Barbecue Season(Show me your Supper)

[firstdoo]

Thought I’d toss a few on here. Tonight’s is the poor man burnt ends and armadillo eggs. Probably do up some risotto as a side.

A few pics of steak and ribs from earlier this week.

 

[arff]

Ribs on Treager

 

[mclean]

I was joking about the burnt haha. I had a buddy say that to me one time until he started smoking and understood it and bark. It actually looks awesome.

That being said, I was in costco the other day and a guy was grabbing every big beef muscle he could find. I was looking through briskets and he came and just grabbed a 21lb one. Asked me how to do it because he just got a new kamado big joe. I went through the process and told him to take it up to 200-205ish but poke it to see if it feels like butter. His reply, 205, wouldnt that be like really well done...

Haha. I feel bad for the $500 of beef in his cart

 

[The big greasy]

So I'm going to smoke a flat 3lb beef brisket and don't want to screw it up. Does anyone know how long and what temp, and any tips to get it nice and tender/juicy. Any help would be appreciated!

 

[Lightningmike]

Inject it with beef broth every inch or so. Put your favorite meat rub on or salt and pepper. Cook on grill to 165. Double wrap in tin foil keep cooking to 203f . Wrap in 1 more tin foil and a towel and put in cooler for at least 3 hours. The last step really helps keep it juicy.

 

[Lightningmike]

I slice the flat part and chunk or shred the bigger part. I always use a mix of BBQ sauces to smother the bigger part and heat until sauce tightens up a bit...

 

[The big greasy]

Inject it with beef broth every inch or so. Put your favorite meat rub on or salt and pepper. Cook on grill to 165. Double wrap in tin foil keep cooking to 203f . Wrap in 1 more tin foil and a towel and put in cooler for at least 3 hours. The last step really helps keep it juicy.

What temp do you run the smoker at?

 

[Lightningmike]

What temp do you run the smoker at?

225

 

[Lightningmike]

Last one was 15 lbs and was 12 hours on smoker. Maybe a little less.

 

[Lightningmike]

Oh ya and every couple hours I spritzed with apple cider vinegar. Might try orange juice next time. That's how it gets the dark bark... or burnt look.

 

[The big greasy]

Last one was 15 lbs and was 12 hours on smoker. Maybe a little less.

Lol that's a lot of meat, mine is a baby one, around 2lbs. Had to cut the 4 pounder in half.

 

[Lightningmike]

Lol that's a lot of meat, mine is a baby one, around 2lbs. Had to cut the 4 pounder in half.

I did it up for 24 of us at a bday party

 

[mclean]

General is 1.5 hours a pound. Every piece is different so just use a meat thermometer

 

[pano-dude]

Fresh lamb chops raised in my pasture

 

[Sessionsdoo]

Not an expert like you boys but was damn good out camping

 

[snopro]

Not an expert like you boys but was damn good out camping

Steak, Caesar salad and a Corona. You got my attention

 

[Trukker]

Costco is blowing out there Kamado Joes for 899.97 right now . That's half price and a smokin deal

 

[mclean]

The 1, 2 or 3?

 

[Trukker]

The 1, 2 or 3?

Classic II

 

[mclean]

Thats a good score