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Packer Brisket
13lb prime packer from Costco. They quit carrying prime earlier this year but last time I was in they were loaded so grabbed one Trimmed and seasoned with a combo Holy Cow and Hardcore. Ran the pit ~250 entire cook, just firing her up. The consistency and efficiency of the Lone Star is off... -
Brisket hold advice
I’m gonna hold a brisket at 145 after cooking for an extended period. - 13 to 15 hours the way timing is working out. I’ve read about 2 options 1. Smoke until “done/tender”, let cool to 160ish to stop cooking, then hold at 145 2. Take off before “done”, still slightly tight, then directly... -
Brisket dry brining
Wanted to get some thoughts - I want to try to dry brine a brisket. If I dry brine tho, I really should only use pepper before is smoke it correct? If i use a commercial rub, like a meat church product, or Hardcore Carnivore, I’m guessing it’s gonna get too salty? I really like the MC rubs... -
Propane Grill Issue
I have a propane grill, it’s a premium grill but the last couple years I’ve rarely used it as I prefer my charcoal or smoker. It seems it’s getting very little gas to the burners - flame is tiny. I’m thinking there my be a clogged propane line - spider webs or something. Is there a way to...- BB-que
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- Replies: 5
- Forum: Propane Smokers
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Compart Duroc BB
BB ribs seasoned with MC honey hog and randomly found some cut beef back ma so threw when in while I was at it. Seasoned the beef with MC Hily Cow. sorry lazy on the pics but good eatin’ -
Individual beef ribs
Pre-sliced beef back ribs. Guessing a couple hours at 250? Thoughts on if I’m in the ballpark? -
Summer BBQ
Finally back in house after a long hiatus, had a BBQ with friends. 4 racks of compart duroc BB and beef belly burnt ends. Pork rubbed with MC honey hog and BE with Hardcore Carnivore. All smoked on LSG cabinet with hickory. Didn’t get as many pics as intended but got busy entertaining...- BB-que
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- Replies: 4
- Forum: General Discussion
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BB Ribs
Sorry folks I’ve been MIA as we were out of our home for 6 months for a remodel. House came out amazing, and better yet I’m back with my smokers and grills where I belong. First smoke since Feb so didn’t get the pictures I wanted, s little rusty but here’s a little tease. More to come soon I... -
Tender Jerky Advice
So I cannot get my jerky tender - I use eye round , slice 1/4 thick and dehydrate in dehydrator at 160 until internal temp is 150ish. There’s tender pieces here and there but most of it is tough and chewy. I’m gonna keep fiddling with a few things but any tips?- BB-que
- Thread
- Replies: 14
- Forum: Making Jerky
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Beef Tenderloin
Sous Vide at 130 for about 90 minutes with some garlic butter. Seasoned and Hard sear after. Delicious -
Dehydrator or RT
Have a batch of beef marinated and sliced for jerky. The question is dehydrator at 165 or Rec Tec on ES setting which I believe is suppose to be 180ish. Thoughts/Preferences?- BB-que
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- Replies: 3
- Forum: Making Jerky
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Just a shoulder
Overnight shoulder on the RT. MC rubbed and smoked slow overnight. Awesome bark -
Summers back BBQ
78 yesterday here in Chicago land. Deep freeze clean out with bunch of friends and their kids. 2 racks of BB, 2 small pork shoulders. 2 racks off plate ribs, and douns a small slab of pork belly to make a few PBBE. Grabbed some trays of sides from the local BBQ spot and had a great evening...- BB-que
- Thread
- Replies: 22
- Forum: General Discussion
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Resting pork shoulder over night
So I know resting a brisket or Beef Ribs overnight in a 150 degree warning drawer is no issue, in fact many prefer it. I’m going this tonight with some beef ribs, can I rest a pork shoulder along with it? I’m gonna wrap both in Saran Wrap to keep moisture and then I’m warming drawer at... -
Cabinet smoker Q
Does a heat deflector plate go between the charcoal basket and water pan, or between water pan and chamber?- BB-que
- Thread
- Replies: 9
- Forum: Charcoal Smokers
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Plate Rib Question
Obviously weight and temp and all that decide, but in general how long do plate ribs take. Pretty much brisket-esque per/lb time wise? -
Tri Tip Tacos
2.5lb tri tip from WF and figured how about some tacos. Seasoned with MC fajita rub and vac sealed the night before. Into the SV at 128 I got back about 3-4 hours later and pulled her while I prepped the toppings. Out of the SV and a hard sear over some coals Then cut along in half where... -
Brisket cook - 18 lb packer
Few from the prep 48hr dry brine Ran it at 250 ish until it got 170 Tallow from an A5 packer I trimmed last year Middle of the night hit 170 so wrapped with the A5 tallow Probed tender at 198 Nice color, not as dark as I’d like but I was at a friends boozin so has to rely on... -
Brisket time
Have a 17 lb prime form WF, doing for the big game Sat night, might watch my Irish get pounded in the Shoe but at least I’ll have a stomach full of brisket. Running a cabinet smoker at 275, call it an hour/lb after the trim? and yeah I realize there no telling, each is different, etc...
