Nice, love a Christmas brisket.Originally Posted by BehindBlueI's
Here’s mine from today. 9 hour cook, 2 hour rest. Used a mix of sucklebuster brisket and 1836 rub.
Nice, love a Christmas brisket.
Here’s mine from today. 9 hour cook, 2 hour rest. Used a mix of sucklebuster brisket and 1836 rub.
"... And miles to go before I sleep".
Smoked another spatchcocked turkey, about 14 pounds. Cranked the temperature to 400F when the internal temperature hit 140F, to better crisp the skin. 350F wasn't quite enough and the skin came out rubbery last time. Pulled it off at 155F and rested 30 minutes to 164F. Nearly perfect.
Together with a Costco spiral ham we had plenty enough to feed our table of 8 and send our friends home with leftovers. Still plenty enough turkey here for Wife to make a pot pie, which, if I'm being honest, was the best use of the two Thanksgiving turkeys I made.
Going to be in the 80s again today. Perfect for putting some miles on the bicycle. I need it
"No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776
Trying full racks again today after having done several flanken style since this last debacle.
275 until 200° is the goal.
I figured out last night why bbq sides are all cold (cole slaw, potato salad)… it’s so that it doesn’t matter when the meat gets done!
We may well not eat until 2022!
ETA:
Gonna go with these guidelines
https://andrewzimmern.com/recipes/aa...ins-beef-ribs/
Last edited by rob_s; 12-31-2021 at 07:24 AM.
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Best ones yet!
Does the above offend? If you have paid to be here, you can click here to put it in context.
I've got some chicken breasts on the Kamado Joe. Nothing fancy, just marinated in an Italian dressing mix. 10 lbs to get us through most of the week.
I'm mostly posting this to say the KJ has been one of the best things I've ever bought. It was almost a physical pain to spend that much money on 'a grill' but it's been well worth it. I use it way more often then I used the offset just due to the ease of use and results. I also found a charcoal sold in 40-lb bags at a local specialty shop that is significantly less expensive than the big brands and is very good quality. Good size chunks, burns good, good flavor even without adding much/any flavor wood.
Sorta around sometimes for some of your shitty mod needs.
Did some KC style ribs last night.
That Traeger works great, but I have to blanket it to keep the temperature up.
"... And miles to go before I sleep".
I did a boneless pork butt Friday for our New Years meal to pair with collards, black eye peas, and cornbread. Id have rather had a bone-in but I guess I waited too long and all they had at the store was boneless.
It went about 16 hours on the Weber Smokey Mountain with some Kingsford and a mix of hickory and applewood chunks. I used some McCormick's rub I had on hand as I didn't have the time or inclination to mix up my own this time.
It turned out pretty good.
Many small events conspired over the past 2 weeks that resulted in one of the best ribeye roasts I have ever managed.....
Purchased 2 days before Christmas when Wife told me that she invited some extra guests for Christmas Day dinner. Happened to be on sale at the K-store for ~$6/lb. I had been eyeing the roasts on sale for a few days prior, but we already had that dinner covered with smoked turkey.
Next day, friends called to inform us they had been exposed to COVID and were sorry to cancel. (subsequently tested negative). I put the roast up in the garage fridge to dry age, thinking I'd make it for New Year's eve. On Thursday, I trimmed and seasoned it (rosemary, garlic, salt, olive oil, pepper) wrapped it in plastic wrap and put it back in the fridge.
Got a call on NYE for a dinner invite from a neighbor. So, the roast waited.
Yesterday, morning temps were in the low 20's. Didn't get much above mid 30's all day. Cleaned out the smoker and grill. Lit the fire pit around noon and a cigar around 1. Put the roast on at 12:30 and the smoker ran all day at ~125-130F on low setting, due to the cold. On an average day, it runs more like 175-190F on low. I was able to smoke the roast for nearly 4 hours to an internal temp of only 95F!! I can never get that much smoke on beef without overcooking it.
Cranked up the grill, seared it and finished it indirectly to 118F. Rested to 125F.
Daughter, BF, Wife and I nearly devoured it. One slice remaining.
Actual color was a bid redder.... Medium rare. The photo looks more towards medium.
A nice way to wrap up the holiday season. Back to the gym today..
"No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776
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