The Grill and BBQ thread

#5,201
#5,201
NEVolFan said:
I'm getting nervous... it will arrive tomorrow. I have 2 or 3 strategies for the cook. Put it on at 180F at ~10PM, and let it smoke overnight... at 6-7AM (150-160F), wrap it in parchment and let it go to internal of 200F, and then rest. Rest on counter for a 20 degree drop and then place in cooler with blanket for 2-3 hrs. Found this method online and feel like it is my no-1 option.
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At 180, how long do you expect it will take to get to 200?
 
#5,202
#5,202
golfballs said:
At 180, how long do you expect it will take to get to 200?
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Oh... the 180F trick is to let me sleep... and let the brisket take in smoke. Once I get up at 6-7AM I will push the temp to 220-225F until internal hits 200.

The long smoke time messes with your day in some manner... so I am look for a way that let's me sleep.
 
#5,203
#5,203
NEVolFan said:
Oh... the 180F trick is to let me sleep... and let the brisket take in smoke. Once I get up at 6-7AM I will push the temp to 220-225F until internal hits 200.

The long smoke time messes with your day in some manner... so I am look for a way that let's me sleep.
Click to expand...
I can understand that. What are you smoking this on?
 
#5,206
#5,206
kiddiedoc said:
I did some ginormous (4-6 ct) prawns on sale at Fresh Market for $15/# tonight, and they were outstanding. Very similar to lobster.

I've found a couple of tricks:
- leave the shells ON when grilling. They are already deveined and split at the store
- open the shells and pour your marinade inside
- if using lemon, don't let them marinade for more than an hour or so, or the citric acid will "cook" the meat
- grill med-hot and direct, less time than you think. If you even think they *might* be done, they are. These were HUGE, and they spent maybe 5 minutes over a 400-425 fire.

Apologies for the lack of pics. I would highly recommend picking some up at this price if you have a FM nearby.
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Those huge prawns are money! Shell on is the key.
 
#5,207
#5,207
NEVolFan said:
Oh... the 180F trick is to let me sleep... and let the brisket take in smoke. Once I get up at 6-7AM I will push the temp to 220-225F until internal hits 200.

The long smoke time messes with your day in some manner... so I am look for a way that let's me sleep.
Click to expand...


I like to at 180 pull and wrap in pink butcher paper. Return and cook an additional 2 to 3hrs. I hope everything works out to your satisfaction.
 
#5,208
#5,208
UT_VOLS13 said:
I like to at 180 pull and wrap in pink butcher paper. Return and cook an additional 2 to 3hrs. I hope everything works out to your satisfaction.
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I have searched high and low for pink butcher paper, not locally available... will use parchment paper today. That stuff does not breath well, so I am going to add needle pinholes to make sure I am not steaming a roast. Will hit up google to get some of the good paper.
 
#5,209
#5,209
NEVolFan said:
I have searched high and low for pink butcher paper, not locally available... will use parchment paper today. That stuff does not breath well, so I am going to add needle pinholes to make sure I am not steaming a roast. Will hit up google to get some of the good paper.
Click to expand...

I only see pink butcher paper in one of those specialty cooking stores. Pain to store also.
 
#5,210
#5,210
NEVolFan said:
I have searched high and low for pink butcher paper, not locally available... will use parchment paper today. That stuff does not breath well, so I am going to add needle pinholes to make sure I am not steaming a roast. Will hit up google to get some of the good paper.
Click to expand...
Amazon has it.
 
#5,211
#5,211
Brisket update... held temp at 180F overnight, got up at 7 and checked the Fireboard temp monitor... the brisket was in stall mode at 135F for the last 4.5 hrs. I pulled it and wrapped in parchment paper and back on the smoker and bumped the temp up to 225F ambient. The brisket certainly had a nice bark. Once back on the smoker, the brisket came out of stall and is now ramping internally and is at 164F.

Will pull once it gets to 185F... I will let it sit outside of cooler to let it drop to internal ~165F, then will put into cooler with towels for ~2 hrs. For the prep, I just did salt, pepper, garlic powder... nothing else added. Crossing my fingers this turns out as hoped.

Here is the temp profile... getting closer to 185F (pull temp).
Since the brisket was frozen when it arrived, it was still on the cooler end when I decided to place it on the smoker last night. You can see the point where it went into the stall at 2:50AM and when I opened the smoker to wrap the brisket at ~7AM. I really like the Fireboard...

1558712223154.png
 
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#5,214
#5,214
RavinDave said:
I am leaning towards a Big Joe. Where did you get yours?
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I've got the Big Joe, wouldn't trade it for anything in the world. Really happy with the purchase. It does anything you want it to do. BGE is a great grill as well, don't get me wrong, but I feel like I got better value with the Kamado Joe as there are more accessories and the company keeps trying to innovate. The slow roller system they are working on looks awesome (though I probably would never buy it, $$$$) and the DoJoe is cool too. I don't have a ton of accessories yet but have my eye on soapstone, cast iron grates and half griddle. It was a really great investment. 10 out of 10 would recommend. I got mine through the Costco roadshow. If you find they are coming to your area it's a great deal. Atlanta Grill company is another place that has really fantastic customer service if ordering online.
 
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#5,215
#5,215
n_huffhines said:
Do yiu guys rest your meat in a cooler?
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A little late of answer here but I've always felt that the resting was imperative. Just like a steak you really need to let it rest. I don't have a good cooler so I've always wrapped in foil/butcher paper and towels and thrown it in an oven to rest. I feel like my best results have been when I have done that.
 
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#5,216
#5,216
Nash_Vol97 said:
I've got the Big Joe, wouldn't trade it for anything in the world. Really happy with the purchase. It does anything you want it to do. BGE is a great grill as well, don't get me wrong, but I feel like I got better value with the Kamado Joe as there are more accessories and the company keeps trying to innovate. The slow roller system they are working on looks awesome (though I probably would never buy it, $$$$) and the DoJoe is cool too. I don't have a ton of accessories yet but have my eye on soapstone, cast iron grates and half griddle. It was a really great investment. 10 out of 10 would recommend. I got mine through the Costco roadshow. If you find they are coming to your area it's a great deal. Atlanta Grill company is another place that has really fantastic customer service if ordering online.
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Do the SloRoller and the DoJoe really make that much of a difference? I get good smoke flavor from the current setup. And the meat only takes so much anyway. Can overdo it too. Seems kind of gimmicky to me
 
#5,217
#5,217
NEVolFan said:
I have searched high and low for pink butcher paper, not locally available... will use parchment paper today. That stuff does not breath well, so I am going to add needle pinholes to make sure I am not steaming a roast. Will hit up google to get some of the good paper.
Click to expand...

Amazon has a bunch of different options for it. I bought a 24" off there that has been perfect.
 
#5,218
#5,218
Nash_Vol97 said:
I've got the Big Joe, wouldn't trade it for anything in the world. Really happy with the purchase. It does anything you want it to do. BGE is a great grill as well, don't get me wrong, but I feel like I got better value with the Kamado Joe as there are more accessories and the company keeps trying to innovate. The slow roller system they are working on looks awesome (though I probably would never buy it, $$$$) and the DoJoe is cool too. I don't have a ton of accessories yet but have my eye on soapstone, cast iron grates and half griddle. It was a really great investment. 10 out of 10 would recommend. I got mine through the Costco roadshow. If you find they are coming to your area it's a great deal. Atlanta Grill company is another place that has really fantastic customer service if ordering online.
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Thanks, I’ve heard about the Costco Road Show, definitely a good option if they will be in Houston soon.
 
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#5,220
#5,220
golfballs said:
Do the SloRoller and the DoJoe really make that much of a difference? I get good smoke flavor from the current setup. And the meat only takes so much anyway. Can overdo it too. Seems kind of gimmicky to me
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I lean a lot more towards gimmicky too. SloRoller is more of a heat and smoke distribution product as it takes away hot spots for more even cooks. Not really sure the value on the DoJoe. I can also cook just as well without them so not worth it IMO but for people where money isn't an issue, knock yourselves out. Still love to see how KJ loves to get innovative though and keep pushing out ideas to advance the products.
 
#5,223
#5,223
Nash_Vol97 said:
I lean a lot more towards gimmicky too. SloRoller is more of a heat and smoke distribution product as it takes away hot spots for more even cooks. Not really sure the value on the DoJoe. I can also cook just as well without them so not worth it IMO but for people where money isn't an issue, knock yourselves out. Still love to see how KJ loves to get innovative though and keep pushing out ideas to advance the products.
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I agree. I have the JoeTisserie and it’s fantastic.
 
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