What’s on the grill/smoker today? 2021

[bfreebern]

Smoking a 10 lb brisket on my Weber today, first time. Trying the snake method this time, we’ll see how it turns out.

 

[bfreebern]

Juiciest brisket I’ve done.

 

[jfields]

Ribs!

 

[drunkfish3]

Smash burgers

 

[Buckshot]

Trying to be patient . . .

 

[jfields]

Never can have too much sauce on babyback ribs! Just ask Justin aka: @smellysell.

 

[CBoukal]

Pork Tenderloin with “good shit” rub

 

[CBoukal]

Finalized

 

[Buckshot]

Best pulled pork I've made to date.

 

[xyz123]

Best pulled pork I've made to date.
View attachment 56164

Looks like your pork patience paid off big time!
🌡

 

[drunkfish3]

 

[Nate1977]

 

[xyz123]

View attachment 56195

What's in the iron?

 

[Nate1977]

What's in the iron?

Mac and Cheese

 

[xyz123]

Mac and Cheese

That's awesome. I thought it was cheesy hash browns.. but m&c in the skillet is wayyy better!

 

[drunkfish3]

 

[okiesmoke]

Juiciest brisket I’ve done.

View attachment 56035

Nice work! I swear if you’ve cooked one brisket well….you’ve cooked one well. Every one is different for me.

 

[Buckshot]

Nice work! I swear if you’ve cooked one brisket well….you’ve cooked one well. Every one is different for me.

Agreed. I did a brisket last summer for my in-laws visiting from out of town and it turned out great. Did another one for the same group of people using the same technique just last week and it was just okay. I think the trick is in doing a good job picking the particular cut of meat, but I dont know what I'm doing in that regard so it's sort of like throwing the dice, which is why I only do a few briskets a year.

 

[bfreebern]

Agreed. I did a brisket last summer for my in-laws visiting from out of town and it turned out great. Did another one for the same group of people using the same technique just last week and it was just okay. I think the trick is in doing a good job picking the particular cut of meat, but I dont know what I'm doing in that regard so it's sort of like throwing the dice, which is why I only do a few briskets a year.

I try and keep it simple as well. Salt/pepper rub, trim the fat but not too much, wrap when it hits 170, then pull at 205. I do try and keep the weight to around 10-12 lbs.

 

[okiesmoke]

Agreed. I did a brisket last summer for my in-laws visiting from out of town and it turned out great. Did another one for the same group of people using the same technique just last week and it was just okay. I think the trick is in doing a good job picking the particular cut of meat, but I dont know what I'm doing in that regard so it's sort of like throwing the dice, which is why I only do a few briskets a year.

Just have Brandon come over and do the cooking apparently. Reasonable rates I’m sure.