2022 Official Gratuitous Grilling/BBQ/Cooking Thread

[NyleRN]

Protip for you guys probing your pork butts at the start. Meat won't take on smoke after 6hrs. No pork butt will be at desired temp in just 6hrs. Prep the butt and throw in the smoker. Pull it after 5-6hrs. Wrap in foil. Put probe in. Put in oven at 250. Pull when butt hits 205. Therefore you save on fuel, charcoal, and wood

 

[BigRed]

Protip for you guys probing your pork butts at the start. Meat won't take on smoke after 6hrs. No pork butt will be at desired temp in just 6hrs. Prep the butt and throw in the smoker. Pull it after 5-6hrs. Wrap in foil. Put probe in. Put in oven at 250. Pull when butt hits 205. Therefore you save on fuel, charcoal, and wood

Foil?

Pure heresy!

No wrap or butcher paper!

 

[Jaybird1980]

I do not wrap to stop the meat from taking on smoke. I wrap to get it through the stall. I don't do it by time, I do it when it gets in the 140-150° range. That's why I probe.

I absolutely hate heating up the house with the oven also, very little chance of me finishing it in the house.

 

[Jaybird1980]

Foil?

Pure heresy!

No wrap or butcher paper!

 

[BigRed]

View attachment 224891

Let me clarify.

If using a wrap, I used butcher paper. If not using butcher paper, it goes unwrapped. No foil.

Paper does a better job of preserving the bark.

 

[Jaybird1980]

Let me clarify.

If using a wrap, I used butcher paper. If not using butcher paper, it goes unwrapped. No foil.

Paper does a better job of preserving the bark.

I use foil, I've had better luck with it not leaking all the juices out.

You are right on the bark though

 

[chipbennett]

Protip for you guys probing your pork butts at the start. Meat won't take on smoke after 6hrs. No pork butt will be at desired temp in just 6hrs. Prep the butt and throw in the smoker. Pull it after 5-6hrs. Wrap in foil. Put probe in. Put in oven at 250. Pull when butt hits 205. Therefore you save on fuel, charcoal, and wood

Fuel is fuel, and electricity is pretty dang expensive right now. Also, my Traeger has tighter temperature control than my oven, particularly in the 200 - 250F range. Also, I smoked it overnight. I was asleep at 6 hours.

 

[chipbennett]

I do not wrap to stop the meat from taking on smoke. I wrap to get it through the stall. I don't do it by time, I do it when it gets in the 140-150° range. That's why I probe.

I absolutely hate heating up the house with the oven also, very little chance of me finishing it in the house.

A slow cooker/Crock Pot is a good alternative for finishing a pork butt.

 

[Jaybird1980]

A slow cooker/Crock Pot is a good alternative for finishing a pork butt.

We have a grill hooked to the natural gas on the deck. I've used that plenty of times. I don't even know if we still have a crock pot.

 

[BigRed]

Bark....and flavor.

 

[ghuns]

Looks like you have a little guard dog there so nobody tries to steal them.

If you tried, he'd definitely ruin your day.

 

[BigRed]

Kroger has brisket for $2.99/lb.

Thanks for the heads up.

 

[indyjohn]

Tri tip. Indirect heat for 2 hours @ 200-250. Chews like brisket.

 

[BehindBlueI's]

Beef with salt / pepper + Worcheshire sauce

3 pepper "bold" Colby (Boar's Head)

Garden tomatoes, onions, lettuce, avacado (not from a garden, probably)

Toasted onion buns

Restaurants can't compete when my wife and I team up. She preps, I grill and toast.

 

[BigRed]

So...talking with a buddy about how I am thinking about smoking a whole packer, but don't need that much brisket right now.

He says he takes the brisket and cuts it into fourths, cooks one fourth and freezes the others. Then he pulls others out as needed and smokes them.

Really? It seems like it would not cook up the same with fat/meat ratios being off.

Has anybody tried this?

Would you consider trying this?

 

[Rookie]

I've always cooked the whole thing and vacuum packed the leftovers. In reality, it never lasts long enough to worry about vacuum packing. Once the kids find out, it's gone in a day or two.

Another option is to take the point, cube it, and put it in smoked taters. Then freeze the pan.

Bill's Surprise Potatoes - The Texas BBQ Forum

 

[BigRed]

Another option is to take the point, cube it, and put it in smoked taters. Then freeze the pan.

Bill's Surprise Potatoes - The Texas BBQ Forum

Holy crap! Those sound great!

 

[BehindBlueI's]

So...talking with a buddy about how I am thinking about smoking a whole packer, but don't need that much brisket right now.

He says he takes the brisket and cuts it into fourths, cooks one fourth and freezes the others. Then he pulls others out as needed and smokes them.

Really? It seems like it would not cook up the same with fat/meat ratios being off.

Has anybody tried this?

Would you consider trying this?

I'd be willing to consider you trying it and letting us know.

 

[BigRed]

I'd be willing to consider you trying it and letting us know.

You're all heart!

 

[NyleRN]

So...talking with a buddy about how I am thinking about smoking a whole packer, but don't need that much brisket right now.

He says he takes the brisket and cuts it into fourths, cooks one fourth and freezes the others. Then he pulls others out as needed and smokes them.

Really? It seems like it would not cook up the same with fat/meat ratios being off.

Has anybody tried this?

Would you consider trying this?

I just bought 2 briskets tonight from JayC on sale. Cut both of them before freezing. I cut where the flat ends and the point begins. When I'm ready to have brisket I just grab whichever half I'm feeling like having. The flat is leaner than the point. I've done this before and turns out just fine. I don't see a reason why you couldn't cut it into 4ths