BBQing Reefers - What's on your grill/smoker?

homer1475 · Aug 3, 2020

Sorry I know I'm replying a lot, but when it's a subject I love(smoking in this case), I can't seem to keep my mouth shut and pass on the knowledge I've learned over the years.

|Frank| · Aug 3, 2020

AbjectMaelstroM said:
First attempt at a brisket. Picked up a small 7lb flat from Costco and decided to finally brave a crack at a brisket on my weber kettle using a SnS.

Overall, I'm pretty happy with the result, very juicy and tender. Cook took about 8 hours: 6h @250-270 then wrapped in foil and beef broth for about 2 hours, then wrap in towels for 2 mor hours. Couldn't get my hands on pecan or oak chunks so ended up using hickory.

Some things to improve and I'm not really sure how to go about it: better bark, it looked OK but it seems that it's just the rub getting burnt (coarse pepper (too coarse actually), salt, garlic powder, celery seed in about 3:2:1:1 ratio) ; smoke and smoke ring... I think this may be two-fold, part the coarseness of the rub taking up the smoke and the temperature (I threw the brisket on when grill was reading 225. Thinking I should have gone 225 the entire time and not bump it up to 250-270F like I did to let it take up more of the smoke.

Just gonna have to do it again! Think I'll add some sugar to the rub next time and maybe do a spritz to get a better bark.

Excellent looking heifer right there. The restaurant I worked at we would rub with guldens then put the rub on. The rub we used didn't have sugar in it but when I make mine I use a little brown sugar. Here's a rub that I use.
1/4 cup paprika
3 tbsp brown sugar
2 tbsp kosher salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tsp cumin
1 tsp cayenne pepper

homer1475 · Aug 3, 2020

frank90 said:
Excellent looking heifer right there. The restaurant I worked at we would rub with guldens then put the rub on. The rub we used didn't have sugar in it but when I make mine I use a little brown sugar. Here's a rub that I use.
1/4 cup paprika
3 tbsp brown sugar
2 tbsp kosher salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tsp cumin
1 tsp cayenne pepper

God how did I forget pepper when I was typing out my recipe! I'm blaming it on lack of coffee first thing in the morning.

Brew12 · Aug 3, 2020

homer1475 said:
A good all around rub thats pretty basic:

1C dark brown sugar
1/2C white sugar
1/2C paprika
1tbsp garlic powder
1tbsp onion powder
1tbsp kosher salt(kosher is better for smoking because of the course grind)
1tsp cumin
1tsp celery salt
1tsp cayenne pepper(adjust to taste and spiciness)

What type of smoker are you using? Pellet grill, vertical smoker, stick burner?

Thanks for this! Looks very similar to what I use except I add twice the kosher salt and don't use celery salt. I'll have to give this a try.

Sebastiancrab · Aug 3, 2020

frank90 said:
Excellent looking heifer right there. The restaurant I worked at we would rub with guldens then put the rub on. The rub we used didn't have sugar in it but when I make mine I use a little brown sugar. Here's a rub that I use.
1/4 cup paprika
3 tbsp brown sugar
2 tbsp kosher salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tsp cumin
1 tsp cayenne pepper

This looks really good! I am going to give it a try. Which kind of guldens and what all have you used it on? It sounds good even without guldens.

homer1475 · Aug 3, 2020

Plain jane yellow mustard is all thats needed.

The mustard helps the dry rub stick to the meat without leaving a taste behind. Using mustard(even mayo) before the rub is an advanced technique.

AbjectMaelstroM · Aug 3, 2020

The celery seemed like a odd choice in. BBQ rub, but man when it came off the grill, the wife yelled from a room over from the kitchen "dang that smells good!"

So I'm sold on celery seed, at least on the brisket.

homer1475 · Aug 3, 2020

Elaine123 said:
This looks really good! I am going to give it a try. Which kind of guldens and what all have you used it on? It sounds good even without guldens.

I would adjust the salt up or down depending on what your cooking. Poultry for instance would require more salt as you want to retain moisture(often times why you would see people suggesting brinning poultry before smoking).

The actual process of smoking, dries meat out.

|Frank| · Aug 3, 2020

Elaine123 said:
This looks really good! I am going to give it a try. Which kind of guldens and what all have you used it on? It sounds good even without guldens.

guldens Spicy is what I use. I put it on everything but chicken. learned and gained a lot of weight working at a bbq joint haha

Butuz · Aug 3, 2020

Picanha on my rotisserie.

Eggs · Aug 5, 2020

Smoked a whole chicken after a 20 hour brine then rubbed (new brine/rub attempt).
Used the beer can method, mostly to take the liquid from the can when finished to add butter and melt, then poured over chicken
It looks ugly but man it might be the best tasting poultry I’ve ever had.

revhtree · Aug 11, 2020

Those look amazing!

revhtree · Aug 11, 2020

Got my bull set up today and going to smoke my first ever meat tomorrow! I’m going with something easy, a pork tenderloin. I’m scared! Any tips or advice?

Eggs · Aug 12, 2020

revhtree said:
Got my bull set up today and going to smoke my first ever meat tomorrow! I’m going with something easy, a pork tenderloin. I’m scared! Any tips or advice?

Looks awesome!

I haven’t tried a tenderloin but wouldn’t think it would take long to smoke. Keep on eye on the meat temperature to prevent overcooking.

I’m sure there are many others on here that can suggest much more, but I found this web site for good info:

Welcome to SMF!

www.smokingmeatforums.com

revhtree · Aug 12, 2020

Eggs said:
Smoker looks awesome!

I haven’t tried a tenderloin but wouldn’t think it would take long to smoke. Keep on eye on the meat temperature to prevent overcooking.

I’m sure there are many others on here that can suggest much more, but I found this web site for good info:

Welcome to SMF!

www.smokingmeatforums.com

They came out amazing! Pardon the tinfoil cutting sound yikes! I was just excited! Ha!

View attachment IMG_4224.MOV

Brew12 · Aug 12, 2020

revhtree said:
They came out amazing! Pardon the tinfoil cutting sound yikes! I was just excited! Ha!

View attachment IMG_4224.MOV

Congrats!

I highly recommend doing a spatchcock chicken. Do a basic rub with salt, pepper, paprika, garlic and onion powders. Shove a few pieces of butter coated with the rub under the skin above the breast. Put the rub on both sides of the chicken. Then, smoke it at 350F until the breast hits 160F. Take it off and let it rest for around 15 to 20 minutes.
It's relatively quick, easy, forgiving, doesn't involve an expensive cut of meat, and makes an amazing meal. Try it!

Eggs · Aug 12, 2020

Brew12 said:
Congrats!

I highly recommend doing a spatchcock chicken. Do a basic rub with salt, pepper, paprika, garlic and onion powders. Shove a few pieces of butter coated with the rub under the skin above the breast. Put the rub on both sides of the chicken. Then, smoke it at 350F until the breast hits 160F. Take it off and let it rest for around 15 to 20 minutes.
It's relatively quick, easy, forgiving, doesn't involve an expensive cut of meat, and makes an amazing meal. Try it!

When I did the beer can method I kept debating spatchcock, will try that next. I wanted the beer can juices to add butter to pour over chicken....was pretty good

revhtree · Aug 12, 2020

Brew12 said:
Congrats!

I highly recommend doing a spatchcock chicken. Do a basic rub with salt, pepper, paprika, garlic and onion powders. Shove a few pieces of butter coated with the rub under the skin above the breast. Put the rub on both sides of the chicken. Then, smoke it at 350F until the breast hits 160F. Take it off and let it rest for around 15 to 20 minutes.
It's relatively quick, easy, forgiving, doesn't involve an expensive cut of meat, and makes an amazing meal. Try it!

Oooh sounds good! Any photos?