2017 Gratuitous Grilling and BBQ thread

[VUPDblue]

Finished product looks delicious but the before doesn't look like you used very much rub.

 

[Hoosierdood]

Finished product looks delicious but the before doesn't look like you used very much rub.

Last time I smoked a pork butt, i rubbed it the night before, and again right before I put it on the smoker. It turned out way too salty. So this time I just rubbed it the night before and thats it.

 

[phylodog]

I've been leaning more toward a lighter rub on butts for the past year, no complaints from the family and I like it better.

 

[chezuki]

I make my own rub so I can reduce the salt, and apply heavy. Rub turns to bark!

 

[SMiller]

Anyone else into smoked salts and peppers? I absolutely love the taste added and find I can use 1/3 as much and still get the flavor and taste, win/win.


Am I the only one that loves East/Central Texas pepper bark?

 

[Rookie]

Smoked salt is easy. Throw some on a cookie sheet and smoke for an hour.

 

[VUPDblue]

I make my own rub so I can reduce the salt, and apply heavy. Rub turns to bark!

Yes exactly. The store bought ribs are heavy in salt so making runs at home can be much less sodium infused and tweaked to your own taste buds.

 

[w_ADAM_d88]

I make my own rubs too, tweek em' to your taste. Pork loin roast rubbed down for smoke tomorrow.

 

[Vigilant]

Just popped two 9lb butts on the Egg for a deal tomorrow at my bar, I always forget the pics whilst I'm in the middle of prepping everything? While that is going, I'll be Traegering tonight's dinner BBQ chicken breast (YUCK! But wifey said so!), potatoes, peppers and onions, and roastin' ears.

 

[Fargo]

Did four briskets, totaling right at 50 pounds, last weekend for a friends daughter's bat mitzvah. Here are three of them getting the trim and rub treatment, you can see the sous vide going in the background with the fourth one in it.

 

[Fargo]

This one was done on the offset for several hours and then finished it in the oven.

 

[Fargo]

Burning all the pork residue off the grates since I figured that would be the religiously appropriate thing to do.

 

[Fargo]

Both smokers perking along after their 2000° De-larding process.

 

[Fargo]

One freshly off.

 

[Fargo]

This one was a big 17 pounder that I ran in the sous vide for 24 hours at 155 and then finished off in the smoker.

 

[Fargo]

Here is the same one going into the cooler. It was different from the straight smoked ones, very good but a different texture and somewhat different flavor.

 

[Fargo]

I forgot to take pictures once I sliced it, I was kind of nervous since I'm not used to cooking brisket for groups of 50 or so people, especially when it's a lot of people that I don't know. Pork shoulder is easy but I always worry with brisket. All in all it came out really well, only about four or so or so pounds were left at the end of the night and everyone seemed really happy with it.

 

[JollyMon]

Here is the same one going into the cooler. It was different from the straight smoked ones, very good but a different texture and somewhat different flavor.

Looks good. I have always been tempted to do a sous vide brisket (since I don't have a smoker) and was wondering how they turned out. Was it still good, or just not the same as a smoked one?

 

[Fargo]

Some random stuff I have been lazy about posting up. Fried eggs with pepper jack cheese and a sausage crumble and sautéed peppers.

 

[Fargo]

Looks good. I have always been tempted to do a sous vide brisket (since I don't have a smoker) and was wondering how they turned out. Was it still good, or just not the same as a smoked one?

Still really good, it has a firmer texture but still really tender and juicy. The smoke ring isn't as pronounced obviously since it is pretty much cooked before it hits the smoker but you still get a decent bit of smoke flavor off the four or so hours it sat over Hickory apple and Mulberry. I wouldn't call it superior to a solid smoker brisket, but it is certainly a heck of a lot easier. I would call it superior to a lot of what passes for smoked brisket out there.