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Message
re: Anybody else up slangin brisket this AM
Posted on 9/3/17 at 8:13 am to Masterag
Posted on 9/3/17 at 8:13 am to Masterag
quote:
webers are great. I've just never understood the point in a gas grill besides maybe cooking veggies and maybe some quick chicken legs outside.
It doesn't add flavor and you can't sear a steak. i've never tried to smoke on one, but i suppose it would be nice at keeping a constant temp.
I've been anti gas grill for several years. I tried one steak on it, and it was shite compared to charcoal. But for veggies and chicken, it works pretty well. If I didn't find it at 80+% off retail, I wouldn't have bothered. But Weber does make a damn good version.
Next time I go bone-in chicken breasts, I'm going to try to smoke it as heavy as possible. Worst case scenario, I'm out a few bucks on mediocre chicken, with a grill I can probably sell for higher than I paid.
I haven't tried the new infra red gas grills. But there's no way it can compare to a legit charcoal grill with good coals. Maybe it would be convenient for cooking sous vide steaks. But for cooking a couple of Ribeyes, I haven't found anything that works better and more efficiently than my cheapo Weber 14" Smokey Joe.
This post was edited on 9/3/17 at 8:17 am
1
Posted on 9/3/17 at 8:28 am to CCTider
Smoked overnight. 2 small flats and 2 small butts are cooling down. I cool down in oven as opposed to foil. Hour at 170 and hour at 150. One larger point is at 175.
Posted on 9/3/17 at 8:34 am to Rouge
Did you still wrap in the oven, or cover?
Posted on 9/3/17 at 8:36 am to t00f
No need from what I see. This is just more of a slow cooling down function to retain moisture
Posted on 9/3/17 at 8:37 am to Rouge
Never tried it that way, let us know how it comes out.
Posted on 9/3/17 at 8:40 am to Rouge
you split your briskets?
Posted on 9/3/17 at 8:42 am to Masterag
I buy them split. I just don't have need for an entire brisket.
I'm doing a lot today so I can freeze and eat later and donate
I'm doing a lot today so I can freeze and eat later and donate
This post was edited on 9/3/17 at 8:44 am
Posted on 9/3/17 at 9:39 am to Rouge
Gotcha.
Posted on 9/3/17 at 10:03 am to Rouge
quote:
I'm doing a lot today so I can freeze and eat later and donate
I'm running brisket donation distribution out of my house, FYI.
Posted on 9/3/17 at 1:54 pm to Masterag
Tried a new method today that I found online. Dry rubbed it last night and stuck it on the Primo XL this morning at 8:00. Let it sit for five hours at 275 degrees. Just pulled it off and put it in a pan with garlic, onions, bell peppers, BBQ sauce, and a 12 oz amber beer then covered it. Stuck it back on the Primo and I'm going to let it bake for the next three hours or so.
Posted on 9/3/17 at 3:48 pm to Antonio Moss
let us know how it turns out. sounds great!
put mine on at 5 and it's up to 192 right now, hopefully it'll be ready to pull in 45 min.
put mine on at 5 and it's up to 192 right now, hopefully it'll be ready to pull in 45 min.
Posted on 9/3/17 at 3:58 pm to Masterag
Pulling off some pork belly burnt ends
Posted on 9/3/17 at 4:01 pm to GynoSandberg
had some of those at kent blacks in san marcos last year. damn that is some delicious meat.
Posted on 9/3/17 at 7:09 pm to Antonio Moss
It was pretty good. The ends were a little tough but the middle was tender. I won't put BBQ sauce on it next time and I wasn't wild about the rub I used.
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