BBQ ERA |OT| Smoking Your Meat and Outdoor Cooking

captive · Oct 26, 2017

Hey Friends, I hope my BBQ folks made it over.

For anyone that maybe wasn't involved in the old thread we love smoking meat and sometimes grilling outside. BBQ is defined as cooking meats over a low fire. This is obviously a loose definition.

Feel free to share your setups, recipes, cooking methods etc. Pictures are *almost* mandatory. :)

TheExecutive · Oct 28, 2017

I wasn't a part of that thread but I will join you in this one. Gonna be smoking about 30lbs of pork shoulder in a week. Will post pics recipes etc...

Dyno · Nov 9, 2017

I had to search the depths of ERA to find this thread and I'm disappointed to see there's no mouth watering pics!

I have the previous thread to thank for teaching me the ins and outs of smoking and look forward to adding my endeavours here over time. I've still yet to go beyond burgers/sausages but will be doing some pork shoulder or brisket next year. I might also do a light cook this month just to keep it from rusting out over the winter.

Unlike most who will be in this thread I'm actually a brit but had always wanted to try the US style BBQ, so bear with me if I sometimes miss some basics or use different terminology. We have a very different approach to bbq here typically, such as grill over hot coals until black, so I'm still learning a lot.

captive · Nov 9, 2017

not yet, there will be soon! we gotta get the people back in here.

was just coming to post this. Crowd cow is doing a promotion on Japenese wagyu beef. https://www.crowdcow.com/wagyu?utm_..._110817_02.jpgSI100%WagyuHoliday&fb_id=983707

Also gonna post some pics of my setup soon, we just finished our outdoor kitchen the other day.

Mcfrank · Nov 16, 2017

Some of my pics from the old site:

Mcfrank · Nov 16, 2017

Some GIFs I made.

captive · Nov 16, 2017

Mcfrank said:
Some GIFs I made.

new website and you still cant properly size your pics :P

looks yummy though.

Walter White Walker · Nov 16, 2017

Great pics and GIFs!
Now I need to go eat lunch.

Mcfrank · Nov 16, 2017

captive said:
new website and you still cant properly size your pics :P

looks yummy though.

They look ok on my phone and my iMac. What is wrong with them for you?

Applesauce · Nov 16, 2017

Finally, I was hoping this thread would pop up soon. I would have made it once I got out of junior status if you had not.

Walter White Walker · Nov 16, 2017

Mcfrank said:
They look ok on my phone and my iMac. What is wrong with them for you?

They're rather large is maybe what he's trying to say.

Mcfrank · Nov 16, 2017

Walter White Walker said:
They're rather large is maybe what he's trying to say.

I like my meat large.

Deadlast · Nov 16, 2017

What is on the menu for thanksgiving? I'm going to smoke some meatloaf, but it's going to have pork sausage on the inside and a bacon wrap onnthe outside.

Mcfrank · Nov 16, 2017

Deadlast said:
What is on the menu for thanksgiving? I'm going to smoke some meatloaf, but it's going to have pork sausage on the inside and a bacon wrap onnthe outside.

For me it is Brisket. So much better than Turkey.

captive · Nov 16, 2017

Mcfrank said:
For me it is Brisket. So much better than Turkey.

yea I might try for a brisket too.

Though a brined and smoked turkey is quite delicious. I told my wife I hate thanksgiving from the actual meaning of the holiday to the actual food served, yams? puke, cranberry? puke. the only things I like that are traditional are the turkey and the stuffing. So she said ok then lets do non traditional.

and yes, your pictures are huge. I'm on a 4k screen and they literally take up the entire browser.

ChrisR · Nov 16, 2017

captive said:
not yet, there will be soon! we gotta get the people back in here.

was just coming to post this. Crowd cow is doing a promotion on Japenese wagyu beef. https://www.crowdcow.com/wagyu?utm_source=facebook&utm_medium=cpc&utm_campaign=RET_Registered+Top10%_NoPurchaseA18+EAST-WagyuNov20_LEARNMORECrowd_cow_fb_110817_02.jpgSI100%WagyuHoliday&fb_id=983707

Also gonna post some pics of my setup soon, we just finished our outdoor kitchen the other day.

Hope I can get in on this and that it doesn't all sell out during the early access!

Applesauce · Nov 16, 2017

I built this for my Kettle, I was going to post it at the old DIY thread but then that happened, may as well share it here since this thread includes grilling too. Cost me around 45 bucks for all the wood and was done in half a day.

For normal grilling the wood is fine, but I need to find a way to protect it when I use it as a pizza oven since temps get up to 1000F.

Lockness Mobster · Nov 16, 2017

Bout time we got this thing rollin! Ill post some pics of my smoke on Saturday.

ChrisR · Nov 20, 2017

Of course Crowd Cow doesn't ship to Alaska! Oh well :(

captive · Nov 20, 2017

ChrisR said:
Of course Crowd Cow doesn't ship to Alaska! Oh well :(

the bigger issue is the price O.O i was expecting expensive but goddamn.

ChrisR · Nov 20, 2017

captive said:
the bigger issue is the price O.O i was expecting expensive but goddamn.

I was going to get the 0.375lb Tenderloin since it was $77, just above the minimum required for shipping, but nope :(

Mcfrank · Nov 22, 2017

Thanksgiving Brisket is in. I love being able to monitor temps from my watch.

Dan-o · Nov 23, 2017

^ Nice!
I'm starting my thanksgiving pork butt soon. :)

Liljagare · Nov 23, 2017

Finally invested in a decent home grill, love it, use it all year around.

captive · Nov 23, 2017

remember people, turkey/chicken is not a low and slow cook. You want that skin tight and golden, not saggy and black/brown. 295 is my sweet spot.

Mcfrank · Nov 23, 2017

Liljagare said:
Finally invested in a decent home grill, love it, use it all year around.

Same one I have and has served me well for 9 years. The only complaint I have is how thin the metal is which can cause you to leak heat and have to burn a ton of wood for long smokes. To get around this, I bought a welders blanket (https://www.amazon.com/dp/B0057RJD0E/?tag=era0f0-20) which I drape over the top while I am smoking. This has cut the amount of fuel I need to use in half and lets me go about 80% longer between having to adjust the temperature. Money very well spent.

Eye for an Eye · Nov 23, 2017

So I just bought a new drum smoker and I pick it up tomorrow. Just in time for my turkey day on Saturday.

I know real wood burns hotter than kingsford charcoal. I still have a good amount of a wood charcoal, but didn't know if I should use regular wood chunks too. What's your suggestion or wood flavor for a turkey and a ham?

Anything I should do to prep the smoker before my first cook? I was thinking of coating some cast irons and letting them bake for a bit.

Mcfrank · Nov 23, 2017

Eye for an Eye said:
So I just bought a new drum smoker and I pick it up tomorrow. Just in time for my turkey day on Saturday.

I know real wood burns hotter than kingsford charcoal. I still have a good amount of a wood charcoal, but didn't know if I should use regular wood chunks too. What's your suggestion or wood flavor for a turkey and a ham?

Anything I should do to prep the smoker before my first cook? I was thinking of coating some cast irons and letting them bake for a bit.

You need to season the smoker by running a fire in it for a few hours to cook off all the shit from the factory. Do not put food in it the first time you use it.

Buy a bag of apple or cherry wood chunks (not chips) to mix in with your charcoal and you should be good to go.

Eye for an Eye · Nov 23, 2017

It's not a factory made. It's custom made from a 55-gal drum.

http://blazingbbqsmokers.com

I got a double rack and a flat lid. He said it's possible to use a weber lid, but I'd lose some smoke through it as the drum is about a 1/2" smaller than a kettle.

How long should I smoke the ham for?

captive · Nov 23, 2017

We finished our outdoor kitchen. Broilmaster Infrared grill and upgraded to a BGE XL

XL with adjustable rack from ceramicgrillstore.com

Our turkey, smoked for about two hours with apple wood.

First time using the cyberq. Loved how easy it got the egg up to temp. Didn't love how even though the pit probe was attached to a grill it would think it dropped like 100 degrees in seconds after opening.
Also didn't love the food probe thought the bird was 60 degrees after being in for over an hour while my old school thermometer said 150 degrees.
Dunno if mine is defective but that's definitely not cool.

Mcfrank · Nov 23, 2017

Eye for an Eye said:
It's not a factory made. It's custom made from a 55-gal drum.

http://blazingbbqsmokers.com

I got a double rack and a flat lid. He said it's possible to use a weber lid, but I'd lose some smoke through it as the drum is about a 1/2" smaller than a kettle.

How long should I smoke the ham for?

You still want to season it. No idea on the ham, never smoked one before.

Here is my Thanksgiving Brisket: 13lb prime from Costco, smoked over hickory @ 250 for 14.5 hours. No wrap during smoke, rested for 4 hours before slicing.7

Applesauce · Nov 23, 2017

captive said:
We finished our outdoor kitchen. Broilmaster Infrared grill and upgraded to a BGE XL

Looks awesome. Did you do this yourself? That is some quality work.

Mcfrank said:
Here is my Thanksgiving Brisket: 13lb prime from Costco, smoked over hickory @ 250 for 14.5 hours. No wrap during smoke, rested for 4 hours before slicing.

Fantastic as usual!

Dan-o · Nov 23, 2017

Mcfrank said:
Here is my Thanksgiving Brisket: 13lb prime from Costco, smoked over hickory @ 250 for 14.5 hours. No wrap during smoke, rested for 4 hours before slicing.

Whoa.

Mcfrank · Nov 23, 2017

Dan-o said:
Whoa.

Just hit up amazing ribs and Aaron Franklin's book then do a bunch of trial and error to find what works for you.

Applesauce said:
Looks awesome. Did you do this yourself? That is some quality work.

Fantastic as usual!

Thanks!

Dan-o · Nov 23, 2017

Mcfrank said:
Just hit up amazing ribs and Aaron Franklin's book then do a bunch of trial and error to find what works for you.

Yeah, Amazing Ribs is a great site. I've only done brisket once and it turned out decidedly dry... but that's alright. I do need to give it another go, this time with less pressure.

Mcfrank · Nov 23, 2017

Dan-o said:
Yeah, Amazing Ribs is a great site. I've only done brisket once and it turned out decidedly dry... but that's alright. I do need to give it another go, this time with less pressure.

My first one was inedible. Stick with it.

Slackerish · Nov 24, 2017

Mcfrank said:
You still want to season it. No idea on the ham, never smoked one before.

Here is my Thanksgiving Brisket: 13lb prime from Costco, smoked over hickory @ 250 for 14.5 hours. No wrap during smoke, rested for 4 hours before slicing.7

Looks great! Ended up doing a 10lb Costco brisket in my pellet smoker using Oak. 11 1/2 hours over night, no wrap, and rested 6 hours. Forgot to grab pictures. Had wanted to do it in the offset but with the outside temp was 25 with feels like of 20, that's no fun.

captive · Nov 24, 2017

Applesauce said:
Looks awesome. Did you do this yourself? That is some quality work.

Ha, no. We had our builder do it.
Thanks, we love it.

Applesauce · Nov 25, 2017

Mcfrank said:
My first one was inedible. Stick with it.

In Aaron Franklin's BBQ book he talks about how his first year or two's worth of cooking briskets were awful. Now his BBQ is considered one of the best in the states. It's a good book, goes more into detail about how he got started and the basics of BBQ, not so much a recipe book.

Eye for an Eye · Nov 25, 2017

Mcfrank said:
You still want to season it. No idea on the ham, never smoked one before.

He told me to grease the inside and run a fire for a little while. I bought a tub of lard, coated the inside and used one chimney of charcoal to run the first fire. Now I just need to start my bird.

Eye for an Eye · Nov 26, 2017

OMG!!! That was the best bird I ever had. I've been nibbling on it as I put it away, and it still tastes moist and juicy cold. I started it around 10:30am, and left it covered with just a bit of the sides pulled up to let in the smoke. At around 2pm I pulled it out, basted it and took the foil off. I left it in for another hour or so to let the skin cook a little further. I also added the ham on the bottom rack to let that cook for a bit.

I went through three chimneys of charcoal. I started off with a 1/2 chimney of kingsford and the remainder with lump charcoal. I added several apple wood chunks on top on each load of charcoal.

The weather was perfect and great. I had my firepit going and a friend brought over a propane outdoor heater. So the backyard stayed pretty warm. The day was very stressfull, but the evening turned out pretty darn good. Now I just to finish packing away the left overs.

Eye for an Eye · Dec 2, 2017

I can't wait to see how Christmas dinner turns out.

Mcfrank · Dec 2, 2017

Looks good

Applesauce · Dec 20, 2017

Htown ERA Kroger has brisket on sale for $1.99/lb and the 14lber I got today looked really good for being Select grade beef. I'll be cooking this for Christmas day dinner.

captive · Dec 20, 2017

Applesauce said:
Htown ERA Kroger has brisket on sale for $1.99/lb and the 14lber I got today looked really good for being Select grade beef. I'll be cooking this for Christmas day dinner.

nice. I might be able to talk my wife into that.
I did two briskets for my wifes holiday party last saturday. I would never have been able to do both of these at the same time on the large egg. I could have used another rack and added more stuff too if i wanted.
put on at about 3pm on friday.

took off at 11pm friday

put in foil with beef broth in the oven at 250 for 2 hours and just let the oven turn off.
they came out super tender. One was too salty so i sprayed some beer on it and cooked a little more in the oven.
Everyone loved them. Sorry i didnt take any pics, i didnt want to be that guy taking pics in front of 50 people.

we've also been doing pork roasts. Brine it for about 4 hours, put on the egg at 325 this one is herb crusted with a honey mustard sauce on the side.

did one tonight with bbq rub and then chipotle raspberry sauce. Sorry no pics of that one.

Eye for an Eye · Dec 24, 2017

I've opened a new can of worms...

Several years ago I became the elected one for making sweet potatoes at the holidays. Now I've become the official ham smoker too. We're having tamales and smoked ham for Christmas Eve dinner and everyone is in love with it.

Mcfrank · Dec 25, 2017

Eye for an Eye said:
I've opened a new can of worms...

Several years ago I became the elected one for making sweet potatoes at the holidays. Now I've become the official ham smoker too. We're having tamales and smoked ham for Christmas Eve dinner and everyone is in love with it.

I find your lack of pics disturbing.

Eye for an Eye · Dec 25, 2017

Mcfrank said:
I find your lack of pics disturbing.

I didn't find it that grand. Later this week I'll be cooking up a feast for our get together. Pork roast, ham, and a beef brisket. There will be plenty of pictures then.

Applesauce · Dec 26, 2017

Christmas brisket turned out great. Tender and juicy. Saved the burnt ends for myself :D

Mcfrank · Dec 26, 2017