The Grill and BBQ thread

#3,301
#3,301
Coug said:
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I haven't done it before myself so I'll have to rub some chocolate spread on my next meatloaf too. :)

Before I read it, I was honestly sitting here thinking "did he just make a choclate cake on a grill?!" Props!
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:lol: JD BBQ sauce
 
#3,308
#3,308
cali_vol said:
I never thought about doing it with anything but brisket. That's pretty much the main reason I haven't - I'm just too cheap. lol
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Exactly, I wouldn't say these are quit as good as brisket but they're damn tasty. Take a nice thick chuck roast, I usually do 2 or 3 at a time. Marinade/rub as you choose, smoke to about 190. Pull off and cut into cubes, put in a baking pan. Lather with BBQ sauce, add more rub and mix well to coat all the cubes. Back in the smoker for about an hour. That's it!
 
#3,309
#3,309
SaluteToTheHill said:
Exactly, I wouldn't say these are quit as good as brisket but they're damn tasty. Take a nice thick chuck roast, I usually do 2 or 3 at a time. Marinade/rub as you choose, smoke to about 190. Pull off and cut into cubes, put in a baking pan. Lather with BBQ sauce, add more rub and mix well to coat all the cubes. Back in the smoker for about an hour. That's it!
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That's great - I'll definitely give it a try. :eek:k:
 
#3,310
#3,310
Coug said:
attachment.php


I haven't done it before myself so I'll have to rub some chocolate spread on my next meatloaf too. :)

Before I read it, I was honestly sitting here thinking "did he just make a choclate cake on a grill?!" Props!
Click to expand...

Smoked chocolate cake is really good. The low temps keep it very moist. Almost doesn't need frosting. Almost.
 
#3,313
#3,313
I found one that looked good and I just varied it to suit me. Came out awesome
 

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#3,318
#3,318
Turned out pretty well. Thought I had trimmed a lot of fat to begin with but I could have still trimmed more. Pulled it at 194 because the toothpick was going in like warm butter. Very tender and moist. Couple spots were drier than others but mostly very tender. All in all I was pretty pleased with my first brisket.
 

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#3,320
#3,320
Nash_Vol97 said:
Turned out pretty well. Thought I had trimmed a lot of fat to begin with but I could have still trimmed more. Pulled it at 194 because the toothpick was going in like warm butter. Very tender and moist. Couple spots were drier than others but mostly very tender. All in all I was pretty pleased with my first brisket.
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That looks great! Did you wrap and rest? 194 is borderline in my experience. Totally counter to intuition with beef... I'm so careful with steaks!
 
#3,321
#3,321
kiddiedoc said:
That looks great! Did you wrap and rest? 194 is borderline in my experience. Totally counter to intuition with beef... I'm so careful with steaks!
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Thanks! I was really nervous with pulling it at 194 but after I probed it with a toothpick I had to pull it. I didn't wrap for my first one and instead I spritzed it with apple cider vinegar and water every hour. I will probably wrap next time though. I did let it rest for an hour and 15 minutes wrapped in foil and then wrapped in a towel. All in all, learned a lot and excited to tweak my approach next time.
 
#3,325
#3,325
Brisket plan - just put rub on (had to dethaw) and is sitting in refrigerator. I plan on putting it on the Egg about 10pm @ 225. It is a 9lb packer. Go overnight with CyberQ until 160 and wrap with liquid. I am hoping it wont hit 160 overnight. Is that a safe assumption?

Also, thinking of unwrapping after I cook it to ~200 and letting it harden up the bark on the Egg for a few minutes. Thoughts?
 
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