- Oct 28, 2006
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2 hours inAbout an hour in...Got the grill too hot, had to adjust a little....threw some foil on it earlier then I wanted to....smelling good as hell though...mainly used cherry wood with a little piece of hickory
Official BBQ thread
- Thread in 'General' Thread starter Started by verbal kint,
- Start date
- Oct 28, 2006
- 12,488
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**** came out juicy as hell...crispy skin 
cs02132
Supporter
- Nov 1, 2007
- 13,197
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1 hour in
3.5 total
still can never get that perfect golden brown. Guess I gotta start covering them
Pretty good tho, def nice and juicy
3.5 total
still can never get that perfect golden brown. Guess I gotta start covering them
Pretty good tho, def nice and juicy
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- May 31, 2007
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Welp it was looking promising until the temp got away from me. Might’ve used too many wood chunks also which led to a lot of dirty smoke. I was able to salvage enough for a few servings but not all the connective tissue rendered. Skin was too tough to eat but the meat had good flavor. Got a nice smoke ring too. Luckily it was only my wife and I. I’ll give it another try for Christmas.
- Apr 30, 2010
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Smoke ring looks good on the meat.
- Jul 20, 2012
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Has anybody ever cut a whole brisket in half to smoke and saved the other raw portion for later?
I smoked a whole brisket before and it was way to much meat for the family
I smoked a whole brisket before and it was way to much meat for the family
elpablo21
Supporter
- Feb 11, 2008
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Yeah sometimes I split it between the point and the flat and save one for later
- Jul 20, 2012
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- 750
Thanks for the reply! Next smoke I’m doing this
solewoman
Staff member
- Jul 27, 2006
- 19,670
- 21,744
Pops grilled lamb chops on the Traeger
solewoman
Staff member
- Jul 27, 2006
- 19,670
- 21,744
Weather was beautiful. Felt like at home in La n Christmas
- Aug 11, 2012
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kdawg
Staff member
- Jun 25, 2003
- 11,332
- 13,132
I only had to knock a little ice off my smoker but his was mine yesterday - already posted in he food thread. 20lb turkey on my PBC. Had to trim the tail to get the lid on.
This was an experiment with a boiling water rinse to get crispier skin - and it seemed to work. Other than hat just salt and pepper and just under 4 hours to cook.
This was an experiment with a boiling water rinse to get crispier skin - and it seemed to work. Other than hat just salt and pepper and just under 4 hours to cook.
- Jan 18, 2006
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Reverse seared a prime rib eye roast and like a dummy forgot to take pics....
- Mar 1, 2011
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In Austin for the first time. Any BBQ recommendations? 
- Oct 28, 2006
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Anyone have one of these?
- Aug 6, 2012
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That costing $100 is wild
kdawg
Staff member
- Jun 25, 2003
- 11,332
- 13,132
When I got my new gas grill in the summer it had one of those included - not put batteries in it yet as I usually do chicken hanging in my pit barrel. Would be interesting to try it sometime though.
It looks just like that but is much wider so I could get 2 or 3 chickens on it.
It looks just like that but is much wider so I could get 2 or 3 chickens on it.
- Aug 25, 2012
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Posted in the food thread but this was easily the best brisket I’ve cooked…I switched my method and rub and it came out fantastic
- Dec 19, 2002
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- Apr 2, 2007
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I’m in the backyard now
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- Apr 9, 2017
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Gonna smoke a cowboy ribeye today along with a few other tings
- May 25, 2001
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smoke that steak then grill it? How'd that come out?
- Apr 9, 2017
- 17,248
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Just smoked... my pellet smoker has a searing section I can open up the fire box on.
Pretty good. Still not my favorite cut tho.
Pretty good. Still not my favorite cut tho.
- Jan 18, 2006
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- 45,647
Rib eye is my go to.
- Oct 28, 2006
- 12,488
- 9,564
Been a while since I made some ribs...
1 hr in so far
1 hr in so far
