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

[Brew12]

Gotcha, maybe I should have cooked it longer before wrapping it but I think I had hit the stall. Can you throw it on the grill on high heat after to crisp it up?

Try wrapping it at 160F to help it push through the stall without drying out, but then opening the wrap when it hits 185F-190F so the bark can set back up. It won't be as good of a bark as on one that isn't wrapped at all, but it does help.
The high temp paper does help keep the bark on top a little crisper but it will still soften.

 

[Fishboy9227]

Butcher paper is much better for bark. Allows the meat to breath and not retain as much moisture, which is detrimental to bark. As someone said earlier, bark should be formed before wrapping.

 

[Jarvisffc]

Pork shoulder today for me, angus and oink rub overnight, cooking at 275 to 300, will spritz every hour after 4, will turn and glaze with sweet baby rays at 5 and 7 hours

All done, just under 10 hours, gale force winds here meant it was hard to keep the temp up where I wanted it but tastes great

 

[Jarvisffc]

Pulled apart so easily as well

 

[DonTavo27]

@VaporCountry you have to sprits it with water to set the bark on it. I normally start seeing the bark set after about 6 hours, depending on the size of the brisket.
You’ll find all you need to know in this video.

 

[RobB'z Reef]

This is the 12lb brisket I did for the fam on the fourth. 13hr smoke, no wrapping.

Took it off at 202F

 

[Fishboy9227]

 

[Tom Stevens]

Tonight’s dinner, flat side of brisket.

Dinner is served...

 

[intricate_reefer]

@VaporCountry you have to sprits it with water to set the bark on it. I normally start seeing the bark set after about 6 hours, depending on the size of the brisket.
You’ll find all you need to know in this video.

Thanks I’ll check this out!

 

[ks2509]

Tomahawk tonight. Ribs and shoulder tomorrow

 

[KStatefan]

Papa Murphy Pizza on mine tonight

 

[vetteguy53081]

went to Texas roadhouse.
Tomorrow Chinese and sunday is ribeyes with montreal seasoning

 

[themcnertney]

Some recent smokes.

 

[themcnertney]

I started an Instagram page called mc_smokin_ if you’re interested in following my journey.

 

[vetteguy53081]

We have some world class cooks here - No doubt

 

[Kyuss414]

Gonna do a brisket when I get some time soon hopefully, but did do some ribs on the smoker (just an offset Oklahoma Joes) for the 4th that were great. Just the one crumby pic to show for it though.

 

[RobB'z Reef]

Gonna do a brisket when I get some time soon hopefully, but did do some ribs on the smoker (just an offset Oklahoma Joes) for the 4th that were great. Just the one crumby pic to show for it though.

Nice I run one of those

 

[MightyMO]

I just qqd up some cheddar smoked sausages. Sorry no pics, I ate them all... lol

 

[MightyMO]

Gonna do a brisket when I get some time soon hopefully, but did do some ribs on the smoker (just an offset Oklahoma Joes) for the 4th that were great. Just the one crumby pic to show for it though.

Those look good!!!

 

[MightyMO]

I just got the charbroil WiFi smoker. It’s like a smoker with an Apex

lol!!!