Re: What's in your smoker?
 

Touche'

Re: What's in your smoker?
 

Two Packers, two butts, two beef roasts, and a slab of ribs for a midnight snack...

http://oldchurchbbq.com/sharedpictur...0BBQ%20001.jpg

Re: What's in your smoker?
 

going to be doing a brisket tonight.

any good rub recipes out there?

Re: What's in your smoker?
 

Here are a few that I've collected. Naturally, I am not using any of those today and just winged one from scratch - the joys of owning a spice grinder. :tu

The names are from the original recipes, not mine

Best Odds Brisket Rub

This traditional brisket rub is most commonly used Texas.
Though simple to make, this rub contains what you need to make a
delicious smoked barbecue brisket.

Prep Time: 10 minutes

Yield: Makes about 1 1/2 cups

Ingredients:

1/2 cup paprika
1/3 cup brown sugar
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons oregano
2 tablespoons salt
Preparation:

Combine all ingredients and mix well. Work into the surface of the brisket,
especially over the exposed meat.
This rub may be stored in an airtight container in a cool, dark place.

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Chilpotle Dry Rub

This spice rub has the great flavor of chipotle peppers. Just make sure that
the rub is finely ground before using it.

Prep Time: 15 minutes

Yield: Makes about 1 cup

Ingredients:

2 dried chipotle peppers (use 3 to heat it up a little)
3 tablespoons black pepper
2 tablespoons dried oregano
1 tablespoon dried cilantro leaves
1 bay leaf
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon ground dry orange peel

Preparation:

Combine all ingredients in a spice mill or blender and grind until even and fine.
Store in an airtight jar. Will store for about 6 months in the freezer.
Great for brisket, steak, and pork.

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Texas-Style Brisket Rub

This southwestern-style rub is a great way to spice up brisket. Remember,
when applying run to a brisket, work the rub into the meat anywhere it is exposed.

Prep Time: 5 minutes

Yield: Makes about 1 cup

Ingredients:

5 tablespoons paprika
3 tablespoons salt
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon black pepper
1 tablespoon dried parsley
2 teaspoons cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/4 teaspoon hot chili powder

Preparation:

Mix all the ingredients together and apply a thorough coating to meat.
May be stored for several months in an air tight container in a cool, dark place.

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Southwestern Wet Rub for Brisket

This rub should be prepared as a thick paste which will help it stick to any meat.

Prep Time: 10 minutes

Yield: Makes about 3/4 cup

Ingredients:

3 tablespoon brown sugar
2 tablespoon cayenne
2 tablespoons Worcestershire sauce
3 cloves garlic crushed
1 tablespoon paprika
1 tablespoon salt
1 tablespoon Tabasco
1 tablespoon onion powder
1 tablespoon black pepper
1 teaspoon cumin

Preparation:

Mix all ingredients together. Store in refrigerator in airtight container for up
to two weeks. Multiply this recipe if you wish to use frequently.

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The Renowned Mr Brown rub and mop

Southern Succor Rub
1/4 cup fresh ground black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne

Southern Sop
2 cups apple cider vinegar
3 tablespoons fresh ground black pepper
2 tablespoons salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon cayenne
your favorite southern barbecue sauce (I use Pigman's)
Directions:

1 The night before you plan to barbecue, combine the rub ingredients in a small bowl.
2 Massage the pork well with about half of the rub.
3 Transfer to plastic bag and refrigerate over night.
4 Before you begin to barbecue, remove pork from refrigerator, and let sit
at room temp for 30-45 minutes.
5 Prepare the smoker for barbecuing, bringing the temp to 200-225 degrees.
6 Stir remaining rub together with the sop ingredients, and 1 cup of water
in a saucepan, and warm the mixture over low heat (you are keeping the
liquid warm during the cooking process to kill any bacteria the tool might pick up from the surface of the food, and to avoid lowering the temperature of the food).
7 Transfer the pork to the smoker and cook it for about 1 and 1/2 hours per
pound, or until it's falling-apart tender.
8 Mop the pork every 1 and 1/2- two hours, or as appropriate for your smoking method.
9 [Ihad a six pound butt which took about 12 hours to cook- when ready,
it was black and burnt looking on the outside, and the internal
temp was almost 180-degrees.
10 Remove the pork from the smoker, wrap tightly in tinfoil, and let sit for
at least 30 minutes.
11 Remove from foil, and roughly chop or'pull' the pork, mixing well the black,
crispy exterior, with the butter-soft interior meat.
12 Add a small portion of your favorite BBQ sauce and mix well- you generally
will need much less than you would think.
13 Place into holding container, cover with foil, and place back into smoker
for 20 or so minutes (this is optional- you can eat right away, if you like).
14 This is so good, a CWB (cheap white bun) would take away from the pure pork pleasure.

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Re: What's in your smoker?
 

[quote=Steve;1955872]Two Packers, two butts, two beef roasts, and a slab of ribs for a midnight snack...

http://oldchurchbbq.com/sharedpictur...0BBQ%20002.jpg

Sometime early this morning, Sorry for the fuzzy picture, I was too... :D

Re: What's in your smoker?
 

9hrs 47 minutes of smoking on this bad boy. Nice and juicy.

http://i307.photobucket.com/albums/n...psvfiqc6we.jpg

Re: What's in your smoker?
 

thanks mark. some good looking rub recipes there.

Re: What's in your smoker?
 

Yesterday was a LOT of fun. We had somewhere in the neighborhood of 85-90 people, all of whom had helped us in one way or another over the last few months while Holly was going thru chemo. What a great day to not only celebrate Holly's birth, but also her victory over cancer!

I didn't get any pictures, but several friends covered for me while I was busy serving.

http://oldchurchbbq.com/sharedpictur...0BBQ%20003.jpg

We went thru two 7.5 lb butts and two 15 lb briskets.

Re: What's in your smoker?
 

Nice Steve :dr

Re: What's in your smoker?
 

Nice Steve… those briskets look fantastic!!

Re: What's in your smoker?
 

Thanks Brent. Briskets are definitely my weak point, but they turned out pretty good. I still need to work on them a little, a bit of fine tuning. I do know I didn't hear any complaints, so they must have passed public scrutiny :)

Re: What's in your smoker?
 

Steve and Rob, that's looking really good! :tu

Re: What's in your smoker?
 

OK that settles it next trip to Florida I'm stopping in Jax to teach Steve how Texans cook brisket. Provided of course he bbqs some other stuff too! And Brent you're invited cause well three cooks is even better. :p :D

Re: What's in your smoker?
 

Brent does the butts, I'll do a hog, and Jason does briskets...WINNING!!!

Re: What's in your smoker?
 

Winning our way to a meat coma with that menu:noon

Re: What's in your smoker?
 

But what a way to go...!

Re: What's in your smoker?
 

Maybe that's a better title for this thread, The Meat Coma Banter. :r

Re: What's in your smoker?
 

A friend from the east coast, and fellow BGE-er, pointed me to the online BGE recipe book.

http://www.nakedwhiz.com/WiseOneRecipes.pdf

Re: What's in your smoker?
 

Gotta slab of Berkshire pork ribs going into the smoker in about an hour.

Re: What's in your smoker?
 

http://i114.photobucket.com/albums/n...psb25fa4b6.jpg
Picked this monster up from my uncle after he modified it up and used it 2 time. Testing it out with some chicken and pork loin for this weeks dinners.

Re: What's in your smoker?
 

Was one of his mods to move either the fire box or exhaust to the right side? Usually they are opposite each other, to draw the smoke thru and across the meat.

Smoked some eggs along with my ribs. Started with raw eggs and left them in about 1.5 hours. Subtle smokiness to them. Chopped up one to have with some grilled asparagus, along side the ribs.

Re: What's in your smoker?
 

That's a reverse flow smoker. The smoke and heat flow from fore box across bottom of smoker in a chamber the up to the meat level and out the exhaust. They tend to produce more even grate temperatures across the entire cooking area than a traditional offset smoker.

Re: What's in your smoker?
 

He's got it right. There is a sealed chamber welded in the bottom. For my first run it went good. I was a little off on how much charcoal would be needed. Anyone have any tips or trick? Been reading online but like to hear it from others directly.

Re: What's in your smoker?
 

http://i114.photobucket.com/albums/n...psd1f63d61.jpg

Look ok?

Re: What's in your smoker?
 

Gotta love revers flow cookers!!!

:banger

Re: What's in your smoker?
 

Huh, learn something new every day. Thanks for the 411 on reverse flow.

Re: What's in your smoker?
 

For Mothers Day....a brisket, ham and 2 slabs of ribs. Gotta keep the mommas happy.

Re: What's in your smoker?
 

...:tu

Re: What's in your smoker?
 

Brisket turned out ok, the family loved it so that's all that matters
http://i1290.photobucket.com/albums/...psh45lq2lu.jpg

Ribs were better
http://i1290.photobucket.com/albums/...pspwswidrx.jpg

Re: What's in your smoker?
 

Those look fantastic Jeff. My mouth is watering uncontrollably.

Re: What's in your smoker?
 

Ok, need some opinions. The brisket I was expecting to get tomorrow, originally thought 8-9lb size, is more like 3.5lb. I have no idea yet if it's point or flat, has fat cap or not. I'm thinking now of making into pastrami or maybe burnt ends. Any other ideas?

Re: What's in your smoker?
 

Some Spare Ribs and two chickens in the UDS last night. With some corn on the cob. The birds were excellent. The ribs were good. I think I will cook the ribs a little longer. I would like the meat falling off the bone. I did 4.5 hours on the rack. Next time, maybe another hour in foil.

http://i1139.photobucket.com/albums/...518_194326.jpg

Re: What's in your smoker?
 

3.5 hours at 250-260F.

http://i160.photobucket.com/albums/t...ps87d605d6.jpg

http://i160.photobucket.com/albums/t...ps3269d97c.jpg

http://i160.photobucket.com/albums/t...ps01480ebe.jpg

http://i160.photobucket.com/albums/t...ps219a376e.jpg

Re: What's in your smoker?
 

I did some baby backs but neglected to take pictures.

Re: What's in your smoker?
 

Did a naked spatchcock chicken (no skin), fingerling potatoes and asparagus

Re: What's in your smoker?
 

Anyone have any experience cooking Wagyu Briskets?

I'm firing up the pit in a couple of days and was asked to try cooking one of these super premium slabs o meat.

Any insight would be greatly appreciated.

Re: What's in your smoker?
 

I saw the actual Jim Dandy out this weekend. As in 'to the rescue...'

Re: What's in your smoker?
 

I would recommend going as light as possible on smoke and avoid heavy seasoning. You want the beef to do the talking, not the smoke and spice.

Re: What's in your smoker?
 

Thanks for the tip. Any thoughts on cook temps and times vs a regular ole brisket?

Re: What's in your smoker?
 

That has to be the same or the collagen won't break down. It may take a little sooner.

Re: What's in your smoker?
 

Like Moses said, I would probably ease off my rub a little bit and I would watch my internal temps a little closer, but other than that I would treat ti the same as any other brisket I cooked.

Re: What's in your smoker?
 

About to throw this brisket on for an overnight cook. Hopefully ready for the guests and BBQ at 1 tomorrow. If you're hungry and can make it its BYOC! Bring Your Own Chair :D

https://farm3.staticflickr.com/2897/...1f70f20b_z.jpgIMG_20140524_164807 by kydsid, on Flickr

Re: What's in your smoker?
 

Nice looking brisket Jason. I have two Tri Tips going on the Weber tomorrow. Some Worcestershire sauce and home made rub will go on just before being placed on the grill. Enjoy that brisket:tu

You baby sitting it tonight?

Re: What's in your smoker?
 

Nice Mark...trying my first ever Tri Tip tomorrow morning.

Re: What's in your smoker?
 

Nope. Those days are over. Gonna go to bed and let the big green egg do its thing. I'll put a thermoter in it around 7 am and see where I need to go. Hopefully its done early so I can cooler it while I do some chicken, sausage and burnt ends.

Speaking of burnt ends, one of these days I need to get Brents recipe for them as his are amazing.

Re: What's in your smoker?
 

Good deal. Smoking or grilling it?

Re: What's in your smoker?
 

:D...I'm sure he's just a PM away Jason.

Re: What's in your smoker?
 

Going on the smoker for lunch. Finally have some decent weather up here to sit outside and watch the smoker do its thing.:banger

Re: What's in your smoker?
 

Great! May I suggest pulling your tri tip when it reaches an internal temp of 155*. It should be a nice and juicy medium to medium rare. I've been smoking mine at a temp of 210* to 225*...

Re: What's in your smoker?
 

I'll have 2 on and was planning on 160 for one and 170 on the other...wife likes it a little more done. I'll pull the first off at 155 and give it a try. Thanks for the advice!