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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-21-2013, 01:57 PM   #16
kmenard
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Quote:
Originally Posted by Bludawg View Post
I don't do temps they will not result in a consistently tender moist brisket. Just probe it in the thickest part of the Flat 1 hr after wrapping.

Wrap it in Butcher Paper and put it back on the pit fat cap up.

Ribs> BB bones 3-3.5 hrs at 300 St Louis racks 3.5 -4 hrs full spares 4-4.5 hrs until they pass the bend test.
When you say 'probe' tender, do you mean like a temp probe and how it feels going into the meat?
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Unread 08-21-2013, 02:03 PM   #17
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Quote:
Originally Posted by kmenard View Post
When you say 'probe' tender, do you mean like a temp probe and how it feels going into the meat?

Can be a temp probe, wooden skewer, ice pick, awl or something similar. Yes, it will feel very tender in the thicket part of the flat.
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Unread 08-21-2013, 02:05 PM   #18
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Quote:
Originally Posted by kmenard View Post
When you say 'probe' tender, do you mean like a temp probe and how it feels going into the meat?
Yep this is my Supper accurate/ Extremely fast Solar Powered COW POKER
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Unread 08-21-2013, 02:12 PM   #19
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For your vegetarian friends buy off Amazon, a Bayou Classic 60k btu propane burner for $50 along with a $30 carbon steel wok.

Under high heat stir fry (outdoors only) sliced up cabbage, broccoli, carrots, celery, onions, garlic, along with any other veggies--ginger is a nice option as well. Throw in some deep fried tofu squares (pre-made and frozen). Pour in the right amount of soy sauce and lemon juice towards the end of the high heat fry to taste. Most delicious stir fry ever (you can change up your sauce & combination of vegetables). I never stir fry indoors anymore--which isn't actually frying but more like stir-braising.

Your friends, vegetarian or not, will be amazed at how powerful your outdoor wok is! It's very entertaining and I always have fun using it. Cooks literally in about 3 minutes with a full wok. It will be a real stir fry--vegetables will be vibrant in color with amazing texture. There will be lots of mallaird reaction and caramelization going on along with slight charring (yum)--with that grilled taste from smoking fat vapors.
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Unread 08-21-2013, 02:55 PM   #20
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Quote:
Originally Posted by kmenard View Post
It is actually one friend in particular and he is so cool about it that I go out of my way to accommodate him. The type of person you are talking about is Vegan, but that is neither here nor there. I actually FOUND OUT he was Vegetarian by accident....he always just 'finds something' on the menu to eat, so I thought I would try to do something nice and smoke a salmon or something. He is also helping me build a tree house.

Case in point...this fall we are doing a trip to Tree House Brewing and BTs BBQ together.
Salmon is vegetarian? I was always under the impression vegetarian meant no animal flesh (including fish) but I guess everyone draws their line in the sand at a different point?

We are about as far away from vegetarian as you can get at our house, but we like some good grilled veggies. Cut up some zucchini, broccoli, carrots, onions, and whatever else you like, toss them in a bit of olive oil, salt, and pepper and grill them up. We like them as a side dish, but one of our friends doesn't eat a lot of meat and she does a big helping of it in lieu of meat sometimes.
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Unread 08-21-2013, 03:05 PM   #21
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Quote:
Originally Posted by Kloogee View Post
Salmon is vegetarian? I was always under the impression vegetarian meant no animal flesh (including fish) but I guess everyone draws their line in the sand at a different point?

We are about as far away from vegetarian as you can get at our house, but we like some good grilled veggies. Cut up some zucchini, broccoli, carrots, onions, and whatever else you like, toss them in a bit of olive oil, salt, and pepper and grill them up. We like them as a side dish, but one of our friends doesn't eat a lot of meat and she does a big helping of it in lieu of meat sometimes.
I think technically he is a pescatarian? Like you said...different people have different 'lines'. Whatever helps you sleep at night...for me...that happens to be a belly full of brisket. :)
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Unread 08-21-2013, 03:42 PM   #22
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Quote:
Originally Posted by Bludawg View Post
Yep this is my Supper accurate/ Extremely fast Solar Powered COW POKER
That's AWL you use?

Thank you, I will be here all week...try the veal.
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Unread 08-21-2013, 04:52 PM   #23
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Something I haven't seen mentioned here, let the cooker settle in where it wants to. Most UDSs have a sweet spot they like to run at. Mine loves 275-300.

There are other forums where many long time members (and board owners) think cooking higher than 235 is sacrilege. Well they are welcome to their 14-20 hour cooks, but they are sadly mistaken when it comes to quality of result. Many people here cook fantastic meat using temps higher than 275, and they get to sleep at night.
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Unread 08-21-2013, 05:30 PM   #24
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Quote:
Originally Posted by kmenard View Post
That's AWL you use?

Thank you, I will be here all week...try the veal.
That and the thermo on the pit all you really need.
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Unread 08-21-2013, 06:00 PM   #25
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Just have your vegetarian friends bring the beer
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Unread 08-22-2013, 09:52 AM   #26
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Quote:
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Just have your vegetarian friends bring the beer
Actually, he is one of the best home brewers I have come across.
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Unread 08-22-2013, 10:09 AM   #27
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Kim Chi cole slaw, baked potatoes stuffed with steamed veggies and green chile.
Regardless if he eats meat or not, if the man is beer master brewer keep him as a close friend. That is positive attribute. Beer is good.
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Unread 08-22-2013, 12:12 PM   #28
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Quote:
Originally Posted by aawa View Post
How can find the vegetarian at a cookout?


Don't worry they'll tell you.

They're the ones giving you the stink eye and asking if you know what meat does to your colon?
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Unread 08-22-2013, 01:12 PM   #29
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Looks like I have one minor glitch...somehow the box that held the thermometers I had has gone missing. Can I use a regular meat thermometer in a pinch? I have one of those igrill thingys.
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Unread 08-26-2013, 10:36 AM   #30
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The event went really well this weekend. I finished up the smoker on Friday and even though I didn't have the thermometers, I did have an igrill with a couple temp probes that did the job. The other thing I was missing was butcher paper. My wife picked up something that she said was the same thing, but I think Butcher paper is closer to parchment than the packing paper that she bought.



Smoked the fatty the night before:


Then stashed it in the fridge until Sunday morning.

Cooked up the 2 briskets using the recipe above (Thank you!). Had an issue during the wrapping process. I used adjustable shelves inside and the clips were too small/too flimsy. A few fell off when I tried to put everything back together. I found some bigger clips in the basement, and that did the trick...or at least will next time.

I noticed from time to time I would get a temp spike, I would back off the air and then lose too much. I am not thinking those spikes are when the mesquite starts to burn?

I overshot the temp on this one a bit thinking it was going to take longer than it actually did after the initial check at 5 hours.



The flavor was excellent, but a bit dry. The second brisket which seemed to have a higher fat content came out moister, but a bit less flavorful. For a first cook, I consider it a success to come out with 2 - 12 pound brisket that had everyone paying high compliments to...even if they did say 'it goes great with the Rudy's BBQ sauce'...ouch :)

After the giant sleepover (it was my sons 7th birthday party and he wanted to go camping, so we set up the backyard as a 'camp ground' for about 40 people) I threw the fatty in the oven, crisped up the bacon, and served. Grown men were crying when they could not have thirds :)

A 5 hour smoke and still this left in the firebox?



I am sold on the UDS. My only other question...

Do you scoop out the fat on the bottom of the smoker, or call that seasoning?


Thank you guys again for your help! I truly appreciate it.
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