dskillzhtown
keep your strippers out of my American football
Thanks for posting!! I will pick up a brisket and a couple of pork butts to freeze. I am smoking two butts for Christmas gathering that I had in my meat freezer.
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BBQ GAF - Smokin' Your Meat, USA Style
- Thread starter POWERSPHERE
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Thanks for posting!! I will pick up a brisket and a couple of pork butts to freeze. I am smoking two butts for Christmas gathering that I had in my meat freezer.
Nice I bought a igrill2. It came down between those two. If I don't like the igrill will return it for the Maverick.
Have a nice Prime Brisket waiting to cook for New Years that I want to try it out.
Where did you get the 733 for that price?
That's a killer deal. I ended up getting a thermoworks dot and spent another $10 for an ambient temp probe. Accurate temps but I have to unplug and plug in the probe I want to check.
Applesauce
Boom! Bitch-slapped!
Got one of these as a gift this year. No more shitty "instant" thermos for me
Great thermometer. I have a regular thermapen. I basically use it for everything. I even used it once to check the ambient air temperature in my infants nursery. lol
Got a giant wooden cutting board for Christmas, big enough for brisket. Going to Costco today to hopefully get a 10-15lb brisket. The last few times I went, the selection was kind of awful. On the plus side, the price is around $2.69/pound and is prime grade. Not smoking til next weekend so might have to stop back once or twice later this week.
Captive post some pictures when you put that thing on. I would be interested in what type of prep you do and marinades.
Costco had Prime briskets for $2.77 a pound (Lewisville TX). I grabbed a 14lb as well to smoke for New Years. I use the SaltLick rub with Stubs BBQ sauce that I will dress up a bit to inject with some apple cider vinegar.
Oh, well, I put it on at 9am. It's currently in foil, internal temp right at 190.
Nothing fancy I use the rub from playing with smoke and fire at BlogSpot, if you google it it'll come up, I've also posted it a few times.
I usually inject it with beef broth and salt and a few other things but I didn't this time.
Amazon just cancelled my ordered due to technical error. I'll see what they'll do for me in chat later.
They all break, I really like the iGrill2, its just much more expensive than the Maverick.
POWERSPHERE
Member
Maverick. It's indestructible, just keep losing it.
Just got this haul for NYE. Brisket, 3 beef short ribs and a tri tip. Looking forward to a day playing with fire.
Edit: any idea how to post a photo from an iPad?
Shin Johnpv
Member
You can't go wrong with the Maverick ET-732
http://www.amazon.com/dp/B004IMA718/?tag=neogaf0e-20
The wireless range on it is pretty damn good too.
Though I would suggest ditching the probes that come with it and buying the newer upgraded Hybrid probes.
http://www.amazon.com/dp/B016AO6B6G/?tag=neogaf0e-20
The big difference is they seem to be a little better in their construction (in the wire) and they're water proof. I went through a couple of the older style probes but these seem to be lasting longer and holding up much better.
RapidCancel
Member
I've been using this one with the original probes over a year now without any issues. Just make sure to wipe it clean and not submerge the probes in water or anything and it should be fine.
Download one of the imgur upload apps.
Shin Johnpv
Member
Your one of the lucky ones then. I've never submerged mine in water and baby them and they just stop working. On the main Weber forum I'm on I'm pretty sure everyone there has gone through multiples of the original probes.
Just wanted to introduce myself by posting my New Year's Baby Back Ribs. I put them on about 2 hours ago. For the smoke I am using a combo of apple and pecan. Anyways without further ado, here are my ribs. I'll post the results when they're done.
Do you foil them at any point?
I like to do my ribs at 275. 3 hours unfoiled, 1 foiled.
I just go straight 4 1/2 at 225. Comes out tender and moist. I will try the foil method on my next try.
Happy New Year smoker gaf.
Started out at 16lbs of prime brisket from Costco. I trimmed 2.5lbs of fat. I dry brined it overnight with 2tbsp of kosher salt. I always coat in mustard to stick the rub. I throw my rubs together so they can sometime vary. This was (all TBSP) 3 garlic/onion powder, 3 fresh ground black pepper, 3 turbinado sugar, 2 Hungarian paprika, 2 cumin, 1 chilj powder, 3/4 cayenne pepper. Would have tossed in some dried mustard if I had on hand.
Started at 03:30 central. Will post some more pictures later. My assumption is that I will cut the flat off around 200°, wrap in foil/towels and put in a cooler for two hours. Will slice up the point and put back in the smoker for two hours in an aluminum pan. I need a new knife, so planning on hitting up a local store when they open at 11:00.
Started out at 16lbs of prime brisket from Costco. I trimmed 2.5lbs of fat. I dry brined it overnight with 2tbsp of kosher salt. I always coat in mustard to stick the rub. I throw my rubs together so they can sometime vary. This was (all TBSP) 3 garlic/onion powder, 3 fresh ground black pepper, 3 turbinado sugar, 2 Hungarian paprika, 2 cumin, 1 chilj powder, 3/4 cayenne pepper. Would have tossed in some dried mustard if I had on hand.
Started at 03:30 central. Will post some more pictures later. My assumption is that I will cut the flat off around 200°, wrap in foil/towels and put in a cooler for two hours. Will slice up the point and put back in the smoker for two hours in an aluminum pan. I need a new knife, so planning on hitting up a local store when they open at 11:00.
RapidCancel
Member
^ Looking good!
Yeah, I'm fairly surprised myself. After all the posts I've read of the probe failures on other forums, I figured mine would go out quick. I'm going to see how long they'll last me.
Yeah, I'm fairly surprised myself. After all the posts I've read of the probe failures on other forums, I figured mine would go out quick. I'm going to see how long they'll last me.
yeah when you rest a big brisket the internal temperature will generally rise about 5 degrees
I pull mine around 195-197 so it'll get up to just about 203, which is my preferred internal temperature for brisket
also I've found that brisket really needs to rest for at least an hour after taking it off the smoker
I let it sit for an hour wrapped in the oven (off), and still rubbery.
My other worry is that I'm fucked from the start, since the briskets I use are flat, 3-4 lbers. Worried their too small and dry out?
Applesauce
Boom! Bitch-slapped!
I would start by checking your thermometer for accuracy. From my experience those basic ones from chain stores are terribly inaccurate and gave me many undercooked briskets. If the meat is tough then that's probably because it hasn't cooked long enough for the connective tissue to break down, resulting in chewy meat.
Also since you're doing just the flat, consider a brine or injection to help keep it moist. And don't forget to use a water pan.
Thanks^
Not using a water pan since Im on the pit barrel cooker. I haven't been injecting though, so I will also try that next time. I use an iGrill2, which seems good so far
Not using a water pan since Im on the pit barrel cooker. I haven't been injecting though, so I will also try that next time. I use an iGrill2, which seems good so far
I've done one to 205 and pulled it from the pit, let it rest for 2 hours and it was the most tender brisket i've done. but holy shit 3-4lb? mine as well get a tri-tip. Get a whole packer brisket, the fat in the point protects the flat.
I'll post this again, this guy talks at length about brisket, from buying it, to preparing it to cooking it. http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
dont inject it, by all means you can, but keep it simple, eliminate all variables until you get a brisket you like.
also you can calibrate any thermometer by putting it icey water.
That's a great article. Thank you.
Dunedain_Ranger
Member
Had a feast for New Years made eight rack of ribs for the whole family ....... Food coma was to follow .
That's been the regular price lately, been meaning to pick one up but been too apprehensive on doing a whole brisket.
POWERSPHERE
Member
Grilling and BBQ are two entirely different things. You grill while you wait for BBQ.
You need to stop using temperature solely as a guide for doneness...temperature is ONE guideline for doneness, but not the end all be all.
The ultimate test is is the feel...all briskets vary so you can be done anywhere from 180 to 205.
Also, are you doing a full packer or just the flat? If you're doing just the flat you've already put yourself at a major disadvantage.
https://www.youtube.com/watch?v=sMIlyzRFUjU
edit: yup, I see your'e using flat...sorry man, I've been in your shoes. I'll never do flats only again. The good news is you can chop/cube up the meat and put it into a chili.
dskillzhtown
keep your strippers out of my American football
I agree with all of this. Doing flats-only is hard, really hard. If you need something smaller than a full brisket, see if the grocery store sells a center cut with a bit of flat and the point. I have had limited success with flat-only, but it took alot of babysitting.
I just picked up a 14.5" Weber Smokey Mountain that was in an open box at Walmart for $100. It is in perfect condition and clearly unused.
Has anyone here used one of these before? Was this a good grab? I am able to return it if I want. I know a lot of people love the WSM but I wanted to know if the 14.5" model is as good and if it is very limited size wise on what it can cook.
Thanks.
Has anyone here used one of these before? Was this a good grab? I am able to return it if I want. I know a lot of people love the WSM but I wanted to know if the 14.5" model is as good and if it is very limited size wise on what it can cook.
Thanks.
RapidCancel
Member
The 14.5" is the version I have and it easily fits more than enough food for my needs. I don't know how many people You need to cook for, but I've been able to fit 2 full pork shoulders (10 - 15#) and another rack of pork ribs and a few sausages scattered here and there. I've cooked a spatchcocked 12# turkey in there with the bottom rack still empty.
The ribs will have to stand up straight if you have a pork belly or something else in there, but other than that I haven't had any issues.
If you want to do brisket, you'll have to fold it until it shrinks. A full rack of ribs, I usually just cut in half and throw one on each rack if that's all I'm cooking.
Thanks. How do you setup your charcoal? I'm a little concerned with it's smaller charcoal area I'll have a hard time setting up a snake, donut or minion method.
You basically got it 50% off....I think that's a good deal.
I'm not sure how long of a cook you'll be able to get on there with a smaller basket.
This website is a pretty awesome resource for all things WSMs: http://virtualweberbullet.com/
Perhaps they have a section on the 14.5" with that info, or you could sign up to the forums to ask what the cook times are on there.
You could probably manage a shoulder without having to add any coals.
I'm not sure how long of a cook you'll be able to get on there with a smaller basket.
This website is a pretty awesome resource for all things WSMs: http://virtualweberbullet.com/
Perhaps they have a section on the 14.5" with that info, or you could sign up to the forums to ask what the cook times are on there.
You could probably manage a shoulder without having to add any coals.
POWERSPHERE
Member
I did a brisket, beef ribs and Tri tip on NYE and It was some of the best I've done, I'll post photos when I can
Quick question: I'll be in Portland for 3 days, in LA for 10 days, then driving to Colorado through New Mexico. Any good BBQ joint tips?
Quick question: I'll be in Portland for 3 days, in LA for 10 days, then driving to Colorado through New Mexico. Any good BBQ joint tips?
LA is not a great BBQ town. Maple Block in Culver City is said to have the best brisket in town, but it is pretty pricey. Bludsoes and Phillips are considered good.
Locals will say Dr. Hogly Woglys is good, but don't be fooled. It isn't. Best BBQ I have had in LA has been homemade (my own and various friends). It is just not the towns wheelhouse. Now, Mexican and pan-Asian you are in business.
Did a lot better w my brisket yest.
Still was a touch dry, but that's my fault, my past briskets were so tough I was worried about gumminess and I put it in the oven for about an hour at 200.
Question - Working on getting my flavors right, so far I use a rub + mustard - how do I get my bark crustier? I pull and foil w/ beer at 160, thinking about foiling it, taking it to 180, and letting it hit 188 unwrapped/hanging again.
dskillzhtown
keep your strippers out of my American football
I use minion method with my 14.5 - http://www.smokingmeatforums.com/a/minion-method-explained-with-tutorial
It works well. I do add some unlit charcoal to the bottom of the can though. The 14.5 is a great investment if you aren't cooking for an army of people. I have the 14.5 and the 18. I NEVER use the 18 anymore.
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