Me being a dummy did a rack of baby backs yesterday but forgot to take a pic. Oh well, they weren’t anything special anyway, I’ve done better. I do a hot and fast version of the 3-2-1 method. Instead of sitting around 225, I go 300 the whole cook so it’s more like 1.5-1-.5. Lol
I’ve done 3-2-1 and it’s good but I get similar results going hot and fast in much less time
I just got into smoking meat myself a few years ago, grew up eating plenty of it. We raise our own hogs, cattle and chickens so I have freezers full of meat and rarely have a meal without meat. Can’t say I am any guru though, the smoker really does the work for you. For briskets or loins I like to smoke til I get a nice bark, wrap in butcher paper not tinfoil! Make a tinfoil boat to collect the drippings. This has been the best process for me personally and I feel the best flavor and juiciest. I don’t really have any secret rubs or sauces or sprays I use, I mix it up a lot and I’m still trying to find my favorite.
I enjoy doing briskets a lot. Just a very fun process and the feeling of accomplishment I had when I bit into my first really good one is unmatched by anything else. I had done 3 okay ones, good taste but lacking bark and a little dry, my wife thought I was silly for being hard on myself because she enjoyed it. After I actually made a really good one, she said “now I understand why you were being hard on yourself” haha
I did some smoked tuna dip last weekend. Came out much better than expected. The recipe I had use said to smoke the tuna at 250F for almost 2 hours, but mine was done after about an hour at 200F.
Also, I made this comparison in the giant content creator thread, but Rusty is the Malcom Reed (howtobbqright) of Pokemon
Today I discovered chicken thighs are way better than chicken breasts. Obviously forgot to take pics… again. But just keep that in mind before you mindlessly go to the store and grab those boneless skinless chicken breasts for the thousandth time.
Had fun experimenting with an interesting BBQ sauce concoction. Had a standard BBQ sauce (Pigs Ass www.cabelas.com/shop/en/pigs-ass-barbecue-sauce ) as the base but mixed in equal parts Jamaican jerk and Sweet & Smokey. Result was awesome. You get that sweet hit right away with nice Jamaican heat at the end. Always fun when you can surprise yourself and end up with awesome food after you just kind of threw a bunch of stuff together. Smoke on fellas
I’ve been skillfully smoking cheeses and sausages for 25 years or more. That’s mostly a winter activity for me, though.
I’m pretty good – though not great – at barbecuing. But we do fire up the grill just about every weekend during gin & tonic season. We’ve got a rooftop terrace that looks out toward the Tokyo skyline. Once the beacon atop Tokyo Skytree begins its nightly multicolored show, the yakiniku is ready to be served.
100% thighs are better.
I like bbq. Recently we switched from steel to cast iron for the grill and hotplate. It’s made a slight improvement to the taste but it makes the cooking itself easier to do (harder to burn heavily marinated meat for example). At least that’s what I’ve found.
Finally have a free time this upcoming weekend, and I was really looking forward to pulling out the smoker for some brisket.
Supposed to rain all weekend though booooooo
I did a bunch of brisket yesterday. My local store had a ridiculous sale on leftover packages of corned beef, so at $1.99 / lb I bought 20 lbs. I removed all the fat before smoking, ran a hickory smoke at ~250 for 4 hours, then wrapped the brisket with some added beef broth/BBQ/Worcestershire sauce and ran another 4 hours to a 204 internal temp. Let it rest for 90 minutes and I could cut it with a fork.
Still haven’t worked out how to get all the salt out of the meat before smoking, but otherwise everything worked great. I went low salt a long time ago. Because of the salt level, I’ll probably use most of this batch in soups, stews and chili. And I’ll give some to my neighbors who have a higher salt tolerance than me. But I’m going back to see if the store has any more. I’ll try a 24 hour soak and a quick simmer to see of I can draw out a bit more of the salt.
@hammr7 my heart and blood vessels won’t be thanking me but smoked corned beef burnt ends are one of my personal favorites that I’ve ever made. I thoroughly rinse the brisket before putting it on and don’t use any additional salt in the rubs I treat it with but as you’d guess it is still quite salty but absolutely delicious in my experiences.
We have a bbq weekly at the back of the shed.
Using gas now, but for many years we used the brick bbq with firewood found up a very difficult 4wd track. I’ll have to ask, but it may be the rare Mount Spurgeon Black Pine… whatever it is, it’s the best aromatic wood i’ve encountered, and really makes the food taste sooo much better.
I have no problem at all with the flavor! And being Irish, I grew up on corned beef. When you boil corned beef (forever) with potatoes and carrots and cabbage you manage to get the salt diffused. I can do the same by adding the smoked meat to vegetables and beans (stew, chili,soups). But the taste is so good I want to eat larger quantities (in sandwiches, with a BBQ gravy over mashed potatoes, etc), so I will keep trying to reduce the salt in the raw beef. It is just too good cooked. And too cheap to not try.
Did a 14 pound brisket on my step dad’s Oklahoma Joe pellet smoker. Flat came out a little dry but got killer bark. Made very good brisket sandwiches for the fam. Btw that big gash was not me, butcher got a little crazy with this one
Did two racks of spare ribs this past weekend that turned out fantastic. Spare ribs are so much better than baby back imo
I followed Malcom’s recent competition style video he did with Mojo BBQ but used his Howtobbqright seasonings on one and my own seasonings on the other. I cant wait to get an offset smoker so I can load up more of these for a solid weekend smoke fest (my poor egg barely fit these 2 racks). I set my egg to 225-250, 3 hours on the egg spraying whenever they started to look dry, wrapped in aluminum foil and a bunch of goodies (brown sugar, more bbq seasoning, spicy honey and butter) and then went for about another 1.5 hours until they were done. Left them in an ice chest for about an hour, and then flashed them on the grill for about 15 minutes with bbq sauce on them
They came out perfect. Fell right off the bone as you ate them
I’ve always wanted to learn to smoke meat but haven’t had a chance yet. Im hoping to buy my first smoker sometime this year!
I do live in Texas though so I’ve had my fair share of bbq including snows and franklins but my favorite is a place in north houston called corkscrew bbq. Their brisket and beef ribs are to die for!
Aaron Franklin actually dropped by my coffee shop a few years back when he was doing a bbq event in college station. My manager met him but I missed him by an hour T_T
College station eh? Aggie fan?
I’m an Aggie haha
If you come over to tiger stadium this year, you’ll have to swing by our tailgate
Got myself a Weber Kettle a few weeks ago and loving it so far.
Tried ribs on it but got a bit of a smokey taste that was unintended - think I put them on too early and the bricks hadnt started burning properly yet.
Just tried to make a vinegar-pepper based sauce tonight (Rodney Scott recipe) and it has a wild kick to it. Difficult to compare it to the real thing when you live in Scotland and BBQ isnt a thing here 
Question for the experienced - how important is it to use a proper brand of bbq briquettes? Or can you get away with using anything?
As long as you use natural lump or briquettes it should be fine. I use jumbo lump in my egg just because it’s more efficient. I usually add in wood chunks (maple or hickory) depending on the meat.
It’s really just go for and adjust from there. Biggest thing I’ve learned so far with smoking
