have 5 pork butts and 9 slabs of ribs on the smoker right now will do the beans, slaw and tater salad in the morning as the family is coming sat afternoon.
How does that EGG cook ED? I have to add wood to my smoker every 1 1/2 to 2 hours. I have thought about one of those Eggs for doing small cooks when the family is not coming over.
How does that EGG cook ED? I have to add wood to my smoker every 1 1/2 to 2 hours. I have thought about one of those Eggs for doing small cooks when the family is not coming over.
Joined Sep 2003
6K Posts | 0+
Wilmington, DelaWhere?
The GrillDome (not a Big Green Egg but very similar) cooks great. The biggest limitation is cooking space. I can put in a full load of lump charcoal and it will maintain 225 degrees for around 24 hours. The key is getting the temp stabilized before you put your meat in. I have done 30 lbs of butts at one time and that was maxed out.
What kind of smoker are you using? I wouldn't mind having a Traeger smoker to balance out my GrillDome.
What kind of smoker are you using? I wouldn't mind having a Traeger smoker to balance out my GrillDome.
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I traded my larger Klose in on a smaller Lang like this one. The Lang works great for larger cooks like for the guys at work or when the whole Family comes over.
The lang is great but it uses to much lump and wood to do just one or two butts or just some chicken, burgers or just a fattie and some pig candy.
kg5388 said:
I traded my larger Klose in on a smaller Lang like this one. The Lang works great for larger cooks like for the guys at work or when the whole Family comes over.
The lang is great but it uses to much lump and wood to do just one or two butts or just some chicken, burgers or just a fattie and some pig candy.
Man I need one of those!!!!! Nice smoker bro,,just the right size.
For my family. it is Cornish game hens, with Craig's twice baked potato's
for me I am not sure. I am just able to start foods again but i am going to go slow. Something soft, I am thinking Tilapia. We will see.
and I want either one of those smokers.
for me I am not sure. I am just able to start foods again but i am going to go slow. Something soft, I am thinking Tilapia. We will see.
and I want either one of those smokers.
I am making a rubbed pork roast and a roasted chicken with green beans, corn and salad. I particularly enjoy the rubbed pork roast - the kids will be begging for it right out of the oven.
Went to my mothers and she cooked a raw ham that she had soaked in a brine for 24 hours. The slow cooked in the oven for about 7 hours. Was very close to a smoked butt as far as tenderness and flavor goes. It was really good.
I ate leftover firehouse food from my last shift. :cry: Then Lisa brought me some real good leftovers from her families Easter dinner! :thumbsup:
Joined Oct 2005
2K Posts | 1+
Lost in translation
I didn't have to cook; but I did have to drive from house to house ot house to see all the relatives. I would rather buy all the food; cook it all and clean up the dishes if it meant I did not have to drive all day on the holidays. I am getting tired of this game.
Joined Oct 2005
2K Posts | 1+
Lost in translation
Damn fine looking BBQ boys; good job. I am dying to break out the smoker soon. Hopefully this weekend will be sunny and I will be able to smoke something. Maybe ribs or chicken. Yum.
You guys are makeing my mouth water with all that BBQ. This summer I was thinking about cooking a Briskit. Any advise for me I have never cooked one before. I have a gas grill with 4 burners. I know gas may not be the best to cook BBQ but thats what I got so I am going to use that. Thanks for the advise in advance, Craig.
Joined Sep 2003
6K Posts | 0+
Wilmington, DelaWhere?
Brisket usually comes in two styles. The whole kit 'n kaboodle which is two cuts, the flat and the point. (these are pretty big in the 17 lb range) and just the flat which is usually in the 5-8 lb range. The flat is fairly symmetrical and probably your best bet for starting out.
I usually go to Costco and and around here all they carry is the flats. I understand Sam's Clubs just carry the cryo-vac'd whole briskets.
You wanna cook indirect at about 225 degrees grill temperature. Cook it until it registers an internal temp of 195 or even higher. (Some insist on 210 degrees).
Injecting before hand doesn't hurt and a good rub is always a plus. Some wrap it in foil after it reaches about 160-165 or so for the remainder of the cooking time and say that helps with keeping it tender. Brisket is not as forgiving as say a pork shoulder so you really have to watch it. But don't worry, if it turns out a bit dryer or tougher than you hoped, just cube it up for some killer chili!
The finished product should look like a meteorite on the outside!
I usually go to Costco and and around here all they carry is the flats. I understand Sam's Clubs just carry the cryo-vac'd whole briskets.
You wanna cook indirect at about 225 degrees grill temperature. Cook it until it registers an internal temp of 195 or even higher. (Some insist on 210 degrees).
Injecting before hand doesn't hurt and a good rub is always a plus. Some wrap it in foil after it reaches about 160-165 or so for the remainder of the cooking time and say that helps with keeping it tender. Brisket is not as forgiving as say a pork shoulder so you really have to watch it. But don't worry, if it turns out a bit dryer or tougher than you hoped, just cube it up for some killer chili!
The finished product should look like a meteorite on the outside!
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Wow :shocked: that looks great. Thats what I want mine to look like. I was thinking I was going to go with the smaller one. Roughly how long will it take to cook that. And is there any certin rub you recomend or use? Thanks
Joined Sep 2003
6K Posts | 0+
Wilmington, DelaWhere?
It can take an hour to an hour and a half per pound, depending on your grill temp. Always error on the side of a longer cook. If it's done early, wrap it in foil and let it rest in a cooler for a couple hours. It's better that way. If it's done late then hungry people are waiting around and you tend to rush it and not give it the time it needs.
For store bought rubs, for brisket, I prefer Cookshack's Brisket Rub and Dizzy Pig's Cowlick. You have to be careful with pre-made rubs as they tend to go nuts with the salt content.
You can always make your own rub, fresh. Do a search for BBQ Rubs.
For store bought rubs, for brisket, I prefer Cookshack's Brisket Rub and Dizzy Pig's Cowlick. You have to be careful with pre-made rubs as they tend to go nuts with the salt content.
You can always make your own rub, fresh. Do a search for BBQ Rubs.
