u/White-runner

To say happy 250th birthday to the USA I smoked a brisket. Helped that Albertsons has them on sale for $2.97/lb.

Grabbed a 14ish lb and seasoned with SPG. 250 at midnight on Traeger Pro 22.

Foil boat at 160. I usually pull when fully probe tender, then let cool to 150, then foil wrap and hot hold. Last one surprised me by being dry in the flat.

This time I pulled at 190 in the flat (point was like 195) and no cool, wrapped in foil and into the oven at 160. Held for a little over 6 hours. Pulled from oven and let rest on counter still wrapped until 145 internal.

The bark suffered a bit from the steam I think since I didn’t let it cool. But it was way juicier than last time and tasty!

Thanks for the heads up guys and gals!

Ok everyone, I was being dumb.

Used 2 tumbleweeds and set the chimney on the top grate instead of the charcoal grate. It’s windy again like last time (rain rolling in) and it took 18 minutes.

Has the added benefit that the handle hangs over the side and doesn’t get stupid hot like usual.

Thanks everyone for the advice!

Put away wet after breakfast. Scraped, cleaned with towels, layer of oil applied.

Then later my daughter requested chicken fajitas. It’s fathers do so I’m allowed to be lazy and get them from the carnicería. 5lbs cooking now. I usually do these on my disco, but I find the Blackstone has better temp control. The disco is permanent camping duty from now on.

I’m pretty new to the kettle. I’ve noticed my chimney takes forever to get ready. All the videos I’ve seen say 15-20 minutes. I’m at 35 and looking like this (flames barely starting to be visible). Usually how long it takes. I use a tumbleweed to get it going. Should I be using 2 or something diff?

Made skillet cornbread for the first time. First time baking anything on the egg. My XL fit my #8 Lodge skillet with plenty of room.

Simple recipe:
2 cups yellow cornmeal
2 tablespoons baking powder
1 teaspoon kosher salt
1.5 cups buttermilk
1 egg
2 tablespoons beef tallow

Threw the skillet in about half ways when the egg was heating up to 400. Threw the talo in to melt when it hit 400. Poured about half the tallow back in the batter. Poured the batter into the hot skillet.

30 minutes at 400 and the toothpick came out clean. It’s a bit grainy but it was delicious with the chili. The chili was smoked on a Weber kettle using the snake method.

I had absolutely no plans to smoke a brisket this weekend. I was browsing Walmart and they had choice for $4.50/lb. Costco and Sam’s are $5.89 for choice now. Grabbed a 14ish lb packer for like $65.

Followed the same method I always do on my Traeger. 2 parts 16 mesh pepper, 1 part kosher salt, healthy sprinkle of garlic salt.

B&B oak lump and post oak chunks. 235 on my XL at 9PM. Hit 165-170 at 6AM. Threw it in a foil boat and bumped to 260. At around 11 I bumped to 275 since it was taking a while lol. Pulled it off when it probed tender around 1:45PM. Almost 17 hours.

I topped off the charcoal about hour 14. It still had probably enough to finish but figured why not top it off and not worry about it.

Used my Chef’sTemp S1, Breezo, and ProTemp 2 with G2 probes for the cook. Easy money, kept temp super stable the whole time.

Easily the best brisket I’ve ever made. One side of the point got a bit crunchy/burnt on me but I think it was maybe hovering too close to the edge of the conveggtor.

Proper meteor and it was juicy and delicious. The burnt ends were to die for. Paired it with Mac and cheese, pickled red onions and pickle slices.

I had absolutely no plans to smoke a brisket this weekend. I was browsing Walmart and they had choice for $4.50/lb. Costco and Sam’s are $5.89 for choice now. Grabbed a 14ish lb packer for like $65.

Followed the same method I always do on my Traeger. 2 parts 16 mesh pepper, 1 part kosher salt, healthy sprinkle of garlic salt.

B&B oak lump and post oak chunks. 235 on my XL at 9PM. Hit 165-170 at 6AM. Threw it in a foil boat and bumped to 260. At around 11 I bumped to 275 since it was taking a while lol. Pulled it off when it probed tender around 1:45PM. Almost 17 hours.

I topped off the charcoal about hour 14. It still had probably enough to finish but figured why not top it off and not worry about it.

Used my Chef’sTemp S1, Breezo, and ProTemp 2 with G2 probes for the cook. Easy money, kept temp super stable the whole time.

Easily the best brisket I’ve ever made. One side of the point got a bit crunchy/burnt on me but I think it was maybe hovering too close to the edge of the conveggtor.

Proper meteor and it was juicy and delicious. The burnt ends were to die for. Paired it with Mac and cheese, pickled red onions and pickle slices.

Bacon wrapped dogs, grilled peppers and onions, beans, ketchup and mustard.

Simple smash burgers. Half American half pepper jack. Brioche buns.

Both amazing.

This was every bit as delicious as a packer I made pastrami last time using my Traeger. This had better smoke flavor of course.

7-ish lb rack of beef plate ribs. I got a 2 pack (total of 13.3 lbs) for $80 at Albertson’s the other day!!! Split them with my buddy.

Brined them in pickling spice, brown sugar, kosher salt, garlic powder and Prague powder 1. Left for 9 days in the fridge flipping occasionally.

Last night I took them out of the brine, rinsed under cold water and set them to dry on a wire rack in the fridge.

This morning seasoned with 1 part 16 mesh pepper, 1 part coriander, 1/2 part paprika.

Fired up the egg to 275 using the Chef’sTemp S1, Breezo and G2 probe. Ran with B&B “with oak” lump lol. Tossed in post oak chunks for the smoke.

Put them on at 845ish this morning and they finished right about 5pm. A little over 8 hours. No wrap no nothing, just rotated them every couple hours. Pulled when probe tender, which for this rack was about 201.

Made sandwiches with rye bread, grillo pickles, sauerkraut, stone ground mustard, Swiss cheese. Had some homemade pickled red onions on the side and paired it all with a Aecht Schlenkerla Rauchbier Märzen I’ve had in my fridge for probably 2 years and kept forgetting about.

Simply fantastic. Highly recommend. My wife laughed as I sat back and said “the 12 hours I spent making this was worth it for one sandwich” lol.

Saw in the weekly ad for Albertsons that beef ribs were $5.99/lb. I’ve only ever seen the singles they cut up in the case. I went by and asked at the counter if they had an uncut rack. The woman brought these up and I gladly took them. 2 racks 13.37lbs for $80!!!

Someone posted a semi-rough looking performer in red? About a month ago for $400. I kept an eye on it and it sat and sat. I waited and they eventually lowered it to $250 then a week later $200.

I was nearby the area the post showed and offered $150, they accepted.

It was pretty filthy but in decent shape. The ash sweep and charcoal grate were in probably the worst shape from sitting in ash up over the grate!!!

I cleaned, scrubbed with soap, rinsed. Then ran a hot fire for an hour. It’ll need a new charcoal grate eventually as the one in there is pretty warped and rusty. The ash sweep cleaned up ok. The kettle thankfully isn’t rusted or anything.

I need to get something rougher than a scotchbrite pad to scrub the table. Has some stubborn caked up grease/marks on there. It’s usable for now.

Excited to cook on it. I have a BGE but that takes forever to get to 400+ for some quick cooks.

Pi

Pictures are what they had on FB, when I was taking it home, then the fire and the next morning. Dog tax of course, yin yang pugs!

Got some nice 1” thick bone in chops from a buddy. Seasoned with Honey Garlic from Fire & Smoke Society.

Smoked at 250 indirect for about 40 minutes till 130. Rested while egg got to 500.

Seared for 45 seconds a side, flipping until 145. Carried over to 150.

Delicious!

From reflective concepts. Super easy to install and looks good! I wanted the red but didn’t want to fork out $400 for the emblem itself.

Spatchcocked a 6lb bird. Seasoned with Plowboys Dirtybird rub.

Thighs were left over from something my MIL made. Seasoned with 1:1 16 mesh pepper and kosher salt.

Rolled at the same time on the XL with B&B Oak lump and post oak chunks @ 350.

Thighs took about 40 minutes, pulled at 180. Bird took about 60-65 minutes, pulled when breast was 160/thighs 175.

Delicious!

Quick dinner.

80/20 beef, white onions fried in bacon grease, bacon and sharp cheddar on brioche buns.

Spicy mustard for the win!