First brisket cook

[crumpton]

here is the dry version.

[dgaddis]

Those all look great! We could hang Mr. Crumpton.

I like beef ribs okay, I just have to be in the mood for them.

So far my favorite ribs we've cooked were these 'italian grilled spare pork ribs'. They're opposite of everything you read on how to do proper ribs...cooked 'em with indirect heat at about 500*F for only 30mins, and they were AWESOME.

[crumpton]

Details on that please sir! that looks awesome!

[dgaddis]

Details on that please sir! that looks awesome!

Here ya go. We did indirect heat to keep from scorching them, but still at 500°F.

Grilled Italian Spareribs Recipe | MyRecipes

[Tamu8104]

Here ya go. We did indirect heat to keep from scorching them, but still at 500°F.

Grilled Italian Spareribs Recipe | MyRecipes

Those look excellent, think I'm going to have to try that!!

[bking]

This weekend we're doing a small pre wedding gathering for my nephew, about 40 people. I'll get to try out my new trailer I built a few months back. I've only done one cook in it, and that was more a test, so this will be a good chance to work out kinks. While I'll cut up and cook a brisket for the beans, the protein side of things is 18 rack of ribs, 50 or so pieces of chicken and 15 to 20 lbs of tri tip.

[rwsaunders]

^ I think that you'll have 40 people plus the neighborhood lined up for BBQ after you fire that Mofo up!

[mnoble485]

This weekend we're doing a small pre wedding gathering for my nephew, about 40 people. I'll get to try out my new trailer I built a few months back. I've only done one cook in it, and that was more a test, so this will be a good chance to work out kinks. While I'll cut up and cook a brisket for the beans, the protein side of things is 18 rack of ribs, 50 or so pieces of chicken and 15 to 20 lbs of tri tip.

Bringing a cannon to a gun fight!

Mike

[dgaddis]

That smoker is 'uuuuge!

[Cookietruck]

sweet little reverse flow with insulated firebox huh...nice.

[bking]

sweet little reverse flow with insulated firebox huh...nice.

You're a smoker. Heavy?

While I've always loved BBQ I started building these to learn to weld and play with steel. I thought maybe I'd build a bike...but quickly realized good welding is a patient man's enterprise. It was fun, and I learned to stick things together.

[Cookietruck]

You're a smoker. Heavy?

While I've always loved BBQ I started building these to learn to weld and play with steel. I thought maybe I'd build a bike...but quickly realized good welding is a patient man's enterprise. It was fun, and I learned to stick things together.

yeah i'm a smoker, moderate. built this one as my first welding project as well. haven't been using it too much this year, but i did do a prime rib a few month's ago...i alos have a very large pile of pecan and post oak that needs to get to burning soon.




tritip is awesome.
salmon hot and fast is always nice as it's done quick and tastes nice and pleases the people that aren't hard core meat eaters.
have to mention brisket since i'm in central texas, lots of fat and salt and pepper.

We have some smokers out at the farm that were bought from places around here, they have short center sections with big upright chambers on the end. I'm not a fan. I might cut one up, build a new fire box and add 2 or 3 feet to the center section.

[Tamu8104]

Cooked these up last night and it's a great recipe!! The one thing I'll do different next time is instead of the high heat for a short time, I'll try a lower and slower to see if I can get more of a fall off the bone result.

Here ya go. We did indirect heat to keep from scorching them, but still at 500°F.

Grilled Italian Spareribs Recipe | MyRecipes

[Too Tall]

I'm cooking a packer Brisket for NYE on the Big Green Egg.

Open for suggestions. This is the rub and method I'm going with:
ground pepper
non-iodized salt
granulated garlic
onion powder
paprika

I'll stabilize the egg at 225F and set up for indirect head (upside down plate setter and grate ontop).

Shoot for 160F internal temp than wrap in foil and finish the cook to 200F.

I've got some oak chips from my yard I'll add and that's about it!

Opinions on cooking this ahead, leave it uncarved than carve day of party and re-warm? I'm planning on cooking a leg of lamb as well so the totality of my commitments vs drinking old fashioned's must be balanced in favor of cocktails right?

[abbeyQ]

I'm cooking a packer Brisket for NYE on the Big Green Egg.

Open for suggestions. This is the rub and method I'm going with:
ground pepper
non-iodized salt
granulated garlic
onion powder
paprika

I'll stabilize the egg at 225F and set up for indirect head (upside down plate setter and grate ontop).

Shoot for 160F internal temp than wrap in foil and finish the cook to 200F.

I've got some oak chips from my yard I'll add and that's about it!

Opinions on cooking this ahead, leave it uncarved than carve day of party and re-warm? I'm planning on cooking a leg of lamb as well so the totality of my commitments vs drinking old fashioned's must be balanced in favor of cocktails right?

Re-heating without drying it out is going to be tough. Only way I've found to do it is in a steamer, which has it's own down sides. When I do long smokes like briskets or pork shoulders I start them around midnight and get most of the smoke out of the way while I'm asleep. They usually finish between noon and 3 the next day and I'll let them rest for an hour or two and carve them up. Keeping them warm is a lot easier than warming them back up in my experience. Maybe somebody has some pro bbq tips that might open up some options.

[Too Tall]

Thanks J.Q. The party starts at 8pm so maybe I'll start the cook in the morning of. Better. Leg of lamb is "doable" in the oven, just not perfect.

[robin3mj]

Similar to Jason. I order to make sure the brisket is fully cooked, even if early. Then wrap in aluminum foil and put it in the pier (turned off) oven for up to 3-4 hours if need be. Room temp brisket is a fine thing ATMO.

Also bear in mind it’s looking cold on NYE so factor that in.

[Too Tall]

Similar to Jason. I order to make sure the brisket is fully cooked, even if early. Then wrap in aluminum foil and put it in the pier (turned off) oven for up to 3-4 hours if need be. Room temp brisket is a fine thing ATMO.

Also bear in mind it’s looking cold on NYE so factor that in.

Agreed. Daytime temps are going to slow this down considerably. I'll post before and after pics (this time).

[maunahaole]

I did a boneless leg of lamb on the rotisserie using this recipe for thanksgiving. I mashed up some feta, garlic, and fresh oregano and stuffed it up the middle. A lot of it falls and melts away, so not critical by any means. I got some smoke chips going under the grill for the time that the meat was turning and it adds a little extra flavor. Marinade is simple and easy and uses pretty standard pantry ingredients.
https://www.dadcooksdinner.com/rotis...eek-brinerade/

Did some St. Louis pork ribs over the weekend. Made my own sauce, which was good. Key is the precook. I cut them up into segments of 2-3 ribs, hit them with a dry rub for a few hours. Stuff a bunch in the instant pot, high pressure for 13 minutes with a cup of canned pineapple juice as the cooking liquid. Nice consistent cook. Finish on grill with sauce of your choice.

[dgaddis]

Daytime temps won't have much effect if you're cooking with a BGE. All that ceramic mass is really helpful on cold days! My advice from my very limited brisket experience:

Start EARLY that morning. I mean, EARLY EARLY EARLY, like on the Egg at 5am at the very latest. The one packer I cooked was 13.5lbs, and at 250-270*F it cooked for over 13 hours - and I should have let it continue cooking a bit longer. I wrapped mine in butcher paper, not foil. Foil will speed up the cook, tho I'm not sure how much compared to butcher paper. But don't worry about it finishing too early, you can hold it in a cooler for several hours no problem.

I'd cook it at 250-275*F, that seems to be where most of them Texas boys and girls cook their brisket.

It's done when it's done, not when it hits 200*F. It should probe 'like butter' as they say. Mine cooked to 208*F and was still tough - I should have let it cook longer. Mine had about a 2hr rest in a cooler after coming off the Egg and before slicing.

Again...I've only cooked one packer brisket, so, grain of salt and all that. Let us know how it turns out!