Skin typically won't turn out the way I like it below 325-350...
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BBQ GAF - Smokin' Your Meat, USA Style
- Thread starter POWERSPHERE
- Start date
Skin typically won't turn out the way I like it below 325-350...
for a brine for turkey i do a "light" cider salt brine
in 20 qt pot simmer for 5 minutes:
cup and a half kosher salt
1/4 cup whole all spice
8 bay leaves
qt apple cider
let cool
add in 3/4 gallon cider (making you use full gallon of cider)-stir
put turkey in pot, or conversely, put in :brine bag, trash bag, pail, whatever you use for brining, add brine, seal.
add in enough water to cover turkey- chill for 24hr in fridge, cooler, whatever, remove turkey, put on platter with paper towels, lets sit in fridge for ~8hr to drain excess.
Typically, i do this in the oven @350 until done (~4 hrs depending on size)since i didn't get the smoker until this year, i have yet to try smoking this recipe,
i use a apple cider glaze for basting..(2cups cider reduced to 1/4cup and a stick of unsalted butter)
in 20 qt pot simmer for 5 minutes:
cup and a half kosher salt
1/4 cup whole all spice
8 bay leaves
qt apple cider
let cool
add in 3/4 gallon cider (making you use full gallon of cider)-stir
put turkey in pot, or conversely, put in :brine bag, trash bag, pail, whatever you use for brining, add brine, seal.
add in enough water to cover turkey- chill for 24hr in fridge, cooler, whatever, remove turkey, put on platter with paper towels, lets sit in fridge for ~8hr to drain excess.
Typically, i do this in the oven @350 until done (~4 hrs depending on size)since i didn't get the smoker until this year, i have yet to try smoking this recipe,
i use a apple cider glaze for basting..(2cups cider reduced to 1/4cup and a stick of unsalted butter)
Ok BBQ brethren, I guess Im gonna have to learn to post pics on GAF. For everyone smoking meats (especially turkeys) lets get some before and after shots. Gonna season my bird here soon with Brazilian Steakhouse seasoning and inject it with cajun flavor in prep for a smoke session tomorrow morning...
Darryl M R
Member
Have any of you guys heard about the indoor smokeless grill? I'm planning to move to NYC and outside space to grill is very rare from what I've researched. One solution I can have for scratching my grilling urge is to buy this thing.
https://www.amazon.com/dp/B01D6KCY4K/?tag=neogaf0e-20
https://www.amazon.com/dp/B01D6KCY4K/?tag=neogaf0e-20
Hopefully your oven will have a broiler in it. A broiler is essentially an upside down grill. You can adjust the heat by moving the grate closer and farther from the heat. If you really want grill marks, I'd suggest a cast iron grill pan, or a George Foreman if you want simple. George Forman even makes a model meant to imitate a grill
https://www.amazon.com/George-Foreman-GGR50B-Indoor-Outdoor/dp/B00004W499/ref=sr_1_13?s=kitchen&ie=UTF8&qid=1479834013&sr=1-13&keywords=george+foreman+grill
Honestly that seems pretty steep for what you're getting but if it makes you happy that's what counts. I'm also moving to an apartment so I know how it can be.
I live in NYC, and I got lucky. I have a large outdoor space for my apartment size (easily 1/3 of my apartment is outside) without an apartment above me (so open skies). I'm not technically allowed to, but I have a gas grill and a weber smokey mountain (smoked a turkey 2 days ago, came out great!)
Darryl M R
Member
Does the cast iron grill work on electric stovetops? Thanks for linking other options
It depends. If you have a flat top it won't work at all. If you have coil burners it will work but admittedly not very well. Cast Iron is a very poor conductor of heat so it'll be hot right over the burners but not so much between. Since moving to a place with electric burners I moved my grill pan to the gas grill upside down to the griddle side. It also works in the oven where you can preheat it and get it nice and hot, then turn on the broiler and have heat coming from both sides.
Darryl M R
Member
Most of the places I'm looking at are all flat top. So it sounds like the best idea for me is to consider the George grill or the indoor philips smokeless one. Granted if I were to get the philip one I would probably use it every week
Ha sounds like you have a gem.
I'm looking up newer apartment complexes in Morningside for the first two years then if I stayed in the area longer I would want to head to lower Manhattan. Hopefully there are gems like the one you have. Open skies and grilling in NYC sounds amazing.
Eye for an Eye
Member
i'm glad I've always had access to a yard area in the apartments I've lived in.
I just bought a 22lb turkey today, 9lb ham to smoke, and a brine kit. I do Thanksgiving on Saturday so I'll take it out of the fridge on thursday to keep defrosting and put it in the brine at night.
I just bought a 22lb turkey today, 9lb ham to smoke, and a brine kit. I do Thanksgiving on Saturday so I'll take it out of the fridge on thursday to keep defrosting and put it in the brine at night.
Turkey on the smoker and I feel like I've misjudged. I've done two smoked turkeys before, and one took 2.5 hours, the other 4. Both at 350, so that was weird. Started early in case of a long cook (same brand and size as the 4 hour cook), but set the grill at 300 so it would take longer if it was like the first cook.
Two hours on, it's already at 135 internal, and turkey isn't exactly known for a stall. Time to clear out the bottom oven to hold it warm: dinner is in three hours.
Still, it smells amazing.
Two hours on, it's already at 135 internal, and turkey isn't exactly known for a stall. Time to clear out the bottom oven to hold it warm: dinner is in three hours.
Still, it smells amazing.
![VDDHAX7.jpg]](http://i.imgur.com/VDDHAX7.jpg])
Applesauce
Boom! Bitch-slapped!
Yeah, I like resting as long as possible. This rested for 45 minutes but the eggs were ready so the brisket had to get sliced
Mr. Giggles
Member
Eye for an Eye
Member
I'm disappointed. The weather is not my friend today and that means I have to cook everything inside. At least my neighbor is letting me use his oven too.
B
bomb
Unconfirmed Member
think I'm just going to buy a Backyard Jambo soon. Will post pictures.
Darryl M R
Member
For someone that cannot access an outdoor area for grilling, is it possible to make good brisket?
I just assumed you always needed a large smoker or something that has to be outdoors.
Are there indoor smokers that won't set off alarms or other techniques?
I just assumed you always needed a large smoker or something that has to be outdoors.
Are there indoor smokers that won't set off alarms or other techniques?
Haha just watched it last night as well. Bon apetit getting into the video content game
You might miss out on some smoke flavor, but an oven set to 225 will still get all the tenderness of a smoker. Maybe more, as it's definitely under control.
Just picked up a bunch of Wagyu (about 30 lbs total including ground beef). About to be seriously getting my grill on over the next couple months 
https://www.crowdcow.com/completed/eez59d49f
I did miss out on the brisket and ribeyes though, so when the next Wagyu cow comes up I'll try and jump on that and the ribeyes.
https://www.crowdcow.com/completed/eez59d49f
I did miss out on the brisket and ribeyes though, so when the next Wagyu cow comes up I'll try and jump on that and the ribeyes.
You could do it Jewish style. I was raised on it and while it's a different flavor than smoked brisket it's good.
http://www.seriouseats.com/recipes/2016/04/jewish-braised-brisket-recipe.html
You could also soud vide it.
http://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html
I've sous vide BBQ Ribs to good results.
This is also an option and you can add some liquid smoke to make up for the lack of smoke flavor. I will say though ovens vary in temperature too. I tested mine with my probe thermometer and when set to 250 it goes to ~275 and then slowly drops to ~225 and then goes back up. I get a more stable temperature in my smoker. This option sure is easier though.
I've done Keto while BBQing. It's not as bad as you think. I mean yeah you're going to have to skip the sauce, go with a vinegar based one, or buy a specific low carb one. I've tried making one with sugar free ketchup and stevia in place of ketchup and sugar, but to be honest I wasn't happy with it. Maybe you could do better.
The meat is fine and actually ideal since a lot of BBQ meats are high in fat like pulled pork, I wouldn't worry too much about the rub. It should only be a couple grams of carbs. As Meathead points out:
1tsp sugar has 4.2 carbs, and I usually split a rack 4 ways which makes the ribs I ate 2-3 carbs. Bigger chunks of meat will have a better meat to rub ratio and are even better.
Applesauce
Boom! Bitch-slapped!
http://www.netrition.com/guys_bbq_sauce.html
Guy's sugar free BBQ sauce is really good, give it a try. I have 3 bottles in my pantry right now, use it all the time.
Applesauce
Boom! Bitch-slapped!
Got a 15lb brisket and some baked beans on the smoker for Christmas dinner tomorrow
I'm wearing shorts and the AC is running on christmas eve
Christmas in south Texas!
I'm wearing shorts and the AC is running on christmas eve
Christmas in south Texas!
Pupperbabysassy
Member
I'm doing a smoked beef rib roast. I have a char griller. Any tips?
I'm starting Keto up again, never had an issue with BBQing.
My favorite rub has zero sugar, and when cooked right, good meat doesn't need a sauce
BBQ beans being out does suck but whatever.Mr. Giggles
Member
I'm late as fuck with this but:
(Belated) Merry Christmas & Happy Hanukkah guys
Did my first smoke in below zero degrees - god damn it took for ever to get the internal temperature where it needed to be but once it was there I maintained.
12 hours of good old fashioned smoking - it was paid back with egg nog, mistletoe kisses and a hefty slab of sirloin
(Belated) Merry Christmas & Happy Hanukkah guys
Did my first smoke in below zero degrees - god damn it took for ever to get the internal temperature where it needed to be but once it was there I maintained.
12 hours of good old fashioned smoking - it was paid back with egg nog, mistletoe kisses and a hefty slab of sirloin
You have a char griller? Is that the type of smoker you have?
Thx for the invite 😑
FuriousOne
Member
Got a propane smoker for Xmas, going to put it together today and maybe smoke something TBD.
Applesauce
Boom! Bitch-slapped!
I did a 15lb brisket for xmas. Cooked it a little too long and it didn't slice well, but still tender and juicy with a nice bark. I also did baked beans from scratch that turned out amazing, smoked those for about 3 hours. No pics though
It's funny we all wanted to smoke at the same time. I have a 10.5lb pork butt on the smoker now. The meat's been on since about 10:00 and is now 130*. I've been cooking it at ~250*. I can't decide if I'm going to crutch it or not. I'll see what time it hits the stall and decide if I want it ready for dinner.
I'm about to buy a charcoal smoker. A highly-recommended one.
Any tips for a first-timer?
What are the chances of totally botching my first cook?
Yes, I already know I need to do a dry cook first to break it in. I've never worked with charcoal before, but I've watched enough videos to hopefully not fuck it all up.
What was your first cook? How'd it go?
Teach me, GAF. Teach me to make delicious foodstuffs for my family.
Any tips for a first-timer?
What are the chances of totally botching my first cook?
Yes, I already know I need to do a dry cook first to break it in. I've never worked with charcoal before, but I've watched enough videos to hopefully not fuck it all up.
What was your first cook? How'd it go?
Teach me, GAF. Teach me to make delicious foodstuffs for my family.
I'd probably recommend a WSM if you're going that route. If you do a chicken or a pork shoulder as your first cook, chances are it will come out fine and you'll be hooked on smoking. Plenty of online guides that will walk you through each step.
My first cook was pulled pork and I loved it.
Eye for an Eye
Member
Nothing can go wrong. Just fill your charcoal properly. Add a temp gauge for extra assurance. And enjoy after a long day of doing nothing. All the work is in the prep. Nothin to worry about after that.
Some guy at the flea market was selling a pellet smoker for like $250 (nearly new but not quite). I sooo wanted it.
Some guy at the flea market was selling a pellet smoker for like $250 (nearly new but not quite). I sooo wanted it.
I've had some issues with filling my charcoal correctly. Once in a while I think I've put too much in. How much coal should I be putting into my 18.5 WSM? one and a half lighter cans seems like the sweet spot, two full ones and i don't think i get good enough airflow to keep the fire stoked
Eye for an Eye
Member
Not sure about WSM. I smoke on my weber grill with the snake method.
You can pretty much go to the top of the charcoal ring.
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