BBQ/Smoking Meat

[jstim]

I'm a bit of a BBQ guy, can make some amazing ribs, steaks, and such. I just bought my first brisket because it was on a great sale. Although right now I don't have a smoker, only a good quality propane grill. What do you guys propose I should do? Can I make a delicious brisket on a propane grill, or should I keep it till I get a smoker.:sadwave:

Just like the guy above said, indirect heat, keep the grill at around 225-250 until internal temp of 195. Make sure to remove all the silver skin, and trim the fat cap to about 1/8 inch thick. I would suggest injecting beef broth about every inch to keep it really moist, and great way to smoke is to make a foil baggy, and put your wood chips in there. At 225 it'll be about 1-1/2 hrs per pound.

You could also separate the point and the flat, depending how many people you're feeding. And do them each individually. The point has better marbaling, and is easier to make and keep it juicy. The flat is what everyone makes slices out of.

 

[da_mon15]

Looking tasty

 

[RedBeard01]

I want to add to the fire. Just a few recent cooks. Whole chickens are about a weekly event around my house, 2 are drying right now!

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[00Sebby]

I want to add to the fire. Just a few recent cooks. Whole chickens are about a weekly event around my house, 2 are drying right now!

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We do whole and spatchcock chickens almost every week too. Cheap and very good. Leftovers make great chicken salad. I never baked a cake or bread on the Egg though.

 

[jrm]

Any good pork tenderlion marinade & cooking recs

Im tasked with cooking a couple of these up Monday. Looking for some good easy overnight marinade recs and an idea of what the internal temp should be if cooked say medium (kinda pink/brown on the inside)

Links work as well. Thanks.

 

[CdaleR4000si]

[MENTION=141570]RedBeard01[/MENTION]
How do you like your KJ? I just picked one up today from a Costco Roadshow. Just finished putting it together and saw your pic.

Looking forward to firing it up!

 

[TK-422]

I do a lot of all the above. Lately though my preferred way is Santa Barbara Style on my Two sided Master Forge grill. You can raise and lower the grill on each side separately between the wood/coals and the meat. I also have a vertical smoker, a boring gas grill and a turkey fryer.

My wife recently suggested an egg so I’m green lit when I am ready.

We celebrated a day early today and I cooked up 2 chickens, 10 Rib eyes and a pack of jalapeno and cheddar sausages. Cooked on Red Oak and Hickory. I also made some killer Spicy Pork and Beans in the slow cooker since last night. No pictures, everyone was too hungry to wait.

 

[TK-422]

This is one I get asked to make again and again. My beef jerky.

It starts with this and a 5 Lb brisket.

About 10 hours marinating then 4 hours in the vertical smoker.

You can't buy this stuff.

 

[TK-422]

A few pics

Santa Maria Style chicken.

Smoked Leg of Lamb

Smoked Bacon Bomb

Smoked Tri Tip

 

[RedBeard01]

[MENTION=141570]RedBeard01[/MENTION]
How do you like your KJ? I just picked one up today from a Costco Roadshow. Just finished putting it together and saw your pic.

Looking forward to firing it up!

You made a great choice. Once you learn how to dial the temperature, you can cook anything. If you have any questions feel free to message me.

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[Jernik]

You guys forgot to tell ddnww that brisket will take a looong time to cook!

Great thread, but I have no pics handy to share. Did a 9lb pork loin yesterday on the WSM (Weber Smoky Mountain) using pecan wood. Turned out really good.

Usually I do baby backs on pecan with the 3-2-1 method and have received rave reviews all along our cul de sac with them.

I've done some chickens and a turkey too. Fatties are fun.

My brisket still needs some work. I just haven't developed the patience to get them right yet.

My patio also has a Weber kettle grill where I do burgers, steaks, chops, and a Weber Summit gas grill for when I'm lazy or doing things like pre-smoked sausages, veggies, or wings.

I've found the smokingmeatforum to be a really good resource for tips/tricks/info on most things bbq/smoke related.

 

[00Sebby]

Roasted a couple of whole chickens and enjoyed a few good brews at the same time. :cheers:

 

[jstim]

Roasted a couple of whole chickens and enjoyed a few good brews at the same time. :cheers:

Where is that beer/brewery out of? It looks tasty, and I'm always down for trying some new beer.

 

[00Sebby]

Crazy Mountain is located in Edwards, CO. We can buy it here in Tennessee. This one is a 10% barleywine style but not near as sweet as some of them. I like it a lot!


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[jstim]

I will have to check that out and see if I can get it here.

 

[ddnww]

I would try it on the gas grill. You would need to fire up one burner at low heat and put the brisket on the indirect side of the grill over a drip tray. Add some soaked wood in a pan over the flame. As long as you leave the lid closed and get the brisket internal temp up to 190-195 range it should turn out good. If it does you can add that to your bragging rights.:thumb:

Just like the guy above said, indirect heat, keep the grill at around 225-250 until internal temp of 195. Make sure to remove all the silver skin, and trim the fat cap to about 1/8 inch thick. I would suggest injecting beef broth about every inch to keep it really moist, and great way to smoke is to make a foil baggy, and put your wood chips in there. At 225 it'll be about 1-1/2 hrs per pound.

You could also separate the point and the flat, depending how many people you're feeding. And do them each individually. The point has better marbaling, and is easier to make and keep it juicy. The flat is what everyone makes slices out of.

awesome tips guys, thank you very much. Will be putting them to use on this badboy in the next couple weeks, will let y'all know how it comes out.:banana:

 

[cfranck1]

Get a GOOD digital thermometer for poking the meat!!!!

And especially do not use the thermometer on the hood of the grill for the heat of the grill. Most, in not all are garbage and could be off 50 degrees!!

 

[jstim]

Get a GOOD digital thermometer for poking the meat!!!!

And especially do not use the thermometer on the hood of the grill for the heat of the grill. Most, in not all are garbage and could be off 50 degrees!!

That's why you take it off, boil some water and place the tip in the water to make sure your temp is right. You can adjust them all on the back using that nut that is on the back of the thermometer.

 

[00Sebby]

That's why you take it off, boil some water and place the tip in the water to make sure your temp is right. You can adjust them all on the back using that nut that is on the back of the thermometer.

This reminds me of a recent meteorologist/metrologist thread. :bounce: But, yeah, my BGE Smokeware thermometer is spot on due to calibrating it this way. Once mounted, don't touch it. I see people rotate them quite a bit to try to line up the lettering. Then, they wonder why they're burning the burgers.

 

[cfranck1]

That's why you take it off, boil some water and place the tip in the water to make sure your temp is right. You can adjust them all on the back using that nut that is on the back of the thermometer.

True. Most but not all factory thermometers are cheap bi-metal dial ones that can't be adjusted..

I bought 2 Tel-Tru thermometers myself for my grill because the factory one was such garbage. They had a nice bolt in the back to adjust them to correct temp! :whoo: