The BBQ Thread.

fretmeister

shaunm said:

I’ve taken my brave pills and ordered a brisket to cook on Friday to eat on Saturday. It’s a whopper too, 14lb. 

First time I’m trying one of these. To be done on the WSM.

Watch Aaron Franklin's youtube vids on brisket. He is reputed to be the very best in the world. His place in Texas has queues that start at 4am!


Smoker at 225-250 ish. Don't worry if it hits 275f. No drama.

Go easy on the rub. Salt and Pepper is traditional.

Leave 1/4 inch fat on one side. I cook it fat side down, but there's no real science either way. Do not over trim, but get all the hard stuff off. The really hard fat won't render.

Leave it alone until the rub has turned into a nice bark. If you want, you can then wrap - ideally in pink butcher paper (get it from Pro Smoke) as it will help the cook and won't steam it like foil will.

Personally I try to avoid wrapping at all.


When it gets to 205f internal, it's probably done - BUT test with a probe / toothpick etc. Should go in like butter. It should also wobble nicely -  that way you can tell if the fat has rendered properly.


Should be juicy when sliced.

My last one...


https://www.facebook.com/748233725/videos/10158878025853726/


banging.

shaunm

@fretmeister wonderful info there mate. I can’t view the picture though. 

YouTube is amazing for BBQ info isn’t it. 

DoctorX

shaunm said:

DoctorX said:

Good luck dude, don’t make the mistake I made, study up on how to trim it before you cook 

Thanks mate

what was the mistake?

My mistake was barely to trim it at all. Loads of nasty, unrendered fat. It wasn’t until later when I watched some YouTube vids that I realised how much needs to be trimmed off. I’ll have to give it another go soon.

fretmeister

shaunm said:

@fretmeister wonderful info there mate. I can’t view the picture though. 

YouTube is amazing for BBQ info isn’t it. 

I've changed the settings - give it another go.

fretmeister

1st episode of Franklin's brisket

DoctorX

Tonight’s dinner will be this bad boy:

1kg porterhouse, going to reverse sear it 

fretmeister

DoctorX said:

Tonight’s dinner will be this bad boy:

1kg porterhouse, going to reverse sear it 

Moist.

Me - as well as the meat.

shaunm

DoctorX said:

Tonight’s dinner will be this bad boy:

1kg porterhouse, going to reverse sear it 

Well that looks mega!!!

shaunm

Well, I did it and cooked my first brisket. I’m pretty happy with how it turned out too.

https://www.instagram.com/p/CQTd212s7Ld/?utm_medium=copy_link

phil_b

I was very tempted by a tomahawk ribeye steak I saw at thr butcher.

anyone tried one of these on a weber kettle

fretmeister

phil_b said:

I was very tempted by a tomahawk ribeye steak I saw at thr butcher.

anyone tried one of these on a weber kettle

Yes. If it’s really thick you’ll probably have to reverse sear it.

shaunyshaun1234

phil_b said:

I was very tempted by a tomahawk ribeye steak I saw at thr butcher.

anyone tried one of these on a weber kettle

Yeah I've done a few! Like fretmesiter says, reverse sear and all will be fine! 

I cook it indirect to a few degrees before temp and then take it off and really ramp up the heat on the kettle, leave the lid off and put plenty of butter on the meat and then a min or two on either side over the red hot coals. 

HerbieTheRadDorklift

I've been smoking sausages recently (fnar), dead simple, 2 zone cook, lowish temp (around 250f) a handful of good wood for pork and cook for 40 mins or so on the cool side with vents opposite the coals. Delicious with sauerkraut.

DiscoStu

Is that Inkbird IBT-2X Bluetooth thermometer worth getting? It's on a Prime Day deal today but I already have a temperature gauge on the lid of my kettle as well as a digital meat thermometer.

https://www.amazon.co.uk/dp/B01MG7KLCI/ref=cm_sw_r_cp_apa_glt_fabc_H589NN00YE3T46SDYM1G?_encoding=UTF8&psc=1

HerbieTheRadDorklift

DiscoStu said:

Is that Inkbird IBT-2X Bluetooth thermometer worth getting? It's on a Prime Day deal today but I already have a temperature gauge on the lid of my kettle as well as a digital meat thermometer.

https://www.amazon.co.uk/dp/B01MG7KLCI/ref=cm_sw_r_cp_apa_glt_fabc_H589NN00YE3T46SDYM1G?_encoding=UTF8&psc=1

I have the 4 thermo version. It's good except the alarm system sucks balls. There's no way of turning the insanely loud alarm off unless you go into the app itself.

Simonh

I did pulled pork at the weekend in my WFO, heated it up to 400c to charge the bricks, lets it cool down to 180c and then put the pork in for about 16 hours. I normally use leg, but went for shoulder this time and it worked just as well.

At the time the pork came out the oven floor was still at 120c

shaunyshaun1234

DiscoStu said:

Is that Inkbird IBT-2X Bluetooth thermometer worth getting? It's on a Prime Day deal today but I already have a temperature gauge on the lid of my kettle as well as a digital meat thermometer.

https://www.amazon.co.uk/dp/B01MG7KLCI/ref=cm_sw_r_cp_apa_glt_fabc_H589NN00YE3T46SDYM1G?_encoding=UTF8&psc=1

It's always cheaper than that on eBay!!

I've got one and it's really good! My only complaint is also about the bloody alarm! 

Longtallronnie

I’ve turned the alarm off on mine and instead rely on myself obsessively checking the app every 5 minutes! 

sticker

Pphil_b said:

I was very tempted by a tomahawk ribeye steak I saw at thr butcher.

anyone tried one of these on a weber kettle 

https://i.imgur.com/2a2IQnC.jpg 

https://i.imgur.com/4MUJgFH.jpg 

35 day aged , Reverse sear method , absolutely the best Ribeye I’ve ever had . 

RaymondLin