The Grill and BBQ thread

[kayakonthefly]

Talking about burgers. What is that grilled flavor? What makes that grilled flavor? Is it in the meat, is it in the fuel source, is it a hint of smoke? Is it simply the Maillard reaction?

Yes.


That being said, best burgers I've ever ate were grilled/cooked over wood at a campfire.

 

[kiddiedoc]

I just looked that up. Very cool indeed. I've put a pot of water and smoked it to make ice cubes. Great to add smoke flavor to drinks but it's nothing compared to this.

Hadn't thought of that... Sounds like a brilliant idea

 

[cali_vol]

Hadn't thought of that... Sounds like a brilliant idea

I forget where I got the idea from but I use them like you would liquid smoke. Only it's natural and i know what is in it. 😁

 

[Nash_Vol97]

Just picked up my Komado Big Joe! Unfortunately, it’s too damn heavy to get out of my SUV so I have to wait until a couple friends get off work to come and help me set it up later. It’s like staring at your Christmas presents and not being able to open them.

 

[golfballs]

Just picked up my Komado Big Joe! Unfortunately, it’s too damn heavy to get out of my SUV so I have to wait until a couple friends get off work to come and help me set it up later. It’s like staring at your Christmas presents and not being able to open them.

Haha

Congrats!

 

[UT_VOLS13]

Just picked up my Komado Big Joe! Unfortunately, it’s too damn heavy to get out of my SUV so I have to wait until a couple friends get off work to come and help me set it up later. It’s like staring at your Christmas presents and not being able to open them.

Congrats.

Yep, the Big Joe is definitely at least a two-man job. You will love the grill. What are you gonna cook first?

 

[Nash_Vol97]

Congrats.

Yep, the Big Joe is definitely at least a two-man job. You will love the grill. What are you gonna cook first?

Fiancé got it for me for upcoming wedding present so I promised her I would cook her a pizza first but going to just do some simple burgers after. Next weekend I’ll prob get some ribs for first low and slow.

 

[NEVolFan]

Hit up Costco yesterday and picked up a 16 ln Brisket. Put it on the RecTec at 8PM last night at 225F... looking good at 8AM today. 170 internal temp, likely will pull it and wrap in foil and blanket to finish it off once it hits 195F. If I post photos it means I am pleased.


Edit... 13 hrs in 172F

 

[cali_vol]

Hit up Costco yesterday and picked up a 16 ln Brisket. Put it on the RecTec at 8PM last night at 225F... looking good at 8AM today. 170 internal temp, likely will pull it and wrap in foil and blanket to finish it off once it hits 195F. If I post photos it means I am pleased.


Edit... 13 hrs in 172F

Nice sized brisket. Looks great!

 

[NEVolFan]

Pulled at 190F... 15.5 hrs. Flavor and tenderness on the mark. Just a tad on the dry side. Burnt ends are outstanding. Injected but not a lot... so next time maybe more injection.

Want to get this process down pat and then spend the buck for a Wagu Brisket from Snake River. But need to be sure I have the process well in hand first.

 

[cali_vol]

Applewood smoked Shorties with Frank's RedHot Sweet Chili Sauce. Pretty pleased with these.

 

[RavinDave]

Pulled at 190F... 15.5 hrs. Flavor and tenderness on the mark. Just a tad on the dry side. Burnt ends are outstanding. Injected but not a lot... so next time maybe more injection.

Want to get this process down pat and then spend the buck for a Wagu Brisket from Snake River. But need to be sure I have the process well in hand first.

Appreciate your posts man. I have a RecTec too but have not done a brisket yet. Today I did ribs since my daughter likes them and is only here until Monday.

 

[Guest]

 

[NEVolFan]

What was the weight of it when you started?

That brisket weighed 16 lbs and after trimming it guessing 13 lbs as it hit the smoker.

 

[cali_vol]

A few more rib pics...

 

[UT_Dutchman]

You guys are making me want to fire up the smoker, but alas I am going to have to wait a few weeks.

 

[Nash_Vol97]

Pulled at 190F... 15.5 hrs. Flavor and tenderness on the mark. Just a tad on the dry side. Burnt ends are outstanding. Injected but not a lot... so next time maybe more injection.

Want to get this process down pat and then spend the buck for a Wagu Brisket from Snake River. But need to be sure I have the process well in hand first.

Have you always pulled around 190? I know if you wrap it after you pull it will continue to cook slightly but I’ve always heard to pull around the 200-203 mark. Probe test helps me a lot.

 

[NEVolFan]

Have you always pulled around 190? I know if you wrap it after you pull it will continue to cook slightly but I’ve always heard to pull around the 200-203 mark. Probe test helps me a lot.

Yes... I seem to pull at 190-195 and wrap well to let it finish.

One of my best results was when I pulled at ~160 and wrapped in foil and put back on the smoker until it hit 190-195, then wrapped in foil and put into a styrofoam cooler to rest for 1 hr. Juicy and tender. I have since experimented with other methods and have not seen those results.

So... I am thinking of going back to the crutch method of getting through the stall... this seems to ensure not drying out the flat.

 

[kiddiedoc]

My experience is that the wrapping/crutch method cuts down on time and yields a moister final product, but it also negatively affects the bark.

 

[NEVolFan]

My experience is that the wrapping/crutch method cuts down on time and yields a moister final product, but it also negatively affects the bark.

Bingo... the crust is essentially compromised... turns soft and you give up a key benefit.

I think one way to get around the issue of drying out the flat would be to separate the it from the brisket and then pull that when it is ready (earlier). I would like to try this as well.

 

[Guest]

 

[kiddiedoc]

Bingo... the crust is essentially compromised... turns soft and you give up a key benefit.

I think one way to get around the issue of drying out the flat would be to separate the it from the brisket and then pull that when it is ready (earlier). I would like to try this as well.

I've certainly seen that as a technique, but I haven't tried it.

 

[kiddiedoc]

KD - the foil wrap bark issue can be cured with a flame sear at the end. I'm gonna have to assume one can flame sear on a pellet rig

I'm sure that's a workaround. Again, just more work, but I might be afraid of the direct heat overcooking a ring of meat.

I haven't used a pellet rig, though.

 

[NEVolFan]

NE - you cut nearly 3 lbs of fat off? Leaving some on should help with the dryness.

KD - the foil wrap bark issue can be cured with a flame sear at the end. I'm gonna have to assume one can flame sear on a pellet rig

There is a large amount of hard fat on a full packer brisket... what is cut off is fat that does not render. Leaving a good fat cap on the top side is important, but cutting the hard fat off is a necessary process.

 

[Boca Vol]

A few more rib pics...

Nice! Those are beautiful.