BBQ food prOn battle
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CocoLoco
FN #5
I've been using this as my guide on all things BBQ for the past 2 years and it hasn't failed me yet. When things haven't turned out perfect it has been because I didn't manage the temp well enough.
Crutching the brisket (wrapping it in butcher paper or foil) at 160 will push past the stall and ensures a moist flat. To regain the crusty exterior finish in a 400-500 grill for 5-10 minutes.
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style
P.S.
To manage the temp on my Weber charcoal grill I used this as a reference and worked from there. BBQ/grill set up starts at 5min:
https://www.cookscountry.com/videos/4159-texas-barbecue-brisket
I did some ribs on the 3rd:
Crutching the brisket (wrapping it in butcher paper or foil) at 160 will push past the stall and ensures a moist flat. To regain the crusty exterior finish in a 400-500 grill for 5-10 minutes.
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style
P.S.
To manage the temp on my Weber charcoal grill I used this as a reference and worked from there. BBQ/grill set up starts at 5min:
https://www.cookscountry.com/videos/4159-texas-barbecue-brisket
I did some ribs on the 3rd:
Attachments
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2020-07-06_ribs.jpg
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m_asim
Coitus Infinitum
:thumbup
At hour #18, I used the Texas Crutch to get over the last stall.
Now I have to do something with the burnt bits that are too dry to chew.
HappyHighwayman
Warning: Do Not Engage
Man I really want a pellet grill too but no space and if I can have one I'd rather it be charcoal
kingmoochr
WHARRGARBL
I have a masterbuilt gravity. It's like a pellet, but uses charcoal. Will cook from 180 to 700...its fantastic.
HappyHighwayman
Warning: Do Not Engage
For BBQing ? 
Soaking the flat cured beef now before smoking
Starting at a MUCH lower temp and letting it gradually creep up this time.
Soaking the flat cured beef now before smoking
Starting at a MUCH lower temp and letting it gradually creep up this time.
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Akira-R
Well-known member
I ordered some from kingarthurflour the other day also.
900ss
Well-known member
Cool deal - $5.00 and change in the store. Frankly I was surprised to see it in stock, I'm sure it won't last long! Good to know it is available online. Thanks! Some very cool recipes on their website as well. I just told my wife to get busy and got the stinkeye!
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Agent Orange
The b0y ninja
First post and first smoke here guys. Picked up a Traeger pro 575 last week after deciding my money was better used on a smoker than on a new motorcycle. :laughing
The wi-fi function is really nice, I almost feel like this is cheating here. I can maintain, increase, and monitor temps from the cushion of my couch. But whatevers, as long as I get to reap the rewards at the end of the day. Initially I was going to smoke some ribs for my first smoke but I couldn't find any St Louis style racks as they were sold out everywhere last week. So I tried my hand on a butt. Used Aaron Franklins method and turned out better than I thought, even though it wasn't fully thawed by the time I threw it into the smoker. Lots of lessons learned tonight.
HappyHighwayman
Warning: Do Not Engage
Smoked @ 215 for 3.5 hours until ~155
HappyHighwayman
Warning: Do Not Engage
Haha Jésus is like the best roommate I've ever had
Agent Orange
The b0y ninja
Thanks, its a brioche I got from Safeway. I just threw it in the toaster oven with a slice of swiss cheese on top of it. Then doused it with some bbq sauce from Catshead in SF.
HappyHighwayman
Warning: Do Not Engage
Sooooo good
HappyHighwayman
Warning: Do Not Engage
lol my dad's only comment was "Why did you toast the bread?"
Because it was frozen!
Because it was frozen!