• Home
    • Recent
    • Calendar
    • Register
    • Login
    Iron Heart Forum
    Iron Heart Forum

    Iron Heart Fall/Winter 2025 Live Reveal - Thursday 12th of June at 1700BST

    Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

    General Chat
    71
    662
    105.4k
    Loading More Posts
    • Oldest to Newest
    • Newest to Oldest
    • Most Votes
    Reply
    • Reply as topic
    Log in to reply
    This topic has been deleted. Only users with topic management privileges can see it.
    • JDelageJ
      JDelage
      啓蒙家
      Joined:

      Applied the rub, fired up the PBC, inserted the brisket. Now we wait…

      last edited by 1 Reply Last reply Reply Quote 0
      • K
        kkibbey23
        Haraki san Prodigy
        Joined:

        Those briskets look great!

        Cant wait to see the finished product[emoji846]

        Sent from my SM-G965U using Tapatalk

        last edited by 1 Reply Last reply Reply Quote 0
        • DionD
          Dion
          Joined:

          Yum yum!

          last edited by 1 Reply Last reply Reply Quote 0
          • mclaincauseyM
            mclaincausey
            見習いボス
            Joined:

            Definitely making me want to try brisket on the pbc!

            Think it, be it.

            last edited by 1 Reply Last reply Reply Quote 0
            • JDelageJ
              JDelage
              啓蒙家
              Joined:

              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.

              last edited by 1 Reply Last reply Reply Quote 0
              • seawolfS
                seawolf
                Mod Squad
                Joined:

                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.

                “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                @zeebeeleather

                last edited by 1 Reply Last reply Reply Quote 0
                • mclaincauseyM
                  mclaincausey
                  見習いボス
                  Joined:

                  @seawolf:

                  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 😃

                  Think it, be it.

                  last edited by 1 Reply Last reply Reply Quote 0
                  • seawolfS
                    seawolf
                    Mod Squad
                    Joined:

                    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.

                    “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                    @zeebeeleather

                    last edited by 1 Reply Last reply Reply Quote 0
                    • mclaincauseyM
                      mclaincausey
                      見習いボス
                      Joined:

                      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.

                      Think it, be it.

                      last edited by 1 Reply Last reply Reply Quote 0
                      • JDelageJ
                        JDelage
                        啓蒙家
                        Joined:

                        It was prime.

                        last edited by 1 Reply Last reply Reply Quote 0
                        • BroarkB
                          Broark
                          Joined:

                          Never thought this would be a thread I needed, but here I am!
                          Question for all you grillers: my dad is completing an outdoor kitchen and he's looking for a setup. He's thinking about having both a Big Green Egg and a gas grill installed (combo side by side deal). But he's wondering if he really needs both the BGE and the gas grill.
                          Does anyone have experience with the BGE? I know it can do a lot more than just a grill, he's just wondering if it's really worthwhile to have both for a built-in setup.
                          Also, what would be your top of the line suggestion for a built in gas grill? He's trying to figure out what model he wants for that as well.
                          Thanks!

                          last edited by 1 Reply Last reply Reply Quote 0
                          • JDelageJ
                            JDelage
                            啓蒙家
                            Joined:

                            What does he want to / like to cook? Personally I paired my gas grill with a smoker, but again, that's a function of what I like to cook & eat. When I was doing some research, I got the impression that the GE was a very versatile machine which would overlap a lot with the gas grill, and that's why I didn't get one. I got a $300 Pit Barrel Cooker instead. If I were to pair a gas grill with an expensive piece of equipment, it would be an electric smoker.

                            last edited by 1 Reply Last reply Reply Quote 0
                            • K
                              kkibbey23
                              Haraki san Prodigy
                              Joined:

                              For mothers day I cooked my mom a Snake River Farms wagyu tomahawk ribeye on my BGE.

                              First time I've done this method, I went reverse sear at 275 dome temp for about an hr, then kicked it up to 750ish for a few min sear. It's gonna be my new go to I believe. Previously used SV and would have considered that this time but didn't have bags that would fit that bad boy.

                              Gotta say it was probably the best steak I've done yet. The one side got a little away from me as far as flame but its a learning process and still turned out epic.

                              I used meat church cow rub and some salt, garlic and herb.

                              Then on the two lobster tails used butter, lemon juce and a little old bay. First time using old bay, Not too bad

                              I was using a new cast iron grate that I picked up this morning at the local ace hardware, for this cook.

                              Can't wait to do another one!

                              Sent from my SM-G965U using Tapatalk

                              last edited by 1 Reply Last reply Reply Quote 0
                              • mclaincauseyM
                                mclaincausey
                                見習いボス
                                Joined:

                                @kkibbey23:

                                For mothers day I cooked my mom a Snake River Farms wagyu tomahawk ribeye on my BGE.

                                First time I've done this method, I went reverse sear at 275 dome temp for about an hr, then kicked it up to 750ish for a few min sear. It's gonna be my new go to I believe. Previously used SV and would have considered that this time but didn't have bags that would fit that bad boy.

                                Reverse sear is such a great technique, especially for larger cuts. It's especially awesome for cuts like prime rib, because you can effectively have a 1.5 hour window while the meat rests before you blast and crust it 10 minutes before service. This allows more efficient use of the kitchen and more flexibility around timing.

                                Think it, be it.

                                last edited by 1 Reply Last reply Reply Quote 0
                                • JDelageJ
                                  JDelage
                                  啓蒙家
                                  Joined:

                                  +1 on reverse sear - nearly as good as sous vide.

                                  last edited by 1 Reply Last reply Reply Quote 0
                                  • K
                                    kkozel
                                    Joined:

                                    +1 on the reverse sear too

                                    last edited by 1 Reply Last reply Reply Quote 0
                                    • GilesG
                                      Giles
                                      IHUK Crew
                                      Joined:

                                      Only a few days away from completion now…..

                                      "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

                                      last edited by 1 Reply Last reply Reply Quote 0
                                      • UnTuckedU
                                        UnTucked
                                        Joined:

                                        Well in that case, it sounds like we're only a few weeks away from visiting, lol

                                        In search of:
                                        IHV-04, med.
                                        IHSH-185, large
                                        IHSH-186, large (khaki, and green)

                                        last edited by 1 Reply Last reply Reply Quote 0
                                        • mclaincauseyM
                                          mclaincausey
                                          見習いボス
                                          Joined:

                                          All those bricks–no chance there's a brick barbecue pit smoker in the plans is there?

                                          Think it, be it.

                                          last edited by 1 Reply Last reply Reply Quote 0
                                          • GilesG
                                            Giles
                                            IHUK Crew
                                            Joined:

                                            No.  I will add a small charcoal Yakitori grill and a gas fired Teppanyaki griddle….

                                            I may add a buried barrel smoker in the general vicinity....

                                            "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

                                            last edited by 1 Reply Last reply Reply Quote 0
                                            • First post
                                              Last post
                                            Copyright Iron Heart 2022.