New BBQ Grill

[andrew heywood]

Here's some pictures that did not show up from the other thread.

Brisket, Pork Shoulder, and a couple Turkey Breasts.

Good lookin vittils............:rock: :burnout: :rock:

 

[Venom Power]

Bar-B-Que cook books? :laugh:bwahahahahahaaaaaaaaa.. screw that. I'll tell ya what you need.

Indirect cooking is the best IMO so, GREAT CHOICE. I use mesquite or apple wood for smoking. Actually any wood that bears fruit would work. Pecan wood I use for sausages while Hickory is a Tennessee favorite.. so I hear.

-Some folks use marinades while others prefer dry rubs or a combination of both.

According to the grill you have...

-When smoking meats, make sure to soak the wood for 30 minutes before placing them on ashed-over coals. This prevents the wood from burning very quickly while promoting flavorful smoke.

-I use minimal lighter fluid and a blow dryer to make a strong fire. Believe me it works.

-Try to keep the cooking chamber temperature between 225 – 275 degrees F with a pan of water under the meat grill (for moisture). If you can acquire a thermometer to monitor the interior heat, install one. It'll be very useful.

-Try to refrain from opening the cooking chamber often because for every time you do it you add approximately 15 minutes to cooking times and you lose a lot of heat and smoke. The fire box should be the only door you access to keep the fire hot and adding more soaked wood when required.

-The fire should last approximately four hours with good ventilation.

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Brisket: After washing the meat pour some Worcestershire sauce on it then apply the dry rub liberally until the rub forms a paste. DO NOT PIERCE MEAT!! Place brisket on the grill fat side up and let it smoke for 12 hours at the above temperature. After the 12 hours to you will get a slab of black meat with a good crust. This is normal so don’t worry. Make sure your oven has been preheated to 250 deg F. DO NOT PIERCE OR SLICE MEAT!! Wrap brisket loosely in tin foil with tight seal after poring 1/3 cup water over brisket. Place in pan and into oven for 6 hours. When complete remove from oven and let brisket stand in foil for 10 minutes. Upon slicing against the grain you will see a nice pink to red smoke ring around the edges of each piece. And if you can’t get it right just get me to make one for you. Ask the SE guys of my local Houston VTCoA members about Antnee’s slow smoked Texas Bar-B-Que. And my home made peppercorn and pineapple juice based soppin’ sauze just makes it that much more gooder.

This and many more recipes available from you know who.

 

[JeffBoyette]

Well i smoked 3 briskets sunday. Brined it in a marinade 48 hours, Patted them dry, and rubbed them liberally with this seasoning i got from "Le Gourmet Chef" at Carolina Premium Outlets It didnt have much fat on top so a wrapped it with homemade thicksliced applewood/hickory bacon. I smoked them 8 hours with hickory and pecan chunks keeping the temp around 200-225 Every hour i sprayed them and tossed some fresh chunks on the fire. At the 6 hour mark i got hungry, and had some 1-1/2 inch thick prime ribeyes id been ageing in the icebox but i couldnt wait. i seared them the fire box for 3 minutes and finished in the smoker 4 minutes making them med-rare. Unbelievable. To replaced what i used I put 1 Lb Brined pork belly (unsliced bacon) on the top rack to smoke over the brisket.

Not wasting any heat i wrapped some onions and whole garlic cloves in foil to cook in the corner.

I had 8 different BBQ sauces i got from mail order and made 2 of my own. Put them in bowls, infront of the jar it came in, On the center of my table on a spinning rack. That way everyone could try different sauces with it and know what they are eating.

End result, The larger grill was a little hard to figure out. The temp was a slower to adjust, flames took longer to extinguish by snuffing, because of the extra air. The grill grates made excellent grill marks holding the heat well.

 

[Venom Power]

WHOA Jeff, sounds like you had a pretty dang successful smoke out bar-b-que. I cannot WAIT to get home and do my 18 hour mesquite brisket. Damn I'm hungry now.

 

[RedSrt007]

I don't soak my chips / chunks in water....I have seen no difference between dry or soaked. I stopped using chips and only use chunks / logs now, makes it easier for good 6-8 hour smoke. I use hickory if I want a bold smoke taste, but start out with less until you know how much smoke you want. It is better to have less then more (cant take it back!)

I smoke my beef @ 225

and my chicken @ 250

 

[Venom Power]

I don't soak my chips / chunks in water....I have seen no difference between dry or soaked. I stopped using chips and only use chunks / logs now, makes it easier for good 6-8 hour smoke. I use hickory if I want a bold smoke taste, but start out with less until you know how much smoke you want. It is better to have less then more (cant take it back!)

I smoke my beef @ 225

and my chicken @ 250

Yeah logs are ideal. That's what I use since they last much longer. But I soak them not only to make them not burn so quickly, but the smoke they emit as a result is mixed with some steam while the dampness lasts.

 

[JeffBoyette]

Yeah logs are ideal. That's what I use since they last much longer. But I soak them not only to make them not burn so quickly, but the smoke they emit as a result is mixed with some steam while the dampness lasts.

Your exactly right. I noticed a liquid dripping down the back of the grill. I touched it and it didnt feel oily so i tasted it and it was Literally Liquid smoke!

I start the fire with dry wood and over that hour i soak the chunks and chips When i add them they take a little longer to start producing smoke but it smokes longer and doesnt produce as much smoke. Too much smoke overpowers the food and a little smoke over longer period produced deeper smoke rings in the food. Plus soaking it increases the humidity of the grill.

But i always suggest and drip pan 1 inch deep filled with Wine/Beer/Bourbon with liquid smoke and onions or vegetables. Takes everything to another level.

pecan and oak dont taste as strong as mesquite and hickory. Also more smoke earlier in the cooking vs later produces a milder more developed and penetrating smoke ring. The moisture at the surface of the meat pulls it in i guess.

 

[Silverback]

With mine I put a rubber plug in the smoke chamber and put an inch or so of water in the bottom.

Keeps the meat moist and makes it easy to clean.

In my opinion, soaking the wood causes soot, not smoke.

Also, always use lump charcole, not briquites.

 

[Venom Power]

I'm a Kingsford kind'a guy. A bag of Kingsford and my trusty hair dryer. Makes for a great fire.