Home Cookin' The BBQ/Smokers/Smoked Meats Thread...

[BeerMan]

you know, the pork butt that I did weeks ago did just that. I was surprised but thought that was normal. it depends on several factors, no? marbalizing, toughness of the meat? too much fat cap or too little?

I made maybe a crucial error when I let the meat sit on the grill while riding out the stall for a long period of time. I neglected to do the Texas Crutch which would have prevented the pork butt from getting a bit too dry at the end. maybe you should do that now, Glenn.

 

[BeerMan]

 

[FBJ]

There's a dozen different ways to do brisket. I started with one method, but switched to one where the brisket hits 165 and gets foiled with half a cup of beef stock, then put back on the Egg until the internal temp hits 185. At that point (should be around 3 or so, I imagine), I'll pull it and pack it into the warm cooler to sit until serving time.

We shall see. Pork shoulder is so much easier than brisket.

Once I pull the beast from the Egg, I'll crank it up to 350 or so to do some chicken and corncobs.

 

[FBJ]

I just wondered about your rig: Do you supposed there's a really noticeable temp difference between the lowest grill grate and where you have your thermometer?

I know that with my XL BGE, there's about a 30-50 degree difference between grid and top of dome, and that's with only about a foot distance.

 

[FBJ]

I decided this thread needed a name change, since we've taken it from being just about pork shoulder to being about all things smoked meats/smoking.

 

[FBJ]

That brisket was seriously good!!! Very moist, juicy, and flavorful!

Things went wonky with the original cook plan, so I improvised to save it. This is exactly what I did:

1 5-7lb flat cut brisket
Rub it down with cheap yellow mustard
Rub it down with your favorite barbecue rub (I just used coarse kosher salt, pepper, and garlic powder)
Wrap it in plastic wrap and refrigerate overnight

5am pull brisket from fridge and pre-heat smoker to 275
6am put brisket on smoker
9am reduce smoker temp to 225-250
When brisket reaches 165 internal, wrap brisket tightly in foil with 1/2 cup of beef stock.
Put back on smoker and cook until internal temp is 185
Unwrap (save the drippings in the foil for au jus) and place back on smoker for one hour, after which, it should be fork-tender. Don't be afraid to let it go until it is.
Remove from smoker, wrap tightly in foil with another 1/2 cup of beef stock, place in warm ice chest and cover with towels for two hours.

Far too labor intensive, really...but it sure did make for some good beef. Sliced like butter, but stayed together rather than pulling apart. It took pretty much 12 hours (started 6am, pulled for final rest at 4pm, ate it at 6pm).

 

[BeerMan]

I just wondered about your rig: Do you supposed there's a really noticeable temp difference between the lowest grill grate and where you have your thermometer?

I know that with my XL BGE, there's about a 30-50 degree difference between grid and top of dome, and that's with only about a foot distance.

after the pic was taken, I hooked the smoker up with my remote thermometer. had the probe hang right above the meat as always. and yes, there's always a temp difference between the top grill and the bottom. as much different as indirect and direct, respectively. the indirect part works more with a water pan or a clay tray sitting on the lower grill.

 

[BeerMan]

That brisket was seriously good!!! Very moist, juicy, and flavorful!

Things went wonky with the original cook plan, so I improvised to save it. This is exactly what I did:

1 5-7lb flat cut brisket
Rub it down with cheap yellow mustard
Rub it down with your favorite barbecue rub (I just used coarse kosher salt, pepper, and garlic powder)
Wrap it in plastic wrap and refrigerate overnight

5am pull brisket from fridge and pre-heat smoker to 275
6am put brisket on smoker
9am reduce smoker temp to 225-250
When brisket reaches 165 internal, wrap brisket tightly in foil with 1/2 cup of beef stock.
Put back on smoker and cook until internal temp is 185
Unwrap (save the drippings in the foil for au jus) and place back on smoker for one hour, after which, it should be fork-tender. Don't be afraid to let it go until it is.
Remove from smoker, wrap tightly in foil with another 1/2 cup of beef stock, place in warm ice chest and cover with towels for two hours.

Far too labor intensive, really...but it sure did make for some good beef. Sliced like butter, but stayed together rather than pulling apart. It took pretty much 12 hours (started 6am, pulled for final rest at 4pm, ate it at 6pm).

pretty much should be the same scenario for a pork butt.

 

[nosoupforyou]

that sounds awesome re: brisket. haven't really gotten into brisket yet and I definitely want to give that a shot. I'd also like to make my own pastrami if anyone has a really good recipe for it.

 

[FBJ]

I'd also like to make my own pastrami if anyone has a really good recipe for it.

I have used the method and techniques here: Pastrami - Yes, you can make your own at home.

Turned out pretty damned good the first time and tougher than **** the second time (though I'm certain that's because I was using a ****ty smoker at the time). I have yet to try it on the BGE...but SOON!!!!

The trouble with making corned beef and pastrami is that the amount of time it needs to pickle in the brine. If you are not 100% absolutely anal retentive about cleanliness with your hands and everything that comes into contact with the brine or the meat, your meat WILL spoil. Even if you are anal about cleanliness, you still need to make damned sure that every portion of the brisket hits 165 degrees internal.

 

[FBJ]

pretty much should be the same scenario for a pork butt.

I don't foil-wrap my pork butt at all.

 

[FBJ]

Just found this recipe:

Make Pastrami: Close to Katz's Recipe

I think I'll try this recipe next time I make pastrami.

 

[BeerMan]

I don't foil-wrap my pork butt at all.

if the Stall lasts too long, I'd consider it.

 

[BeerMan]

a couple of tri tips all oiled and rubbed up, stashed away in the fridge and be ready for the morning session tomorrow!

the plan: get the smoker going between 220 and 250. slap the slabs on the grill and let them sit through apple wood smoke til the IT reaches 110 degrees. then fire up the propane grill to high heat and sear the slabs there, 5 minutes per side.

not bad for a first time with tri tips, eh?

 

[BeerMan]

before:

after:

 

[DorsalPhin]

Looks good BeerMan! I just bought a smoker for my new house so I am VERY excited to try it out. Any good tips to a girl who has never smoked anything (well meat that is!) in her life?

 

[BeerMan]

Looks good BeerMan! I just bought a smoker for my new house so I am VERY excited to try it out. Any good tips to a girl who has never smoked anything (well meat that is!) in her life?

that's great! welcome to the club. what kind of smoker did you get? how you use it depends on what you have.

 

[DorsalPhin]

that's great! welcome to the club. what kind of smoker did you get? how you use it depends on what you have.

I got the Masterbuilt XL Propane Smoker.

 

[BeerMan]

that's cool. there are forums for people who use that smoker.

while I have a 3 burner grill, my custom bullet smoker is all charcoal which means that controlling the temp takes a lot of practice, whereas using a propane/gas/electric is simple.

I frequent SmokingMeatForums.com and Amazing Ribs more than others. this amazing ribs site should be your first stop in the how-to dept.

 

[daxx]

ugh...

I'm going nuts trying to figure out how to smoke meats without making too much smoke. I've read that some people make smokers out of clay pots and hot plates, where as others buy prefab machines that work well but cost about $150 and still make smoke. I have a gas bbq on my balcony and I've never had any issues with the neighbors and cooking food on it. The adding of smoke will (at least I think) tip them off that I have a bbq, and I really don't want to get rid of it any time soon. Some people say there's a way to "cold smoke" and use soldering irons, but I'm looking to cook up some pork butt and make my own pulled pork. These things would never work for this application.

In my apartment we have absolutely NO ventilation. The hood over the stove just blows hot air right at your face instead of outside. So an indoor stove-top smoker probably won't work. I'm thinking of experimenting with making a sealed box and two ports on it with airlocks like you'd have for brewing... just a little bit bigger. One at the top and one at the bottom. This way the smoke exits but has to go through a medium (probably water) and traps some of the smoke. I'll probably put this outside so it doesn't stink up the apartment. Is this nuts or is there a chance it will work?

Thoughts?