BBQ

[Ballah06]

Been a while since we've had some BBQ threads. Just throwing it out there for those who smoke, Jake's Grillin rub is pretty damn good. It is coffee based and makes a great brisket IMO. I keep the fat cap, coat it with the rub the day before, then smoke for about 7-8 hrs, then put in oven for two in an aluminum pan w about 1/8 in water. Dump water, put in empty cooler for 45-1hr. All smoked at 250.

 

[D Chapman]

I'm confused by the water method. Next time, slide your brisket into your aluminum pan and cover tightly with heavy foil when the internal temp of the brisket reaches ~145*. If you're smoking at any temp over 235* you should have enough natural juice in the pan within 2 hours. Don't drain the juice/grease. Allow the brisket to reabsorb it over the next 2 hours as the meat rests.

 

[SGaynor]

Vice claimed ?Brooklyn barbecue? was world famous. Now it is ? in the worst way possible.

Funny stuff. The Twitter replies are hilarious.

The article contended that Brooklyn - a fast-growing suburb of Poughkeepsie, N.Y. - had invented a style of barbecue that was, Vice wrote, "spreading, very quickly and without warning, to every f-ing corner of the world."

"I think we started a wave of a more modern, urban, nontraditional BBQ," the founder of Brooklyn's Fette Sau restaurant told Vice, which illustrated the article with a photo of what looked like dry brisket rationed out on a prison tray.

 

[SGaynor]

In the last year, I've done a couple of pork shoulders and a handful of ribs on my big green egg (hickory based charcoal (Fogo) with some apple chunks added), using a variety of rubs - some homemade, some store bought. All done at < 250F, with no water, etc. I do use a vinegar based sauce for my pulled pork, and will baste the butt/ribs occasionally with it (only 1-2x for the ribs). I haven't done any foil wrapping when cooking them - they've come out fine. I have wrapped the butts in foil/towel and put in a cooler to rest for a couple of hours before pulling.

I've also smoked a bunch of chickens and did a 18lb turkey for Thanksgiving. That I brined for 3 days, loosely filled the cavity with onions, celery and apples (Granny Smith). I also put under the skin a mixture of butter and herbs (rosemary, tyme, sage) as well as on the outside. Smoked it at 275, took a little more than 3 hours - delicious.

 

[rover rob]

I'm confused by the water method. Next time, slide your brisket into your aluminum pan and cover tightly with heavy foil when the internal temp of the brisket reaches ~145*. If you're smoking at any temp over 235* you should have enough natural juice in the pan within 2 hours. Don't drain the juice/grease. Allow the brisket to reabsorb it over the next 2 hours as the meat rests.

I am confused by that also. wouldn't boiled brisket be mooshie and grey ? no thanks

 

[Ballah06]

I'm confused by the water method. Next time, slide your brisket into your aluminum pan and cover tightly with heavy foil when the internal temp of the brisket reaches ~145*. If you're smoking at any temp over 235* you should have enough natural juice in the pan within 2 hours. Don't drain the juice/grease. Allow the brisket to reabsorb it over the next 2 hours as the meat rests.

Dan, I know you smoke quite a bit and you are right, the brisket is damn juicy. This is just a recipe from a buddy and it has worked real well for me so far. As far as adding a bit of water, i was talking like barely covering the bottom of the alum pan. Prob not really needed, given all that fatty content. Either way, really like that rub i mentioned.

P.S. Nothing mushy about this one. Turns out w a great smoke ring, tender and juicy.

 

[Ballah06]

Vice claimed ?Brooklyn barbecue? was world famous. Now it is ? in the worst way possible.

Funny stuff. The Twitter replies are hilarious.

The article contended that Brooklyn - a fast-growing suburb of Poughkeepsie, N.Y. - had invented a style of barbecue that was, Vice wrote, "spreading, very quickly and without warning, to every f-ing corner of the world."

"I think we started a wave of a more modern, urban, nontraditional BBQ," the founder of Brooklyn's Fette Sau restaurant told Vice, which illustrated the article with a photo of what looked like dry brisket rationed out on a prison tray.

Love those Hawaiian rolls, but damn, at least heat them up; they suck cold....

 

[brian4d]

My jaw hurts looking at the brisket.

 

[kk88rrc]

My jaw hurts looking at the brisket.

My mouth is bored looking at that brisket.

I mostly smoke pork butts & shoulders.... carolina style, jerked or some random experiment. As much as I enjoy a good brisket, I'm a cheap bastard so I tried something different. Took half of whole chuck about 10 lbs and smoked it for 18 hrs. Made some amazing pulled beef.

 

[Ballah06]

My jaw hurts looking at the brisket.

Eh. Hard to judge till you taste it. It does look a bit dry but you just never know until you taste it.

 

[Ballah06]

My mouth is bored looking at that brisket.

I mostly smoke pork butts & shoulders.... carolina style, jerked or some random experiment. As much as I enjoy a good brisket, I'm a cheap bastard so I tried something different. Took half of whole chuck about 10 lbs and smoked it for 18 hrs. Made some amazing pulled beef.

Some good looking meat there. Been making ribs w a store bought Bad Byron's rub. Turns out pretty damn good. I do baste it with BBQ sauce when resting. Wicked Good BBQ book recipe for the sauce. Those Schechuan peppers...

 

[D Chapman]

As much as I enjoy a good brisket, I'm a cheap bastard so I tried something different.

Don't be a cheapfuck, you're just cheating yourself. Learn the technique on some cheap choice grade briskets from Wal-Mart. Actually Costco has starting selling prime cuts in a lot of their stores for under $4lb, which is not bad. It takes practice but the end result is worth it, and you can make some pretty fucking good brisket with cheap choice cuts. I tied for 1st place in brisket at a BBQ competition out of 115 teams with a choice brisket several years ago. So nothing wrong with choice.

Once comfortable, kick it up a notch and experiment with some good meats. The Kobe AA9+ cuts will just melt in your mouth when cooked properly. This is the shit you save for yourself.

 

[D Chapman]

Wicked Good BBQ book recipe for the sauce.

I love Andy's cook books. He's got some good stuff in there, and even better pics. His new book is tits.
https://www.amazon.com/gp/product/1592337589/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

 

[kk88rrc]

Don't be a cheapfuck, you're just cheating yourself. Learn the technique on some cheap choice grade briskets from Wal-Mart. Actually Costco has starting selling prime cuts in a lot of their stores for under $4lb, which is not bad. It takes practice but the end result is worth it, and you can make some pretty fucking good brisket with cheap choice cuts. I tied for 1st place in brisket at a BBQ competition out of 115 teams with a choice brisket several years ago. So nothing wrong with choice.

Once comfortable, kick it up a notch and experiment with some good meats. The Kobe AA9+ cuts will just melt in your mouth when cooked properly. This is the shit you save for yourself.

I'm a cheap bastard not a cheapfuck.... get it right!
I've made plenty of briskets. They have always been 'choice' and have turned out very tasty & moist.
I just like experimenting & having fun cooking. During that same cook, smoked a try-tip roast to medium rare, chilled it and sliced for great cold sandwiches.

Which smoker do you use on the truck?

 

[D Chapman]

Which smoker do you use on the truck?

Backwoods Pro Jr. Backwoods do a nice job and they're easy. I also have a Superior Smoker SS1. The SS1 holds temps much more consistently than the Backwoods which is a plus - it's just a weird size. Favorite is a Lang 60d. The Lang is a stick burner and you cannot beat the flavor from a stick burner, IMO.

 

[AbnMike]

Everything that comes out of Brooklyn is hackneyed. Also Brooklyn is not known for Fedoras. Hipster douchebeards don't wear Fedoras, they wear (wore?) a Trilbie, which is not a Fedora, nor has it ever been a Fedora.

The people worse than some lumberjack looking rave homo wearing a Trilby? Some internet blogger who snaps a picture of him and rages because he's wearing a "fedora" when he ain't.

Also, any BBQ restaurant that would "tweet" a response to some half-chested twinkle toes out of Brooklyn calling BBQ anything is likely not a decent BBQ restaurant either, regardless of location. Men don't tweet and only men can make decent BBQ.

 

[kk88rrc]

Everything that comes out of Brooklyn is hackneyed. Also Brooklyn is not known for Fedoras. Hipster douchebeards don't wear Fedoras, they wear (wore?) a Trilbie, which is not a Fedora, nor has it ever been a Fedora.

The people worse than some lumberjack looking rave homo wearing a Trilby? Some internet blogger who snaps a picture of him and rages because he's wearing a "fedora" when he ain't.

Also, any BBQ restaurant that would "tweet" a response to some half-chested twinkle toes out of Brooklyn calling BBQ anything is likely not a decent BBQ restaurant either, regardless of location.

Have you ever been to Brooklyn???? I'm guessing no. You're basically lumping the whole borough into Williamsburg (that's where most of the hipsters live). There's some amazing food there just not from this BBQ place. People say Dinosaur is good but I have not tried it.


I do not follow Twitter but tons of restaurants & food trucks use it to promote.

Men don't tweet and only men can make decent BBQ.

I completely agree! #realDonaldTrump

 

[AbnMike]

Have you ever been to Brooklyn???? I'm guessing no. You're basically lumping the whole borough into Williamsburg (that's where most of the hipsters live). There's some amazing food there just not from this BBQ place. People say Dinosaur is good but I have not tried it.

I have. I stand by my opinion.

The only good food a Yankee has invented/perfected was the lobster roll, and that wasn't in Brooklyn.

Re Dinosaur - good fucking lord. Clearly GMA hasn't ever stopped by a roadside shack run by an old black man who, when not smoking meat, is using a cane pole to catch fish,

"We were named the country's Number One BBQ on Good Morning America "

 

[SGaynor]

The only good food a Yankee has invented/perfected was the lobster roll, and that wasn't in Brooklyn.

Pffft.

Pizza (NY, not that Chicago shit)
Cheesesteaks (Philly)
Bagels (NY)
Taylor Ham (aka, pork roll; NJ)

The list goes on...


Don't get me wrong - The south owns BBQ, but the Yankees have made some good food.

 

[AbnMike]

Pffft.

Pizza (NY, not that Chicago shit)
Cheesesteaks (Philly)
Bagels (NY)
Taylor Ham (aka, pork roll; NJ)

The list goes on...


Don't get me wrong - The south owns BBQ, but the Yankees have made some good food.

Pizza was invented in Naples.

I'll give you half points on the Cheesesteak, but again, the inventor was born to Italians and who lived in Italy, although did grow up in South Philly, but to a mostly insular Italian neighborhood.


Bagels? Sure they have some good ones, but they're Polish and hundreds of years old.

I've never had a pork roll. I have had pepperoni rolls, but again - Italians in West Virginia...


Also Pizzaria Uno has some damned fined pizza - while I will concede it's more of a cheese and tomato pie than "pizza"