Official cookout, grilling, smoking and BBQ thread

[TheHeel]

We will have a pretty large crowd for Thanksgiving. Currently smoking a brisket flat as an alternative to turkey.

[Onions]

Originally Posted by TheHeel

We will have a pretty large crowd for Thanksgiving. Currently smoking a brisket flat as an alternative to turkey.

How did it turn out? I kinda want to do something non traditional for us next year. Happy Thanksgiving!

[TheHeel]

Originally Posted by Onions

How did it turn out? I kinda want to do something non traditional for us next year. Happy Thanksgiving!

Honestly, not great. Brisket is hit or miss. Flavor was great but it was a bit too dry. I smoked it at 210 for 11 hours then wrapped it in butcher paper with beef broth for another 4 hours to get past the stall until it hit 195. Then, I kept in a cooler wrapped in the butcher paper and a towel for 3 hours. The process has been generally the same dependent on temperature but this time it wasn’t my best work.

[Onions]

Originally Posted by TheHeel

Honestly, not great. Brisket is hit or miss. Flavor was great but it was a bit too dry. I smoked it at 210 for 11 hours then wrapped it in butcher paper with beef broth for another 4 hours to get past the stall until it hit 195. Then, I kept in a cooler wrapped in the butcher paper and a towel for 3 hours. The process has been generally the same dependent on temperature but this time it wasn’t my best work.

Flats alone are a tough cook. Just so lean with not much intramuscular fat to break down unless its a really marbled prime or wagyu.

I've done a couple and haven't been happy with them either. The best one I did was a really hot and fast cook that I injected prior to smoking. I've got one in the freezer I'm just going to try my hand at making into pastrami because I can't do a flat that I really like.

[TheHeel]

Originally Posted by Onions

Flats alone are a tough cook. Just so lean with not much intramuscular fat to break down unless its a really marbled prime or waygu.

I've done a couple and haven't been happy with them either. The best one I did was a really hot and fast cook that I injected prior to smoking. I've got one in the freezer I'm just going to try my hand at making into pastrami because I can't do a flat that I really like.

Yea, this brisket flat was choice with the most marbling because choice was the only one they had.

I never tried to make pastrami. Let me know how it turns out.

[ActionJackson]

NYE Steak Pinwheels!


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[TheHeel]

I was going to smoke chicken wings today but torrential downpours are on tap so tomorrow it will happen.

[Onions]

Originally Posted by TheHeel

I was going to smoke chicken wings today but torrential downpours are on tap so tomorrow it will happen.

I haven't done up wings in a bit. It's not going to get above zero here for this weekend, but I will be dropping my attempt at pastrami in the brine tomorrow. Should be good to go for tossing on the smoker when it warms up a little the following weekend.

[TheHeel]

Originally Posted by Onions

I haven't done up wings in a bit. It's not going to get above zero here for this weekend, but I will be dropping my attempt at pastrami in the brine tomorrow. Should be good to go for tossing on the smoker when it warms up a little the following weekend.

There ya go!

Please post photos. Your stuff always looks great.

[ActionJackson]

Spare ribs for the win!


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[TheHeel]

Looks great!

[Onions]

Wasn't my best work, but I'll call it a win for my first attempt at pastrami. Tried to recreate Fette Sau's (Brooklyn, NYC) recipe.

Also made some marble rye from scratch to go with it.

[hairysasquatch]

Originally Posted by Onions

Wasn't my best work, but I'll call it a win for my first attempt at pastrami. Tried to recreate Fette Sau's (Brooklyn, NYC) recipe.

Also made some marble rye from scratch to go with it.

Nice-looking sammich right there!

[LVDan]

Great looking ribs and loving the bark on that pastrami Senor Cebollas

[LVDan]

With the sales on Corned beef briskets(2.79/lb for small points)for St Pattys I bought a few and am doing a cheat by soaking in water to desalinate for my first attempt at smoked pastrami tomorrow. Will post results - good or bad.
I’m not a huge fan of traditional corned beef but love me some pastrami

[Onions]

Originally Posted by LVDan

With the sales on Corned beef briskets(2.79/lb for small points)for St Pattys I bought a few and am doing a cheat by soaking in water to desalinate for my first attempt at smoked pastrami tomorrow. Will post results - good or bad.
I’m not a huge fan of traditional corned beef but love me some pastrami

Pastrami is fantastic! Curious how this worked out for you as soaking a giant chunk of meat for a week plus is kind of a pain.

Haven't had a chance to put much on the smoker recently myself. Did pick up a couple "rack of pork" packages at Costco and a couple briskets for this summer. Just starting to warm up in my neck of the woods.

This thread doesn't get enough action!

[LVDan]

Originally Posted by Onions

Pastrami is fantastic! Curious how this worked out for you as soaking a giant chunk of meat for a week plus is kind of a pain.

Haven't had a chance to put much on the smoker recently myself. Did pick up a couple "rack of pork" packages at Costco and a couple briskets for this summer. Just starting to warm up in my neck of the woods.

This thread doesn't get enough action!

So- it was just ok
Didn't soak long enough- a bit too salty
Didnt allow long enough for the cook because I mis calculated how long theyd need. Was working with an old school stick burner while simultaneously acid washing my buddies giant pool so there were quite a few dips/spikes in cook temp and then the inevitable 6pm hunger impatience that caused us to pull about 10 degrees early which makes a pretty big difference in results as I know you are aware.
I ain't mad about it-there is a reason that brisket (to me at least) is at the top of the meat smoking pyramid. If you nailed it every single time it wouldnt be as special. Still made some fine sammies and the pool looks fantastic so it was a good (not great) day overall in 70 degree weather.
As always I'll take my mistakes forward in learning for next time.

[Onions]

Originally Posted by LVDan

So- it was just ok
Didn't soak long enough- a bit too salty
Didnt allow long enough for the cook because I mis calculated how long theyd need. Was working with an old school stick burner while simultaneously acid washing my buddies giant pool so there were quite a few dips/spikes in cook temp and then the inevitable 6pm hunger impatience that caused us to pull about 10 degrees early which makes a pretty big difference in results as I know you are aware.
I ain't mad about it-there is a reason that brisket (to me at least) is at the top of the meat smoking pyramid. If you nailed it every single time it wouldnt be as special. Still made some fine sammies and the pool looks fantastic so it was a good (not great) day overall in 70 degree weather.
As always I'll take my mistakes forward in learning for next time.

Definitely been there before, especially with trying something new. Sounds like you had a productive day either way!

[ActionJackson]

The FEAST


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[iluvfish2]

My traditional fathers day grilling adventure

Cant beat fresh asparagus (light garkic and black pepper)

Last years venison backstraps - do evas steaks and upper right is cubes with mushrooms and onions. Both batches plus the 16/25 shrimp got garlic and herb marinade (was a Kraft marinade in a bag deal).

Lunch was flank steak sliced thin with green peppers and onions (on side due to picky eaters) done up for fajitas.

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[iluvfish2]

Im old ...i forgot second pic

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[LVDan]

Couple cheap (4.50/lb) T- bones I grilled last night. These two were about $13 total

Heading to a friends later today and will smoke some spareribs(1.49/lb)and chicken thighs($1/lb)
Meat sales have been strong the last couple weeks and the freezer is too full.

[iluvfish2]

Hot week cold dinner time!

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[TheHeel]

Originally Posted by iluvfish2

Hot week cold dinner time!

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Never forget the gabagool

[iluvfish2]

Maybe the best meat ever!

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