2020 Gratuitous Grilling/Griddlin/BBQ/etc. Thread

[indyjohn]

Current situation.

 

[Hoosierdood]

Brisket turned out amazing. It spent about 14 hours on the grill, and an hour and a half in the cooler. Turned the point into burnt ends which were delicious! I tried to take a picture of the pieces of brisket but couldnt pick one up without it breaking in half. Once I put it out on the table, it was gone in about 5 minutes. Overall, it was a big success.

 

[gregkl]

Brisket turned out amazing. It spent about 14 hours on the grill, and an hour and a half in the cooler. Turned the point into burnt ends which were delicious! I tried to take a picture of the pieces of brisket but couldnt pick one up without it breaking in half. Once I put it out on the table, it was gone in about 5 minutes. Overall, it was a big success.

It looks really good!

 

[Rookie]

url for an image

 

[LockStocksAndBarrel]

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Pork loin. First try on the Weber gasser. Came out great.

 

[Nathanaf8388]

Works for me


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[Rookie]

 

[jkfletcher]

What kind of wood do we l ike to smoke ribs? Did some over the weekend with hickory. They turned out pretty decent for a first shot, but the hickory almost overwhelmed the rest of the flavors

 

[Mark-DuCo]

What kind of wood do we l View attachment 87413 ike to smoke ribs? Did some over the weekend with hickory. They turned out pretty decent for a first shot, but the hickory almost overwhelmed the rest of the flavors

Ive pretty much settled on pecan mixed with cherry for all my smoking.

 

[Jaybird1980]

I prefer apple, cherry, or peach. Not nearly as strong as hickory

 

[gregkl]

I prefer apple, cherry, or peach. Not nearly as strong as hickory

I recently had a wild cherry felled in my back yard. It is a 2 year dead standing tree so it's well seasoned and good for firewood of which I am giving it away.

Should I make up a few bags for smoking?

 

[Jaybird1980]

I recently had a wild cherry felled in my back yard. It is a 2 year dead standing tree so it's well seasoned and good for firewood of which I am giving it away.

Should I make up a few bags for smoking?

I sure would, we get all our smoking wood from the firewood pile. We have an abundance of cherry trees, trimming of the peach trees, and the neighbor has a giant apple tree that we trim up for her.

 

[gregkl]

I sure would, we get all our smoking wood from the firewood pile. We have an abundance of cherry trees, trimming of the peach trees, and the neighbor has a giant apple tree that we trim up for her.

Okay, so what is the best way to break it up into smoking size? I don't have a chipper. If I can find an efficient way to do it, I might make a bunch and offer them to others.

 

[Jaybird1980]

Okay, so what is the best way to break it up into smoking size? I don't have a chipper. If I can find an efficient way to do it, I might make a bunch and offer them to others.

I guess it depends on what tools you have, I use a chainsaw to cut 6"-8" pieces then a axe to split them into chunks. I like to cut smaller limbs up for smoking because they split easier than a big chunk from the trunk.

 

[Rookie]

 

[Nathanaf8388]

I used competition blend pellets in my smoke over the weekend but pecan or Apple are my go to generally


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[Rick Mason]

 

[ghuns]

Just threw on a 15 pound brisket and a 10 pound butt for an overnighter...

Never posted the "after"...

My pellet tube burned out almost immediately. But the extra smoke wasn't really needed.

The next morning it was getting barkey...

Wrapped them up. My first time using paper...

Pork was pulled...

Brisket flat sliced...

Brisket point chopped up for burnt ends...

The pork went into a freezer bag as is. Brisket flat went into a bag with a little beef broth added. Burnt ends got bagged with a cup of beef broth and a cup of BBQ sauce. All of it went straight to the freezer.


The next morning I hauled it all to Virginia for the week with the new grandbaby. We ate good all week. None of it suffered from being frozen.

 

[Cozy439]

Never posted the "after"...

My pellet tube burned out almost immediately. But the extra smoke wasn't really needed.

The next morning it was getting barkey...

Wrapped them up. My first time using paper...

Pork was pulled...

Brisket flat sliced...

Brisket point chopped up for burnt ends...

The pork went into a freezer bag as is. Brisket flat went into a bag with a little beef broth added. Burnt ends got bagged with a cup of beef broth and a cup of BBQ sauce. All of it went straight to the freezer.


The next morning I hauled it all to Virginia for the week with the new grandbaby. We ate good all week. None of it suffered from being frozen.

Congrats on the Grand-baby and the Q!

 

[Hoosierdood]

Bacon wrapped pork loin for Father's Day