The Grill and BBQ thread

#2,052
#2,052
golfballs said:
First attempt at brisket turned out pretty good - despite what seemed like thermometer issues. This one was 11 lbs. and after 8 hours at 225 my thermometer said it was at 203. I pulled out another thermometer and it read 150. But that didn't seem right either. So I let it go for another couple hours and just pulled it off when it felt right. I think it's pretty tender, but it's my first time so I didn't have any expectations. Tastes good though
Click to expand...

You need a thermapen!
 
  • Like
Reactions: 1 person
#2,056
#2,056
Orange Blazer said:
Would you mind posting the plans you used?
Click to expand...

I couldn't get the link to load but's it's scott moore.net/green egg table

There's pics of each step and really easy to follow. Here's the lumber list:

Lumber List:
4-2x4 x 8'
4- 1x6 x 8'
4- 1x4 x 12'

Wood Screws I used 3 inch for most of it, and 1 5/8s for the top, the 1x4's that make the top were actually 3/4 inch thick

I had it all cut when I bought it at Home Depot:
The 2x4's
4 @ 31 inches
4@ 1 ft and half inch
6@ 2 ft

The 1x6's
4@ 3ft 8.5 inches
4@ 4 feet

The 1x4's

8@ 6 feet

I would also recommend sanding and staining before putting it all together. I think it would have taken less time if I had done that vs sanding and staining it when it was together (but I'm not good at staining and painting)

Once I started it only took about 2.5 hours to get it together, and another 3 on sanding and staining (2 coats)

I went with cedar vs pine, I think it will hold up better
good luck
 
  • Like
Reactions: 1 person
#2,058
#2,058
Probably going to try smoking ribs for the first time this weekend. I've been doing some research but I wanted to get the opinion of my Volnation Brethren. So I am probably doing 2-3 racks (3 at the most). Here is what I have come up with....

-Using smaller Hickory Logs
-Cook temp around 245
-Cook time around 4-5 hours
-Is it ok to use a store bought rub that I used on my pork butt?
-do you foil any?



What is your opinion on the these things?
Also, is it common to soak logs? Overheard someone talking about this and it somewhat surprised me. I could see maybe chips in an electric smoker or a charcoal grill to produce smoke and steam.
 
#2,059
#2,059
My family prefers the juicer/more tender result of the 2/2/1 method. Depending on temp/size/quantity, sometimes it's more like 2/2/0.5.

I have used a variety of rubs. I'm a big fan of the Rendezvous recipe. The local BKW rub and Stubbs are very good too. Make sure to pull the membrane off the bottom, coat with mustard to make the rub stick.
 
#2,060
#2,060
TennVOLS93 said:
Probably going to try smoking ribs for the first time this weekend. I've been doing some research but I wanted to get the opinion of my Volnation Brethren. So I am probably doing 2-3 racks (3 at the most). Here is what I have come up with....

-Using smaller Hickory Logs
-Cook temp around 245
-Cook time around 4-5 hours
-Is it ok to use a store bought rub that I used on my pork butt?
-do you foil any?



What is your opinion on the these things?
Also, is it common to soak logs? Overheard someone talking about this and it somewhat surprised me. I could see maybe chips in an electric smoker or a charcoal grill to produce smoke and steam.
Click to expand...

I think the rub is fine.

From what I understand, soaking wood increases the smolder factor which isn't really the smoke you want. Don't have experience using logs though.

Last batch (St Louis style) I did 3/1.5/1 and they came out well.
 
#2,061
#2,061
Thanks fellas. I'm so new to the whole smoking thing, I feel like I ask a lot of stupid questions. I wanted to use logs this time since chunks burn up way to quick and makes it hard to control my temp. I use a Chargriller with a firebox on the side.
 
#2,062
#2,062
volinbham said:
I think the rub is fine.

From what I understand, soaking wood increases the smolder factor which isn't really the smoke you want. Don't have experience using logs though.

Last batch (St Louis style) I did 3/1.5/1 and they came out well.
Click to expand...

Taking a guess I assume that means to smoke for 3. Foil for 1.5 hours. Then unfoil and finish the smoke for another hour?
 
#2,068
#2,068
TennVOLS93 said:
Probably going to try smoking ribs for the first time this weekend. I've been doing some research but I wanted to get the opinion of my Volnation Brethren. So I am probably doing 2-3 racks (3 at the most). Here is what I have come up with....

-Using smaller Hickory Logs
-Cook temp around 245
-Cook time around 4-5 hours
-Is it ok to use a store bought rub that I used on my pork butt?
-do you foil any?



What is your opinion on the these things?
Also, is it common to soak logs? Overheard someone talking about this and it somewhat surprised me. I could see maybe chips in an electric smoker or a charcoal grill to produce smoke and steam.
Click to expand...

Logs.... don't soak. Boats get wet and don't sink! As far as the cook goes, great advise on here. Google Johnny Trigg or Carwash Mike methods and you'll be good to go.

Please report back after your cook to tell us how it went. Good luck!
 
#2,069
#2,069
TennVOLS93 said:
Probably going to try smoking ribs for the first time this weekend. I've been doing some research but I wanted to get the opinion of my Volnation Brethren. So I am probably doing 2-3 racks (3 at the most). Here is what I have come up with....

-Using smaller Hickory Logs
-Cook temp around 245
-Cook time around 4-5 hours
-Is it ok to use a store bought rub that I used on my pork butt?
-do you foil any?



What is your opinion on the these things?
Also, is it common to soak logs? Overheard someone talking about this and it somewhat surprised me. I could see maybe chips in an electric smoker or a charcoal grill to produce smoke and steam.
Click to expand...

That's a good plan. I do the 3-2-1 but remember cook times should be just a guideline. Go off meat temp, not time if you want consistent results time after time. No need to soak wood. Also, depending on your setup you might need to rotate the ribs so all racks cook even. Good luck!
 
#2,074
#2,074
  • Like
Reactions: 2 people
#2,075
#2,075
volinbham said:
how do you make these?
Click to expand...

First off get familiar with the cut of meat you intend to cook. Brisket is processed in two cuts, one is the flat cut, the the other is called the point. But it's one whole piece of meat called the Butcher's cut. To get burnt ends cook a butcher 's cut brisket , remove the point end , wrap in foil with some sauce and cook it for an hour or maybe longer.:hi:
 
New posts
You must log in or register to reply here.

VN Store



Back
Top