Whats on the Grill or Smoker?

[bikemike]

And now for some slow cooked grilled ribs

 

[srb08]

I pulled the brisket after fourteen hours on the smoker at 220*. It got wrapped in Parchment after four hours and back on the smoker for another 10.
I let it rest for an hour before slicing. The most tender and juicy Brisket I've ever done. Brisket has always been a challenge for me. I struggle to keep it from drying out. This one was perfect. Should make some killer sandwiches tomorrow.

 

[bikemike]

I pulled the brisket after fourteen hours on the smoker at 220*. It got wrapped in Parchment after four hours and back on the smoker for another 10.
I let it rest for an hour before slicing. The most tender and juicy Brisket I've ever done. Brisket has always been a challenge for me. I struggle to keep it from drying out. This one was perfect. Should make some killer sandwiches tomorrow.
View attachment 71935

Looks perfect I can't keep mine that light in color due to my heat source. Wish we could find a good central spot to meet up at for a chainsaw gtg and bring smoked n grilled items

 

[stihl_head1982]

I pulled the brisket after fourteen hours on the smoker at 220*. It got wrapped in Parchment after four hours and back on the smoker for another 10.
I let it rest for an hour before slicing. The most tender and juicy Brisket I've ever done. Brisket has always been a challenge for me. I struggle to keep it from drying out. This one was perfect. Should make some killer sandwiches tomorrow.
View attachment 71935

To me the "Texas crutch" (or wrap while cooking) is key to keeping the brisket moist.
While my perspective on cook times is different -- my wife and our friends love smoked brisket more than BBQ butts now.
Thanks for posting. Love the pic!

 

[stihl_head1982]

Looks perfect I can't keep mine that light in color due to my heat source. Wish we could find a good central spot to meet up at for a chainsaw gtg and bring smoked n grilled items

I'm with you man. We have quite a few guys here on the site that are doing well smoking meat!

 

[stihl_head1982]

Thanks. Its for my son's graduation open house. I sprinkle Tony's on most everything. The large one on the right is beef sirloin. That got rubbed down with a beef rub I bought. Kinda tastes like au jus. The bacon is wrapped around a venison hind quarter.

Sure wish we had some "AFTER" pics when it was ready for the table.

 

[srb08]

Looks perfect I can't keep mine that light in color due to my heat source. Wish we could find a good central spot to meet up at for a chainsaw gtg and bring smoked n grilled items

Thanks
Mine generally come out black. I think wrapping the meat, after four hours, kept it from getting darker. It sure kept it from drying out. I need to do another brisket to assure the result is repeatable.
A GTG would be a good time.

 

[bikemike]

Thanks
Mine generally come out black. I think wrapping the meat, after four hours, kept it from getting darker. It sure kept it from drying out. I need to do another brisket to assure the result is repeatable.
A GTG would a good time.

I use a steam pot with saw dust in it for moisture and sometimes il skin the fat layer off the beef. Season, then lay fat back over brisket to sweat

 

[srb08]

To me the "Texas crutch" (or wrap while cooking) is key to keeping the brisket moist.
While my perspective on cook times is different -- my wife and our friends love smoked brisket more than BBQ butts now.
Thanks for posting. Love the pic!

What method do you use?
I'm always looking to learn.

 

[bikemike]

Yeah the first chainsaw gtg I went to in mn I brought a smoked pork shoulder and when we left there was only some blackened scraps left that I nibbled on smoked pork is always best the day after smoking

 

[huskihl]

Sure wish we had some "AFTER" pics when it was ready for the table.

Sorry. We didn't take any

 

[bikemike]

My grilled bbq ribs turned out killer. I had to keep one for myself with some famous Dave Wilbur s wrath hot sauce mixed in. Nice n hot spicy heat that cleared the sinus. Still waiting to se how the smoked ribs came out. They are very dark but moist rich smoke smell cherry could use more time to season

 

[stihl_head1982]

What method do you use?
I'm always looking to learn.

I don't cook my meat as long. I use a foil wrap (I know the wrap you mentioned is the one of choice for most Texas guys)
You may be surprised about the smoke exposure (as to how long it really takes to get the smoke into the meat). Mind you this is coming
from a guy who started out shoveling hickory coals all night into a 270 gallon pig cooker. I was told by my mentors that the meat had to have
8-10 hours of smoke -- I have not found that to be true. The last butts went 5 hours of smoke exposure and they were fantastic. The rest of the
time I was not concentrating on feeding smoke. All of your posts have been great. Keep the pics and information coming.

 

[stihl_head1982]

A little BBQ boneless breasts with baked tater for Sunday lunch. They were fantastic.

 

[srb08]

I don't cook my meat as long. I use a foil wrap (I know the wrap you mentioned is the one of choice for most Texas guys)
You may be surprised about the smoke exposure (as to how long it really takes to get the smoke into the meat). Mind you this is coming
from a guy who started out shoveling hickory coals all night into a 270 gallon pig cooker. I was told by my mentors that the meat had to have
8-10 hours of smoke -- I have not found that to be true. The last butts went 5 hours of smoke exposure and they were fantastic. The rest of the
time I was not concentrating on feeding smoke. All of your posts have been great. Keep the pics and information coming.

I do pretty much the same. I start with heavy smoke 2-4 hours, depending on the wood. Shorter for Stronger flavor woods like Mesquite and Hickory. Longer for Cherry or Apple. I generally use smoke for the last hour as well.
I use a gas smoker so it's easy to vary the amount of smoke.

 

[srb08]

When my youngest son raised Steers for FFA, we killed 18 in one night. They had been raiding the feed and my son got pissed.
I've got a couple that have been hanging around. I guess it's time to put out some Cat food and smoke their asses.

Down to one.

 

[T.Roller]

After an hour on the grill set around 250 with mesquite chips. Rolled the smoke great. Now in the oven

 

[USMC615]

View attachment 72544 After an hour on the grill set around 250 with mesquite chips. Rolled the smoke great. Now in the ovenView attachment 72543

Looking fine Dave!! I'd a left their asses right there unless you short on gas possibly. Been there and done that short on gas thing a hundred times.

 

[T.Roller]

Looking fine Dave!! I'd a left their asses right there unless you short on gas possibly. Been there and done that short on gas thing a hundred times.

Yes sir was concerned it would run out and I ran out of smoke lol

 

[T.Roller]

About an hour left