10. SabreHorn

    SabreHorn 10,000+ Posts

    HIC,

    That is just evil to post those when I'm headed to the gym instead of eating lunch.
     
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  11. horninchicago

    horninchicago 10,000+ Posts

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  12. nashhorn

    nashhorn 5,000+ Posts

    Lotta cookin there inChicago.
     
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  13. horninchicago

    horninchicago 10,000+ Posts

    Little 4th spread. Had some neighbors and some family over. 1 brisket, 3 racks of ribs. Also did up some cowboy style beans from scratch.

    Brisket:Ribs.JPG

    Ribs.JPG

    Brisket 7-4-22.jpg

    Closeup.JPG

    Smoked 8 hours on the 3rd until about 11 pm, then finished in oven. Pulled at 5 am, rested/held until 6 pm and sliced at that time.
     
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  14. mb227

    mb227 de Plorable

    I may finally have a chance to do some offset smoking this weekend...I have run a couple of trial burns just doing direct-heat burgers as I tried to make sure my patches would hold (high heat foil tape).

    While doing the burgers, I was also checking the temp in the offset area and it was consistently holding where I wanted it to be, so I have that going for me.

    Now to shake the rust off on my actual cooking techniques...I've got a few things from ButcherBox that will probably wind up on the grill...brisket will ultimately come from a local market, but probably not until it cools off a little bit.
     
  15. mb227

    mb227 de Plorable

    Disappointing day of smoking yesterday...

    I was using large lump mesquite but didn't have enough to really properly sustain my 225 degree temps for four hours...I need to find a local source and get me a good quarter-cord of mesquite for the longer cooks. It didn't help that the rains came shortly after I had got the fire going and that cost me some temp in the cooking area. I ALSO realized that rain comes off of the roof right where I prefer to stand...I did not take that into account when I set up the area where I have the pit situated...

    The ribs were still 'done' but not what they SHOULD have been. One slab of baby-backs with rub and one slab of St. Louis-style with rub and brown sugar. No sauce. No mopping.
     
  16. horninchicago

    horninchicago 10,000+ Posts

    I recommend 275° for ribs. But whaddoiknow? My tree guy here in Chicago area gets hickory and red oak for me. You should have no trouble sourcing mesquite.
     
  17. mb227

    mb227 de Plorable

    I've always done them around 225 or so...especially since I don't do the mopping/saucing.

    Mesquite used to be easy to find...now that everyone and their uncle has something with a firebox, it has become more pricey and challenging to find.
     
  18. horninchicago

    horninchicago 10,000+ Posts

    Unless you can't live without mesquite, white oak is plentiful and used by many of the bbq joints there.

    I don't mop either, I just like 250-275.
     
  19. mb227

    mb227 de Plorable

    I prefer the flavor that the mesquite imparts...part of the reason I don't use sauces is that I am a graduate of the school of thought that suggests flavor should only be provided by the rub and the smoke. With a little brown sugar sprinkled over the slab before it goes in...
     
  20. horninchicago

    horninchicago 10,000+ Posts

    Then stop bitchin' about the struggle to source mesquite lol. 'Smatta witchu?

    :fiestanana:
     
  21. mb227

    mb227 de Plorable

    note to self...No ribs for HIC.

    OK, you were saying?
     
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  22. horninchicago

    horninchicago 10,000+ Posts

    Sooo...on a pilot forum I am on, some people are suggesting choice brisket is fine because of the long cook time on brisket, prime doesn't matter. I say they are nuts. What say you?
     
  23. mb227

    mb227 de Plorable

    IMO, I believe much will have to do with how large of a brisket we are discussing and whether it was trimmed prior to purchase.

    I miss the days of those good but cheap 15 pounders with a nice-sized fat-cap to render out during the process. I would have no problem with doing one of those as choice. Now, choice becomes a default for many because of price concerns...
     
  24. Duck Dodgers

    Duck Dodgers 1,000+ Posts

    I cooked up some bacon the grill last week. Was most excellent.

    Started out with a 4-5 pound pork belly. Used a sugar / kosher salt / spices / ground up hatch chili curing mix, and let it cure in the frige for 10 days, flipping over ever day.

    Then onto the grill, indirect heat, 250 F grill temp, and lots of pecan smoking chunks and chips, till it got to 150 F.

    Everyone I've given it to likes how meaty it tastes. I credit a lot it to me only using kosher salt for the cure, not the curing salts most bacon is cured with, that has a lot of nitrates in it, and really makes it taste like the sea, and not pork.
    Smoked bacon_1.jpg
     
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  25. mb227

    mb227 de Plorable

    Thnx for posting that...my Kroger has had some pork belly in their butcher case that I was contemplating tossing on the pit, but I was not sure how I wanted to do it. Now I at least have one idea to work with LOL!
     
  26. Duck Dodgers

    Duck Dodgers 1,000+ Posts

    It's super easy. Lots of curing recipes online, and if don't have any "curing salts" as they list, no problem as I didn't use any nor will I. Just regular salt is fine, and allows the meat to have more than a salt taste.

    Takes 7-10 days of curing - you rub the curing mix on the meat, put it in a plastic bag, and into the fridge, turning it over once a day. After 5-8 days, it should be decently firm, then the last two days the recipe said to take it out of the plastic and let cure open air, I guess to allow some drying.

    Then onto the grill. With all the fat, there's a flat line stall I had right at 148 F (going to 150 F). I kept it on the grill for 2-3 hours at that stall temp to render some of the fat off, then finally pulled it off at 149 which was close enough. There's no magic temperature I think for bacon like brisket where it needs at least 200 F plus. You're going to fry it up later anyway.

    Then you slice it up - this will take awhile if you just have a knife. You can't get the thin slices like store bought bacon - it's more like the thick cut style. But that's fine, and adds to the meaty taste.
     
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  27. horninchicago

    horninchicago 10,000+ Posts

    A little something I whipped up yesterday.

    IMG_1005.JPG

    IMG_1006.JPG
     
  28. horninchicago

    horninchicago 10,000+ Posts

    Oh, and the St. Louis cut spare ribs.

    IMG_1007.JPG

    IMG_1008.JPG
     
  29. Sangre Naranjada

    Sangre Naranjada 10,000+ Posts

    HIC,
    Come to Lockhart and open a BBQ restaurant. We don't have enough choices in town.
     
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  30. Duck Dodgers

    Duck Dodgers 1,000+ Posts

    Nice looking ribs. I've given up on St. Louis ribs - they always turn out too fatty for me, so I pal the extra to get the baby backs, looking for ones where there's a lot of loin meat on them.

    I cooked some salmon on the grill last week - most on a cedar plank, and few off on the grill itself for lack of room. Turned out well.

    Salmon ready_1.jpg
     
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