The Grill and BBQ thread

#5,926
#5,926
I'm go
Boca Vol said:
It was legit....even my wife (who is from Philly...Negative) said it was the best steak/beef she's ever had.
Click to expand...

I'm going to have to bite the bullet and try that. I got a couple of ribeye caps from Snake River for the holidays, they were excellent.

BTW I had never heard of picana until I ran across it on the Sous Vide Everything channel on Youtube. Those guys rave over that cut, gave me sticker shock.
 
#5,927
#5,927
HoptownVol said:
I'm going to have to bite the bullet and try that. I got a couple of ribeye caps from Snake River for the holidays, they were excellent.

BTW I had never heard of picana until I ran across it on the Sous Vide Everything channel on Youtube. Those guys rave over that cut, gave me sticker shock.
Click to expand...

The ribeye caps next on the list. The Picanha will be a staple for a cookout.
 
#5,933
#5,933
I had one of the best cheesesteaks I’ve ever had last night. It was a Smoked Rib Eye and Brisket Cheesesteak. I’ve never had a blend like that before and it was incredible. I want to try to make my own but I definitely have to work on my brisket first. I’ve only made brisket once before and it was just ok. Anyone have a good recipe and tips?
 
#5,937
#5,937
ninerplaya57 said:
I had one of the best cheesesteaks I’ve ever had last night. It was a Smoked Rib Eye and Brisket Cheesesteak. I’ve never had a blend like that before and it was incredible. I want to try to make my own but I definitely have to work on my brisket first. I’ve only made brisket once before and it was just ok. Anyone have a good recipe and tips?
Click to expand...

We (son & myself) failed miserable on first 2 brisket attempts. Had them hanging in the smoker. Not that that's why we didn't hit the brisket. We were far to impatient on the first 2. I didn't trust the time or temp. I've seen the guys on TV go for faster brisket cooks at 275 and cut it down to about 6 hours, but either way, trust the temp and make sure you hit that 205.

On the third brisket, I separated the point and smoked the flat and point separately on different racks. We also used the electric smoker on this one. And when we didn't want to be patient, we bit the bullet and backed off. Definitely wrap it no later than 170-185 degrees. Briskets need time after the cook as well. When we did hit temp and took from smoker, it was already in foil (or butcher paper preferred), then wrapped in towel, and placed in oven to rest (or cooler or nuker). Minimum rest is 1 hour, up to 4 hours. Then you will eat a fall apart brisket. We got the 3rd one right. You have to have time to deal with a brisket. If you have a care free smoker, you don't have to do much during the smoke, but it has to hit temp, and it has to rest well wrapped and insulated. can't get hungry till its ready.

As for recipe, All we did was salt, pepper, garlic and onion powder. Nothing else is needed. Some folks here inject, but we did not. If you inject, beef broth with a little bit of spice is all that's needed.
 
  • Like
Reactions: ninerplaya57
#5,938
#5,938
quadlee21 said:
Do you have a set of them grill grates that everybody keeps talking about ? Them are some mighty fine grill marks
Click to expand...

I do have the grill grates for the smoker, but don't use them very often now after getting a new grill last year. This is just from the grill.

In my experience, the grates work well if you're starting from a high temp and want to add to it. I didn't have great luck doing a low smoke and then a reverse sear. It just takes too long (or I'm too impatient) to raise the smoker from 225 to 500
 
  • Like
Reactions: quadlee21
#5,939
#5,939
ninerplaya57 said:
I had one of the best cheesesteaks I’ve ever had last night. It was a Smoked Rib Eye and Brisket Cheesesteak. I’ve never had a blend like that before and it was incredible. I want to try to make my own but I definitely have to work on my brisket first. I’ve only made brisket once before and it was just ok. Anyone have a good recipe and tips?
Click to expand...
Check out the Aaron Franklin video series. He takes the time to explain the hows and whys of smoking brisket. Here is one episode with links to others:




BBQwithFranklin
 
  • Like
Reactions: 3rdDegreeVol, ninerplaya57 and quadlee21
#5,946
#5,946
kiddiedoc said:
Do you prefer separating the point and flat? How much does that cut down cook time, and are they usually done about the same time?
Click to expand...

This is only my second brisket where I've separated them pre-cook. This time, I had my butcher divide them up and I trimmed the fat at home. I thought it might be a better method for a couple reasons. One is temp. It is always hard to get an even temp end to end. It's also easier to make the burnt ends than trying to divide mid smoke.

I was very happy with the first cook. The ends and flat were done about the same time, but the ends became the appetizer while the flat rested. I shaved maybe an hour? off a regular cook.
 
#5,947
#5,947
We are closing on a new place this week and I will be back in the grilling/smoking game. I just ordered this from MasterBuilt.

Gravity Series™ 560 Digital Charcoal Grill + Smoker

It's the best of both worlds. I get to use lump with a digital temp control. I've already placed a $350 SRF order to be delivered next weekend. I'm stoked!
 
  • Like
Reactions: JCHateSteve and volmanbill
#5,948
#5,948
Boca Vol said:
We are closing on a new place this week and I will be back in the grilling/smoking game. I just ordered this from MasterBuilt.

Gravity Series™ 560 Digital Charcoal Grill + Smoker

It's the best of both worlds. I get to use lump with a digital temp control. I've already placed a $350 SRF order to be delivered next weekend. I'm stoked!
Click to expand...
Congrats on the new place. You'll have to give us updates on your MB. Looks like it could be a gas grill killer.
 
  • Like
Reactions: Boca Vol
New posts
You must log in or register to reply here.

VN Store



Back
Top