Whats on the Grill or Smoker?

[Hinerman]

View attachment 188231

What is on the bottom?

 

[Deets066]

What is on the bottom?

Salmon burgers

 

[Hinerman]

Salmon burgers

you make them yourself?

 

[Deets066]

you make them yourself?

Nope, they had 3 different kinds at the store. Figured I’d try one of each. The spinach and feta one was pretty dang good

 

[USMC615]

Good looking groceries as of late fellas!

 

[Flint Mitch]

Ribeye last night. Damn good

 

[srb08]

Good looking groceries as of late fellas!

Glad to see you chime in, I was afraid you'd croaked.

 

[USMC615]

W

Glad to see you chime in, I was afraid you'd croaked.

What’s up Steve?...just been busy as hell the last several weeks. I’ve done some grilling and smoking, see if I can find some of the pics and post ‘em. Some grilling/smoking I completely forgot the pic taking.

 

[srb08]

W

What’s up Steve?...just been busy as hell the last several weeks. I’ve done some grilling and smoking, see if I can find some of the pics and post ‘em. Some grilling/smoking I completely forgot the pic taking.

Other than working, not much.
Hope to have time to do a brisket on the Traeger this weekend.

 

[srb08]

Did a 10lb prime grade packer brisket today on the Traeger.
I brined the meat is a simple brine for 12hrs prior to putting it on the grill.

Four hours in, just before flipping to fat cap down.


Fat cap down, ready to slice


First cut.
I normally take the first couple of inches of the flat, that are normally the driest part of the brisket, and chunk it up for future use in baked beans.
There was no dryness in this brisket at all. The first slice was as juicy and tender as the middle.
Unfortunately, there were too many variables to determine what the secret was.
This was the first time I used a Prime grade brisket. First one on the Traeger, first one I've brined and first one I've cooked fat cap down.
The only thing I might do different, is try the same process with Choice grade meat.
My wife is a brisket snob and she loved it.

 

[amberg]

Did a 10lb prime grade packer brisket today on the Traeger.
I brined the meat is a simple brine for 12hrs prior to putting it on the grill.

Four hours in.
View attachment 188500

Fat cap down, ready to slice
View attachment 188501

First cut.
I normally take the first couple of inches of the flat, that are normally the driest part of the brisket, and chunk it up for future use in baked beans.
There was no dryness in this brisket at all. The first slice was as juicy and tender as the middle.
Unfortunately, there were too many variables to determine what the secret was.
This was the first time I used a Prime grade brisket. First one on the Traeger, first one I've brined and first one I've cooked fat cap down.
The only thing I might do different, is try the same process with Choice grade meat.
My wife is a brisket snob and she loved it.

View attachment 188504

DAMN!! Looking good!

 

[amberg]

View attachment 188231

Asparagus, now you are teasing me!!

 

[amberg]

Did a 10lb prime grade packer brisket today on the Traeger.
I brined the meat is a simple brine for 12hrs prior to putting it on the grill.

Four hours in.
View attachment 188500

Fat cap down, ready to slice
View attachment 188501

First cut.
I normally take the first couple of inches of the flat, that are normally the driest part of the brisket, and chunk it up for future use in baked beans.
There was no dryness in this brisket at all. The first slice was as juicy and tender as the middle.
Unfortunately, there were too many variables to determine what the secret was.
This was the first time I used a Prime grade brisket. First one on the Traeger, first one I've brined and first one I've cooked fat cap down.
The only thing I might do different, is try the same process with Choice grade meat.
My wife is a brisket snob and she loved it.

View attachment 188504

What did you take the final temp to, 154 more or less?

 

[srb08]

What did you take the final temp to, 154 more or less?

I pulled it off at 195* and let it sit in an igloo cooler for two hours.

 

[stihl_head1982]

Did a 10lb prime grade packer brisket today on the Traeger.
I brined the meat is a simple brine for 12hrs prior to putting it on the grill.

Four hours in, just before flipping to fat cap down.
View attachment 188500

Fat cap down, ready to slice
View attachment 188501

First cut.
I normally take the first couple of inches of the flat, that are normally the driest part of the brisket, and chunk it up for future use in baked beans.
There was no dryness in this brisket at all. The first slice was as juicy and tender as the middle.
Unfortunately, there were too many variables to determine what the secret was.
This was the first time I used a Prime grade brisket. First one on the Traeger, first one I've brined and first one I've cooked fat cap down.
The only thing I might do different, is try the same process with Choice grade meat.
My wife is a brisket snob and she loved it.

View attachment 188504

Excellent information. I've never cooked a brisked of that grade. Although I've cooked many whole briskets. Its shape is peculiar. The approval of the
wife is a premium when making a test run like this (at least in my book). I've never brined any smoked meat but I hear it preserves the juiciness so that
it is second to none. Good pics as well. Thanks for posting.

 

[birdmeter]

A 60ish widower was seeking a bit of quiet time at the Kosher Packing Co. annual picnic when he spotted some beach chairs at a secluded end of the beach. He made his way there & found a 60ish widow reading a book. He asked if she minded if he sat down & after a bit they began to chat & agreed that they were tired of being alone. Before getting too interested the lady wanted to see if he could handle her house full of feline friends. She asked him "Do you like pussy cats". With that he took her in his arms & made mad, passionate love to her right on the sand! After things settled down a bit she asked "How did you know that was what I really wanted??" He replied "How did you know my name was Katz?? well this was supposed to be in the tell me a joke forum. sorry.

 

[srb08]

Excellent information. I've never cooked a brisked of that grade. Although I've cooked many whole briskets. Its shape is peculiar. The approval of the
wife is a premium when making a test run like this (at least in my book). I've never brined any smoked meat but I hear it preserves the juiciness so that
it is second to none. Good pics as well. Thanks for posting.

Thanks.

 

[birdmeter]

A 60ish widower was seeking a bit of quiet time at the Kosher Packing Co. annual picnic when he spotted some beach chairs at a secluded end of the beach. He made his way there & found a 60ish widow reading a book. He asked if she minded if he sat down & after a bit they began to chat & agreed that they were tired of being alone. Before getting too interested the lady wanted to see if he could handle her house full of feline friends. She asked him "Do you like pussy cats". With that he took her in his arms & made mad, passionate love to her right on the sand! After things settled down a bit she asked "How did you know that was what I really wanted??" He replied "How did you know my name was Katz??

this was supposed to be in the the tell me a joke forum

 

[Wilhelm]

Placed these in the sun 7AM.


Moved them into the shade at 3PM looking like this.

 

[birdmeter]

Placed these in the sun 7AM.
View attachment 188749

Moved them into the shade at 3PM looking like this.
View attachment 188750 View attachment 188751 View attachment 188752

you rock how many people did this feed.i would do this more than i do but you gotta have lots a folks to eat what you spend your time preparing cooking is one of the best thing we like to do but you gotta have folks to eat it also.i love this post thank you .