So I got a WSM...

[thunderlounge 8039]

8 hours ago, Baboontyme said:

Yeah listen to TSU....do not give up on tri-tip. Please. But it's not a roast. It's a steak. But it's absurdly flavorful. I honestly don't think there's a more flavorful cut. But you have to finish it rare/medium rare and slice it against the grain. 

Maybe too rare for some but damn, this was good stuff. My 8 year old could not stop eating and neither could I. 

 

Amazeballs. 

[immortal13 4059]

19 hours ago, Baboontyme said:

Yeah listen to TSU....do not give up on tri-tip. Please. But it's not a roast. It's a steak. But it's absurdly flavorful. I honestly don't think there's a more flavorful cut. But you have to finish it rare/medium rare and slice it against the grain. 

Maybe too rare for some but damn, this was good stuff. My 8 year old could not stop eating and neither could I. 

Well I may try another one sometime. This one got the brisket treatment, but it actually turned out pretty good.

[TornACL 7766]

On ‎6‎/‎17‎/‎2018 at 10:19 PM, Baboontyme said:

Yeah listen to TSU....do not give up on tri-tip. Please. But it's not a roast. It's a steak. But it's absurdly flavorful. I honestly don't think there's a more flavorful cut. But you have to finish it rare/medium rare and slice it against the grain. 

Maybe too rare for some but damn, this was good stuff. My 8 year old could not stop eating and neither could I. 

We did tri tip at a tailgate last year and people were going fucking crazy over it. We sliced it super thin with the plan to make sandwiches, but most people ended up just grabbing the slices and eating them with nothing else. We'll probably do it again for USC, because California...

[Hank_Hill 19001]

Just a heads up its in Austin this year.

[TornACL 7766]

On ‎6‎/‎21‎/‎2018 at 12:32 AM, Hank_Hill said:

Just a heads up its in Austin this year.

Yes. We're playing a team from California.

So how is this for an idea. Think of a Cuban sandwich, but instead of ham / pork roast it's smoked brisket and pulled pork. Smoked cheddar and gruyere cheese. Thin sliced pickles. Assemble sandwich and press like a Cuban.

 

[Texas St. Armadillos 1381]

33 minutes ago, TornACL said:

Yes. We're playing a team from California.

So how is this for an idea. Think of a Cuban sandwich, but instead of ham / pork roast it's smoked brisket and pulled pork. Smoked cheddar and gruyere cheese. Thin sliced pickles. Assemble sandwich and press like a Cuban.

 

Swap the regular pickles for pickled jalapenos and I'm in.

[TornACL 7766]

6 minutes ago, Texas St. Armadillos said:

Swap the regular pickles for pickled jalapenos and I'm in.

Intriguing.

[dcbc 14570]

Just picked up a nearly 4 lb tritip from the butcher counter.  Hope it's good.  Thing ran me 9.99/lb, which seemed high, but whatever.  Got the guy to trim it down to 1/4" of fat or so and will cook tomorrow afternoon.

Half considering just doing a smoke on the 22" Weber Kettle with coals on one side and maybe a small metal water pan.  Never tried to go low and slow, but figure it's as easy as they say.

Salt and pepper will do as well as always, I assume.

Edited June 23, 2018 by dcbc

[Texas St. Armadillos 1381]

All due respect, but follow this for Tri Tip and you will never change.

http://virtualweberbullet.com/tritip1.html

 

[dcbc 14570]

2 hours ago, Texas St. Armadillos said:

All due respect, but follow this for Tri Tip and you will never change.

http://virtualweberbullet.com/tritip1.html

 

That's pretty much the direction I was heading.  I was wondering if anyone thinks that can't be pulled off on the Kettle 22"?

[dcbc 14570]

Decided to give the tri tip a go on the Weber Kettle instead.  Simple salt and pepper rub.  Going to go for rare with reverse sear, fat side down.

Edited June 24, 2018 by dcbc

[dcbc 14570]

Cooked it around 225 with a water pan in.  Seared it at 109 for a few minutes per side.  Probably ended up medium rare.  We'll see. 

[dcbc 14570]

Undercooked for sure, but I think about 10 more degrees F would have been amazing.  The crust/flavor was great, but the overall meat was somewhere between well received, which it was, and perfect.  I'm thinking the trick at this point is to treat it exactly like I do a steak, but to add a few minutes buffer to anything I'd do with a steak.

 

 

 

Edited June 25, 2018 by dcbc

[DalTxHornFan 3123]

Looks great, dcbc.  Maybe a bit overcooked (YMMV!), but still awesome.  Thanks for the post.

[Hank_Hill 19001]

Perfect doneness for reheating for steak sandwiches 

[baboso 6057]

Last meat I saw that raw was Duck of Death's bacon.  Will probably work out well for sammiches though.

[Hank_Hill 19001]

Damn now I want some tri tip on a crusty hoagie with some creamy horseradish , sautéed onions/shrooms, and melted provolone 

Edited June 25, 2018 by Hank_Hill

[dad 557]

Remind me never to start a 20 lb brisket at 1 pm on a Sunday when I have to work the next day.

[thunderlounge 8039]

6 hours ago, dad said:

 

Remind me never to start a 20 lb brisket at 1 pm on a Sunday when I have to work the next day. 

 

 

Sounds like you needed some 325 lovin. 

[dad 557]

 
Sounds like you needed some 325 lovin. 

Ended up having to finish it off in the oven at 350 for an hour since I pulled it off the smoker at 180 at 11 pm


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[Tylerocks 2557]

Did a chicken yesterday....turned out great.  Was out of twine, so improvised with a skewer o try to keep the legs in.

salt/pepper/garlic powder/onion powder rub

Creole garlic injections

cooked around 300 until probe in breast was 165.

Rested for about 20-30 minutes.

[dcbc 14570]

1 hour ago, Tylerocks said:

Did a chicken yesterday....turned out great.  Was out of twine, so improvised with a skewer o try to keep the legs in.

salt/pepper/garlic powder/onion powder rub

Creole garlic injections

cooked around 300 until probe in breast was 165.

Rested for about 20-30 minutes.

Good lookin' bird bark!

[plvhorn 25]

This is probably an easy question but it's new territory for a bbq newb. I need to cook a pork butt (for pulled pork sandwiches) for a 4th of July party next week. If I do the smokin a day early, what's the best method to reheat the next day? 

[baboso 6057]

Don't pull it the day before or it will dry out.  Leave whole and reheat in the oven.  I would probably put it in a big steam tray pan with a little liquid in the bottom (apple juice, cider vinegar, etc.), cover it with foil.  When it is reheated, pull your pork then.

[Napoleon 8710]

Has anyone ever SMOKE a "LONDON BROIL"?

I know that London Broil is a way of cooking, not technically a cut of meat, but I have 1 1/2 steaks worth of what grocery stores call "London Broil" that I froze after turning half of one into hamburger meat (with added pork fat for juice & flavor) and I want to try smoking them on my WSM.

I've seen a few "How To..." pages online, but I was wondering if anyone here has tried it?

[mdleast 8393]

Double brisket heresy on July 4th: wagyu beef and high heat cook.





Don’t care because it was delicious and because I’m an American Outlaw.

[dcbc 14570]

Chicken and baby backs in the barrel for dinner tonight and a 12 lb brisket on the WSM for an overnight cook.  Plan on sleeping in a bit and not wrapping this one, but will hit it with some ACV.  How much extra time should I expect on a no-wrap cook?  Most briskets run me between 14--16 hours at between 225 F and 240 F.

[TornACL 7766]

I wouldn't even bother spraying it with anything. It'll be fine. 

[dcbc 14570]

Chicken was quick. About another 10 min to pull the ribs. Brisket is chugging along at 226F.

Edited July 7, 2018 by dcbc

[dcbc 14570]

Best ribs I have cooked in a while. 

 

 

 

Edited July 7, 2018 by dcbc

[immortal13 4059]

Nice plating

[mdleast 8393]

While, as Texas BBQ aficionados, we obviously normally eschew sauce with beef in particular, let us also recognize the simplistic tastiness of burnt ends.

[dcbc 14570]

15 hours in on the no-wrap brisket.  Reloaded fuel at 9 a.m.  Cooker is rocking along at 229 F.  Brisket is at 190 and s-l-o-w-l-y climbing.

[immortal13 4059]

12 minutes ago, dcbc said:

15 hours in on the no-wrap brisket.  Reloaded fuel at 9 a.m.  Cooker is rocking along at 229 F.  Brisket is at 190 and s-l-o-w-l-y climbing.

Patience, grasshopper

[dcbc 14570]

I exercised a little patience by kicking the temp up to 250.  Brisket temp finally moved and is at 193.  Just a gentle kick in the ass.

[dcbc 14570]

Pulled it at 200 after 17 hrs on the WSM.  Probed perfectly.  Resting now.  Slice shots later, but this felt easier than the times I have wrapped it.  Generally, when I wrap, it doesn't probe done until close to 209.  And the time difference is only an hour.  We'll see how she tastes tonight, but does not look DAF.

 

[TornACL 7766]

I'd eat that

[dcbc 14570]

Pretty pleased.  The very end of the flat was a tad dry, but the rest of it turned out really well.

 

[immortal13 4059]

Does not look dry af

[Gil Bang 26101]

So I’m at my kid’s place and he has a new offset I’m a WSM guy. Doing a brisket in the offset. Water pan or no?

[immortal13 4059]

2 hours ago, Gil Bang said:

So I’m at my kid’s place and he has a new offset I’m a WSM guy. Doing a brisket in the offset. Water pan or no?

Si

[Chico_SA 521]

Finally got to work on did my first two seasonings.  Hot burn with nothing and then then a slower one trying to keep it at 275 with several JImmy Dean sausage rolls.  It will be a learning process because when I noted it dropping to 250, i added just a handful of briquettes.  Damn it shot up past 325 and I had a hard time bringing it down.  I look forward to getting some experience with fire control. 

[McFly 606]

Work on adjusting the vents on the bottom to control temp.  I usually let mine get up to what I'm looking for then start closing the vents down to hold them temp.

[TornACL 7766]

Yeah don't add fuel unless you're about to burn out the last of your charcoal.

Think of the bottom vents a little like steering a ship. Don't overcorrect or micromanage it. If you open or close the vents it will take a little while for temps to increase/decrease accordingly.  After a few smokes you'll have a feel for the sweet spot. Tiny, tiny adjustments to the vents will push the temps up or down by a few degrees.

[Chico_SA 521]

Ok. Going to give a Midnight Smoke a shot. Got 3 seasonings done over the past few nights. Got World Cup consolation game to look forward to about half way through.


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[dcbc 14570]

On holding temp, keep the top vent wide open, light your fire with 8--10 coals dumped in the middle of the rest with a few wood chunks mixed in (Minion Method).  Assemble, and let it burn with the three bottom vents wide open.  Hopefully, you're checking the temp with a grill grate probe, but if not, be aware that the lid thermometer runs hotter.  When your fire gets to about 5--10 degrees of your target temp, close down two of the bottom vents completely and close the third one down to the width of a pencil.  Watch your grate temp for the next 30 minutes.  More than likely, it will be spot on and you can go to sleep for the next 10--12 hours.

Edited July 14, 2018 by dcbc

[Chico_SA 521]

Thanks.  I'm setting up my ThermoWorks Probes now.  Any suggestions on where to place the Pit Probe? 

 

[luke duke 6420]

In the pit

[Chico_SA 521]

Ok. center grate, top grate?  Does it matter? I'm only cooking on the top.

[Gil Bang 26101]

top.  Next to the meat