MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 12-11-2018, 02:46 PM   #1
Debmar
Found some matches.
 
Join Date: 11-14-18
Location: Winnipeg, Manitoba
Name/Nickname : shoe
Unhappy Rookie Smoker Recipe? I need a home run here

Well I have about a smoke and 1/2 under my belt here. First was my UDS type drum smokers seasoning smoke which we threw some crappy store bought burgers on after a few hours of run time and pulled them off based on IT. Considering the quality of the burgers it actually was not bad. My youngest son declared them the best burgers he'd ever had but we question his judgement at the best of times. But regardless it was a small victory.

So.....then I decided for cook # 2 that I would go for the grand slam and bring the whole family to tears of joy with the quality of the BBQ. Dug some Beef Ribs out of the freezer and on they went. Well there was tears alright. but not in a good way. Not Good. Lots went wrong.

You see my family other than myself and maybe one of my daughters are food cowards. They don't trust much that is different or new to them and smoking is very new to us. So as I see it I probably have one more chance here before the smoking food door is closed forever for some of them.

I need something that I can for sure pull off successfully and re open that door in their heads. What should my next attempt be. What cut of meat, what recipe, any advice appreciated greatly.

Thanks
Debmar is offline   Reply With Quote




Old 12-11-2018, 02:52 PM   #2
Joshw
is Blowin Smoke!

 
Join Date: 09-25-17
Location: Oklahoma
Default

I would say Boston Butt(pulled pork), is about as no fail as you can get, in the bbq world.
Joshw is online now   Reply With Quote


1 members found this post helpful.
Old 12-11-2018, 03:03 PM   #3
KClandcruiser
Got rid of the matchlight.
 
Join Date: 02-28-18
Location: KCMO
Name/Nickname : Erik
Default

Quote:
Originally Posted by Joshw View Post
I would say Boston Butt(pulled pork), is about as no fail as you can get, in the bbq world.

Yup, I totally agree on smoking a butt. Hard to mess up and not nearly as out of the norm as beef ribs. Just be sure that you have a nice thin blue smoke before putting it on and let it ride until an internal temp of 195-203
KClandcruiser is offline   Reply With Quote


Old 12-11-2018, 03:11 PM   #4
upStomp
Full Fledged Farker

 
upStomp's Avatar
 
Join Date: 05-27-14
Location: North Central MA
Default

3rded. Boston Butt is very forgiving.
__________________
Weber Kettle 22.5 ↑ WSM 18.5 ↑ WSM 22.5 ↑ Assorted Portables

BBQ Brethren 2018 Tri-Tip Master!!!
upStomp is online now   Reply With Quote


Old 12-11-2018, 03:14 PM   #5
AussieMatt
is One Chatty Farker
 
Join Date: 04-23-14
Location: Tallmadge, OH
Name/Nickname : Matt
Default

Yep, get some pork on your fork.
__________________
God save the Queen, God bless America, God defend New Zealand and thank Christ for Australia!

Weber Original 22" - RIP
UDS
Fiskgriddle
Weber Kettle Premium - Copper
AussieMatt is offline   Reply With Quote


Old 12-11-2018, 03:16 PM   #6
dadsr4
somebody shut me the fark up.

 
dadsr4's Avatar
 
Join Date: 02-08-10
Location: Howell, MI
Default

I'd go with something they already like. Meatloaf, chicken, things like that. The UDS is basically an outdoor oven with the lid on, maybe that will help.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
dadsr4 is online now   Reply With Quote


Thanks from:--->
Old 12-11-2018, 03:34 PM   #7
jermoQ
is One Chatty Farker

 
jermoQ's Avatar
 
Join Date: 10-28-14
Location: Closetobackwoods, MO
Name/Nickname : Jermo/Jeremy
Default

#1 good bbq is a skill and might take time
#2 what was your failed problems? We might be able to aid a little better if you give details.
#3 beef ribs need to be cooked for quite a while to be awesome
#4 SEE #1

I think that any of the above ideas, including your favorite meatloaf recipe cooked at 300* to the internal temp of 160, and pork butt cooked to around 200* are good plans. If you want fancy, you can follow the steps to make a fatty, stuffed with some cheese and make it simple. Smoke to internal temp of 160. oh, and good bbq might take some time. Read up around here, listen to ideas, and be patient.
__________________
Never order barbecue in a place that also serves quiche.
-Lewis Grizzard-
jermoQ is offline   Reply With Quote


Old 12-11-2018, 04:32 PM   #8
EdF
is One Chatty Farker

 
EdF's Avatar
 
Join Date: 01-25-17
Location: Atlantic Highlands, NJ
Default

A nice chicken, smoked lightly at 325-350F is an easy introduction. Will also second the meatloaf, baked at the same temp as inside, but with some smoke added.
__________________
Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine.

And their helpers.
EdF is offline   Reply With Quote


Old 12-11-2018, 04:40 PM   #9
Rockinar
is One Chatty Farker
 
Join Date: 07-19-13
Location: Houston, TX
Default

Not sure how you can screw up some chicken. Learn to walk before you run.
Rockinar is online now   Reply With Quote


Old 12-11-2018, 04:49 PM   #10
BuffettFan
Full Fledged Farker
 
BuffettFan's Avatar
 
Join Date: 07-10-18
Location: East Peoria Illinois
Name/Nickname : Terry
Default

Agree with all above, but would interject that chicken can get overly smoked, IMO.
I say that because I have done it. Now I know better. I kept trying till I got better.
I've been smoking for ~20 years and I'm still learning with every cook and can't begin to list everything I've learned from this forum in the last 6 months or so.
__________________
Beer? Check. Fire? Check. Meat? Check. We're Good To Go!
BuffettFan is online now   Reply With Quote


Old 12-11-2018, 05:15 PM   #11
LYU370
Babbling Farker



 
LYU370's Avatar
 
Join Date: 05-28-14
Location: Streamwood, IL
Default

Smoked meatloaf. Once you have it smoked, you'll never want it out of the oven again.
__________________
Andy

FEC100 - Big Joe - Saber 500 Gasser
LYU370 is offline   Reply With Quote


Thanks from: --->
Old 12-11-2018, 05:19 PM   #12
mjpmap
is one Smokin' Farker

 
mjpmap's Avatar
 
Join Date: 03-31-15
Location: Swartz Creek, Michigan and Palmetto, Fl
Name/Nickname : Mike
Default

don’t worry about the fails. As long as you cook, you’ll have them. The important thing is that you figure out what went wrong and go at it again. One way of “curing” the family taste issue is to involve them. Let the kids get involved in the prep, whether it be doing the rub, spice mix, etc. The more they are vested, the more likely they’ll enjoy what they helped to make.
__________________
Primo XL, Chargriller Smokin Pro, Master Forge gasser, Akorn cart model(wore it out & gave it away), Vision Diamond Cut B series, Rivergrill bowl, Jennair indoor gas grill Mike
mjpmap is offline   Reply With Quote


1 members found this post helpful.
Thanks from: --->
Old 12-11-2018, 06:56 PM   #13
Smoking Piney
Babbling Farker


 
Smoking Piney's Avatar
 
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Default

A vote for a Boston butt here - VERY forgiving meat, can go low and slow or hot and fast. Just cook to around 200 to 205 IT and (most important) it probes tender all around with some wiggle in the bone. Wrap, rest for a bit, and pull it apart. One 10 pound butt will feed lots of hungry folks.

Pulled pork is a proven crowd pleaser.
__________________
John

Assassin 24
XL BGE
Weber Kettle with rotisserie and Vortex
AMNPS
Smoking Piney is online now   Reply With Quote


Old 12-11-2018, 06:57 PM   #14
Smoking Piney
Babbling Farker


 
Smoking Piney's Avatar
 
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Default

Quote:
Originally Posted by mjpmap View Post
don’t worry about the fails. As long as you cook, you’ll have them. The important thing is that you figure out what went wrong and go at it again. One way of “curing” the family taste issue is to involve them. Let the kids get involved in the prep, whether it be doing the rub, spice mix, etc. The more they are vested, the more likely they’ll enjoy what they helped to make.
Awesome post, mjp, and great advice!
__________________
John

Assassin 24
XL BGE
Weber Kettle with rotisserie and Vortex
AMNPS
Smoking Piney is online now   Reply With Quote


Thanks from:--->
Old 12-11-2018, 07:05 PM   #15
BKING!
is one Smokin' Farker
 
BKING!'s Avatar
 
Join Date: 01-26-18
Location: Talbott, TN
Name/Nickname : Brent
Default

I may be in the minority here but since your cooker is a uds I probably wouldn’t do pork butt and do chicken breast with lump charcoal only. I’d ease them in with the bbq flavor and with all that pork fat you are getting a ton of grease smoke. Chicken breast and lump only will give them light bbq flavor especially for people that aren’t used to bbq
__________________
Current:Mak ⭐️ general, Kamado Joe Big Joe
BKING! is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:45 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts