OK Charlie , you need to show up at the BBB with grill in tow!!!! Good job just remember how you done it for the next batch. Mike
Hey Mike...I did indeed do just that about 5-6 years ago. I had my smoker stuffed with 5-6 butts and 6-7 Chuck roasts on the Friday before. It was awesome!OK Charlie , you need to show up at the BBB with grill in tow!!!! Good job just remember how you done it for the next batch. Mike
I still remember those butts (Pork butts) Charlie! They were GREAT! WDHey Mike...I did indeed do just that about 5-6 years ago. I had my smoker stuffed with 5-6 butts and 6-7 Chuck roasts on the Friday before. It was awesome!
Thanks Charlie. I'll give it a try. Based on my success with brisket and butt roasts you might be on to something there with your method on the baby backs. Once again I think I've been lead astray by "someone on the internet" touting long hours on the smoke.Wayne, 2 hours on the smoke, an hour in the foil and another 1/2 hour back out of the foil for the glaze to set. About 3.5 hours total. I've found I've been doing my ribs WAYYYY to long. You've maybe heard of the 321 method? That's just silly.
WD, I tell folks that if you can cook good smoked brisket, then you're an accomplished smoker, so congrats. So far, I've cooked all my briskets in a foil pan, uncovered. I understand, though, that some guys, maybe the majority, cook their brisket right on the rack, with maybe a drip pan a level below. What works for you?Charley ole buddy ole pal.... how long did you have those baby backs on the smoker??? I've mastered brisket, St. Louis ribs, Spare ribs, among others. But the baby backs...… I'm not sure of. I get good and sub par areas in them in regards to flavor and tenderness. Any tips on time or is it the foil? WD
I smoke only flats. When selecting I look for one with a good amount of fat on it..... I've had my best luck at Costco.WD, I tell folks that if you can cook good smoked brisket, then you're an accomplished smoker, so congrats. So far, I've cooked all my briskets in a foil pan, uncovered. I understand, though, that some guys, maybe the majority, cook their brisket right on the rack, with maybe a drip pan a level below. What works for you?
Carpman
Our approaches have a lot in common, WD. I, too, smoke only flats, simply because I don't have a smoker big enough to handle a full packer. I think next time I'll try putting putting my brisket on a rack in stead of in the pan itself. I run my box at 225 and it usually takes 7-8 hours, but I cook strictly by temp, so if the meat hasn't hit temp, it stays on. I finally broke down a few years ago and bought a slicer, at Gander, I think. You can make beautiful brisket slices with that rig.I smoke only flats. When selecting I look for one with a good amount of fat on it..... I've had my best luck at Costco.
Brine it per Greyfox's recipe.
Everyone has their own rub recipe and I rub it and let it get close to room temp before putting it on the Green Egg to smoke.
Smoke it on the rack with a drip pan under it with apple juice or beef broth in it. I use white oak or hickory chunks for wood and use about a 50-50 blend of charcoal and wood chunks. NEVER use lighter fluid to start the fire. EEEEK!
Keep the temperature around 200-230. Baste it at least once every 45 minutes. Depending upon size it usually takes 7-10 hours. Foil it only if absolutely needed. I'd rather have it tender than not.... but that's me. WD
I think Greyfox's brine is one of the keys too. WDOur approaches have a lot in common, WD. I, too, smoke only flats, simply because I don't have a smoker big enough to handle a full packer. I think next time I'll try putting putting my brisket on a rack in stead of in the pan itself. I run my box at 225 and it usually takes 7-8 hours, but I cook strictly by temp, so if the meat hasn't hit temp, it stays on. I finally broke down a few years ago and bought a slicer, at Gander, I think. You can make beautiful brisket slices with that rig.
Thanks for the tips.
Later,
Carpman