Bbq tips?

[vito41]

Hi wanna discuss any bbq techniques or tips that are your go too when grilling or smoking. I love bbq and my favorite thing at the moment is to smoke tri tip

 

[Swampdweller900]

I've tried a cardboard box smoking technique before, and it actually worked pretty well for cold smoking. It's great because it's really low-investment. It's not going to work for a brisket, but for bacon or salmon, it's great.

 

[vito41]

What's your technique i love trying different things! I usually use my vertical grill to cold smoke my bacon or jerky

 

[Firetree]

I got a 20 lt oil drum, ( from rubbish behind a food shop ) cleaned it out , punch holes in the bottom for air flow . Set it up on some bricks to allow air flow in . Light fire and burn down to charcoal, or use BBQ charcoal . Put wood chips in , insert rack ( I used a cake cooling rack as its a good diameter size for those drums ) . suspended it down inside the drum by wire hooks I made ( From a 'wire' coat hanger ) , put fish , prawns, eel , etc . on rack and cover with a wet blanket or towel over the top of drum .

Smoked eel ..... Mmm - mmmmm !

 

[DangWizards]

I'll tell you a recipe I was given by my neighbor who used to do BBQ competitions. I'm not very experienced myself but following his directions I was able to make a delicious brisket. Just a heads up it took me four days to finish this recipe but it was the best brisket I've ever had.

1. Watch a video on trimming a brisket, save all the fat... it comes back later in the recipe.
2. Rub generously with black pepper, salt and garlic (some people add mustard seed or paprika but I like putting the flavor of the meat front and center when it comes to brisket). Let it it sit in a fridge and form its pellicule for two days.
3. at 225F Smoke for 1.5 hr per Lb of brisket, so for example a 13lb brisket will have to smoke for 19.5hrs. If you want to shorten this you can do 1 hr per lb at 250F, but the result will be less smoke penetration and less overall moisture in the final product. about 4 hours before the smoke is done leave the fat you collected in step one in a little open container in the smoker so it renders down.
4. Drench the brisket in all your rendered fat and then wrap it in butcher paper tight, you can separate the flat and point if you want to wrap them separately, otherwise I just add an extra layer of paper over the flat. bring the internal temp up to 203F, I usually bump it up 300 or 350 to get it there. Check often as you do not want the internal temp to rise much past this, and make sure you probe both the flat and the round as they can heat at different rates.
5. Once your wrapped brisket reaches an even internal temp of 203 F or higher it's time to take it out of the smoker, wrap it in towels and put it in a cooler (or in this case it serves as a warm box). The carry over cooking and resting that happens over the next 4 hrs allows the meat to reabsorb the rendered fat and become just as tender as possible.
6. After it sits for 4 hrs and registers and internal temp of 160 F it is ready. Serve immediately and do not reheat.

Good luck if you try this! Even if it goes slightly off the rails you will end up with a huge piece of beef and you can always hide your shame in a stew! Cheers!

Post automatically merged: Yesterday at 5:18 PM

I'll tell you a recipe I was given by my neighbor who used to do BBQ competitions. I'm not very experienced myself but following his directions I was able to make a delicious brisket. Just a heads up it took me four days to finish this recipe but it was the best brisket I've ever had.

1. Watch a video on trimming a brisket, save all the fat... it comes back later in the recipe.
2. Rub generously with black pepper, salt and garlic (some people add mustard seed or paprika but I like putting the flavor of the meat front and center when it comes to brisket). Let it it sit in a fridge and form its pellicule for two days.
3. at 225F Smoke for 1.5 hr per Lb of brisket, so for example a 13lb brisket will have to smoke for 19.5hrs. If you want to shorten this you can do 1 hr per lb at 250F, but the result will be less smoke penetration and less overall moisture in the final product. about 4 hours before the smoke is done leave the fat you collected in step one in a little open container in the smoker so it renders down.
4. Drench the brisket in all your rendered fat and then wrap it in butcher paper tight, you can separate the flat and point if you want to wrap them separately, otherwise I just add an extra layer of paper over the flat. bring the internal temp up to 203F, I usually bump it up 300 or 350 to get it there. Check often as you do not want the internal temp to rise much past this, and make sure you probe both the flat and the round as they can heat at different rates.
5. Once your wrapped brisket reaches an even internal temp of 203 F or higher it's time to take it out of the smoker, wrap it in towels and put it in a cooler (or in this case it serves as a warm box). The carry over cooking and resting that happens over the next 4 hrs allows the meat to reabsorb the rendered fat and become just as tender as possible.
6. After it sits for 4 hrs and registers and internal temp of 160 F it is ready. Serve immediately and do not reheat.

Good luck if you try this! Even if it goes slightly off the rails you will end up with a huge piece of beef and you can always hide your shame in a stew! Cheers!

Oh, and I forgot to say: if during the smoking phase you reach an internal temp of 160, wrap it immediately. You don't want it to go past that unwrapped.

 

[vito41]

Luv the recipe I do something very similar except I inject with beef fat and stock to enhance the beef flavor even more while marinating in the fridge those two days.

 

[DangWizards]

Luv the recipe I do something very similar except I inject with beef fat and stock to enhance the beef flavor even more while marinating in the fridge those two days.

I'll have to try that, thanks for the tip!