Water pan. I don't spray. I used to but I don't think it made much of a difference and I kept losing heat when I opened to spray. Now I just cook pork above the beef so the pork fat falls down onto the beef as they both cook and use a water pan.
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BBQ GAF - Smokin' Your Meat, USA Style
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Water pan. I don't spray. I used to but I don't think it made much of a difference and I kept losing heat when I opened to spray. Now I just cook pork above the beef so the pork fat falls down onto the beef as they both cook and use a water pan.
This is beautiful. Thank you for sharing. I aspire to reach these levels one day
Thanks!
Someday I shall become a pitmaster like many is this thread; however, right now it is not feasible due to my living situation. Don't worry though, with living in KC, there is never a BBQ joint more than 5 minutes away.
That being said, I have a rack of ribs in the freezer that I was given. I have access to a gas grill. Is there a decent, recommended way to cook these given my limitations?
That being said, I have a rack of ribs in the freezer that I was given. I have access to a gas grill. Is there a decent, recommended way to cook these given my limitations?
I would probably rub them, cook them in the oven at 225 - 250 for 4-5 hours until tender and then throw them on the gas grill with some sauce for 20 - 30 min to crisp up the outsides. You could also put a foil pack of wet wood chips in with the ribs on the gas grill to get some smoke flavor.
Thanks for the idea. I should probably also mention that I have a slow cooker (crockpot). Would that be preferable to the oven method in any way?
Either would work. I would prob do oven but you should be able to get good results with either.
GoldenEye 007
Member
oh lord jesus
LocknessMobster
Member
lookin good guys
The Lamonster
Member
.
The Lamonster
Member
Damn, looking good!
The Lamonster
Member
When I trim STL ribs, I throw the trimmings on the grill along with the ribs.
It's fun to have small pieces that you can pick off the grill earlier and get a taste of things to come
It's fun to have small pieces that you can pick off the grill earlier and get a taste of things to come
Ribs done. I've noticed I've only been smoking pork lately. I should do chicken and beef some time but beef is so expensive.
I cut the last rib off when it was done to taste it. A little chef's bonus for my work. It came cleanly off the bone and the flavor was so good I decided to skip the saucing.
This picture is for you ColdPizza. The bones stuck out a bit. You can see the rub clumped up a bit but it was still delicious.
Meat-Porn view. Is it still a smoke ring if it's most of the meat.
I cut the last rib off when it was done to taste it. A little chef's bonus for my work. It came cleanly off the bone and the flavor was so good I decided to skip the saucing.
This picture is for you ColdPizza. The bones stuck out a bit. You can see the rub clumped up a bit but it was still delicious.
Meat-Porn view. Is it still a smoke ring if it's most of the meat.
Ribs done. I've noticed I've only been smoking pork lately. I should do chicken and beef some time but beef is so expensive.
I cut the last rib off when it was done to taste it. A little chef's bonus for my work. It came cleanly off the bone and the flavor was so good I decided to skip the saucing.
This picture is for you ColdPizza. The bones stuck out a bit. You can see the rub clumped up a bit but it was still delicious.
Meat-Porn view. Is it still a smoke ring if it's most of the meat.
Z, fo me a science project soon. Brine pork or chicken and smoke it next to plain pork or chicken. Report back.
edit: haha I'm drunk. Wow.
I can do that next week. I have some country ribs in the freezer that I can use. Do you mean wet or dry brine. I guess technically I could do both with unbrined as a control. I have a decent digital scale I use for baking that I can use to weigh the raw and cooked temperature of each.
What brings it up?
Nothing you did personally. But experimentation is key to get your flavor profile. Try brined chickens, half unbrined. What do you like more? Etc. I think it's a way to get a base profile on what you and your family/friends prefer. Wet brine btw, at least for chicken. Just a simple sugar and kosher salt solution or as elaborate as you like (my pallet can't discern yet).
The Lamonster
Member
How long did you smoke those ribs for? i.e. how'd you get that massive smoke "ring"
Six and a half hours at around 240 with a water pan. I kept the lid on for the first 6 hours straight. Also I bought it at Aldis and it was Cryovaced with "upto 12% solution." It had a slight ham-like taste probably from the solution, but I doubt they used prague powder so I think the pink was from the smoke. Also it didn't go all the way to the center.
I wonder if the nitrogen oxide in the charcoal and wood mixed with the sodium throughout the meat making sodium nitrite deep in it.
Edit: Probably. Sodium Nitrite is NaNO2, with Sodium being Na and Nitrogen Oxide being NO/NO2.
No better time to start than now. Its actually not that expensive of a hobby to get into.
dskillzhtown
keep your strippers out of my American football
tick tock, tick tock, tick tock ...
On a related note, I am thinking about selling/giving away one of my WSMs and getting something like this. I just don't have enough space on the WSM to do a brisket proper. I only have 18" and a 14" WSMs, not the 22". With something like the pictured, I could do a brisket and ribs at the same time with space issues. I actually could put something like that where my Performer currently is.
if you haven't brined chicken or pork, you need to now. I dont cook chicken or pork roast/loins anymore without brining them.
you can instantly tell a difference at the lowest acceptable "cooked" internal temperature IE 145 or 165, the meat is significantly juicier, visibly and taste wise, than the same meat not brined.
Even brining chicken thighs or breasts for 2 to 3 hours makes a difference. A whole chicken i brine for 6 hours. Same with a porklion.
Porkloin roast is my favorite pork to brine. I have a recipe for BBQ chipotle pork loin. brine it, put a BBQ rub on it and smoke it then put some chipotle sauce on it and broil it for a few minutes.
Porkloin takes it so well and it is so delicious. White meats benefit the most from brining.
My brine recipe is:
1 cup kosher salt
1 cup white sugar (i actually do half white half brown)
1/2 cup white vinegar (i skip this)
1 Tablespoon whole black peppercorns
1 teaspoon garlic powder ( i actually probably put closer to 2 or 3 tablespoons)
1 teaspoon dried taragon (i actually probably put 1 to 2 tablespoons)
i use this on both chicken and pork and its fantastic on both.
the funny part is my friend gave me that recipe from his book, but every time he comes over he swears my chicken is better than his, using almost the same brine and same rub recipes.
Brisket point cubed for burnt ends
Lord have mercy! Care to share your recipe?
Applesauce
Boom! Bitch-slapped!
Yeah, that's one of the perks of a stick burner. Even the smaller units can really load up with food. The cooking chamber on this one is 24" x 48" but it was built for me over 10 years ago by an old man I use to work with. Those Old Country pits at Academy average about 18" x 36" with an upper grate for smaller stuff like ribs and sausage. Even with something like that you'll be able to do a couple of briskets with room to spare. Old Country is a good brand if you don't want to drop some coin on say a Gator Pit which start at around $1800 - $2000 and are built locally.
dskillzhtown
keep your strippers out of my American football
I am definitely going to have to look into it. I love my Performer, but I need space! Can you put fuel inside the barrel for direct heat cooking?
From using my dad's stick burner I would say yes. The firebox is the same thickness metal as the barrel. Just put a grate down so the fuel isn't directly touching the bottom and can drop the ash. Would make it harder to clean out though.
If you do get a stick burner make sure it's well insulated, using my dad's was frustrating it burned through fuel like there was no tomorrow. And was difficult to keep at the same temp.
dskillzhtown
keep your strippers out of my American football
I am reading all these reviews of ones you buy at hardware stores and they all say you need to do mods to give them a better seal.
The Lamonster
Member
I am so in love with Blues Hog BBQ sauce.
that is all
that is all
What size brisket so you want? I can get a 13lb full packer on my 18".
Also, Google around. There are directions for folding the brisket to get it to fit on the 18, but then you probably lose some bark.
I rub the brisket (used pappys low sodium rub this time mixed with pepper) and smoke as normal until the flat is around 165 - 170. I then separate the point and the flat. The flat gets wrapped in foil and put back on the smoker until it hits 198-200 internal temp. With the point, I cube as shown, add more rub and some bbq sauce and stir to coat. I then put the cubes back on the smoker until very tender and covered in bark, usually 3 - 4 more hours.
The final product looks like this (from a previous smoke)
dskillzhtown
keep your strippers out of my American football
I have had my 18" for years. I have done brisket on it plenty of times but let's say I want to cook ribs at the same time, that means using the grate above/below. I would prefer just to have it all on one surface at this point. I want more room.
In reality, it may be more about me just wanting to try something new than anything tangible.
Applesauce
Boom! Bitch-slapped!
Yes but if the cook chamber isn't designed for that too you're going to have a not so fun time cleaning the ash out. But, most of the pits come with an extra grate for direct grilling on the firebox instead which is easy to clean, you just won't have a huge cooking surface.
1/4" thick steel will maintain heat really well, personally I wouldn't go with anything less than that.
Can't argue with that logic.
I rub the brisket (used pappys low sodium rub this time mixed with pepper) and smoke as normal until the flat is around 165 - 170. I then separate the point and the flat. The flat gets wrapped in foil and put back on the smoker until it hits 198-200 internal temp. With the point, I cube as shown, add more rub and some bbq sauce and stir to coat. I then put the cubes back on the smoker until very tender and covered in bark, usually 3 - 4 more hours.
The final product looks like this (from a previous smoke)
Considering trying this. Questions:
What temp do you take the cubes to? Can you overcook these?
How much bbq sauce? Should they be swimming in bbq sauce soup, or is it just a coating?
When you put the cubes in the smoker, you leave the pan uncovered correct?
yea my dads is like 25+ years old, its like 1/8th of a inch thick i think, plus like someone said its not sealed real well either.
ThePrequelsSuck
Banned
This thread is delicious
MilkyJoe
Member
24 hours of smoking resulted in this. Everything turned out really well.
Every spring this thread raises it's delicious head and puts a terrible strain on my no mammals diet...
There's a little chicken mixed in there. Smoked turkey is awesome, go nuts.
The pieces are too small to get an accurate temp. I just grab one off the smoker every 45 min to an hour or so and try it. If they are tender as hell but not shredding with pressure you are at the sweet spot. It they have any resistance or chew to them, keep going. It will take a few hours, so dont start trying them until 2+ hours in.
Just a light coating of sauce. Not swimming.
Yes leave the pan uncovered for more smoke flavor and bark creation.
MilkyJoe
Member
bucknuticus
Member
So now that i have a house and by proxy a yard. I want to get into smoking. I currently have a gas grill that i like for convenience but wants to get a charcoal one as well. I see a couple have smokers you can add on to the side, are these worthwhile?
I use an offset smoker from Char-grill which was cheap and I would not recommend. It is so thin I go through wood like crazy. How much do you want to spend?
http://amazingribs.com/tips_and_technique/offset_smokers.html
I have the one in the pic they say not to buy, and I get good bbq out of it. But you can do better.
Applesauce
Boom! Bitch-slapped!
That article paints an awfully bleak picture for stick burners. Yeah there are other options other than the char grill but obviously you don't need to mod it to hell and back like they suggest for great food. And you certainly don't need to drop several grand on a reverse flow pit like a Lang. If you've got the extra money then by all means go for a more expensive brand but if a char grill is all one can afford then don't let this article discourage you from buying one and getting into BBQ.
I agree completely. Everything I have ever posted in this thread was made with one.
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