BBQ food prOn battle

[mikev]

Did 4 racks on Sunday in the BGE.

Little mustard, dry rub, and soaked pecan chips in with the charcoal.

 

[Kornholio]

Wut?!? Did the rules change? Or has this always been true?

As far as I know, it's always been that way. Certainly has as far back as I can remember.

Business center just means business oriented, not business license.

Yep.

 

[HappyHighwayman]

Ok FINALLY.

10 days cured, soaking for 4 hours, trying the snake method as I want really low temps like 200-215, wrapped the stone and water bowl.

God damn the entire coal ash catcher was full lol.

 

[CocoLoco]

I'm interested to see how your snake works. I use all fresh coals and light 12 only to start. Drop them on one end of the snake. Close it up and wait until the temp hits 205-230 then put the meat on. Sometimes it takes 30-40 minutes for the temp to reach the sweet spot, and the thermometer levels out at about 180-190 for a bit before climbing again. Patience. Patience. Patience.

Pro tips:
Make sure the 12 starter coals have good ash on them before adding to the snake.
Put scalding hot water in the drip pan at the time the starter coals are added.
Patience. Patience. Patience.

 

[HappyHighwayman]

Sweet thanks for the advice

 

[HappyHighwayman]

Ok added scalding water, lit the snake, let it come to temp. It's around 240...I find it hard to run this thing low. I closed the bottom vent entirely and have only cracked the top...Ok down to 235 should be ok

 

[HappyHighwayman]

Only took like 2.5 hours to hit 155 internal so I wrapped it after it cooled and into the fridge overnight before I steam finish it tomorrow.



That was a point curing a flat now:

 

[HappyHighwayman]

I sliced it accidentally with the grain but then adjusted, honestly tastes like the real deal high end pastrami/smoked meat, Absolutely amazing.

Steamed about 45 min

 

[Akira-R]

that looks amazing!
labor of love right there.

 

[HappyHighwayman]

My Canadian friends were quite happy

 

[Cali]

New Weber grill, tried it out yesterday with ribs

 

[Grissom]

New Weber grill, tried it out yesterday with ribs

That is my plan for today

How long and what temp?

 

[Cali]

I did mine nearly 5 hours, approx 350. But thermomer was directly above the coals because I wanted the vent on the other side of the ribs, so real temp not sure. Kept the coals separate on one small side with aluminum foil.

 

[HappyHighwayman]

Looks so well done!

 

[Grissom]

I did mine nearly 5 hours, approx 350. But thermomer was directly above the coals because I wanted the vent on the other side of the ribs, so real temp not sure. Kept the coals separate on one small side with aluminum foil.

:thumbup

Should have asked previously what rub did you use?

 

[Cali]

Just to try it out, soaked them in apple cider vinegar for a couple hours. JD "beef rub" and some "all purpose seasoning and rub" then 3 BBQ sauces mixed together. And would spray with apple juice every hour.

 

[JesasaurusRex]

Ya those look great. Got a new grill myself (gas) and doing ribs today. Should probably get started lol.

 

[Grissom]

Just to try it out, soaked them in apple cider vinegar for a couple hours. JD "beef rub" and some "all purpose seasoning and rub" then 3 BBQ sauces mixed together. And would spray with apple juice every hour.

Here is a forum that you may find useful: https://www.virtualweberbullet.com/

 

[m_asim]

Smoked brisket Central TX style yesterday. Ended up taking 19 hours until the temp reached 203 F. The damned thing stalled multiple times.

The temp ranged between 225 and 250 (mostly around 235). The point was mostly juicy but the flat came out dry �� :cry The bark was amazing though.

What did I do wrong?

P.S. Tried eating it all in one sitting and now can’t move

 

[HappyHighwayman]

Each piece is a little different. I like to smoke them separate