Letting the brisket marinade in some red wine, vinegar, garlic powder , onion powder, horseradish and mustard, with olive oil. Thats going to soak for 24 hours. Then tomorrow morning I'm going to hit it with some salt and pepper then smoke it at 225-230 until it's done.
Grilling/BBQ Thread
- Thread starter Wildin
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Letting the brisket marinade in some red wine, vinegar, garlic powder , onion powder, horseradish and mustard, with olive oil. Thats going to soak for 24 hours. Then tomorrow morning I'm going to hit it with some salt and pepper then smoke it at 225-230 until it's done.
Yo I mixed up a double batch of your rub breh and slapped it on 2 butts, threw them in the hickory smoke right now. Starting later than planned but shyt fina be
Didn't inject but maybe I'll try spritzing some apple juice, when you usually start spraying? I'ma wait awhile cause I don't like to open the cooker too much.
Can anyone recommend one of them probe thermometers? A reasonably priced one..
Crizzy
U wanted the smoke...u can have it your way
Yo I mixed up a double batch of your rub breh and slapped it on 2 butts, threw them in the hickory smoke right now. Starting later than planned but shyt fina be
Didn't inject but maybe I'll try spritzing some apple juice, when you usually start spraying? I'ma wait awhile cause I don't like to open the cooker too much.
Can anyone recommend one of them probe thermometers? A reasonably priced one..
i dont start spritzing til way later. around the time its almost done
Yo I mixed up a double batch of your rub breh and slapped it on 2 butts, threw them in the hickory smoke right now. Starting later than planned but shyt fina be
Didn't inject but maybe I'll try spritzing some apple juice, when you usually start spraying? I'ma wait awhile cause I don't like to open the cooker too much.
Can anyone recommend one of them probe thermometers? A reasonably priced one..
I have a wireless. I'm going to buy a good one like tomorrow. My Wireless setup was like $30. A good stick thermometer can be pricy. I have a little walmart one and it takes like 2 minutes to finally get the right temp and it fades in and out. Listen to the reviews when they tell you a good one takes like 5 seconds to tell you the exact temp.
You start spritzing, mopping your meats after the smoke portion is complete which is usually about halfway through or when the internal temp is 140. After that temp the smoke no longer penetrates because the outside is sealed up (basically the pores of the meat is clogged). This is when the meat begins to shrink. Make sure you spritz or mop gently, don't soak the meat. The key is to spritz /mop lightly and often maybe once each half hour until it's done.
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I can go months without trying to do shyt, once I start filming and trying to upload my Internet/phone / laptop starts acting up.Anyway, I'm nearly 2 hours into the smoke. The temp is steady. I'm just going to let it cook all the way through. Ive got the temp probes in and the alarms set so of the temp goes too high or too low it'll beep. I may poke it with a second thermometer at about 12, 12:30 and snap pics then.
Anyway, I'm nearly 2 hours into the smoke. The temp is steady. I'm just going to let it cook all the way through. Ive got the temp probes in and the alarms set so of the temp goes too high or too low it'll beep. I may poke it with a second thermometer at about 12, 12:30 and snap pics then.
Damn I love me some brisket, that looks like it's gone be good. I'm in for the pics, what kind of rig you running? Do you use a drip pan? I'd like to see your setup.
I was using a pan to catch the fat drippings in last nights smoke. Came out to check after 6 hours and that shyt was all black and burning on the bottom of the pan.
I don't do nothing with it but wanna keep it off the coals out the bottom of the cooker. My cook was done so late I ain't even get to try none, but I'm hoping the smell from that burnt shyt didn't fukk up that thin blue hickory smoke I was running
Damn I love me some brisket, that looks like it's gone be good. I'm in for the pics, what kind of rig you running? Do you use a drip pan? I'd like to see your setup.
I was using a pan to catch the fat drippings in last nights smoke. Came out to check after 6 hours and that shyt was all black and burning on the bottom of the pan.
I don't do nothing with it but wanna keep it off the coals out the bottom of the cooker. My cook was done so late I ain't even get to try none, but I'm hoping the smell from that burnt shyt didn't fukk up that thin blue hickory smoke I was running
Yeah. A drip pan filled with boiling water is needed. Otherwise it's dry heat vs a very hot and moist environment, not quite steaming the meat but dry heat is just going to scorch your shyt through and through. For steaks and burgers you can run direct then indirect without a water pan, for chicken and turkey always use a water pan. Whenever I do Wings I never use a water pan...but for thighs, quarters and whole birds water pan always.
Theres tried and true methods that differ in a situation. Like if I want a quick burger or am making like 30 burgers, I'll get the grill super hot throw the burgers on direct for like 5 mins then flip once and grill direct for an additional 3.
If I'm just enjoying the grill plus grilling veggies or something, I'll do the burgers indirect then search them, or sometimes I'll dear first then finish indirect.
Even my coal setup in routinely different, sometimes I'll snake it, other times like today I just like in the charcoal then light about 15-20 bricks and dump those on top and slowly but surely (over 8+ hours the other bricks will light) and I don't have to fuss with it..
I know I said I wasn't going to peek, but fukk it
Just because you mentioned it, that red wine marinade I let it soak in, I boiled on the stove and I'm gonna mop it once the temperature hits about 181 (just clearing the stall).
I don't know if the stall came late or if I'm just used to it and factored it in accordingly. My cook is right on schedule about 9 hours. My thoughts right now is that the stall is coming late and my temp will hover in the early 180's for an hour or so before it starts going up and finishes. I'm going to pull this one at 196.
shyt, I just remembered I put cayenne in the red wine marinade . . . .
much to my disappointment I can't mop this one anymore or my girl won't be able to eat it.I did prod it in other places my probe is in the thickest part of the brisket, the thinner part of the flat is just a bit cooler, so I may let this hit 201 therefore the flat will be 197.
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Crizzy
U wanted the smoke...u can have it your way
I don't know if the stall came late or if I'm just used to it and factored it in accordingly. My cook is right on schedule about 9 hours. My thoughts right now is that the stall is coming late and my temp will hover in the early 180's for an hour or so before it starts going up and finishes. I'm going to pull this one at 196.
shyt, I just remembered I put cayenne in the red wine marinade . . . .
I did prod it in other places my probe is in the thickest part of the brisket, the thinner part of the flat is just a bit cooler, so I may let this hit 201 therefore the flat will be 197.
Did you wrap it and power thru the stall? I will do that when i have a certain time im planning to eat. Especially when i have to let it rest.
So I out it in at 8am, didn't wrap or foil, just let it smoke through and I ended up pulling it off right at 6pm. The temps were right on the mark. Right at 200 at the thickest part and 197 around the thinnest. I wrapped it in foil and out it in a cooler, now it's resting. I'm only letting it rest an hour, usually I let it rest until 155 but I got hungry people waiting.
Some after pics. I still had plenty of fire. The time shows its at 180 sitting in the cooler and just hitting 10 hours.
My girl liked it, our company liked it I can't eat for like an hour. But all in all the cook went well.
Some after pics. I still had plenty of fire. The time shows its at 180 sitting in the cooler and just hitting 10 hours.
My girl liked it, our company liked it
I can't eat for like an hour. But all in all the cook went well.No, I don't wrap. Theres a lot of "pitmaster science" i.e myths about cooks, techniques and meat but one that is no lie is that not wrapping will provide a better tasting meat.
Just let the smoker smoke and the grill grill, it'll be done when it's done. Definitely not what hungry people want to here but the reality is, if your going to wrap it, at that point you can put it in the oven because it's not exposed to smoke, charcoal or wood head, propane, anything..... Hell you could finish it in a crock pot of you wrapped it and wanted it 8 hours later.
An awesome trick if your hungry and in a hurry is you can put a brisket or a pork butt in foil add a lil apple juice or honey and bbq sauce or whatever close it super tight and get your grill up to 350-425 and do a super cook. Once it's done put it on the grate unwrapped to give it some texture and boom.
Crizzy
U wanted the smoke...u can have it your way
No doubt. If im wrapping its after the time the smoke will finish penetrating the meat. Some say 6 hours of smoke is all meat absorbs. I still smoke for however long i feel after those 6 hours then wrap if necessary. That's only when I'm trying to get the fam fed if it seems its taking too long. Even after i wrap i put it back on the smoke unwrapped cuz idk if there's an exact science to the smoke. Just want good tasting food lol
Poetical Poltergeist
Precise and cold hearted
Just grilled some ribeyes to perfection a lil while ago.
Smoke flavor will work as long as you're smoking wood. So if you smoke wood for 12 hours you'll have 12 hours of smoke flavor. If you're using a very light wood that may be fine. If you're using something heavy like mesquite then congratulations you just made a chewy ashtray, it'll be very bitter and nasty.
Now the smoke ring stops forming after 140 degrees, the flavor of the wood will continue as long as theres smoking wood. You can over do it, too much wood and too much smoke--- it should be a light thin blue smoke, not heavy smoke like a fire. If you have a long continously thin smoke throughout the cook it's fine.