BBQ/Smoking Meat

[Ralphman]

Gotta love the Texas bipolar weather

 

[tom5191]

Tried smoking something for the first time. Chuck roast with grunt rub, onion powder, garlic salt, black pepper, and Worcestershire sauce. Turned out awesome.

Also got some jerky smoking right now.

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[jstim]

Since the weather can't decide what to do, I'm smoking up some chili today. Since we can't get a solid cold streak in February, and I want some winter time food!

 

[greatape]

Since the weather can't decide what to do, I'm smoking up some chili today. Since we can't get a solid cold streak in February, and I want some winter time food!

That's some good looking chili..

 

[97BlackAckCL]

Since the weather can't decide what to do, I'm smoking up some chili today. Since we can't get a solid cold streak in February, and I want some winter time food!

Looks amazing, I made chili in the crockpot last week. Had dinner for a week! :clap2:

 

[Ralphman]

Getting close to done

 

[Ralphman]

Finally getting close to being done!

 

[WxManEJ]

Reading this thread is making me hungry. I love smoking food on my ugly drum smoker, but unfortunately I don't have any pics. Sorry. I'll have to smoke something and post it here.

 

[Gunner38]

after reading this thread- I'm going to BBQ lunch!

 

[amalik]

Thanks to a tip from [MENTION=134890]00Sebby[/MENTION], I tried Montreal steak seasoning on some chicken breast.

Grilled on medium heat with high heat for just a quick sear on both sides at the end.

I loved it! I think my 1 year old doesn't though -- maybe she thinks its a little spicy.

 

[amalik]

Tried smoking something for the first time. Chuck roast with grunt rub, onion powder, garlic salt, black pepper, and Worcestershire sauce. Turned out awesome.

Also got some jerky smoking right now.

Sent from my SM-G920V using Tapatalk

Dude. Talk about perfect browning.

Go Maillard reaction!

Well done.

 

[00Sebby]

Thanks to a tip from [MENTION=134890]00Sebby[/MENTION], I tried Montreal steak seasoning on some chicken breast.

Grilled on medium heat with high heat for just a quick sear on both sides at the end.

I loved it! I think my 1 year old doesn't though -- maybe she thinks its a little spicy.

It's a great, almost universal seasoning. [emoji106]


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[amalik]

It's a great, almost universal seasoning. [emoji106]

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I forgot to mention -- I had balsamic vinegar, olive oil, and some lemon juice mixed in with the montreal to make it a marinade.

Something about me doesn't trust dry rubs. Maybe I need to try it and not fear it. At the minimum, I don't see how you can put something on a grill or smoker without olive oil to prevent sticking.

 

[Ralphman]

First open pit cook ive done, forgot to get a picture when it was done because it was damn good

 

[AKmoney]

Anyone ever used a Slow 'n' Sear?

Adrenaline Barbecue Company

https://www.youtube.com/watch?v=qDWRW3QAdzc

I'm thinking this might make ribs a little easier.

 

[fenderltd]

For smoking ribs, I do 225 for 6 hours. I rub the night before with a mixture of Oakridge BBQ Dominator Rub which is amazing (buy direct if you want it cheaper than amazon) It's sweet and hot.

I do 3 hours and every 30 mins spray a little apple juice on them
foil for two hours
and out of foil for last hour I've done ribs at least 20 times for guests and people rave about them!

 

[Ralphman]

For smoking ribs, I do 225 for 6 hours. I rub the night before with a mixture of Oakridge BBQ Dominator Rub which is amazing (buy direct if you want it cheaper than amazon) It's sweet and hot.

I do 3 hours and every 30 mins spray a little apple juice on them
foil for two hours
and out of foil for last hour I've done ribs at least 20 times for guests and people rave about them!

What are you cooking on? Wood or charcoal? Do you sauce them at all? Sorry for all the questions, got a rack on right now and going cook it this way to change it up from how I normally do them

 

[ddnww]

Can I get some advice on smoking a brisket, it will be my first time. What wood is best, seasoning, temp, time. Thanks.

 

[Ralphman]

Can I get some advice on smoking a brisket, it will be my first time. What wood is best, seasoning, temp, time. Thanks.

What kind of smoker do you have? I love to use oak on brisket because its mellow smoke and if your cooking it 12 plus hours unwrapped it takes in alot of smoke and dont want the smoke to be over powering. I use a healthy amount of rub and pat it in and put more on top of that until i feel its good, let that sit for a few hours while the pit gets up to temp and fire steady(my smoker takes a while to steady out). Ill cook it between 260-280 FAT SIDE UP and leave it alone for 3 hours before i look at it/ spritz itthen check hourly/spritz it untill its done stalling then wrap it and cook to 210ish. Then i let it rest untill it down to 130ish and cut it up. Depending on how big this brisket is be prepared to be cooking up to 14 plus hours. Ive had some take about 17 hours, thats alot of beer drinking

 

[jstim]

Can I get some advice on smoking a brisket, it will be my first time. What wood is best, seasoning, temp, time. Thanks.

It really all depends, salt and pepper is a very Texas style rub that works. I would figure in the 250 range, no wrapping,(google texas crutch) about 1.5 hours per pound of meat. Do yourself a favor, trim all the silver skin off the meat. This is where you get into each individuals tendencies. I like to trim to 1/8" fat on the cap, and run it fat side down. The beef will take heavy smoke just fine, you'd have to work hard to over smoke it. Use a combination of 3/4 fruitwood, 1/4 mesquite. Just my humble opinion.

Also lots of good articles on www.amazingribs.com