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

[Jett129]

@goosehd Going pretty good,for a minute I thought it wasn’t going to stall,and then the temp went back about 2 degrees. Right now it’s hanging at 178.2. I’ll give it an hour and see where I’m at. People aren’t coming over until 5.

[goosehd]

@Jett129 Any idea on how long it's been stalled? I had one where it seemed like it held there for 2-3 hours and then the temps came up pretty quick.

[Jett129]

@goosehd Half hour at the most. I’ve had my share of 2-3 hour stalls as well. Teaches you patience.

[goosehd]

@Jett129 speaking of stalls…I’ve got a shoulder on now that has hovered around 155 for the last 2 hours.

How did yours turn out?

[Jett129]

@goosehd Mine turned out delicious,tender,moist. It was great,my best one ever. It stalled at about 180 and it was getting late so I wrapped it,sprayed it down good and popped it in the oven at 225 for about an hour.

[goosehd]

Brisket started yesterday evening:

Now to let it rest (if I can resist).

[Twistlock]

I'm getting hungry...

[Jett129]

@goosehd That looks pretty damn amazing. How was it? Was it the whole brisket? What did you use for a rub?

[goosehd]

@Jett129 Haven’t tried it yet as I just pulled it off the grill 30 minutes ago and will let it rest for an hour or two. I used Montreal Steak Spice (Salt, Pepper, and Garlic) as a rub, slow cooked at 200-250f and put it on last night at 6:00 PM. Total cook time has been 14 hours 30 minutes.

Mouth has been watering all night

Edit: it is the whole brisket, but I had to cut the two halves to fit it on the grill.

[goosehd]

@Jett129 Best Brisket I’ve ever had. Super tender and the flavour is excellent!

[Jett129]

@goosehd Look at that smoke ring,looks perfect. What was your starting weight? Damn,I'm hungry and I haven't even had breakfast yet.

[goosehd]

@Jett129 15.01 pounds and it is my breakfast

[ROman]

@goosehd looks great.

[seawolf]

Made some Spanish inspired food last night. Grilled swordfish with a smoked paprika, salt, pepper, garlic rub. The sides were Spanish tortilla with smoked paprika aioli, and a fennel/parsley/capers salad with lemon juice and good olive oil. All in all, a lovely, light summer meal! Highly recommended.

[Sage954]

That looks great.

[seawolf]

@Sage954 Thanks! It was fantastic. Light, clean, and satisfying

[Karol]

Opening the season.
The food here is just small addition after getting the black beauty to highest temperature first time this year.

[Walery Smirnoff]

@Karol said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:

Opening the season.
The food here is just small addition after getting the black beauty to highest temperature first time this year.

I love such pictures) I salivate. Guys today is Friday and we can celebrate it!)

[Jett129]

Smoking a Brisket Flat today. Seasoned with salt,pepper,onion,garlic,smoked paprika,and coriander.

[Jett129]

6 hours in!