BBQ Smokers

PILOON · Jun 11, 2019

LOL,
"Not sure how a BBQ smoker thread got onto outhouses."

Is that not a normal TBN evolution?

Well I had an outhouse before a smoker if that's what you are looking for.

Molalla1 · Jun 11, 2019

PILOON said:
LOL,
"Not sure how a BBQ smoker thread got onto outhouses."

Is that not a normal TBN evolution?

Well I had an outhouse before a smoker if that's what you are looking for.

Sorry PILOON , , ,

. . . . don't think it was me because if I get one of my kids/grandkids to take a picture of my original cook heating stove for the kitchen/dinningroom and BBQ'er . . . .

om21braz · Jun 11, 2019

jaxs said:
Where are y'all buying tri-tip? Up until 15-20 years ago,full cut Sirloin was in every meat counter and chosen as an economic alternate to T-Bone and Ribeye. Other than occasional small,per-seasoned cuts labeled "mini-loin" and such,I never see Sirloin. Tri-tip is only a portion of the Sirloin,so where is the remainder?

I bought at a mid-to-high line local supermarket chain. Supposedly prime Angus on sale at 7.99 lb. It was only the second time Iè‡´e saw it there. It served as second meal tonight in the form of fajitas. Got enough left for a couple sandwiches.

om21braz · Jun 11, 2019

2LaneCruzer said:
Interesting: I have a Tri Tip in the frig just waiting for me to heat up the BGE. I have tried a reverse seared cowboy rib eye, with good, but not spectacular results.

This was my first reverse-sear. Decided to try it after seeing the recipe posted. I would have thought the cowboy Rib-eye would have turned out really good with this method. Maybe work better with a whole Rib-eye? Larger cut of meat?

2LaneCruzer · Jun 11, 2019

om21braz said:
This was my first reverse-sear. Decided to try it after seeing the recipe posted. I would have thought the cowboy Rib-eye would have turned out really good with this method. Maybe work better with a whole Rib-eye? Larger cut of meat?

I guess I expected it to turn out like a grilled rib eye steak; instead, it was more like a roast...good, but I prefer the steak.

goeduck · Jun 13, 2019

jaxs said:
Where are y'all buying tri-tip? Up until 15-20 years ago,full cut Sirloin was in every meat counter and chosen as an economic alternate to T-Bone and Ribeye. Other than occasional small,per-seasoned cuts labeled "mini-loin" and such,I never see Sirloin. Tri-tip is only a portion of the Sirloin,so where is the remainder?

We see sirloin almost all the time in stores. It is actually the cut I prefer due to how lean it is. I never much cared for the less lean cuts. I even make stews out of sirloin.

bunyip · Jun 14, 2019

I cook poterhouse or eye fillet, had never heard of tri tip but one of the more recent I have seen is Flat Iron, will have to see what it is exactly.
We avoid supermarkets as their meat is generally inferior to a good butcher, our local butcher is not cheap but I get to pick what I want not just select a tray.

om21braz · Aug 31, 2019

Got my first shot at a brisket on the grill/smoker before lunch today. Cut it down to about a nine/ten pound flat. Later tonight we’ll see how it turned out. Just used basic recipe and rub.

goeduck · Aug 31, 2019

om21braz said:
Got my first shot at a brisket on the grill/smoker before lunch today. Cut it down to about a nine/ten pound flat. Later tonight we’ll see how it turned out. Just used basic recipe and rub.

Oh that sounds GOOD :thumbsup: :licking:

om21braz · Sep 1, 2019

goeduck said:
Oh that sounds GOOD :thumbsup: :licking:

It turned out pretty well for a first. Did not get the smoke ring everyone desires, but good flavor and pretty tender. I will change a few things next time out, but overall pretty good.

bunyip · Sep 2, 2019

Smoking can be something of a black art and takes a bit of practice, I have oversmoked and although the texture was good the taste was terrible.
We just don't talk about these events.

3Ts · Sep 2, 2019

bunyip said:
Smoking can be something of a black art and takes a bit of practice, I have oversmoked and although the texture was good the taste was terrible.
We just don't talk about these events.

The speed in which the brisket cooks is important too. I plan on 12 hours from the time it goes on the grill to the time it comes off. I shoot for 195* and let it rest (wrapped in a towel) for 2 hours before serving. The last one I cooked on Saturday, I got distracted and the cooking temp went up to 350 instead of 250* it turned out a little drier than I like but flavor and texture is good.

dragoneggs · Sep 3, 2019

Every meat demands a different smoke. I am no expert on brisket but ribs, chicken, mini lobster tails, assorted veggies I can talk. Defintely time and temp is an art.

bunyip · Sep 3, 2019

Brisket has worked for me and cooked for about 12 hours with a smoke at the start, I got a bit overzealous with woodchips on a couple of chooks I was doing and they came out really dark and not a nice light brown like my previous efforts, was really bitter and hit the back of your throat, even the dogs rejected them.

2LaneCruzer · Sep 3, 2019

bunyip said:
Brisket has worked for me and cooked for about 12 hours with a smoke at the start, I got a bit overzealous with woodchips on a couple of chooks I was doing and they came out really dark and not a nice light brown like my previous efforts, was really bitter and hit the back of your throat, even the dogs rejected them.

I have never had much problem with too much smoke, although I always add plenty of smoking wood in the beginning, and only put the meat on when the grill is up to temperature. The only time I recall eating something too smoky, was meat cooked (by someone else) at a low temperature. I always cook at 225-250 when I use the BGE, and of course the grill is always considerably higher and for shorter periods of time. I would NEVER use unseasoned or water soaked wood, and only Mesquite, Oak, Pecan Hickory and maybe an occasional hand full of apple or cherry.

om21braz · Sep 3, 2019

I have eaten some with the so-called perfect looking smoke ring that did not taste much different from my experiment. On the other hand, I have had some without it that tasted smoky enough to possibly been injected with something. Fortunately maintaining temperature on the pellet grill is almost foil-proof. It is the rest of the equation I will have to work on. Starting with 2Lane痴 rub next time out.

dragoneggs · Sep 3, 2019

om21braz said:
I have eaten some with the so-called perfect looking smoke ring that did not taste much different from my experiment. On the other hand, I have had some without it that tasted smoky enough to possibly been injected with something. Fortunately maintaining temperature on the pellet grill is almost foil-proof. It is the rest of the equation I will have to work on. Starting with 2Laneç—´ rub next time out.

Traeger's are great in holding temp and being able to walk away. For ribs I like applying a dry rub and smoking them uncovered (lid down) for the first couple of hours. Then I cover them tightly with foil in a deep pan so you can hydrate them with apple juice or better yet cheap bourbon. Meat side up and be sure to pull off the membrane on the bone side prior to cooking. Sometimes I will smother them with a BBQ sauce for the last hour depending on how I feel. If they aren't falling off the bone, you didn't cook them long enough... but too long can dry them out thus the foil job. Lots of ways to do it though for sure.

joefromga · Sep 4, 2019

Here's my smoker :

Will Cook 1,000 lbs at a time. Propane with smoke box on permanent trailer.
We do a dry rub and cook around 180 for 14 hrs. (pork).