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    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
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    • J
      Jett129
      見習いボス
      @scarfmace
      Joined:

      @scarfmace I’m starting to come over to your way of thinking concerning rubs,as I recently made a pork butt,with a fairly complex rub,and at the end of the day you didn’t really taste it,nor did anyone notice/comment on it. I think next time I’ll just stick to salt and pepper.

      last edited by scarfmaceS 1 Reply Last reply Reply Quote 1
      • scarfmaceS
        scarfmace
        Haraki san Expert
        @Jett129
        Joined:

        @Jett129 I like a good rub on pork or chicken, but my steaks and most other beef (exept brisket and pastrami) only get salt and pepper.

        "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

        last edited by 1 Reply Last reply Reply Quote 0
        • gazza61G
          gazza61
          Raw and Unwashed
          Joined:

          20240820_143502(1).jpg my little bq got for the wifes 50th

          last edited by 1 Reply Last reply Reply Quote 2
          • BaileyB
            Bailey
            IHUK Crew
            @scarfmace
            Joined:

            @scarfmace jeep this looks phenomenal man!

            @bailey_ironheart

            last edited by 1 Reply Last reply Reply Quote 0
            • J
              Jett129
              見習いボス
              Joined:

              Thanksgiving part two. Dry rubbed it last night with a rub consisting of Light Brown Sugar,salt,chili powder,ground coffee ,cumin,oregano,mustard and smoked paprika. Estimated cooking time 3.5-4 hours at about 300. Also put sliced apples onions and oranges in the cavity.
              IMG_1263.jpeg

              last edited by Jett129 1 Reply Last reply Reply Quote 4
              • J
                Jett129
                見習いボス
                Joined:

                Update…Currently at about 130 on the way to the target temp of 165.
                IMG_1265.jpeg

                last edited by T 1 Reply Last reply Reply Quote 8
                • T
                  twin
                  見習いボス
                  @Jett129
                  Joined:

                  @Jett129 Enjoy when it is done.

                  last edited by 1 Reply Last reply Reply Quote 0
                  • J
                    Jett129
                    見習いボス
                    Joined:

                    I was a little bit disappointed in how the turkey came out. It was pretty cold and windy and I allowed for a longer cooking time, but it cooked a little bit faster than I had anticipated,maybe due to the wind. While there were some parts,like the dark meat that were tender,moist and delicious,there were some parts of the breast that were too dry. I probably could’ve taken it off and wrapped it at 155 instead of 165. Fortunately the appetizer and side dishes were great. Try again next year.

                    last edited by 1 Reply Last reply Reply Quote 0
                    • B
                      Brodie
                      Haraki san Student
                      Joined:

                      Was going to do a low effort brisket yesterday for the Masters today. But when at the store in the morning, found they had pork butt on super sale...so ended up grabbing one of those too and moving things to an offset.

                      IMG_5381.jpeg

                      About seven hours in...

                      IMG_5394.jpeg

                      All done, and just before putting her to bed in the warmer for the night. Not the prettiest picture...black chunks of meat in terrible light are hard to capture, but I'll try to remember to grab some pics when I slice into her later today.

                      IMG_5400.jpeg

                      last edited by 1 Reply Last reply Reply Quote 10
                      • seawolfS
                        seawolf
                        Mod Squad
                        Joined:

                        Can't wait to see how it looks on the inside. I love how brisket turns black on the outside after a long smoke.

                        “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 B 1 Reply Last reply Reply Quote 0
                        • B
                          Brodie
                          Haraki san Student
                          @seawolf
                          Joined:

                          @seawolf Ha, me too. She looked great, and felt right...so hopefully it looks and tastes as good as the exterior looks. <fingers crossed>

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

                            @Brodie Brisket is either amazing or terrible. There is no in-between. I'll say a prayer to the BBQ gods for you.

                            “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 1
                            • B
                              Brodie
                              Haraki san Student
                              Joined:

                              Okay, so maybe it wasn't the black meat or light that was the problem...terrible excuses. Turns out I'm just shit at taking BBQ photos. But here are some more trash photos of meat before it was devoured.

                              Roughly pulled pork butt, before I really got after it and shredded it, and then became even worse to photograph:
                              IMG_5418.jpeg

                              Pre sliced brisket:
                              IMG_5423.jpeg

                              Center cut:
                              IMG_5430.jpeg

                              Point, burnt ends and the flat in the back ground:
                              IMG_5435.jpeg

                              Turned out great, and glad I ended up using the offset...always tastes a little better coming off that. Solid food and a fun Masters today.

                              last edited by seawolfS J 2 Replies Last reply Reply Quote 7
                              • seawolfS
                                seawolf
                                Mod Squad
                                @Brodie
                                Joined:

                                @Brodie Everything looks fantastic. Nicely done!

                                “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 B 1 Reply Last reply Reply Quote 1
                                • B
                                  Brodie
                                  Haraki san Student
                                  @seawolf
                                  Joined:

                                  @seawolf Thanks! The trim was a little suspect in places, but I'm the only one that notices these things and the guests were only interested in how it tasted..and it passed that check without any issue.

                                  So a solid first brisket of the year...hopefully I can find excuses to cook a few more throughout the Summer and Fall.

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

                                    This pictures need no apology, that’s what quality barbecue is supposed to look like!

                                    Think it, be it.

                                    last edited by 1 Reply Last reply Reply Quote 3
                                    • J
                                      Jett129
                                      見習いボス
                                      @Brodie
                                      Joined:

                                      @Brodie I agree in that I don’t think it could look any better than that. What did you cook it on?

                                      last edited by B 1 Reply Last reply Reply Quote 0
                                      • B
                                        Brodie
                                        Haraki san Student
                                        @Jett129
                                        Joined:

                                        @mclaincausey Thanks!

                                        @Jett129 Thanks to you, as well! This cook was done on my direct flow offset (Mill Scale 94).

                                        last edited by 1 Reply Last reply Reply Quote 0
                                        • Denimhead 0D
                                          Denimhead 0
                                          Iron Heart Deity
                                          Joined:

                                          Burgers, Dogs & beer 🍔 🌭 🍻 TGIF

                                          IMG_2803.jpeg

                                          IG - gratefuldenimhead (jeans and boots), Norseamerican (bicycles)

                                          last edited by seawolfS ROmanR 2 Replies Last reply Reply Quote 11
                                          • seawolfS
                                            seawolf
                                            Mod Squad
                                            @Denimhead 0
                                            Joined:

                                            @Denimhead-0 Yes! Happy Friday!

                                            “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 1
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