The Grill and BBQ thread

#3,505
#3,505
Poker Night Dinner
Beef short ribs
Corn, tomato, and mozzarella salad
Mac and cheese
 

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#3,511
#3,511
Brined a pork butt overnight and been on the smoker for a couple hours now. First time brining a pork butt, also injected the brine into the butt before applying the rub. We will see how it turns out in about 5-6 more hours. 🤞🏼
 
#3,512
#3,512
Nash_Vol97 said:
Brined a pork butt overnight and been on the smoker for a couple hours now. First time brining a pork butt, also injected the brine into the butt before applying the rub. We will see how it turns out in about 5-6 more hours. 🤞🏼
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Never thought of doing that but seems like a great idea. What was in your brine?
 
#3,513
#3,513
Orange_Vol1321 said:
Never thought of doing that but seems like a great idea. What was in your brine?
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I hadn't either until I saw a recipe doing it. It was basically water, apple juice, apple cider vinegar and salt. I'm going to do a traditional Carolina vinegar sauce for the sandwiches so the brine flavors I think will work with that pretty well.
 
#3,514
#3,514
I would be nervous about it ending up too salty with the brine injection. I do love what a brine does to chops, chicken, turkey, etc, though, so post back!
 
#3,515
#3,515
kiddiedoc said:
I would be nervous about it ending up too salty with the brine injection. I do love what a brine does to chops, chicken, turkey, etc, though, so post back!
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I was nervous about that as well. I tried to use a little less salt then the recipe called for and rinsed it real well under water before I rubbed it. We will see if that made a difference or not.
 
#3,516
#3,516
smoked then reverse seared a London Broil last night. came out pretty good - a bit over cooked.

gonna make jerky with the leftovers - anyone tried with meat that's already been cooked?
 
#3,517
#3,517
Final result was really good. Smoked for 10 hours, only had time to let it sit for 45 min. Bone pulled right out and the meat pulled pretty easily. Everyone was really pleased.
 

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#3,520
#3,520
Nash_Vol97 said:
Tasted great. I Don't think the brine added to the taste at all but the pork was definitely more tender then the last time that I smoked a pork butt.
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Nice! :good!:

If I have a lot going on and don't have the time to babysit the smoke I brine the butt overnight in just 1 cup salt, 1 cup sugar, and 2 gallons of water.

It always turns out moist.
 
#3,521
#3,521
Boca Vol said:
Nice! :good!:

If I have a lot going on and don't have the time to babysit the smoke I brine the butt overnight in just 1 cup salt, 1 cup sugar, and 2 gallons of water.

It always turns out moist.
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Thanks. I will probably do something similar to that next time. I don't believe the apple juice/cider from the brine added any flavor to the butt so might as well keep the brine simple.
 
#3,522
#3,522
so making jerky out of already cooked (about medium) London Broil worked out quite well.

the only downside was I did have much so only got one dehydrator tray out of it - won't last long.

For marinade I use orange juice, lemon juice, soy sauce, Siracha, BBQ rub, red pepper, black pepper, brown sugar and BBQ sauce (sweet and hot). I sprinkled brown sugar on top of some of the pieces after I put them on the tray - should have done that to all of them.
 

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#3,523
#3,523
volinbham said:
so making jerky out of already cooked (about medium) London Broil worked out quite well.

the only downside was I did have much so only got one dehydrator tray out of it - won't last long.

For marinade I use orange juice, lemon juice, soy sauce, Siracha, BBQ rub, red pepper, black pepper, brown sugar and BBQ sauce (sweet and hot). I sprinkled brown sugar on top of some of the pieces after I put them on the tray - should have done that to all of them.
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Oh man! Looks good.:good!:
 
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#3,525
#3,525
volinbham said:
so making jerky out of already cooked (about medium) London Broil worked out quite well.

the only downside was I did have much so only got one dehydrator tray out of it - won't last long.

For marinade I use orange juice, lemon juice, soy sauce, Siracha, BBQ rub, red pepper, black pepper, brown sugar and BBQ sauce (sweet and hot). I sprinkled brown sugar on top of some of the pieces after I put them on the tray - should have done that to all of them.
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Wow, that looks great!
 
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