BBQ food prOn battle

[HappyHighwayman]

I have a whole boneless turkey breast here I should try brining and smoking it myself for sandwiches.

 

[HappyHighwayman]

Ok doing just a standard salt / sugar/ garlic/peppercorn/bay leaf brine overnight and will slow smoke. Pretty excited.

 

[kingmoochr]

I've had success with my tri tips smoking to 115ish then searing on hot cast iron to 135, no need for the wrap. I read the amazing ribs write up on brining and will never waste time/money dumping ingredients into a water bath again. Salt is the only molecule that can actually penetrate the protein. Everything else is just sitting on top of it.

 

[HappyHighwayman]

Now that you mention it I should have just done a salt brine lol

 

[Agent Orange]

Was gonna do a beer can chicken this weekend. A simple salt brine overnight will do wonders, yes?

 

[HappyHighwayman]

I'd recommend mounting it on the can, and then salting it and leaving it overnight in the fridge to dry out the skin.


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[Agent Orange]

Cool, I'll try that. Then throw on the rub right before the cook yes? What would be the purpose of drying out the skin?

 

[HappyHighwayman]

It makes it crisp up more when smoking it. I'd say yes add the rub before the smoke it doesn't really penetrate the meat like the salt does.

When I do smoked or roasted chickens I now spatchcock, lay flat, salt and leave overnight. It brines the meat too via the salt.

 

[HappyHighwayman]

Making a sandwich

 

[HappyHighwayman]

Got 10 lbs of costco ribs for BBQ tomorrow. Thinking of not wrapping this time.

 

[kingmoochr]

Got 10 lbs of costco ribs for BBQ tomorrow. Thinking of not wrapping this time.

Do them 250-275, should be done about the same time. Spare or baby?

 

[HappyHighwayman]

I think spare. I just want to spice, and low and slow until ready to rest.

May err on the side of lower temp.

 

[HappyHighwayman]

Trying the Amazing ribs memphis dust rub.

 

[asdfghwy]

Trying the Amazing ribs memphis dust rub.

its a good rub for sure. i just suggested it to my friend who bought a WSB and has been practicing his pork shoulders

 

[lefty]

I've had success with my tri tips smoking to 115ish then searing on hot cast iron to 135, no need for the wrap. I read the amazing ribs write up on brining and will never waste time/money dumping ingredients into a water bath again. Salt is the only molecule that can actually penetrate the protein. Everything else is just sitting on top of it.

Thank you for this information. I do a 5 day brine on my Thanksgiving Turkey(s) and put in a lot of Sugar/Pepper/herbs, along with the Salt. I guess I'm wasting my $$ on the non-salt ingredients. :thumbup

 

[kingmoochr]

Thank you for this information. I do a 5 day brine on my Thanksgiving Turkey(s) and put in a lot of Sugar/Pepper/herbs, along with the Salt. I guess I'm wasting my $$ on the non-salt ingredients. :thumbup

Sprinkle the salt on 24hrs before, stick it in the fridge...done all you're gonna do to it...lol

 

[Agent Orange]

So not a success but not a fail either. Basted it with some oil and Crystal hot sauce, then applied the rub and threw it at 350 for about hour and half? I used the Traegers built in thermo probe and I thought I calibrated it correctly and I pulled it at about 157 internal. Apparently these probes have a +/- 5 degrees of error so I thought it was going to be over done. Turned out it was a bit undercooked so I threw it into the oven for another 30 min to finish it off. I never have the best of luck when it comes to poultry. Good thing I also threw on some drumsticks marinated with spicy kbbq sauce as a backup. These things tasted better than when I made them on my gas grill.

Was the probe not calibrated correctly? Would a therma pen have helped in this situation? Think Im going to try the spatchcock method next HappyHighway, would you mind sharing??

 

[HappyHighwayman]

Wow looks so good

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My ribs came out amazing, did wrap them with foil and some butter, honey and brown sugar and then moved them to the oven and then a cooler until the BBQ they stayed pretty damn hot in the cooler. People destroyed them

 

[Akira-R]

So not a success but not a fail either. Basted it with some oil and Crystal hot sauce, then applied the rub and threw it at 350 for about hour and half? I used the Traegers built in thermo probe and I thought I calibrated it correctly and I pulled it at about 157 internal. Apparently these probes have a +/- 5 degrees of error so I thought it was going to be over done. Turned out it was a bit undercooked so I threw it into the oven for another 30 min to finish it off. I never have the best of luck when it comes to poultry. Good thing I also threw on some drumsticks marinated with spicy kbbq sauce as a backup. These things tasted better than when I made them on my gas grill.

Was the probe not calibrated correctly? Would a therma pen have helped in this situation? Think Im going to try the spatchcock method next HappyHighway, would you mind sharing??

The only thing i can think of is maybe the probe was touching a bone?

Test the probe in boiling water and see if it's working within the range you are thinking it should.

I'm a big fan of spatchcock. After seeing HHM do it awhile back, i've only done it this way.

 

[Agent Orange]

The only thing i can think of is maybe the probe was touching a bone?

Test the probe in boiling water and see if it's working within the range you are thinking it should.

I'm a big fan of spatchcock. After seeing HHM do it awhile back, i've only done it this way.

Can you share your recipe?