Some fine looking brisket porn on this page. I did two on Friday for a friends party and one for a neighbor on Saturday. Didn't get much more than a sample bite while I sliced them for them as I didn't go to either party.

I don't wrap I want to reserve all those juices. It's just me but I can't bare to see all that butcher paper saturated in those wonderful juices crumbled up and thrown away. I pan my briskets when the fat really starts to break down usually around 165 or 170. Then it goes back in the smoker but I do not cover it so the barks still gets exposed to the heat and smoke there is no steaming going on. This produces the results I like. After resting I take the brisket out of the pan slice it and put it back in the pan holding all those juices. It's a bit of a hybrid method I developed for doing pork butts some years ago and started doing briskets the same way shortly after.

Makes sense. I’m going to try this next time I do a brisket.

Basically it’s the foil boat method. I never understood why they mess with making a foil boat instead of just using a pan.

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Originally posted by frayedends:
Basically it’s the foil boat method. I never understood why they mess with making a foil boat instead of just using a pan.

I've been doing this method for at least seven years or so and I haven't heard of the "foil boat" until recently but yeah that's the first thing I thought of to. Besides the foil will tear easily on a smoker grate losing all your juices.

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Hot and fast ribs on the Weber kettle. 400° and wrapped 1st for 30 minutes. Out of the foil and then on the grate for 15 minutes one each side. Actually took about an hour and 20 minutes and then I rested them for 12 minutes. Not quite smoked but juicy as Hell.

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Originally posted by Jeff Yarchin:

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Originally posted by smschulz:

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Originally posted by SIG4EVA:
Made a 13# prime brisket for my daughter's birthday party.

It overcooked a bit resting with the 2 hour drive but boy was it tender.

{snipped}

I don't think resting will overcook it.

I have seen some experts that rest a long time, even several hours with spectacular results.

BTW, the brisket looks great, my fav to smoke.

I rest big cuts for 4-5 hours in a Cambro.

I’ve gone to resting briskets on the shelf until they cool 5-10 degrees, then in the cooler for several hours.

Month back daughter had a event at her home, Smoked two Boston Butts, 10 pounds each, and two whole fryers.

Injected the Butts, seasoned with Good Shit and let sit in the fridge overnight, seasoned the chickens, and did same.



Smoked the next day both cooked to temp

Butts


Chickens



Pulled Butts




nothing was left after the event but the trays....

Dino ribs on the smoker today.

Looks awesome!!

Its been a ribs kind of weekend.

I am going to have some hickory smoked baby back ribs this very evening along with some cheddar baked potatoes and fresh corn in the shucks!!

I had lunch today at one of Texas’ legendary BBQ joints - Black’s in Lockhart. It was fantastic!

Who here smokes ham(s)? Thinking about doing some turkey breasts and a ham for Thanksgiving this year. However never done a ham (should be easy enough, right?) and don’t know where I should source a quality ham for this purpose.

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Originally posted by SigM4:
Who here smokes ham(s)? Thinking about doing some turkey breasts and a ham for Thanksgiving this year. However never done a ham (should be easy enough, right?) and don’t know where I should source a quality ham for this purpose.

I've done hams on the BGE before, mom loved hams and I would do on on holiday get-togethers.

Hams are usually already cooked and sliced (spiral cut).
Usually smoke at at a lower temp maybe 225 for a few hours.
Smoke it to infuse smoke flavor, then insert honey and butter as well as rub with brown sugar.
Always great.

By far the best brisket I've ever done. 11lbs and it took 16 hours to finish with an hour rest.

Looks amazing!

I’m 14 hours in on my first Costco prime brisket.

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Originally posted by Jeff Yarchin:
Looks amazing!

I’m 14 hours in on my first Costco prime brisket.

Awesome Jeff! This was also a Costco prime packer. Should be phenomenal on the Yoder.

Can’t beat those prices.

First Prime Rib on the Santa Maria using oak. I pulled this off at 135ish. Most liked a rarer cut, so if I did this again I would have pulled it at 127. Still very good and depends on what cuts you are looking for. The ends on this were med/well. The ribs were very good! Very happy with how this turned out.

Love Texas Style Brisket, but lately I have been enjoying Chicken Fried Steak from the local BBQ place. That along with some beans is something that can't be missed.


--K