The Grill and BBQ thread

#8,052
#8,052
butchna said:
Sorry no pics (had a struggle), but I smoked a 14 lb pork shoulder butt and did poached beer brats for the brood coming over. The Pitt Boss pellet smoker wouldn’t stay at 225. It would surge up past 250 or dip below 200. Wrapped and pulled before 200 degree internal temperature and finished one side in the oven and put the other in the smoker. No surprise, the one finished in the smoker was better but both pieces turned out great. Wife pulled it with a mixer…anybody ever try that? Errybody happy and I look like a very tired culinary genius. Didn’t sleep more than an hour but I’m off tomorrow.
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A swing in temps isn't that big of a deal. My pellet smoker has that feature (you can let the temp swing or hold steady). The swinging temp mode creates more smoke.

Interesting tip on using a mixer to pull it.
 
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#8,053
#8,053
Boca Vol said:
A swing in temps isn't that big of a deal. My pellet smoker has that feature (you can let the temp swing or hold steady). The swinging temp mode creates more smoke.

Interesting tip on using a mixer to pull it.
Click to expand...
Important tidbit is she used a STAND mixer. Not sure if the results are similar with a hand mixer.
 
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#8,058
#8,058
KptVFL said:
That looks great!

Care to elaborate? Time, temp, internal temp, etc?

Am wanting to try to do some beef.
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Did a marinade with Mirin, Worcestershire, Frank's red hot, garlic, and oregano. Let that sit over night. Then did a hot and fast reverse sear. I don't really monitor the grill temp with that method. I just set up a two zone cook and pore a whole chimney of charcoal in. Pulled it off the indirect heat at about 115 and seared it on direct heat. Then let it rest for about ten minutes. Carve at an angle against the grain.
 
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#8,059
#8,059
JCHateSteve said:
Did a marinade with Mirin, Worcestershire, Frank's red hot, garlic, and oregano. Let that sit over night. Then did a hot and fast reverse sear. I don't really monitor the grill temp with that method. I just set up a two zone cook and pore a whole chimney of charcoal in. Pulled it off the indirect heat at about 115 and seared it on direct heat. Then let it rest for about ten minutes. Carve at an angle against the grain.
Click to expand...


Thanks! Looks yummo!

So thinking I could do it to 115 with the pellet set at maybe 250 and then finish it off on the gas grill on high.

Did some sirloins like that and they turned out nice.
 
#8,060
#8,060
KptVFL said:
Thanks! Looks yummo!

So thinking I could do it to 115 with the pellet set at maybe 250 and then finish it off on the gas grill on high.

Did some sirloins like that and they turned out nice.
Click to expand...
Never tried the low and snow method on London Broil.

If you like sirloin, you need to get yourself a Tri-tip. Probably my favorite cut.
 
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#8,073
#8,073
malinoisvol said:
I did the 3-2-1 and they turned out to be tougher than I wanted. They tasted great, tho.
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I'm new to this as well. Have done babybacks twice now and turned out great. Were devoured! Will likely never try another method. Try this next time and let me know how it turns out.

Have been doing a 2-2-1 and 225. 2 hrs unwrapped, 2 wrapped, and 1 unwrapped. When wrapping I totally cover the top in brown sugar(guessing close to 1/2 cup) and put pats of butter, almost touching, the entire length of the rack. Have also been putting a pan with water on the grates and spritzing with apple juice about every 30 minutes. If want to sauce brush on at 30 minutes left and at 15 minutes left.

Edit: This is not my recipe. Was suggested to me from someone on here. I just can't remember who to give credit to.
 
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