britt Posted February 15 Report Share Posted February 15 On 2/12/2024 at 8:59 AM, BeerBQ said: I got some Super Bowl wings on for tonight. Just salted them overnight and put a basically salt/pepper rub on them. The local Publix (we just got one) had some sauces on sale so I grabbed a few of them. How did they go on the weber? Do they get a bit crispy? Quote Link to comment Share on other sites More sharing options...
Joe_Hoopsier Posted February 15 Report Share Posted February 15 43 minutes ago, britt said: yooooom, what did you put on the snapper? Â Saddly way too much heat, (and some steak sprinkle that blew over) but when it met my lips.. we agreed all was good ! Very good even. Quote Link to comment Share on other sites More sharing options...
BeerBQ Posted February 16 Report Share Posted February 16 21 hours ago, britt said: How did they go on the weber? Do they get a bit crispy? I’ve always had pretty good results with wings on the kettle. If you cook them hot enough they do get crispy. These were indirect at around 450-500. Quote Link to comment Share on other sites More sharing options...
btownqb Posted March 10 Report Share Posted March 10 My first go around with a brisket on my (new to me) pellet smoker. Only done a couple in an electric. Yes, I know, a disservice to brisket.... Anyways--- buddy text me last weekend "If I buy a briskey will you smoke it" Told him, yeah sure, if he buys a bag of pellets, too... 10hrs in the smoker, 8hrs in the cooler, and then about 4 hours in the over at 170 degrees (turning it off and on) to keep the meat at 140. Added the fat renderings back on the brisket after taking it off the smoker and after the 8hrs in the cooler. Went this route instead of beef tallow. Anyways, it was for a family gathering for my buddys family.. apparently they loved it. I went over there later and had a leftover plate... it was pretty good!! 5 Quote Link to comment Share on other sites More sharing options...
FritzIam4IU Posted March 10 Report Share Posted March 10 1 hour ago, btownqb said: My first go around with a brisket on my (new to me) pellet smoker. Only done a couple in an electric. Yes, I know, a disservice to brisket.... Anyways--- buddy text me last weekend "If I buy a briskey will you smoke it" Told him, yeah sure, if he buys a bag of pellets, too... 10hrs in the smoker, 8hrs in the cooler, and then about 4 hours in the over at 170 degrees (turning it off and on) to keep the meat at 140. Added the fat renderings back on the brisket after taking it off the smoker and after the 8hrs in the cooler. Went this route instead of beef tallow. Anyways, it was for a family gathering for my buddys family.. apparently they loved it. I went over there later and had a leftover plate... it was pretty good!! That looks phenomenal. How big was that brisket? 1 Quote Link to comment Share on other sites More sharing options...
btownqb Posted March 10 Report Share Posted March 10 22 minutes ago, FritzIam4IU said: That looks phenomenal. How big was that brisket? Mmmm... I didn't look. It rendered down quite a bit. More so than in an electric one. Which, I understand is a good thing. Good time. Loved doing it. 1 Quote Link to comment Share on other sites More sharing options...
BeerBQ Posted March 11 Report Share Posted March 11 11 hours ago, btownqb said: My first go around with a brisket on my (new to me) pellet smoker. Only done a couple in an electric. Yes, I know, a disservice to brisket.... Anyways--- buddy text me last weekend "If I buy a briskey will you smoke it" Told him, yeah sure, if he buys a bag of pellets, too... 10hrs in the smoker, 8hrs in the cooler, and then about 4 hours in the over at 170 degrees (turning it off and on) to keep the meat at 140. Added the fat renderings back on the brisket after taking it off the smoker and after the 8hrs in the cooler. Went this route instead of beef tallow. Anyways, it was for a family gathering for my buddys family.. apparently they loved it. I went over there later and had a leftover plate... it was pretty good!! How did you do the rendered fat? I’m pretty that is all tallow is. The final product looks solid. It has a good bark and smoke ring and doesn’t look dry. Quote Link to comment Share on other sites More sharing options...
btownqb Posted March 11 Report Share Posted March 11 1 hour ago, BeerBQ said: How did you do the rendered fat? I’m pretty that is all tallow is. The final product looks solid. It has a good bark and smoke ring and doesn’t look dry. Grabbed the trimmings.. put them in the oven on 400, in a pan... Timed that with when the brisket would need them, adding them twice more during the warming part... Brisket was ready to come off the grill at 2AM... coolered until about 11AM.. I added renderings then.. had to keep warm until 4pm. I don't have an industrial warmer, like a restaurant would have... oven on 170, more renderings, added wirless thermometer around noon.. around 3pm the brisket was at 142... took it off, little more renderings.. wrapped back up and took it to my buddies. He lives 5 mins away. In a perfect world... it would have been coolered until about 7AM--- little more renderings, checked temp.. and served at 8AM-10AM. Quote Link to comment Share on other sites More sharing options...
BeerBQ Posted March 17 Report Share Posted March 17 On 3/10/2024 at 10:57 PM, btownqb said: Grabbed the trimmings.. put them in the oven on 400, in a pan... Timed that with when the brisket would need them, adding them twice more during the warming part... Brisket was ready to come off the grill at 2AM... coolered until about 11AM.. I added renderings then.. had to keep warm until 4pm. I don't have an industrial warmer, like a restaurant would have... oven on 170, more renderings, added wirless thermometer around noon.. around 3pm the brisket was at 142... took it off, little more renderings.. wrapped back up and took it to my buddies. He lives 5 mins away. In a perfect world... it would have been coolered until about 7AM--- little more renderings, checked temp.. and served at 8AM-10AM. Sounds like you just made your own tallow. I’ve seen some people buy the special wagyu stuff, but I’m not convinced it makes much of a difference. The long hold is a key that a lot of the big bbq places do. I don’t think the method matters as long as it is held in the 140-160 range.   1 Quote Link to comment Share on other sites More sharing options...
BeerBQ Posted March 17 Report Share Posted March 17 Doing some oxtails for the week. I smoked them for about an hour then moved to a pan with some beer, seasoning, and peppers. It is supposed to be based on pepper stout beef. 5 Quote Link to comment Share on other sites More sharing options...
btownqb Posted March 17 Report Share Posted March 17 1 hour ago, BeerBQ said: Doing some oxtails for the week. I smoked them for about an hour then moved to a pan with some beer, seasoning, and peppers. It is supposed to be based on pepper stout beef. So badass 1 Quote Link to comment Share on other sites More sharing options...
Joe_Hoopsier Posted March 18 Report Share Posted March 18 On 3/10/2024 at 9:20 AM, btownqb said: My first go around with a brisket on my (new to me) pellet smoker. Only done a couple in an electric. Yes, I know, a disservice to brisket.... Anyways--- buddy text me last weekend "If I buy a briskey will you smoke it" Told him, yeah sure, if he buys a bag of pellets, too... 10hrs in the smoker, 8hrs in the cooler, and then about 4 hours in the over at 170 degrees (turning it off and on) to keep the meat at 140. Added the fat renderings back on the brisket after taking it off the smoker and after the 8hrs in the cooler. Went this route instead of beef tallow. Anyways, it was for a family gathering for my buddys family.. apparently they loved it. I went over there later and had a leftover plate... it was pretty good!! You used a GD long, serrated bread knife to cut that, didn't you? ...... That's all I got. I'm hungry for anything now. .... A freaking bread knife? commy.  Quote Link to comment Share on other sites More sharing options...
btownqb Posted March 18 Report Share Posted March 18 26 minutes ago, Joe_Hoopsier said: You used a GD long, serrated bread knife to cut that, didn't you? ...... That's all I got. I'm hungry for anything now. .... A freaking bread knife? commy.  My friend cut it. I dropped two different cutting knifes off to him. 1 Quote Link to comment Share on other sites More sharing options...
Joe_Hoopsier Posted March 18 Report Share Posted March 18 10 minutes ago, btownqb said: My friend cut it. I dropped two different cutting knifes off to him. you do know that was a joke.... right? Brisket humor. Im still hungry but working on some pork chops as we speablglblibv Quote Link to comment Share on other sites More sharing options...
pinkroync Posted March 18 Report Share Posted March 18 7 hours ago, BeerBQ said: Doing some oxtails for the week. I smoked them for about an hour then moved to a pan with some beer, seasoning, and peppers. It is supposed to be based on pepper stout beef. Looks awesome. Where did you oxtail? Been wanting to try that forever. 1 Quote Link to comment Share on other sites More sharing options...
BeerBQ Posted March 25 Report Share Posted March 25 On 3/17/2024 at 10:58 PM, pinkroync said: Looks awesome. Where did you oxtail? Been wanting to try that forever. I usually get it at farmers markets. I’m pretty sure this batch is from 2 different farms that I got from different markets.  Quote Link to comment Share on other sites More sharing options...
BeerBQ Posted March 25 Report Share Posted March 25 On 3/17/2024 at 4:21 PM, btownqb said: So badass Here is the final product. I do oxtail and tongue the same way most of the time; smoke to get bark and color, braise to get tender, shred and keep on heat to reduce liquid. Quote Link to comment Share on other sites More sharing options...
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