Any barbecue addicts out there??

[TrendingLower2]

> @"Crazy About Golf" said:

> > @robs291 said:

>

> > I am jealous! Can't get whole packers in my area unless I order it from a butcher or online, both of which are expensive. Costco sold whole prime packers very briefly but not any more.

> >

> > Good luck with your cook. Brisket is my nemesis!

>

>

>

> Burnt ends......magic on a plate!

 

Those look great! Nice bark, and look moist and tender with a light coating of au jus. That's some good eating, great job!

[BIG STU]

> @bladehunter said:

> > @"BIG STU" said:

> > > @"Crazy About Golf" said:

> > > > @"BIG STU" said:

> > > > Oh yeah I am a BBQ nut being born and raised in the South---- now **mostly I am partial to Eastern NC pepper vinegar based sauce**. But from my days of traveling around the good old USA I have learned to cook from different areas of the country. I do brisket Texas Style as I do my ribs. On the boil thing I do what is called a low country boil here and it can be subjective. The meat parts in mine I do with shrimp and smoked sausage. We also do chicken bog here which is done with chicken , sausage and rice and what ever else you want to use. Since it is just me and the wife I use a sorta home made cooker /smoker I built from a discarded gas grill. My cooking pot I built from a burner from a gas stove and I bought a army surplus pot many years ago. I also have a piece that I made to go on my grill that I do country ham on too. Also use a cast iron skillet and do veggys on the grill too. I use Hickory wood and I do have a small burner in the grill to get the hickory started off. Once the Hickory gets going the gas is off. Now my cousin has our large cooker we built on a trailer some 35 years ago now when we used to do whole hogs. It consists of a 275 obround oil drum with the turners etc for turning the whole hog. Also has a small cook stand for doing stuff like Brunswick Stew and a small grill for cooking small stuff because one gets hungry out there 12 hours or so cooking a whole hog

> > >

> > > Stu, you're gonna get yourself kicked out of SC talking like that......

> >

> > You know both NC and SC are diverse in BBQ according to region---- In SC the folks in the upatate prefer BBQ hash The Midlands around Columbia prefer mustard based sauce and here it is a Mix of Eastern NC style vinegar based and Ketchup based. IN NC the Eastern part is vinegar based country--- The Piedmont is mostly ketchup based---- In the mountains I have seen a mix of all along with a Memphis dry rub base---- Really all of it is good and subjective to how one wants to do it

>

> Big Stu you are spot on !

>

> I’m in the far north corner of spartanburg county. Nearly in NC. Finding a mustard based sauce here is rare. Used to be never. But I actually prefer it.

>

> But I love sampling all flavors. We have family in Greenville NC. So I always get bbq when around there area just because it’s different than ours. It’s a lot of vinegar just like you said. Which I like too.

>

> I’m a amateur bbq smoker myself. I use apple wood and cherry mostly. Cherry being my favorite for beef. Specifically when I do a London Broil. Which is typically a hard roast to get tender and right. But I’ve cracked the code.

>

> I stumbled across a sauce that’s honey based. It’s by Rufus Teague. I take that sauce and mix with white vinegar to thin it. Then I inject that mixture into the roast. Maybe 7/8 spots. Till I feel like it’s saturated. Then I take and Place the roast on a two layer foil wrap. I then rub it all over with the whole ( not cut ) Rufus Teague sauce , and then wrap tight twisting both ends to close it up. I’ll put a large roast on my grille/ smoker and I’ll have the heat up to around 350 on the big side .... I’ll put it on the hot side for 30 min then move it to the small side to smoke for the next 2 -3 hours or so. ( till done ) If done properly when you unwrap it it’s got a caramelized melted brown coating and is also dripping with juice on the bottom. Easily pulls apart by hand. Put that on a butter toasted bun and try to only eat one sandwich. Lol. Leftovers are just as good.

>

> I’ll take a pic next one I make. This is making me hungry for it. lol

 

I knew you and I got along good for more reasons than living in SC-------- I lived in Cherokee County SC for 12 years and I have relatives in Greenville NC and Parker's BBQ there is the best. In fact my old man and Step Mom are buried in Pitt county some 15 miles ouutside of Greenville. All of her folks were from Pitt and Craven County. On the roast thing I have my own version courtesy of my Aunt ( old Man's sister) I do the roast and put in Carrots , celery, potatoes and whole white onions coat the whole thing in Campbells Cream of Mushroom soup.I use a roasting pan I have modified with holes drilled on the lid Let it simmer for a couple of hours until about done. Then take the lid off the roast pan for 30 minutes or so and the top and the veggies brown up some and the meat is so tender you only need a fork

[PappyVanWinkle53]

Any of you guys have experience spit roasting a whole pig? Pitfalls to avoid?? I have a bunch of folks coming over in a few weeks and I want to try something a little different.....

[tocino]

I finally picked up a smoker after years of "faking" it with a propane grill. I didn't want to mess around with an offset smoker (yet) and was about to pull the trigger on a camp chef or traeger pellet grill when i was walking around walmart and i found an oklahoma joe bronco smoker on clearance for $180. I'm still figuring out how to control the temp on this sucker but so far I've done spare ribs, tri tip, whole chicken, and salmon. I'm working up the courage to try a whole packer brisket once i get some free time on the weekends. It's nice to see an actual smoke ring on my ribs for once

[PappyVanWinkle53]

> @tocino said:

> I finally picked up a smoker after years of "faking" it with a propane grill. I didn't want to mess around with an offset smoker (yet) and was about to pull the trigger on a camp chef or traeger pellet grill when i was walking around walmart and i found an oklahoma joe bronco smoker on clearance for $180. I'm still figuring out how to control the temp on this sucker but so far I've done spare ribs, tri tip, whole chicken, and salmon. I'm working up the courage to try a whole packer brisket once i get some free time on the weekends. It's nice to see an actual smoke ring on my ribs for once

 

Congrats on the purchase and for jumping head-first into the world of meat smoking. Glad you're enjoying it so far. Just my $0.02.....I'd work on dialing in the temp before you go down the road of a full packer. Good luck to you!

[tocino]

> @"Crazy About Golf" said:

> > @tocino said:

> > I finally picked up a smoker after years of "faking" it with a propane grill. I didn't want to mess around with an offset smoker (yet) and was about to pull the trigger on a camp chef or traeger pellet grill when i was walking around walmart and i found an oklahoma joe bronco smoker on clearance for $180. I'm still figuring out how to control the temp on this sucker but so far I've done spare ribs, tri tip, whole chicken, and salmon. I'm working up the courage to try a whole packer brisket once i get some free time on the weekends. It's nice to see an actual smoke ring on my ribs for once

>

> Congrats on the purchase and for jumping head-first into the world of meat smoking. Glad you're enjoying it so far. Just my $0.02.....I'd work on dialing in the temp before you go down the road of a full packer. Good luck to you!

 

yeah, i messed up some spare ribs over the weekend by following the "directions" and not going with my gut on when to pull them for wrapping. The wife and kids said they liked them but i think they were just being nice. I may try a chuck roast first prior to a brisket but we'll see. One thing i did pick up from a buddy of mine who started bbq-ing last year was to keep a notebook on flue settings on chimney/intake, time and temp, what i did vs. didn't do, etc... so hopefully i can eliminate or minimize future errors.

 

[dmbrill719]

@tocino - try a pork shoulder before brisket, IMO. That'll get you some experience cooking a larger cut, but pork is much more forgiving than brisket.

[PappyVanWinkle53]

> @tocino said:

> > @"Crazy About Golf" said:

> > > @tocino said:

> > > I finally picked up a smoker after years of "faking" it with a propane grill. I didn't want to mess around with an offset smoker (yet) and was about to pull the trigger on a camp chef or traeger pellet grill when i was walking around walmart and i found an oklahoma joe bronco smoker on clearance for $180. I'm still figuring out how to control the temp on this sucker but so far I've done spare ribs, tri tip, whole chicken, and salmon. I'm working up the courage to try a whole packer brisket once i get some free time on the weekends. It's nice to see an actual smoke ring on my ribs for once

> >

> > Congrats on the purchase and for jumping head-first into the world of meat smoking. Glad you're enjoying it so far. Just my $0.02.....I'd work on dialing in the temp before you go down the road of a full packer. Good luck to you!

>

> yeah, i messed up some spare ribs over the weekend by following the "directions" and not going with my gut on when to pull them for wrapping. The wife and kids said they liked them but i think they were just being nice. I may try a chuck roast first prior to a brisket but we'll see. One thing i did pick up from a buddy of mine who started bbq-ing last year was to keep a notebook on flue settings on chimney/intake, time and temp, what i did vs. didn't do, etc... so hopefully i can eliminate or minimize future errors.

>

 

You can definitely knock out a chuck roast on the smoker. I've had great results with them.....tons of flavor, plenty of marbling to keep it juicy, and you aren't forced to buy a 15+ lb piece of meat for $50+.

[Qqq123xx]

Bump. I like reading about stuff I know very little about.

[PappyVanWinkle53]

With COVID-19 putting all kid activities effectively on hold for the foreseeable future, looks like I'll now have plenty of time on the weekends to fire up the smoker and tend to some BBQ!! At least there's a silver lining to all this chaos! And I'll do it wearing this shirt....

[tocino]

I normally smoke brisket, spare ribs, and chicken but I decided to smoke my first pork shoulder today while working from home. Hope it turns out well, used the same rub i use on my ribs but i ran out of bourbon for my apple juice and bourbon spritz. I haven't decided whether i want to wrap it at 160-ish or let it go all the way. I like bark but my family prefers having meat juicy/moist

[PappyVanWinkle53]

 

One advantage of "social distancing" and working from home is that it gives me much more time to produce BBQ like this....

[highergr0und]

OMG. That looks amazing.

 

I hate to admit it but I destroyed some meat yesterday. I was smoking a turkey breast and 100% forgot about it. I was supposed to take it off around 7pm and remembered about it around 11pm. It was at 200* and dry as it can possibly be. Such a shame - I was looking forward to it. Even had let it brine in a salt/sugar/garlic/pepper solution for 24 hours.

 

I need to make a brisket. I can't stop thinking about that pic.

 

[bking556]

I absolutely hate you, Pappy. But only out of jealousy.

[Murphy76]

> @"Mr. Grumpy" said:

> I grill and smoke,, with a Kamado Joe. I get stuck in ruts perfecting things, lately it has been smoked wings. I also dabble in sauces

> Left to right. So. Illinois ( tomato vinegar black pepper), Alabama White for an Auburn fan, Mustard style, and a Georgia inspired sauce for a UGA fan...

>

 

As someone who lives in the middle of Illinois, I don't quite understand your recipe.

 

Illinois sauce: WTF??? I have never heard of that.

[tocino]

 

for tonight’s dinner, I have ribs cooking on my bronco

[Mr. Grumpy]

It's inspired from a joint in Jonesboro IL. Dixi BBQ, which is generally poopooed by BBQ snobs since the meat is smoked but then sliced thin and reheated on a flattop before putting on the bun. I like it, but I can see why southerners do not. The sauce is sweet, peppery, with a hint of vinegar. If you are down that way give it a shot. Note, they are cash only.

[PappyVanWinkle53]

That sucks. Sorry to hear that. I've messed up my fair share of stuff.

[Murphy76]

Thanks! I love a tomato/vinegar sauce.

[TrendingLower2]

Pappy, I guess you sliced that brisket so thin because it is dried out...

That looks amazing. Brisket is my nemesis. I've tried injecting, wrapping with foil, butcher paper, panning, you name it. Problem is I just can't get good meat around me, let alone a packer. I was able to score a prime packer at Costco ONCE, came out pretty good but nothing like yours. My wife asks why I keep trying, but it has now become my quest!

[PappyVanWinkle53]

You hit the nail on the head. Brisket is by far the hardest cut of BBQ to master, and good quality meat is the most important component in producing quality brisket......the "long pole in the tent", as it were. Unless I'm able to score USDA Prime or Angus, I'm not going to put it on the smoker.....anything less simply won't survive 12+ hours on the pit and will just have that chewy, dried out taste. My belief is that if I'm going to spend all that time and effort on one piece of meat, it MUST be one that gives me the best chance of pulling off a good quality end product. Even then, I've screwed up more briskets than I can count.....heck, the one before this came out a bit dry. That's what's so impressive about the best/most famous BBQ joints....they can MASS produce the best tasting briskets with a level of consistency that is mind bending.

If you haven't done so already, you should check out Aaron Franklin's Master Class......it is really great.

[SpeedKills7]

That looks a little different than my first go at brisket last weekend. Started with just a flat.

Ive got some work to do. That looks amazing!

[tocino]

My latest attempt at brisket.... It was unfortunately over done, probably the worst cook I've done in the last 8 briskets. My family liked it though. My brother in law and cousin ended up taking a bunch of it home for leftovers

[PappyVanWinkle53]

When BBQing, you are going to be your own toughest critic. I'm sure it was great, even if it wasn't the best one you've made.....Great bark and smoke ring on that brisket. Looks plenty juicy. I assume you did the smoke on your Bronco????

It's hard to tell from the photo (and bear with me as you prob already know this), but it appears all of your cuts are running in the same direction. When you were slicing the flat and got to the point, did you rotate 90 degrees to ensure you were cutting across the grain?

[PappyVanWinkle53]

what smoker did you use and what kind of rub did you put on it? The most important thing for cooking good brisket is to get a high quality piece of meat with plenty of marbling, otherwise you run the risk of drying it out. Some may disagree with me, but I find cooking just the flat to be even more challenging that cooking the whole packer.....as with the whole packer, you have a much bigger hunk of meat to absorb the heat put off by the fire, ensuring a slower and more deliberate cook.....whereas the heat seems to be more concentrated on just a flat.

Keep at it and watch a bunch of YouTube videos on brisket.....HowtoBBQRight, Aaron Franklin, T-Roy Cooks, Mad Scientist BBQ all make great videos.

[tocino]

Yes,I rotated the point 90* before cutting and the bark was probably the best part. This cook was interesting because i ended up doing a brisket, 6 racks of spare ribs, and 2 whole chickens. i ended up wrapping the brisket in butcher paper and finishing it in the oven so i could work on the ribs followed by the chicken. It was pretty exhausting doing it all on my bronco. I started at midnight the day-of for a get together at my house and ended up finishing the last of the meat (chicken) around 4:00 PM-ish. I'm trying to convince the wife to let me get another smoker, most likely a pellet grill. The bronco is a rib cooking machine but i need more space so i don't have to time everything out for multi-meat, same-day cooks

[SpeedKills7]

Actually did it on a Weber Propane using indirect with a pellet smoker tube. Rub was Salt, Granulated Garlic, Black Pepper, and Brown Sugar.

For a first go on a propane, it was not bad, but seeing yours shows me a lot of work to do.

[JoseR]

Anyone here try hot and fast for a brisket? I’ve done about 6 briskets with mixed results, I feel like my burnt ends have always come out pretty nice, but my flats have been hit and miss. It still takes 4-6 hrs but better than 8-16 hrs on low and slow

[highergr0und]

How hot and how fast? Quickest I've done is 5 hours, done several around 6-7, but my kind of go-to method now is to run 225 up until I wrap then increase to 275 or 300 to finish since by that point the meat has absorbed all the smoke it will. I don't want to turn it up too much because if you go too hot the window to get it off gets too small. If I were running an operation like Franklin with constant monitoring that wouldn't be an issue.

[JoseR]

I’ve watched a few videos on YouTube and they call for 400, I usually do 350. I prefer low and slow like I said, but sometimes I don’t have the time