2023 Smoking/Grilling/Cooking thread

[sharkey]

REPORTED

God will know his own

 

[BigRed]

God will know his own

True...even if smothered in ****

 

[KG1]

Holy hell you guys are going a bit overboard here over something that was meant as a joke.

 

[mike4sigs]

Holy hell you guys are going a bit overboard here over something that was meant as a joke.

they are joking ALSO

 

[KG1]

they are joking ALSO

Yeah,. "God will know his own" referring to me. "True..even if smothered in ****" also referring to me is going a bit overboard IMO for a stupid ketchup joke that was initially made a couple weeks ago. Jusst sayi'n

 

[BigRed]

Yeah,. "God will know his own" referring to me. "True..even if smothered in ****" also referring to me is going a bit overboard IMO for a stupid ketchup joke that was initially made a couple weeks ago. Jusst sayi'n

INGO? Overboard?

No way!

 

[sharkey]

True...even if smothered in ****

Yep. THAT'S a profanity filter right there, turns

INGO? Overboard?

No way!

I participated!

 

[Bill2905]

It's a beautiful afternoon for ribs on the Smokey Mountain.

 

[Brandon]

Brisket going on the kamado joe. No pictures this time around. To busy with outdoor work

 

[Brandon]

Took a shorter amount of time and I let it rest a good while longer than usual.

I think I did overcook it a bit but still good!

 

[BigRed]

Took a shorter amount of time and I let it rest a good while longer than usual.

I think I did overcook it a bit but still good!
View attachment 269923

Looks good.. how did it taste?

 

[Brandon]

Looks good.. how did it taste?

A bit harder to chew, but still good!
Picked up the smoke flavor better not using anything to spritz and keeping the dome shut the entire cook.



Used kinders buttery steakhouse seasoning.

 

[wcd]

Took a shorter amount of time and I let it rest a good while longer than usual.

I think I did overcook it a bit but still good!
View attachment 269923

Resting is the key, 1 to 2 hours in a cooler to keep warm. I know easier said then done.

 

[BigRed]

There are times when I smoke a chunk of meat on an old style smoker and it does not end up quite like I'm capable of...and then I remember that most have no idea what goes into actually running a smoker...and appreciate the flavorful results....and take it as a learning opportunity.

No regrets and no shame whatsoever!

Smoked a whole packer one weekend when it was around 25 degrees with some some sleet, snow, and wind...was it the best brisket ever? Meh...best I could do at that point in those conditions.

One must always do one's authentic best...it's the only thing one can do!

Brisket looks good.

 

[BigRed]

A bit harder to chew, but still good!
Picked up the smoke flavor better not using anything to spritz and keeping the dome shut the entire cook.



Used kinders buttery steakhouse seasoning.

When I've had some brisket leaning towards "tough", I chop it up and use it for omelettes, tacos, sandwiches, and on and on.

Nothing beats a home smoked brisket.

 

[wcd]

There are times when I smoke a chunk of meat on an old style smoker and it does not end up quite like I'm capable of...and then I remember that most have no idea what goes into actually running a smoker...and appreciate the flavorful results....and take it as a learning opportunity.

No regrets and no shame whatsoever!

Smoked a whole packer one weekend when it was around 25 degrees with some some sleet, snow, and wind...was it the best brisket ever? Meh...best I could do at that point in those conditions.

One must always do one's authentic best...it's the only thing one can do!

Brisket looks good.

Confession here, we use a pellet smoker. I know it’s cheating but results are consistent. When you Have an erratic schedule at best, it’s nice to have delicious smoked meats with minimal effort.

 

[wcd]

When I've had some brisket leaning towards "tough", I chop it up and use it for omelettes, tacos, sandwiches, and on and on.

Nothing beats a home smoked brisket.

Have you tried Brisket chopped up on home made tortillas with tomatoes, cheese and onions on top?

Or Mac and cheese home made of course with brisket and sauce drizzled on top?

 

[BiscuitsandGravy]

Been doing a lot of sous vide this year... Tonight... 10oz NY strip with sea salt, black pepper, garlic and butter for 2 hours at 125 degrees. Then sear with a propane torch. Yum.

 

[Hoosierdood]

Have you tried Brisket chopped up on home made tortillas with tomatoes, cheese and onions on top?

Or Mac and cheese home made of course with brisket and sauce drizzled on top?

I’ve used it in chili and also in baked beans. Both were phenomenal.

 

[Bill2905]

Confession here, we use a pellet smoker. I know it’s cheating but results are consistent. When you Have an erratic schedule at best, it’s nice to have delicious smoked meats with minimal effort.

I did my first packer brisket, a 14 pounder, on the pellet grill a few months ago and it turned out decent. I used a method I saw on a Meat Church video where he cooked it at 200F overnight for 12 hours and then upped the temp in the morning to finish it. Total cook time was about 18 hours and we served it for dinner. Sure, it could have been better but my eight guests wiped it out in no time. I wouldn't hesitate to do it that way again but I also have a goal of learning to cook one on the Smokey Mountain.