Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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I've tried allspice berries, but what I really want to do is get some real pimento wood! https://pimentowood.com
Sounds like a great weekend!
That's what I meant–those guys you linked are based in Minneapolis and I always used their wood, leaves, and berries for some sweet smoke when doing jerk up there. I need to order some and get back into that this summer. To me it makes a huge difference. I think that's how they really do it on Bond beach, but regardless of whether it's authentic, it's friggin delicious!!
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Dude, your pork and barrel smoker look legit!! As does everything else you posted. Fucking drool.
I'll order some pimento one of these days. I love jerk chicken. Definitely one of my favorite meals.
I don't have any plans for smoking this weekend, but I might get down on some NY strip that I have in my freezer on Sunday.
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Thanks! It's no BGE, but we are watching our money for some major projects. One day!
It's just not as flexible as a BGE and it's more finnicky. Still getting the hang of it. Hard to beat for the price but it only does one thing well.
EDITed to add, here's how I monitor and test temperature–passive monitoring with the King Chef, instant read with the Thermapen, which I especially love:
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I'm pretty much pescetarian these days, but once in a blue moon (like when corned beef is half price and you see a 5lb slab of brisket point) I'll still have some meat.
Smoked up some pastrami yesterday.
Cut off pretty much all the fat and then soaked the corned beef in water in the fridge for about 20 hours to get out some of the saltiness.
Used a rub of the included corned beef seasoning stuff, combined with some generic Pork Barrel rub from CostCo. A tiny bit of yellow mustard on the underside, just to make the seasoning stick.
Smoked with cherrywood on a rack in my Masterbuilt electric smoker at 250F, hitting it pretty hard with smoke for the first five-or-so hours.
Pulled it out at an internal temp of 198F, which took just shy of 11 hours for this 5lb piece.
Wrapped immediately in tin foil and let it rest at room temp for a coupla hours before putting it in the fridge.
Sliced and zapped it in the microwave this morning before serving it as a morning snack at the start of drill.
There were no complaints
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I also use a Pit Barrel Cooker. It cannot be beaten for the price. It really only shine at slow cooking + smoke. For this use, it's extremely good. I've cooked and smoked Thanksgiving turkeys, chickens, pork ribs, beef ribs, a whole brisket, tri tips, pork shoulders, pork chops, etc, and all of that was delicious.
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I also use a Pit Barrel Cooker. It cannot be beaten for the price. It really only shine at slow cooking + smoke. For this use, it's extremely good. I've cooked and smoked Thanksgiving turkeys, chickens, pork ribs, beef ribs, a whole brisket, tri tips, pork shoulders, pork chops, etc, and all of that was delicious.
I think what makes it so surprisingly tasty is the fat vapor it creates in the enclosure.
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Nice @JDelage Do you salt night before and then rub closer to smoking? That's what I do, and one reason I make my own rubs, since most commercial rubs are very salty.
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Those briskets look great!
Cant wait to see the finished product[emoji846]
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Definitely making me want to try brisket on the pbc!
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Well, I’ve had good success in the past, but this one was overdried. I’m still trying to think where I f’ed up. I think that (1) I trimmed too much fat and (2) I put the temp prob in the thickest part of the cut when I should have put it in the thinnest. People still licked it, but it wasn’t what I was aiming for.
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Was the brisket prime? Unless there's adequate marbling, the meat will never be tender and juicy. No amount of fat cap left on will change that, Also, it's important to take the temperature of the thickest part, otherwise you end up with correctly cooked thin parts, and underdone thick parts. There's way more meat on the thicker parts of the brisket. You did the right thing.
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Was the brisket prime? Unless there's adequate marbling, the meat will never be tender and juicy. No amount of fat cap left on will change that, Also, it's important to take the temperature of the thickest part, otherwise you end up with correctly cooked thin parts, and underdone thick parts. There's way more meat on the thicker parts of the brisket. You did the right thing.
The prime thing is interesting, because when Franklin started using prime cuts, it was unusual at the time and some thought of this as "cheating" since even select cuts had been successfully converted into solid barbecue in the past.
Brisket is a mystery to me, and I never saw the light until I tried it in Lockhart. It's pretty bad when it isn't handled properly and I haven't even tried yet. Being a good southerner, I still prefer pork, of course
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For $2.99 at Costco, it was worth a shot! I'll never go back to choice brisket. I've had a very low success rate with choice, and a 100% success rate with prime. It's so disappointing to cook something so expensive for 12+ hours, only to find out it's dry when it's done. Even when I do everything right and it still comes out crappy, I know it's not me. Some briskets aren't suitable for BBQ.
I love pork too. Ribs are my favorite at home, but I love making pulled pork for a crowd.
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There's a lot of counterintuitive things in BBQ. Like the offset smoker pits at Kreuz Market or Smitty's in Lockhart, they run hot (like 600F). Complete sacrilege against BBQ orthodoxy. But the results are hard to debate. Juicy and delicious with an excellent bark.
No idea what grade they use, but I'd be surprised if it we're prime, and this is also true of numerous other respected operations in TX. Perhaps the secret to making lesser grades come out juicy is cords and cords of post oak in a high temp smoker, one where the fire box looks like a smelter. Makes a lot of sense that low and slow would comparatively dry out such a cut.
You never know, there are so many factors that can combine in different ways to create something delicious.
