I am a smoker, the BBQ type.

[Jeeebus]

Tonight we got short ribs on the menu. Need these done by 4pm as the kids have tennis tonight. They play while I try to recover from food coma.

 

[Jeeebus]

About 3 hours directly on the grates at 275 degrees. Another 2 hours wrapped up in the pan. Meat butter. Mmmm. Food coma.

 

[ponyo]

Those beef short ribs look amazing. How many pounds was that? Around here, Sam's Club has whole beef short ribs for $4.77 per pound with average bag size of 20-26 lbs. So average package is around $115. I remember when I was a kid you could buy short ribs for under $1 /lb.

 

[Jeeebus]

Those beef short ribs look amazing. How many pounds was that? Around here, Sam's Club has whole beef short ribs for $4.77 per pound with average bag size of 20-26 lbs. So average package is around $115. I remember when I was a kid you could buy short ribs for under $1 /lb.

7 pounds @ $4.99/lb. I don't usually get them because, like you, I never find a package of less than 20 lbs and I don't really want to spend $80 - $100 on short ribs. This pack was sitting among the huge packs so I grabbed it. It's definitely expensive for what it is (a whole lot of bone and fat), but short ribs are deliciously tender. I probably could have let them go a little longer, but as it is several of them were already sliding off the bone.

 

[ponyo]

I've probably eaten my bodyweight in short ribs but never smoked it. So I'm dying to try it.

 

[ponyo]

I wanted some smoked short ribs so I did the next best thing. I smoked some chuck roast with lump and hickory wood. Short ribs actually come from beef chuck so the flavors are very similar. If you've eaten both, you would have noticed how similar the flavor profiles are. Both have extremely beefy taste. And chuck roast have similar marbling as short ribs. The best thing is chuck roast are all meat and about half the price of beef short ribs.

I paid $4 /lb for this choice chuck roast. It had decent marbling.

I seasoned it with Montreal steak seasoning and McCormick Taco seasoning mix and smoked it til the internal meat temp hit 205 F. But instead of wrapping it in foil and resting it in empty ice cooler immediately, I decided to test out reverse searing and seared one of the meat for about 2 minutes per side. Then I wrapped it and rested it in the cooler for 2 hours. I just wanted to see if I could get better crust and wanted to try reverse sear on completely cooked meat. After 2 hours, I removed it and sliced it into cubes and made a sandwich and also ate it with rice. The reverse searing didn't really add anything taste wise and the crust was only slightly better. So it was kind of waste of time and fuel. But I just wanted to see for myself and experiment.

 

[ponyo]

I think the next time I smoke chuck roast I'm going to try making burnt ends with it. I'm going to try this recipe except I'm going to substitute chuck roast for brisket point.
http://jesspryles.com/best-ever-bbq-brisket-burnt-ends/
Chuck roast is easier to buy and easier to smoke. I think it will work really well.

My Weber expandable smoking rack is almost here. It should be delivered tomorrow or Thursday. I can't wait to play around with it. I already got the meat hanging hooks from PBC. I'm impressed with the quality and the size of the PBC hooks. It's worth the money.

 

[ponyo]

The local Costco Business Center finally had some prime packer briskets. So I drove there today and bought a small 12 lb prime packer along with some pork belly. It was first time visiting Costco Business Center and the place was cool. They had all kind of stuff that's not in normal Costco like lamb carcass, and I felt like a kid in a candy store. Next time I want to pick up some beef shoulder clod and some pork spare ribs bone-in. The beef shoulder clod is a monster. Those weigh around 25 lbs each so you're looking at like 24 hour smoke.

It's supposed to rain tomorrow and Sunday so I came home and fired up WSM. I got 3 spare ribs and one whole chicken on the Weber extended smoking rack. WSM is dialed in at 285 F and it's cruising along. It should be ready dinner time.

 

[GagHalfrunt]

I remember when I was a kid you could buy short ribs for under $1 /lb.

Short ribs, chicken wings, pork belly and brisket were all uber-cheap not too long ago. Then they got trendy and prices went through the roof. Thankfully you can still get pork ribs, shoulder and chicken thighs cheap. All of which are great when done well.

 

[ponyo]

I pulled the spare ribs after 5 hours. I smoked it hanging on the hook the entire time. The ribs turned out awesome. I can see why hanged ribs are winning competitions. It was moist and tender with perfect bite. Honestly, it was fun cooking this way. One thing I noticed was because the fat was rendering and dropping down on the coal, the WSM was smoking the entire cook. I used two small chunk of apple wood but I really didn't need to add it. Next time I'm going to skip the wood entirely and just smoke using the plain charcoal. If you have WSM, do yourself a favor and buy the extended smoking rack. It turns WSM into Pit Barrel smoker. The smoking rack is well built and easily worth the $35 asking price. Next time I'm going to hang and cook the prime brisket.

 

[ponyo]

I grilled some prime NY strip steaks yesterday on the Joe Jr. So today I decided to grill some pork belly. I love pork belly cooked over lump coal on cast iron.

 

[ponyo]

Made smash burgers on the Kamado Joe Jr. I was busy cooking and eating so I didn't get any pictures. It was first time trying the smash technique and honestly, it was one of the best burgers I ever had and the best I made at home. I'm 100% sold on the technique and the amazing crust produced on the cast iron pan/griddle. I love the simplicity of the seasoning and the flavor of the burnt crust. My bread of choice for the burger is French brioche hamburger buns. I know people swear by Arnold potato hamburger buns and while it's good, it gets soggy and breaks apart when you add lot of wet veggies and toppings even if you toast it. French brioche hamburger buns have slightly harder outside crust so it doesn't break apart even when you load it with wet toppings and the buttery texture of the inside of the bread is amazing. It's more expensive at around $2 for 4 buns but it's so worth it. https://www.aldi.us/en/grocery-home...etail/ps/p/specially-selected-brioche-buns-1/

 

[ponyo]

I was on vacation for a week and mostly ate seafood. Today was my first day back so I had to fire up the smoker to get my BBQ fix. Smoking some baby back ribs, chicken wings, and brussel sprouts. It's the first time smoking wings and brussel sprouts.

 

[ponyo]

Smoked USDA Prime packer brisket today. After 5 1/2 hours, I wrapped it in foil. I cooked it another 2 1/2 hours in foil until the brisket internal temp averaged 210 F. I started probing the meat at around 195 F internal but the brisket didn't get completely butter probe tender until 210 F. That's the highest temperature I had to take a brisket. It was surprising since this was Prime brisket but every meat is different. I don't go by internal temp as much as making sure the meat is probe tender and jiggles like jello. I rested the cooked brisket in empty ice cooler for 2 hours and then sliced it for sandwiches. It was awesome and I ended up eating two sandwiches. The brisket was so soft and tender and I'm sold that brioche is the best bun for anything beef.

 

[LevelSea]

How did the sprouts come out? I usually end up making vinegar slaw or roasting then in duck fat.

 

[ponyo]

How did the sprouts come out? I usually end up making vinegar slaw or roasting then in duck fat.

I was eating the wings and forgot about the brussel sprouts. So it overcooked and dried out. The ones that were edible was ok but too smokey. I might try again but I think I prefer the sides not to have the smoke flavor.

 

[zinfamous]

I was eating the wings and forgot about the brussel sprouts. So it overcooked and dried out. The ones that were edible was ok but too smokey. I might try again but I think I prefer the sides not to have the smoke flavor.

totally acceptable.

 

[HomerJS]

Hey Ponyo,

How big was packer? I've never wrapped until almost done. Like to get a full smoke and afraid of messing up bark.

Those pics are fantastic. Also what was grate temp?

Here's the one I did last week

 

[ponyo]

Hey Ponyo,

How big was packer? I've never wrapped until almost done. Like to get a full smoke and afraid of messing up bark.

Those pics are fantastic. Also what was grate temp?

Here's the one I did last week

Yours look fantastic. Looks super juicy and moist.

Mine was only a small packer. I think little over 13 pounds. The smoker ran little hot and I think most of the first 3-4 hours or so was cooked at around 320 F grate. I got the grate temperature down to about 250 F after I wrapped but I didn't wrap until the brisket temp was 185 F or so. I didn't have temp probe in the brisket. I was cooking by color of the meat and the bark. When I felt the brisket had the right color and bark, I decided to wrap. That's when I first checked the brisket temperature with the Thermapen. After I wrapped, I left Maverick wireless temp probe in the meat so I could monitor and started to probe at 195 F with Thermapen. I think I messed little bit by waiting for the point to probe completely tender. I think I should have pulled when the flat was probe tender along with some of the point. But I waited until the entire point was probe tender and I think that led to the brisket slightly overcooking in the foil while it was resting in the cooler for 2 hours. But it still tasted awesome. I'm still new to smoking and brisket so every cook is a learning experience. I still need lot more cook time with Big Kamado Joe. This was my first attempt cooking packer in the Big Joe.

 

[ponyo]

I picked up another Prime packer brisket from Costco. This one is about 15 1/2 pounds. My Costco Business Center is starting to regularly carry the Prime brisket now. Last year, I didn't see any even though I regularly checked online. I was thinking about canceling my Costco membership for Sam's Club later this year but will now probably keep it just for smoking meat.

 

[LevelSea]

I picked up another Prime packer brisket from Costco. This one is about 15 1/2 pounds. My Costco Business Center is starting to regularly carry the Prime brisket now. Last year, I didn't see any even though I regularly checked online. I was thinking about canceling my Costco membership for Sam's Club later this year but will now probably keep it just for smoking meat.

Son of a bitch! I picked up one today too! I got a 10.5 lbs one, but at $2.99/lb. I was about to search for this thread, but figured I'd scroll down just to see if it had been bumped.

I just finished trimming and seasoning, gonna throw it in the smoker in the morning. First time smoking a brisket, and I'm really hoping it comes out good and moist.

What's your general method, @ponyo ? Also, any tips for the excess fat? I was thinking about melting it down and using it like lard.

 

[ponyo]

Son of a bitch! I picked up one today too! I got a 10.5 lbs one, but at $2.99/lb. I was about to search for this thread, but figured I'd scroll down just to see if it had been bumped.

I just finished trimming and seasoning, gonna throw it in the smoker in the morning. First time smoking a brisket, and I'm really hoping it comes out good and moist.

What's your general method, @ponyo ? Also, any tips for the excess fat? I was thinking about melting it down and using it like lard.

I throw away the excess fat I trim. I know some people like to save and use it in their cooking. I'm not one of those people. I have plenty of butter and oil I can use instead of lard.

I'm still learning and trying to nail down the process for the perfect smoked brisket. I trim the fat cap to about 1/4 inch and smoke it fat cap side down since I use vertical smokers. But I don't think fat cap side up or down matters. I smoked the pastrami fat cap up and that thing was moist as it can be. I used to foil right at 160 F mark but now go by the bark color rather than temp or time. I do insert temp probe into the thickest part of the flat right when I foil and start to monitor the brisket temp after foiling. Once the brisket internal temp hits 195 F, I'll start probing the meat in different places looking for butter tender. I'll repeat every 30 minutes or so until the meat probes tender to my liking and remove it from the smoker. I like to shake the tray little as I'm transporting the brisket back inside the house to see if jiggles. To me, the brisket is not ready until it probes butter tender and it jiggles like jello. That's what I want to see and then I wrap in foil and rest it in empty ice cooler on top of towels for about 1-2 hours. Then I remove, slice, and eat immediately and vacuum seal the rest.

 

[ponyo]

Today was a good day. I went to Costco to browse and ended up coming home with 90 pounds of meat. Got some chicken quarters in the smoker for dinner tonight.

40 lb chicken quarters
12.06 lb beef boneless chuck short ribs
5.63 lb beef top sirloin cap
12.86 lb beef top sirloin cap off
12.18 lb untrimmed pork spare ribs
6.57 lb pork riblets

 

[Ns1]

holy shit

bulk status confirmed.

 

[Ns1]

holy dear mother of god

https://www.instagram.com/p/BUNVqStlgtu/?taken-by=ridingshotgunla&hl=en