BBQing Reefers - What's on your grill/smoker?

[shred5]

Well, I tried a different way of cooking for the pellet grill. I've cooked pork butt on there once for around 12 hours or so and it was good tender wise but it just didn't have enough smoke flavor. This time I cooked them for 10 or so hours on the stick burner since I already had it going for a brisket. Then moved them over to the pellet grill for 4 or 5 more hours. It tasted so much better smoke wise.

The key to better smoke is buying good 100 percent pellets. Most of the pellets have filler.

Personally I do not like a heavy smoke though.. For me smoke should enhance the flavor not be the flavor.

 

[Rick.45cal]

Chateaubriand! Smoked then seared

 

[Rick.45cal]

Ribeye roast for Christmas dinner.

 

[PaulS]

I am still sticking with duck, chuck roasts and picnic roasts on my WSM. Chuck roasts always come out better than brisket.

 

[Opus]

I am still sticking with duck, chuck roasts and picnic roasts on my WSM. Chuck roasts always come out better than brisket.

Taste wise or toughness of the meat?

 

[PaulS]

Taste wise or toughness of the meat?

Both. Picked that up on the WSM site.

 

[Opus]

Both. Picked that up on the WSM site.

I wasn't impressed with chuck roast when I did it on my smoker, too dry for me. My briskets are always very juicy and fall apart.

 

[Jman76]

1st stab at homemade bacon. Turned out really good. 3 day cure and 2 .5 hour smoke. Gonna try a maple and a Sriracha bacon next time

 

[Rick.45cal]

This is my new years eve celebration, goodbye 2020! Killing the ribs over here...

 

[Rp8]

1st stab at homemade bacon. Turned out really good. 3 day cure and 2 .5 hour smoke. Gonna try a maple and a Sriracha bacon next time

I been working on my method here lately, what is ur temp and for how long? What brand smoker?

 

[Jman76]

This is on a Traeger Pro 575 at 225. Took almost 2.5 hours to hit 150

 

[ichthyoid]

Happy New Year! (new COVID supplies

 

[HJ99]

Been doing BBQ on a Chargriller for years. I've been wanting something better for quite a while. Thought seriously about building a pit since I'm retired from autobody and have all the tools and welder. Then I came across the Old Country Brazos and it looked great plus made with 1/4 steel. Also at $1000 a pretty good deal for a nice pit that's a proven cooker. Problem being it seems only sold by Academy Sports, I'm near Pittsburgh and the closest store stocking one was in NC. They used to ship it for 100 bucks but now about 300 + tax. So I happened across one gently used about 5 hours away that was on Marketplace and decide to take a road trip.

Here's some pictures. It really was in great shape as the PO kept it under roof and sprayed it with cooking spray after each use. Even so, I decided to dust it off and repaint so it's basically like new now. I am absolutely thrilled with it. Just feed it sticks and the temps stay constant with no more battles with white smoke and flareups.

 

[dbraun15]

Just seeing this thread...I have a Traeger and have loved it...I almost feel like it’s cheating...the old adage applies “set it and forget it”...anything from ribs, brisket, pulled pork to chicken and burgers it delivers!

 

[a4edwin]

Gifted myself.

 

[Reef-junky]

Gifted myself.

Cool!

 

[Reef-junky]

Got to get something on the grill. Last few times. I’ve been trying to get the hang of when to put things on the sear grill.

 

[jsker]

Got to get something on the grill. Last few times. I’ve been trying to get the hang of when to put things on the sear grill.

How about a whole strip loin?

 

[Reef-junky]

How about a whole strip loin?

I wanted to do a brisket but they cost so much. Going to have to save that for a family thing. Been wanting to try ribs as I’ve never done them before. What’s the difference between the whole strip and a tenderloin?

 

[jsker]

I wanted to do a brisket but they cost so much. Going to have to save that for a family thing. Been wanting to try ribs as I’ve never done them before. What’s the difference between the whole strip and a tenderloin?

The tenderloin and striploin are part of the shortloin When a shortloin is cut you have T bone stakes facing the head of the cow and porterhouse steak on the back end. Out of a short loin the tenderloin and striploin are yield after de boning. Tenderloins are tender and just have a silver skin where as a striploin has more silver skin and tissue to butcher a long with a fat cap. A good brisket will be the same price range as a striploin but the striploin will require less time to cook for tenderness. The break down of a cow