Smoked on a master built gravity 800. First time using this grill and I’m in love. Have used my Recteq and Traeger for the last 5 years. I was over the pellet flavor and craved the charcoal/wood taste. This is a game changer and gave me exactly that. Easy as a pellet grill to operate and gives you offset flavor with almost set it and forget it convenience. I would definitely recommend.
First pork steak smoke & yeah, I’m in love. I had some frozen pork steaks in the fridge, and I wasn’t sure how to cook them. When it doubt, smoke it. ☺️
I tried party ribs last time and was very disappointed….
So this time Full rack, no Wrap hung in the pit no spritz,
One in a black garlic jalapeño rub
One hot honey
3 hours 45 mins at about 240-250 nice bend time to pull
In between competition and fall off the bone just where I like em. No BBQ sauce needed..
Honestly I see no reason to ever wrap again. These are damn near perfect.
Smoked some ribs, turkey breast, and sausage. Reheated some leftover brisket and pulled pork for this mountain of meat. Had to feed 12 and there was plenty left over. Everything done on either a WSM or 26” Weber kettle
Sides were dirty rice, cucumber salad and pinto beans
Just got my searwood 600 yesterday and decided to smoke a 7lb pork butt.
Threw on this morning at 0750 250⁰. At 1430 pulled to wrap with apple juice and Texas Roadhouse cinnamon butter. I threw it back on and bumped temp to 275⁰.
Its gone up 2⁰ in the past 30 min, does that sound about right? Im hoping to be having dinner around 1800-1900.
Perfect day, perfect weather, perfect pit, perfect beef ribs. Best cook of the year, temp dialed in at 250 with no effort. 6 hours on the dot, probe tender, terrific bark. I’m not normally a wrapper but watched a Chud video this week where he rested them in beef tallow. Ok, why not?
Got out the paper, smeared on the tallow, notice a bit of smell but whatever. Rest 90 minutes. The moment arrives to slice. Tenderness is perfect. Beautiful presentation. Nailed ‘em.
Go for a bite and it’s awful. My wife says after hers, “What do you think?” sheepishly. I said, “Tastes like rotten cardboard.”
Turns out…the tallow expired Oct 2024. I coated my hard work in rancid fat. They were inedible even with the bark removed.
Check your ingredient expiration dates!!
This was my second brisket so I was a bit nervous smoking it for a party on the 4th. It turned out to be a huge hit!
Smoked overnight on the BGE, wrapped at about 180, pulled it when the flat was probe tender, wrapped in two towels and let rest in a Yeti cooler for 3 hours.
I’m proud of this bark! These are Trader Joe sirloin, chuck, and brisket burgers. Smoked at 180 for an hour or so, 2 hours at 225. I would have pulled them earlier than temp of 145, but my wife likes a real medium/well done burger. No cast iron sear
(Ignore that thermometer. I tried to use it and it wasn’t reading correct. I couldn’t get placement right and had to use a digital instant read)
Background: I’ve smoked probably ~7-8 briskets, all over the past couple years, all using the Franklin method. It took a couple tries to get it down, but I have been able to produce some damn good meat since then using that approach. I have a Camp Chef Woodwind Pro 24 pellet smoker with the smoke box for chunks and chips.
Ok so I decided to smoke a brisket for the 4th, and like the idiot I am, I decided that this was the time to experiment with the Goldees method, which I’d never done before. I got a ~16lb wagyu brisket from Costco, I prefer prime but I went shopping on the 2nd and Wagyu was all they had left.
I left it sealed in the package overnight in the fridge, and took it out for the cook midday on the 3rd. I trimmed more fat than I think I’ve ever trimmed from a brisket and I still think I could/should have trimmed more. I wish I’d have taken a pic of the trim, but I was simultaneously cooking some other things so I neglected to do so.
For seasoning, I used the 16 grain pepper, coarse salt, and Lawrys as recommended in the Jirby YouTube videos, but I did forget to use any binder.
I got the brisket on the smoker at ~4:00pm at 220, and left it mostly untouched for the duration of the cook, other than a couple spritzes of water because it was looking weird at one point. I used some new Chef iQ probes also from Costco, and they showed the temp at 191 in the flat and 178 in the point at ~6.5 hours (so ~10:30pm), so I took it off despite it not feeling particularly tender with the probe.
I wrapped in foil over a half cup or so of tallow, and put it into an Aroma turkey roaster overnight on the “Keep Warm” setting, which my probe registered as around 142 throughout the night (no clue if the ambient reading for the probe is accurate - it wasn’t particularly accurate in the smoker, which I expected due to the evaporation of the meat.) I’m not sure exactly what time I got it wrapped and in the warmer, but calling it ~11:00pm is probably accurate.
At the point I took it off, the bark was… ok, but certainly not great. I used post oak chunks and chips from Academy throughout the cook, but stupidly dumped out all the embers from the smoke box at one point in the first few hours and didn’t think about that making it take longer to ignite the next set of chunks, so I had an extended period (~30 minutes) in there with no real smoke other than the pellets. This also ended up causing a temp spike to like 265, which only lasted about 5 minutes until I realized it and cooled it off a bit. Other than that the temp stayed pretty steady mostly throughout.
At about 9:45am on the 4th I had to unplug the warmer for about 45 minutes to take it to my in-laws house, where I plugged it back in until around 12:00pm when I took it off to cut and serve. So all in all a hold period of ~13 hours.
It tasted fine, and it was really juicy as you’d expect from a Wagyu (especially the point), but the texture was bad. It absolutely failed the bend test, and the flat was downright chewy. I would say it didn’t render well, but I am open to counter explanation like overcooked instead of undercooked.
So help me diagnose the two major issues here - mediocre bark and bad texture!
First time smoking Mac and cheese. Hickory smoked. 1.5 hours at 225. Ribs were done in the oven; first attempt. Happy belated fourth 🎉 🎇🎆
Received my Workhorse 1975 last week and did my first (and second) cook this weekend. This smoker is incredible. Followed the Goldees method with a few tips from Jordan Jackson from down at Workhorse. Second cook was a few St Louis cut pork ribs and a set of dry aged dino ribs.
Bought this for $250. It's huge, my other smoker is about ¼ the size and can hold 3 pork butts. The tamales act in Colorado is coming into play and bought this to share the joys of food that is rare here. Any advice on a offset this size? I assume might need at least 1 more thermometer towards the stack. I have the probes on order so I can see the internal temp and meat temp. And should I use much more chunks on it? Also got to fix the airflow piece on the stack.
After 14hrs on the weber with the snake method @ 250°f (1 Degree for every year our country is old) and then another 12hrs resting @170°f we have this beauty!
Totally worth all the time it takes to hear people say
"THIS IS THE BEST DAMN BRISKET TO EVER TOUCH MY TONGUE!"
I hope you all are having a great weekend!
Marinade of teriyaki, palm sugar, mirin, and oyster sauce and some spices. Smoked on a traeger. 185 on super smoke for 30 minutes. Bumped up to 350. 15 min, flip 15 more minutes, added some Bachans bbq sauce and put back on for a few minutes. Wings were small, so times may vary.
Smoked tomahawk steaks
Twice baked potatoes with sour Cream, cheddar, Bacon and chives
Cheesy bacon corn
Creme brulee dessert
Red wine to pair perfectly with the steak
Best brisket I've made yet! 18 pounder. Coarse salt & pepper + some MSG and garlic powder for the rub, yellow mustard binder. It took a 16 hour smoke up to 185 in the flat and probe tender, let it rest wrapped up nice and snug with some wagyu fat for about three and a half hours.
Smoked some ribs today since we had friends coming over. 2 baby back and 1 St. Louis. We had the St. Louis in the freezer and grabbed 2 more racks yesterday not realizing that they were different lol.
Did a staggered start with the St. Louis going on about 40 minutes before the baby backs. Everything came out great very tender and great flavor. Wife prefers the baby back and I’m in the middle. Both came out great.
5 hour cook with no wrap. 200 for the first 2 hours and then bumped to 225. Basted with homemade Memphis style bbq sauce twice in the last 30 minutes.
As a Texan, I didn’t grow up with Tri tip so wasn’t familiar with this cut. Thanks to this sub for showing me the light!
Dry brined overnight with salt pepper and garlic.
Smoked on the Weber kettle, temp held around 265. Used mesquite chunks for the smoke. Cooked until internal temp reached 125 then let rest for about 20 while I got fresh coals white hot. Seared turning every 30 seconds until an internal temp of 135 then let rest for about 30 minutes with carryover reaching 142 and holding at 138 for a while.
Unbelievable flavor. Like a ribeye and brisket hybrid. This will be a staple going forward. Delicious on its own but also excellent with the homemade Chimichurri I made the night before.