Mr. Giggles
Member
Sweet mother of god. you have a gift.
Welp, just pulled my beef ribs out of the smoker.... Not a total disaster like last time but I think I might have gone a bit much on the heat and not enough on the smoking wood...
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BBQ GAF - Smokin' Your Meat, USA Style
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Sweet mother of god. you have a gift.
Welp, just pulled my beef ribs out of the smoker.... Not a total disaster like last time but I think I might have gone a bit much on the heat and not enough on the smoking wood...
LocknessMobster
Member
Going for some more ribs and some BBQ beans this time. Oh and some Brats ima throw on later. Two racks have Meatheads Memphis rub on em,that ginger and rosemary in i has me kinda nervous. I also got one of those rib racks now,curious to see how it performs.
LocknessMobster
Member
Damn those beef ribs look tasty Mr giggles. What do you use for rub?
Yeah I hear that.
Thanks for the info. I'll take a look at those BBQ societies.
Looking good.
What makes you say? Were they tough? If they're anything like brisket they could just be finicky.
Are the ribs touching or is there space between?
Brats are nice because they're tasty and don't take long.
HammerOfThor
Member
Anyone have some sweet brisket rubs? And by sweet I mean literally sweet, not "awesome" sweet 
LocknessMobster
Member
They are individually spaced its this one https://www.amazon.com/dp/B01GU6A8T0/?tag=neogaf0e-20
Anyone have some sweet brisket rubs? And by sweet I mean literally sweet, not "awesome" sweet
Im trying out this Meatheads Memphis rub its mostly sugar and supposedly really good http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
ErnieMcCracken
Member
Anyone have some sweet brisket rubs? And by sweet I mean literally sweet, not "awesome" sweet
Just wondering why you'd want sweet on brisket? Salt and black pepper or any black pepper-based rubs tend to be the norm for beef. I prefer sweet on ribs (and maybe butts).
agree with this
if you want sweet make a nice tomato-based sauce to go on the brisket
Eye for an Eye
Member
Just pulled my shoulder off the grill and letting it rest while the sides finish up.
Mr. Giggles
Member
No actually they fell off the bone and were quite tender, although the bark was tiny teeny bit tough and I just can't get those nice smoke rings.
I like a nice tough crust for some things, especially ribs. It's like a little bit of bonus jerky.
The smoke ring is purely cosmetic. If it tasted good, it was good.
Mr. Giggles
Member
Family had the labor day party a week late due to weather, got asked to bring ribs...
cooked for 4 hrs total @235 with the basic BBQ guru controlling the temp. - 2.5hr in rib rack 1hr in foil, 10 minutes "finish" face down-sauce on bottom only, 20 minute final finish with sauce on top.
one of the 3 racks after 2.5 hrs- prior to foil wrap with honey, melted butter & more of the rub
the 3 Racks with my BBQ sauce (a Bacon Molasses bourbon sauce)-just after sauce application (20 minutes in the closed grill to finish/set)
cooked for 4 hrs total @235 with the basic BBQ guru controlling the temp. - 2.5hr in rib rack 1hr in foil, 10 minutes "finish" face down-sauce on bottom only, 20 minute final finish with sauce on top.
one of the 3 racks after 2.5 hrs- prior to foil wrap with honey, melted butter & more of the rub
the 3 Racks with my BBQ sauce (a Bacon Molasses bourbon sauce)-just after sauce application (20 minutes in the closed grill to finish/set)
That sauce on the ribs looks so tasty. I can never get it like that.
Walmart has a great sale on my current favorite charcoal.
http://slickdeals.net/f/9106579-royal-oaks-ridge-charcoal-briquets-12lb-twin-packs-25lb-for-5-00-walmart
Slickdeals lists it at $5 per twin pack, but my local Walmart is selling them for $3 per twin pack. I got 7 packs (14 bags.)
Jump on this people.
Review
Edit:Boo. 6 of the 7 got cancelled.
Walmart has a great sale on my current favorite charcoal.
http://slickdeals.net/f/9106579-royal-oaks-ridge-charcoal-briquets-12lb-twin-packs-25lb-for-5-00-walmart
Slickdeals lists it at $5 per twin pack, but my local Walmart is selling them for $3 per twin pack. I got 7 packs (14 bags.)
Jump on this people.
Review
Edit:Boo. 6 of the 7 got cancelled.
Mr. Giggles
Member
You know, I use wood charcoal but I've noticed a lot of competition smoking teams use this brand.
Is there a reason?
By wood do you mean lump? Briquettes are more consistent in size and temperature so it makes for a more consistent smoke. Also according to TheSweetHome they burn hotter than Kingsford (but not as hot as Stubb's or Kingsford Competiton) and burn for longer than the other three. That makes them well suited for smoking, and they're pretty easy to find and a good price.
Stubb's is another good brand, but harder to find, pricier, and I've gotten some bad bags that have really soured me on them. Still the good bags were about as good as Royal Oak.
Mr. Giggles
Member
I guess lump would be it, cool man, royal oaks hence forth!!
Look at me ma, I'm learnding!!
Just call me Super Nintendo Chalmers.
It's also called hardwood charcoal but lump seems to be the more popular term. I just bought my first bag of it last week. The stuff is great for grilling but I prefer briquettes for BBQ and am too cheap to buy lump regularly for grilling.
the type of smoker you are using should help decide what charcoal you use. If you have a komodo style smoker you should never use briquettes, for instance.
Mr. Giggles
Member
I have a "bullet" smoker, its a WSM 14.5" - I actually got it on the recommendations from this thread.
For the bolded however, why is that?
I'm smoking my other rack of St. Louis. I'm giving it 8 hours since that's what the last one took. I also have a small 3lb CAB chuck roast that I'm thinking of throwing on. Anyone here smoke a small one like that? I'm curious if there will be enough time for a bark to form.
Edit:Update. I put them both on and am hoping for the best. The ribs are closer to the charcoal and are natrurally thinner so I'm expecting them to finish first.
It seems Weber/iDevices updated their app. Old on the left, new on the right:
I think it looks better. Also I'm finally able to get it to play Funkytown when my food is ready. Best alarm ever.
Edit 2: Ribs are (over)done.
They might be in fall off the bone territory. We'll see.
The chuck is on a bed of diced onions and sweet yellow peppers we got from the Amish auction, with garlic, a touch of jalapeno, some chicken broth, soy sauce, and a stout that a friend homebrewed. Now that it's smoked to 165 I'm going to braise it until it pulls effortlessly.
Final edit:Nearly 11 hours since I started the PSB is done/
It tastes great and got a beautiful smoke ring. I'm going to serve it tomorrow for dinner.
Bonus shot. Big ass smoke ring on ribs. Everyone liked them this tender.
Edit:Update. I put them both on and am hoping for the best. The ribs are closer to the charcoal and are natrurally thinner so I'm expecting them to finish first.
It seems Weber/iDevices updated their app. Old on the left, new on the right:
I think it looks better. Also I'm finally able to get it to play Funkytown when my food is ready. Best alarm ever.
Edit 2: Ribs are (over)done.
They might be in fall off the bone territory. We'll see.
The chuck is on a bed of diced onions and sweet yellow peppers we got from the Amish auction, with garlic, a touch of jalapeno, some chicken broth, soy sauce, and a stout that a friend homebrewed. Now that it's smoked to 165 I'm going to braise it until it pulls effortlessly.
Final edit:Nearly 11 hours since I started the PSB is done/
It tastes great and got a beautiful smoke ring. I'm going to serve it tomorrow for dinner.
Bonus shot. Big ass smoke ring on ribs. Everyone liked them this tender.
Look up the "Snake Method"
Used it for the first time this Summer, I'm a convert now.
It's great. Wish I would have known about it from the start.
Your first attempt might take a little bit of effort to dial in the correct vent openings, but when you know what you need to do it works so damn well and I'm not out checking on it every 20 minutes like I was before.
It's not hard. A bit of a pain having to set it up but it takes all of 2 minutes for many hours worth of low and slow. It's exclusively what I used before I got the Slow N Sear which I'd wholeheartedly recommend. More importantly than that though, what kind of thermometer(s) do you plan on using?
This is true. I'd recommend a test run with no food to get a feel for it before you risk meat.
Mr. Giggles
Member
Hey Guys,
So my buddy has a Maple farm but it turns out there are a few species of Maple tree on the farm, for smoking purposes do I want to use sugar maple wood or will any type of maple wood do. for reference he has sugar maple and red maple
So my buddy has a Maple farm but it turns out there are a few species of Maple tree on the farm, for smoking purposes do I want to use sugar maple wood or will any type of maple wood do. for reference he has sugar maple and red maple
From looking it up I am seeing that you can cook with both. Sugar Maple seems to be more popular though.
Mr. Giggles
Member
Coolios
Eye for an Eye
Member
So who's grilling Thanksgiving dinner? As long as the weather holds up, I want to smoke a ham on the grill while I bake a turkey. I've grilled many chickens now, but I don't trust myself with a rather large bird and I don't think I'm ready to change the flavor of Thanksgiving dinner.
Could always do a small bird on the smoker/grill and have a medium size insurance turkey in the oven. Leftovers aren't the issue!
Mr. Giggles
Member
Smoke a turducken....Has it been done? Can it be done?
I wouldn't, unless the chicken, duck, and stuffing are already cooked...
I live in a tortured world of loving crispy poultry skin and smoked meat. There's really no middle ground. You either get pristine smoked meat and shoe leather for skin or a crispy skin with flavorless flesh unless you own all of the equipment to smoke then flash fry.
Im smoking a young turkey on Wednesday before Thanksgiving. Dont be nervous, smoke that bird! I actually feel like the turkey is easier to smoke, as I don't have to be as OCD on the temp control as say a brisket. Ive never been crazy about an oven roasted turkey. We usually fry the turkey or smoke it now.
Even easier if you brine it. Just keep a digital thermometer in the deepest part of the flesh and it'll come out moist.
Mr. Giggles
Member
True speak.
Ive gotten to the point that the thermometer isn't really needed for me until right atb3 hours in. If Im smoking a butt or brisket, Im so OCD about keeping the temp about 225, but with the turkey, if the temp rises to 275 or 300 for a few minutes Im ok with that.
Brisket I'm OCD...butt is fatty enough for me that it's forgiving. Poultry is pretty easy too, easier if you brine it.
What do you do for brine? I dont usually brine it but when I do, its just simple salt and water. Matter of fact, just took out the turkey to thaw. Will season it and inject with cajun butter tomorrow and let it relax until Wednesday morning.
usually just salt, sugar, water based off of this one: http://www.dipee.info/pdf/OnlineResearch/2.pdf
one thanksgiving i tried a crazy one with oranges and cloves and other shit, but i didn't really taste any of that stuff so i just stick with the stuff in the PDF above.
Mr. Giggles
Member
I'll fax you some
Mr. Giggles
Member
Yes indeed plenty of
pics of
You must only click a few pages back to get them
wholeheartedly disagree. I do poultry on my egg at about 295. Perfect skin with tender juicy smokey flavored meat.
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