Summer has started (2017 BBQ thread)

[Stanger00]

My first brisket yesterday the ribs were a fail following the green mountain grill recipe cooking at 180 for 6 hours they stalled at 165 and I finished them in the oven. Next time.

It was a small flat brisket cut. Took 8 hours but wasn't quite fork tender.

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[M91196]

My first brisket yesterday the ribs were a fail following the green mountain grill recipe cooking at 180 for 6 hours they stalled at 165 and I finished them in the oven. Next time.

It was a small flat brisket cut. Took 8 hours but wasn't quite fork tender.

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FYI I have a target temp of 220 for my smoker, I think that is the magic spot to make it smoked and a brisket flat would take at least 8 hours for me. A full brisk with the point is at least 12. More art than science, I f you want a winner grab a butt and when it hits 190 internal pull it off let it rest for a while and then enjoy.

 

[Stanger00]

FYI I have a target temp of 220 for my smoker, I think that is the magic spot to make it smoked and a brisket flat would take at least 8 hours for me. A full brisk with the point is at least 12. More art than science, I f you want a winner grab a butt and when it hits 190 internal pull it off let it rest for a while and then enjoy.

I ran the brisket at 225. Next time I smoke ribs I'll just run at 225. The grill makes decent smoke at that temp.

I'll be picking up another brisket with point for burnt ends and some more ribs to practice with before our housewarming party.

It's been a fun learning process.


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[rotor_powerd]

Have 3 racks of baby backs on right now. Going to throw them in foil with apple juice, honey, and brown sugar in a couple hours. I don't do sauce on my ribs because they come off pretty sweet as is, so I just throw some in a bowl and let people sauce if they want.

I run my Traeger with Pellet Pro controller on smoke for 2-3 hours with racks unwrapped, then put them in foil at 225 for 2.5-2.75 hours. They come out falling off the bone. I'll use the oven for the foil portion if I need the Traeger for something else. Not like they get any smoke in foil anyway

 

[tones_RS3]

Have 3 racks of baby backs on right now. Going to throw them in foil with apple juice, honey, and brown sugar in a couple hours. I don't do sauce on my ribs because they come off pretty sweet as is, so I just throw some in a bowl and let people sauce if they want.

Sounds awesome!

 

[Piasared]

It's juicy and waiting to eat it is gonna be painful


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[rotor_powerd]

Off the grill and into the foil

 

[rotor_powerd]

 

[Stanger00]

Got some salt blocks for Father's Day and tested them with a few steaks. Had to sear them after I learned they weren't hot enough but came out great.

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[NJredfire03]

This picture definitely tells me I put too much sugar and honey on em. I went over board for my first time. Looking scrumptious.


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[Four Door SVT]

Getting ready for a throw down

 

[Four Door SVT]

Coated and resting

 

[03cobra#694]

I'm glad I just ate lunch before popping in here.

 

[DHG1078]

I'm glad I just ate lunch before popping in here.

I've still got 3 hours to go until lunch, and the local "fast food" BBQ place closed down...

 

[Four Door SVT]

Going good

 

[chevybeater]

Tomahawk


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[Four Door SVT]

View attachment 93002

Tomahawk


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Looks good

 

[chevybeater]

Fathersday ribs and rabbit


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[Four Door SVT]

Done deal

 

[Piasared]

Porky belly burnt ends.


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