Saturday is BBQ day V2 - smokin meats and takin pics

[usmctanker242]

We all kinda agree with him, ya know.

Yeah, I hear you. Things were getting a bit crazy in here.... this thread has seen some aggressiveness here in the last week. Guess we're all still a bit hot about that idiot claiming that BBQ gives you cancer. haha

 

[AxeMurderer2010]

Done

 

[MASShole]

The only thing cancerous here are the idiots who post nonsense

 

[PUO3]

Took 2 pounds of pork shoulder and smoked it heavily for 1.5 hours at 250. Pulled it off and finished it in a crock pot with my chile verde sauce.

Damn it is good.

 

[MASShole]

Did you make the slaw?

 

[PUO3]

Did you make the slaw?

Havent made the big shoulder yet. Going to do a trial run of that slaw this weekend then make a big batch for the SB.

 

[Snubnoze707]

read the post while looking at the pic he post, notice how wet and shiny the grates are, then look at the back of the pit

wouldn't it have been easier just to say "yeah I didn't know you were suppose to season a new pit"
because he obviously doesn't have ss grates and stoping rust in Texas is a huge deal

Your lack of punctuation and horrific sentence structuring make your posts incredibly difficult to read and comprehend.

 

[MASShole]

Your lack of punctuation and horrific sentence structuring make your posts incredibly difficult to read and comprehend.

He knows more than you. Just back off!

 

[AxeMurderer2010]

Well guys I did it, I finally made the 3 hour trip to Austin, stood in line for 5 additional hours, and had the greatest bbq on earth. Franklin bbq. Nothing I can say will justify how good that food is, I got to meet the legend himself and have a small conversation, super nice guy.

 

[usmctanker242]

God damn Axemurderer, that looks like some amazing food. Good shit for providing the pictures. How did his brisket compare to what you cook?

 

[AxeMurderer2010]

God damn Axemurderer, that looks like some amazing food. Good shit for providing the pictures. How did his brisket compare to what you cook?

It was just out of this world, the combination of the high quality beef, tenderness, and a mild not over powering oak smoke flavor was just godly, plus the kinda crunchy and peppery bark held it all together perfectly.Literally melts in your mouth. It's just something you have to experience yourself.

 

[usmctanker242]

It was just out of this world, the combination of the high quality beef, tenderness, and a mild not over powering oak smoke flavor was just godly, plus the kinda crunchy and peppery bark held it all together perfectly.Literally melts in your mouth. It's just something you have to experience yourself.

Haha! This is a really good description man, thanks. I'll have to make sure I stop by here next time I'm in the area.

 

[MASShole]

Dude, that looks amazing!!!!!

 

[usmctanker242]

So I smoked another brisket yesterday/last night/this morning. It was a 13 hour smoke... did about 7 hours at 225 in my offset smoker, and then wrapped it up and did about another 6 hours in my kamodo at 225-250 until internal temp in the point was 200. I used the "toothpick test" to determine the doneness of the meat, and when it hit 200 there was no resistance at all.

The point was amazing, but the flat was a bit dry. The point is melt in your mouth, just by itself, but I think the flat would do better as meat for a sandwich. I used my normal brisket rub, and I injected with beef stock. I also spritzed about every hour after the first hour.

I'm still confused as to how the flat is dried out. When I cook hot and fast (350 degrees for about 4 hours) both parts of the brisket are super succulent. But when I go low and slow I always end up with a very different product where the flat is a little dry. Any constructive pointers?

 

[GhostZ06]

Well guys I did it, I finally made the 3 hour trip to Austin, stood in line for 5 additional hours, and had the greatest bbq on earth. Franklin bbq. Nothing I can say will justify how good that food is, I got to meet the legend himself and have a small conversation, super nice guy.

oh god...


that place secure us Texans are the best bbq guys on the planet.


i went there and came affer every bite.

 

[GhostZ06]

I dont use anything sweet on beef. Have you used those rubs before?

No, i wanted to try something new. i heard of this coffee-coca rub and this brown sugar rub for brisket i wanna try

 

[MASShole]

So I smoked another brisket yesterday/last night/this morning. It was a 13 hour smoke... did about 7 hours at 225 in my offset smoker, and then wrapped it up and did about another 6 hours in my kamodo at 225-250 until internal temp in the point was 200. I used the "toothpick test" to determine the doneness of the meat, and when it hit 200 there was no resistance at all.

The point was amazing, but the flat was a bit dry. The point is melt in your mouth, just by itself, but I think the flat would do better as meat for a sandwich. I used my normal brisket rub, and I injected with beef stock. I also spritzed about every hour after the first hour.

I'm still confused as to how the flat is dried out. When I cook hot and fast (350 degrees for about 4 hours) both parts of the brisket are super succulent. But when I go low and slow I always end up with a very different product where the flat is a little dry. Any constructive pointers?

The flat is generally thinner once it "points out", so you need to either wrap that part alone sooner, or mop more often. Or you can always make burnt ends with it!

 

[DesignedFailure]

I really want to do brisket and prime rib on the smoker again was amazing.

 

[Banchan]

Done

Did you wrap those in foil ? How did they come out so perfectly without marks from the grill ?

 

[AxeMurderer2010]

Grill marks on bottom, I never flip chicken.