Barbecue Season(Show me your Supper)

[Lightningmike]

Trying 3 different flavors to see what we like. TThey are the pre packaged stuff

 

[Lightningmike]

Will get name of it later

 

[team dirt]

Made some bacon wrapped chicken bombs for dinner tonight. 2 hours at 250 and perfection.

 

[The big greasy]

Made some bacon wrapped chicken bombs for dinner tonight. 2 hours at 250 and perfection.
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Looks great, recipe?

 

[team dirt]

Looks great, recipe?

A pack of hot Italian sausages cut open and brown that up. Chop an onion and throw that in and some jalapeños chopped up. Once it’s all cooked up nice mix in a block of cream cheese and a cup of old cheddar. Thinly slice some chicken breasts. Lay out the slices flat and pin wheel roll in the meat cheese mixture. Wrap with bacon and pin together with toothpicks. Smoke at 250 for about 2 hrs. Brush on your favourite bbq sauce and crank the heat up for the last 5 minutes to caramelize the sauce. Do all this while enjoying your favourite beverage.

 

[The big greasy]

A pack of hot Italian sausages cut open and brown that up. Chop an onion and throw that in and some jalapeños chopped up. Once it’s all cooked up nice mix in a block of cream cheese and a cup of old cheddar. Thinly slice some chicken breasts. Lay out the slices flat and pin wheel roll in the meat cheese mixture. Wrap with bacon and pin together with toothpicks. Smoke at 250 for about 2 hrs. Brush on your favourite bbq sauce and crank the heat up for the last 5 minutes to caramelize the sauce. Do all this while enjoying your favourite beverage.

Thanks, gonna give this a try!

 

[team dirt]

Thanks, gonna give this a try!

You won’t hate it! Some chipotle mango seasoning is pretty awesome on it but you can season the chicken with whatever your favourites are. I internally cooked them to 170f FYI. You could go a bit higher but at that temp and time the bacon was perfect. If you wanted them crispier you could go 10-15min longer probably without drying them out.

 

[The big greasy]

You won’t hate it! Some chipotle mango seasoning is pretty awesome on it but you can season the chicken with whatever your favourites are. I internally cooked them to 170f FYI. You could go a bit higher but at that temp and time the bacon was perfect. If you wanted them crispier you could go 10-15min longer probably without drying them out.
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Definetly going to go on the hunt for the mango seasoning. Never heard of that one.

 

[team dirt]

Definetly going to go on the hunt for the mango seasoning. Never heard of that one.

Safeway will have it. Wicked on popcorn also!

 

[team dirt]

Kept it simple today. Bulk wieners cooked at 400 for 10min then brushed with some sweet and sticky icky bbq sauce. Let that sit at 400 for another few minutes while finishing out the air fryer onion rings! Crazy how good a cheap hotdog can taste on charcoal!

 

[ABMax24]

Did up a small 4lb brisket yesterday.

I've found these small briskets dry out If smoked for 8-10 hrs, so this one was done in 6hrs + 1hr rest. 3hrs at 275f until it hit 160f internal, then turned down to 225f, after 4 hrs wrapped in foil, then 2 more hours until it hit 205f internal, then rested for 1hr.

 

[Lightningmike]

Looks awesome

 

[meierjn]

That look great! I try and look for smaller ones to smoke. I have a vertical Pit Boss and can't fit muck more then a 10lb one on the racks. Like you said, the smaller ones take less time as well. Where did you find that one?

 

[ABMax24]

Bought that one at Superstore, they often have a display case of meat on sale, once I got a whole beef tenderloin for half price, this time it was brisket for $3.99/lb. That little guy was only $15.

Otherwise I don't recall ever seeing brisket there, I usually buy from the local butcher shop.

 

[meierjn]

Bought that one at Superstore, they often have a display case of meat on sale, once I got a whole beef tenderloin for half price, this time it was brisket for $3.99/lb. That little guy was only $15.

Otherwise I don't recall ever seeing brisket there, I usually buy from the local butcher shop.

We have some brisket at our local Superstore marked at $4.99/lb. I almost bought one that was about 12lbs. It was just over $60 and I could have "squeezed" that one in the smoker.

 

[sc800]

Did up a small 4lb brisket yesterday.

I've found these small briskets dry out If smoked for 8-10 hrs, so this one was done in 6hrs + 1hr rest. 3hrs at 275f until it hit 160f internal, then turned down to 225f, after 4 hrs wrapped in foil, then 2 more hours until it hit 205f internal, then rested for 1hr.

View attachment 265767

Looks great and I do them very similar but don't wrap till after it hits 165 and then I have tested a few times taking them to 201-205 and I find 202ish is the best as I like to rest them for 3-6 hours in a cooler wrapped in towels. I tested one taking it off at 205 and after an hour resting the darn internal temp went to 210 which it ended up being a bit dry. Happy smoking!

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[ABMax24]

Looks great and I do them very similar but don't wrap till after it hits 165 and then I have tested a few times taking them to 201-205 and I find 202ish is the best as I like to rest them for 3-6 hours in a cooler wrapped in towels. I tested one taking it off at 205 and after an hour resting the darn internal temp went to 210 which it ended up being a bit dry. Happy smoking!

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I went to about 170 before wrapping this one, I wanted a full 4 hrs in the smoke.This one wasnt too dry, but it never did go past 205, even while resting.

I'm always scared of letting the meat linger too long in the bacterial danger zone of 40f - 140f. So I start fast and finish slow, I also try to maximize the time between 160f - 205f as this is the temperature the collagen breaks down, making the meat more tender.

 

[sc800]

I went to about 170 before wrapping this one, I wanted a full 4 hrs in the smoke.This one wasnt too dry, but it never did go past 205, even while resting.

I'm always scared of letting the meat linger too long in the bacterial danger zone of 40f - 140f. So I start fast and finish slow, I also try to maximize the time between 160f - 205f as this is the temperature the collagen breaks down, making the meat more tender.

Yes I agree with all that. I have even taken them up to 185 before wrapping and getting a good bark on them! And every damn brisket is so different depending on the marbling etc. Great meat to smoke as I find them almost hard to mess up and their flavor is amazing!

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[HighSpeedLowDrag]

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[ferniesnow]

A stuffed pork tenderloin on the Weber tonight.....