BBQ/Smoking/Grilling - Page 49 - Antsmarching.org Forums - Dave Matthews Band Discussion
Old 06-21-2021, 09:03 AM   #1441
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Re: BBQ/Smoking/Grilling

I tried the combo of my Traeger and Ooni on a steak yesterday. Smoked the steak at 225 on the Traeger until it reached 120 and then moved it over to a cast iron plate on the Ooni at 850 degrees to finish it off. First time doing it, so I thought 1 minute on each side in the Ooni would be good, but it was actually too long. Steak went from 120 to 140-145 in those 2 minutes. Steak was still pretty tender and the sear was pretty good, but yeah, cooked a little too long and came out medium well. So next time I think it will be more like 30 seconds on each side or I'll take the steak off the Traeger at like 110 or 115. Good experiment though.

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  • Old 06-21-2021, 09:21 AM   #1442
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    Re: BBQ/Smoking/Grilling

    Grilled up a tomahawk ribeye yesterday for Father's Day. Seared at 500 degrees on each side for 2 minutes, then moved to the top rack with lower heat for about 20-25 minutes until it reached 135. Put a tray underneath to catch the drippings with half a stick of butter and 4 whole garlic cloves. Let it rest for 10-15 minutes, slice and served with baked potatoes and grilled asparagus. Perhaps the best steak I've ever cooked, it was an 11/10.
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    Old 06-21-2021, 09:27 AM   #1443
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    Re: BBQ/Smoking/Grilling

    I’d for sure stick my dick in that steak.

    Like, 100%
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    Old 06-21-2021, 09:28 AM   #1444
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    Re: BBQ/Smoking/Grilling

    Wegmans has Tomahawks in their fresh meat case, they’re between an inch and a half and two inches thick. Just gigantic steaks. $34/lb.

    Finna fux with one at some point this summer.
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    Old 06-21-2021, 09:30 AM   #1445
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    Re: BBQ/Smoking/Grilling

    Yeah I was looking for one back on my birthday. Had seen them in the fresh case before but of course not on that day. Ended up with a subpar steak that I didn't cook well and was pretty bummed
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    Old 06-30-2021, 03:38 PM   #1446
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    Re: BBQ/Smoking/Grilling

    Thinking of trying my first go at a pork butt on Friday. Anyone have tried-and-true recipes? I have a kamado-style smoker and planning to used lump charcoal and applewood chunks.

    I've done ribs a few times now and slowly getting the feel for controlling the temp. None have come out spectacular, but seemed to improve each time. I just haven't practiced enough... so I need to bite the bullet and get going.
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    Old 06-30-2021, 03:49 PM   #1447
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by Timebomb07 View Post
    Thinking of trying my first go at a pork butt on Friday. Anyone have tried-and-true recipes? I have a kamado-style smoker and planning to used lump charcoal and applewood chunks.

    I've done ribs a few times now and slowly getting the feel for controlling the temp. None have come out spectacular, but seemed to improve each time. I just haven't practiced enough... so I need to bite the bullet and get going.
    Low and slow, my man. Keep that thing at 225-250 and be prepared to go at least 90 min per pound. I always wrap to get past the stall, and because the meat stops absorbing smoke after 3-4 hours you can pull off once you have a nice bark and finish in the oven until you get to 203 internal temp. Do not eat any pork butt until you've gotten to at least 190 internal temp. Let it rest in the wrap for at least 30 minutes after it's been pulled off heat.

    As far as a rub, all depends on what kind of flavor profile you're going for. Can't go wrong with some combo of paprika, brown sugar, cayenne, black pepper, and salt. I usually add some garlic and onion powder and (per the recommendation of old man Drop) some ground coffee.
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    Old 06-30-2021, 04:57 PM   #1448
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    Re: BBQ/Smoking/Grilling

    Appreciate it! What temp do you wrap at? 165? Just plain ole foil?
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    Old 06-30-2021, 05:58 PM   #1449
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by Timebomb07 View Post
    Appreciate it! What temp do you wrap at? 165? Just plain ole foil?
    No doubt bro! I've been using tin foil up to this point but I actually have some butcher paper coming tomorrow which I'm excited to try for this smoke on Friday.

    I usually wrap around 165--you'll find that pork shoulder can hit that 155-160 stall for a long time. I usually wrap it then with some liquid (apple juice, beer, anything) until 203 internal.
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    Old 06-30-2021, 06:17 PM   #1450
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by M. Steng View Post
    Grilled up a tomahawk ribeye yesterday for Father's Day. Seared at 500 degrees on each side for 2 minutes, then moved to the top rack with lower heat for about 20-25 minutes until it reached 135. Put a tray underneath to catch the drippings with half a stick of butter and 4 whole garlic cloves. Let it rest for 10-15 minutes, slice and served with baked potatoes and grilled asparagus. Perhaps the best steak I've ever cooked, it was an 11/10.
    Nice dinner. I don’t get the attraction to the tomahawk ribeye though.
    The bone itself probably weighs half a pound. Would probably buy one if I had a dog.
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    Old 06-30-2021, 06:27 PM   #1451
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    Re: BBQ/Smoking/Grilling

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    Originally Posted by smudge1 View Post
    Nice dinner. I don’t get the attraction to the tomahawk ribeye though.
    The bone itself probably weighs half a pound. Would probably buy one if I had a dog.
    Thanks yo. Only time I get the tomahawk is on Father's Day, because, well...it's Father's Day and I'm allowed

    For real though, that rib meat you get toward the skinny/exposed side of the bone is so, so fucking good.
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    Old 06-30-2021, 06:46 PM   #1452
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by M. Steng View Post
    Thanks yo. Only time I get the tomahawk is on Father's Day, because, well...it's Father's Day and I'm allowed

    For real though, that rib meat you get toward the skinny/exposed side of the bone is so, so fucking good.
    Yeah..a lot to be said about the differences between bone-in..or out.
    Bone-In T-Bone
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    Old 06-30-2021, 10:13 PM   #1453
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by M. Steng View Post
    No doubt bro! I've been using tin foil up to this point but I actually have some butcher paper coming tomorrow which I'm excited to try for this smoke on Friday.

    I usually wrap around 165--you'll find that pork shoulder can hit that 155-160 stall for a long time. I usually wrap it then with some liquid (apple juice, beer, anything) until 203 internal.
    Cool cool. Hopefully I can keep the temp consistent and not fuck this up!
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    Old 07-01-2021, 04:03 AM   #1454
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by M. Steng View Post
    No doubt bro! I've been using tin foil up to this point but I actually have some butcher paper coming tomorrow which I'm excited to try for this smoke on Friday.

    I usually wrap around 165--you'll find that pork shoulder can hit that 155-160 stall for a long time. I usually wrap it then with some liquid (apple juice, beer, anything) until 203 internal.
    Just to add on the wrapping... and I I've probably said this 27 times in this thread already but it's worth repeating... WRAP TIGHT! If you wrap loosely, you more or less 'steam' the pork and also impact the integrity of the bark.

    On a semi-related note... this shit right here has made the Sam's Club membership worth every penny. It's near impossible to get a good wrapping with the 12 inch stuff.
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    Old 07-01-2021, 04:43 AM   #1455
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    Re: BBQ/Smoking/Grilling

    I’ve actually never wrapped a shoulder before and they are always good.

    Maybe I’ll experiment with a couple.
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    Old 07-01-2021, 04:53 AM   #1456
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    Re: BBQ/Smoking/Grilling

    Quote:
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    I’ve actually never wrapped a shoulder before and they are always good.

    Maybe I’ll experiment with a couple.
    If you have the patience/time to wait out the stall and don't mind burning extra fuel, then no wrap is good. You're not necessarily going to make your pork better by wrapping it. It's just a means of speeding things up.
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    Old 07-01-2021, 05:32 AM   #1457
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by drop2d View Post
    If you have the patience/time to wait out the stall and don't mind burning extra fuel, then no wrap is good. You're not necessarily going to make your pork better by wrapping it. It's just a means of speeding things up.
    Word, so far that hasn’t been an issue for me, but I’ll keep that tool in my repertoire.
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    Old 07-01-2021, 06:40 AM   #1458
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by drop2d View Post
    Just to add on the wrapping... and I I've probably said this 27 times in this thread already but it's worth repeating... WRAP TIGHT! If you wrap loosely, you more or less 'steam' the pork and also impact the integrity of the bark.

    On a semi-related note... this shit right here has made the Sam's Club membership worth every penny. It's near impossible to get a good wrapping with the 12 inch stuff.
    Yup, the oversized foil is an absolute must. I usually do at least 3 layers of foil just to make sure I'm not losing any liquid.

    Have you ever tried butcher paper? I've heard it helps to preserve the bark moreso than tin foil, I'm excited to see the difference.

    I also am taking a crack at a brisket flat, only second brisket I've tried smoking and it's for a party with a bunch of people who are expecting it to be amazing. I'm not gonna lie, I'm kind of nervous
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    Old 07-01-2021, 06:45 AM   #1459
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by M. Steng View Post
    Yup, the oversized foil is an absolute must. I usually do at least 3 layers of foil just to make sure I'm not losing any liquid.

    Have you ever tried butcher paper? I've heard it helps to preserve the bark moreso than tin foil, I'm excited to see the difference.

    I also am taking a crack at a brisket flat, only second brisket I've tried smoking and it's for a party with a bunch of people who are expecting it to be amazing. I'm not gonna lie, I'm kind of nervous
    I have tried butcher paper and honestly... not much difference. And it didn't really help with the stall. I personally think it's just a fad.

    Inject the fuck out of that flat and let it rest at least an hour before cutting into it. Also, once you slice it leave the slices in the juices. That shit dries out quick otherwise. If you overcook it and the slices are falling apart, just pull it into pieces and pour sauce all over it. People will still love it.
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    Old 07-01-2021, 06:48 AM   #1460
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    Re: BBQ/Smoking/Grilling

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    Originally Posted by drop2d View Post
    I have tried butcher paper and honestly... not much difference. And it didn't really help with the stall. I personally think it's just a fad.

    Inject the fuck out of that flat and let it rest at least an hour before cutting into it. Also, once you slice it leave the slices in the juices. That shit dries out quick otherwise. If you overcook it and the slices are falling apart, just pull it into pieces and pour sauce all over it. People will still love it.
    What do you typically inject with, and how frequently? Do you wrap your flats?

    I've read no less than a dozen different ways to do this brisket and I think I'm suffering from a bit of information overload
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    Old 07-01-2021, 06:55 AM   #1461
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    Re: BBQ/Smoking/Grilling

    Quote:
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    What do you typically inject with, and how frequently? Do you wrap your flats?

    I've read no less than a dozen different ways to do this brisket and I think I'm suffering from a bit of information overload
    Inject the night before (or 8-12 hours before) you cook it. Just beef stock is fine for injection.

    This stuff will take it to another level. https://www.amazon.com/Butcher-BBQ-B...24197479&psc=1

    But only use 1/2 the powder to water ratio.

    I absolutely wrap flats. Also pour some stout in when I do wrap brisket.
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    Old 07-01-2021, 06:58 AM   #1462
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by M. Steng View Post
    What do you typically inject with, and how frequently? Do you wrap your flats?

    I've read no less than a dozen different ways to do this brisket and I think I'm suffering from a bit of information overload
    Yeah, you can spend hours researching brisket and come away with a dozen different tips on what to do. I've done brisket 3 times, it's a learning experience. Just keep things simple. Salt/pepper rub, 225 or 250 for temp, wrap tightly at 165 and let it rest for at least an hour once it's done. I think the longer you let it rest the better it will be.
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    Old 07-01-2021, 07:01 AM   #1463
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by drop2d View Post
    Inject the night before (or 8-12 hours before) you cook it. Just beef stock is fine for injection.

    This stuff will take it to another level. https://www.amazon.com/Butcher-BBQ-B...24197479&psc=1

    But only use 1/2 the powder to water ratio.

    I absolutely wrap flats. Also pour some stout in when I do wrap brisket.
    Word, good stuff pops! I ordered that stuff from Prime, will be here tomorrow.

    Quote:
    Originally Posted by monkeyman420 View Post
    Yeah, you can spend hours researching brisket and come away with a dozen different tips on what to do. I've done brisket 3 times, it's a learning experience. Just keep things simple. Salt/pepper rub, 225 or 250 for temp, wrap tightly at 165 and let it rest for at least an hour once it's done. I think the longer you let it rest the better it will be.
    Thanks dude!

    I'm planning on doing the smoking tomorrow and reheating Saturday for the party (since I don't want to be up at 2-3 a.m. putting a brisket on Saturday morning. Anyone have any experience in keeping brisket warm for that long after taking off the smoker? I've read of people wrapping in towels and popping in a cooler, but I'm not sure how long that would hold heat for (and whether it would be long enough to keep overnight like that).
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    Old 07-01-2021, 07:46 AM   #1464
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    Re: BBQ/Smoking/Grilling

    Quote:
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    Word, good stuff pops! I ordered that stuff from Prime, will be here tomorrow.



    Thanks dude!

    I'm planning on doing the smoking tomorrow and reheating Saturday for the party (since I don't want to be up at 2-3 a.m. putting a brisket on Saturday morning. Anyone have any experience in keeping brisket warm for that long after taking off the smoker? I've read of people wrapping in towels and popping in a cooler, but I'm not sure how long that would hold heat for (and whether it would be long enough to keep overnight like that).
    I've gone 4 hours with the cooler trick and that baby was still steaming when I took it out.

    They other thing I do quite often is just throw it in the oven at 170 if it's done waaaay ahead of time.
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    Old 07-01-2021, 07:48 AM   #1465
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    Re: BBQ/Smoking/Grilling

    Smoking a pork shoulder this weekend to take on vacay.
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    Old 07-01-2021, 11:38 AM   #1466
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    Re: BBQ/Smoking/Grilling

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    Originally Posted by Timebomb07 View Post
    Cool cool. Hopefully I can keep the temp consistent and not fuck this up!
    The great thing about pork butt and pork shoulder is that it's almost impossible to screw up.

    Unlike a brisket it's super forgiving and even if you accidentally overcook it's still going to taste good. Just go with a rub that fits the flavor profile you want (I like a sweeter rub for pork but of course all to your personal taste.). Injection or no injection, wrap or no wrap, as long as it's a decent hunk of meat it should come out great.

    It's so great for parties/big crowds too because it impresses the shit out of people even though it's so easy, plus you can get it all cooked in advance, wrap it up super tight in foil and let it rest for hours before pulling if you need to, it'll still be piping hot.
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    Old 07-01-2021, 11:47 AM   #1467
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by AlexK79 View Post
    The great thing about pork butt and pork shoulder is that it's almost impossible to screw up.

    Unlike a brisket it's super forgiving and even if you accidentally overcook it's still going to taste good. Just go with a rub that fits the flavor profile you want (I like a sweeter rub for pork but of course all to your personal taste.). Injection or no injection, wrap or no wrap, as long as it's a decent hunk of meat it should come out great.

    It's so great for parties/big crowds too because it impresses the shit out of people even though it's so easy, plus you can get it all cooked in advance, wrap it up super tight in foil and let it rest for hours before pulling if you need to, it'll still be piping hot.
    Okay cool. Yeah, I guess I am a little timid because of the ribs I've made. They had great flavor and weren't totally dried out, but they weren't as tender as I had hoped. I had some spikes in temp that likely did them in, so that's my challenge in keeping the temp between 225-250 for the full cook.
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    Old 07-01-2021, 12:09 PM   #1468
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    Yeah, with pork butt/shoulder you're almost better off over cooking it than even being slightly under.

    And like Alex said... you're always going to impress with it b/c it's 'real' pulled pork. Not like the guy down the road that makes it a crockpot with a bottle of sweet baby rays and tells everyone it's better than any BBQ he's ever had.
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    Old 07-01-2021, 12:18 PM   #1469
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    Re: BBQ/Smoking/Grilling

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    Originally Posted by drop2d View Post
    Yeah, with pork butt/shoulder you're almost better off over cooking it than even being slightly under.

    And like Alex said... you're always going to impress with it b/c it's 'real' pulled pork. Not like the guy down the road that makes it a crockpot with a bottle of sweet baby rays and tells everyone it's better than any BBQ he's ever had.
    Hey fuck off I use the INSTANT pot

    But I also don't ever say it's the best. Just p good considering the method.
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    Old 07-01-2021, 12:20 PM   #1470
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by GSUdawg521 View Post
    Hey fuck off I use the INSTANT pot

    But I also don't ever say it's the best. Just p good considering the method.
    I have nothing against that method at all... and it can produce some good results. I just think it's funny when dudes talk it up.
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