Saturday is BBQ day V2 - smokin meats and takin pics

[GhostZ06]

it really sucks i cant own anything remotely good in my current apartment. Its the only reason why i dont get a smoker or a grill =/


i really wanna learn how to make a good brisket

 

[usmctanker242]

it really sucks i cant own anything remotely good in my current apartment. Its the only reason why i dont get a smoker or a grill =/


i really wanna learn how to make a good brisket

I can imagine being in Texas man, must be tough. haha It's certainly an addiction... my very first smoke was a rack of baby back ribs. I watched videos for weeks to learn how to do them. I was so nervous, did a full 6 hours on my weber kettle at 225, used an applewood rub. When they were ready my wife and I bit into them and we both looked at each other like "holy fuck, this is amazing!" That got me hooked, and I've been addicted ever since.

Brisket is by far and away my favorite smoked meat... done properly it's unparalleled by anything. Just so delicious, tender, and juicy. And damn... burnt ends... soooo good.

 

[GhostZ06]

I can imagine being in Texas man, must be tough. haha It's certainly an addiction... my very first smoke was a rack of baby back ribs. I watched videos for weeks to learn how to do them. I was so nervous, did a full 6 hours on my weber kettle at 225, used an applewood rub. When they were ready my wife and I bit into them and we both looked at each other like "holy fuck, this is amazing!" That got me hooked, and I've been addicted ever since.

Brisket is by far and away my favorite smoked meat... done properly it's unparalleled by anything. Just so delicious, tender, and juicy. And damn... burnt ends... soooo good.

Brisket is absolutely one of my favorites, especially being here you have to have some serious skill to impress us, never noticed how anal texans can be until you start bbqing.ive always wanted to make a sweet and spicy rub for some brisket, so a west Texas style of brisket
(when i get my smoker i plan to do this or find a way to do this)


Sounds to me i should take a note out of your book an start with some baby back ribs, i was looking at ordering or going to pick up a masterbuilt smoker this summer TBH

 

[Gorack]

I started smoking on a gas grill because our old house had an apple tree in the back yard. I started taking the dead branches off, hacked them up with a hatchet and wrapped the wood chips in foil packs with holes poked in them. I'd put them right on a burner on one side of the grill and put chicken or ribs on the unlit side of the grill and offset smoked that way for a bit before buying a shitty Brinkman gas cabinet smoker. Learned a bit with that before moving on to a real BBQ smoker which is my Weber Smokey Mountain bullet smoker. With that I use wood chunks instead of chips and after about ten years with it know how to turn out some really good stuff. I'll still break out the Brinkman to smoke almonds or potatoes occasionally but the WSM is a solid smoker for home use. One day I'll upgrade to a Big Green Egg but not before we own a house again.

 

[TankAbbott4Eva]

I hear it man, that Weber is a good piece of gear though as long as you take care of it. I would say to look into something like the GrillaGrills Kong versus the BGE, but your location is Australia and I know you guys are pretty limited out there. I did see a few posts in another BBQ forum about the Dragon kamodo coming to Australia... a lot like the Akorn in terms of it being a steel kamodo-style cooker.

https://www.barbequesgalore.com.au/barbeques/barbeque-brands/dragon-kamado-gkeg

Looks like they have quite a few dealers in Melbourne who sell these grills. Much easier on the budget, certainly something to look into if you're interested in a Big Green Egg but the price point is a too rough.

I have seen those ones and thought they were pretty good. Going to have to wait until the wife has a lapse in concentration and lets me buy another bit of gear ha ha

 

[MASShole]

Spare ribs: smoke for 3 hours at 225-250, wrap in foil, cook at 225 for 2-2.5 more hours, unwrap and smoke for 30 more minutes (or don't. I don't and they turn out amazing all the time). They're easy. The wrapping part sucks, and I usually finish them in the oven at 200 because it's easier to maintain temp and you can throw them all on a baking sheet and cover with foil vs foiling each individual one. Saves money and time, and the bark doesn't suffer.

Give it a try. I usually combo my wood for them with mesquite or hickory as the base, and add a fruit wood with it.

 

[MASShole]

Sounds to me i should take a note out of your book an start with some baby back ribs, i was looking at ordering or going to pick up a masterbuilt smoker this summer TBH

Do it. That's what I own and it works really well. I use the lowest rack for the water pan (you can set it on the smokehouse on bottom too for more room) and I've done 6 slabs of ribs, cut in half, easily. I've also done two pork butts, a brisket flat and more at the same time. Just mop fast and be done with it. So easy.

And if you want a super tender brisket, but lacking the bark/smoke, you can do it in a dutch oven. I've done it for sandwiches and stuff like that. Just make sure the braise sauce is what you like (stock, veggies, spices, etc.)

 

[GhostZ06]

Do it. That's what I own and it works really well. I use the lowest rack for the water pan (you can set it on the smokehouse on bottom too for more room) and I've done 6 slabs of ribs, cut in half, easily. I've also done two pork butts, a brisket flat and more at the same time. Just mop fast and be done with it. So easy.

And if you want a super tender brisket, but lacking the bark/smoke, you can do it in a dutch oven. I've done it for sandwiches and stuff like that. Just make sure the braise sauce is what you like (stock, veggies, spices, etc.)

this is what i was looking at getting it

 

[MASShole]

Yep. Same thing I own.

 

[usmctanker242]

Spare ribs: smoke for 3 hours at 225-250, wrap in foil, cook at 225 for 2-2.5 more hours, unwrap and smoke for 30 more minutes (or don't. I don't and they turn out amazing all the time). They're easy. The wrapping part sucks, and I usually finish them in the oven at 200 because it's easier to maintain temp and you can throw them all on a baking sheet and cover with foil vs foiling each individual one. Saves money and time, and the bark doesn't suffer.

Give it a try. I usually combo my wood for them with mesquite or hickory as the base, and add a fruit wood with it.

I've used this method many times but wrapping has given me inconsistent results. I used to wrap and sprtiz my ribs, but one day I was lazy, my spray bottle wasn't working, so I just tossed the ribs on the pit and let them go untouched for about 4.5 hours at 275... easily top 3 best ribs I've ever made.

 

[mushishi]

I started smoking on a gas grill because our old house had an apple tree in the back yard. I started taking the dead branches off, hacked them up with a hatchet and wrapped the wood chips in foil packs with holes poked in them. I'd put them right on a burner on one side of the grill and put chicken or ribs on the unlit side of the grill and offset smoked that way for a bit before buying a shitty Brinkman gas cabinet smoker. Learned a bit with that before moving on to a real BBQ smoker which is my Weber Smokey Mountain bullet smoker. With that I use wood chunks instead of chips and after about ten years with it know how to turn out some really good stuff. I'll still break out the Brinkman to smoke almonds or potatoes occasionally but the WSM is a solid smoker for home use. One day I'll upgrade to a Big Green Egg but not before we own a house again.

I have the costvo version I bought off season for 400 I believe. It's not the egg, but more than good enough for me. The only upgrade I did was buying a gasket to make the seal tight. Double gasket top vent, tape bottom vent. Now it seals well enough that my lump doesn't completely burn off after a cook, whereas before it would.

 

[MASShole]

I've used this method many times but wrapping has given me inconsistent results. I used to wrap and sprtiz my ribs, but one day I was lazy, my spray bottle wasn't working, so I just tossed the ribs on the pit and let them go untouched for about 4.5 hours at 275... easily top 3 best ribs I've ever made.

I've seen that method before too, especially on pellet smokers.

I've always gotten great results with the foil wrap method. I mop every 30-45 mins with apple juice/oil/apple cider vinegar.

Maybe I'll try the set it and forget it method soon.

 

[usmctanker242]

I've seen that method before too, especially on pellet smokers.

I've always gotten great results with the foil wrap method. I mop every 30-45 mins with apple juice/oil/apple cider vinegar.

Maybe I'll try the set it and forget it method soon.

Lots of debate going around about how much mopping / spritzing actually has on the final product. Chef Tom from All Things BBQ actually just posted a video about it.



While his single test isn't definitive on anything, it's interesting. Something to take away from this is that the final product really wasn't altered in any meaningful manner, and it took an extra hour to cook. I see lots of debate about this on Reddit as well and it's certainly interesting... kind of a good rule of thumb is that you'll need to add 15 minutes to the cook time every time you open your pit door. If the final product isn't changed in anyway it just seems silly... though I will admit it's tough to just let it ride for 4+ hours.

 

[MASShole]

Yeah, it's hard to let it sit. I never want the meat to dry out. I always spritz as fast as possible, having the door open for maybe 10 seconds at a time. After I put the meat in I wait an hour or more before I spritz the first time. I spritz maybe 3-4 times for ribs before foil. Pork butt? Spritz once per hour because it's so fatty. Brisket is about the same.

 

[usmctanker242]

Yeah, it's hard to let it sit. I never want the meat to dry out. I always spritz as fast as possible, having the door open for maybe 10 seconds at a time. After I put the meat in I wait an hour or more before I spritz the first time. I spritz maybe 3-4 times for ribs before foil. Pork butt? Spritz once per hour because it's so fatty. Brisket is about the same.

I'm the exact same way, though I'm pretty certain that spritzing / mopping has no actual impact. It does look pretty though, at least for about 90 seconds until the liquid evaporates. haha

 

[milkmandanl]

I recently changed how I do my baby backs with my Kamoda Akorn. I still use a moist rub that includes olive oil and lime juice then spices...sometimes I marinade overnight and sometimes a few hours. I now cook them in the oven for 2.5 - 3 hours covered then 2.5 - 3 hours uncovered on the smoker. I use a mix of cherry and apple chunks... No spritzing or mopping for me. They come out looking very similar to the video above and taste quite good. Doing this makes it easier to smoke other food like sausage and chicken thighs

 

[Oblivian]

Anyone with a kamado that uses it in the winter? I'm pretty sure my thermometer is off in the winter due to the cold. I'm wondering if others have that experience as well.

 

[PUO3]

Awesome, but dear fucking christ, $27,000. haha
I'm looking at expanding and considering something SUPER similar. Almost ready to pull the trigger, but still a hit hesitant.

http://www.johnsonsmokers.com/ultimate-patio-roof/

Are you guys competition barbecuers? Geez they are perfect setups. Believe it or not BBQ comps are quite common down here now, I've got some mates in Perth who go in them, sounds like a big weekend on the booze ha ha

Nah. Im fine tossing mine in the back of my truck or on someones trailer lol. Very cool but I could never justify the high dollar trailered pits. Ive got more money than I should sunk into it as it is.

I'll change your mind

I order it at BBQ spots still hoping someone will but it hasnt happened yet lol.

 

[PUO3]

Someone toss a new thread up.