Smoked Meats/BBQ

[Anonymous No.6528932]

I went to a barbecue place yesterday for dinner and I think I've fallen in love. Holy shit, smoked brisket with potato salad and sliced onions is the best thing ever.

I want to make it now. I have an old kettle grill that's in pretty good shape that I use during the summer, and I know that low and slow is king with this kind of thing. What else do I need to know about cooking this way? I have to replicate this somehow

God damn that brisket was so delicious

[Anonymous No.6528956]

I use a weber kettle to smoke.

I bought one of those grill grates with the hinged ends and put all the coals on one side, an aluminum pan under the cool side with either water or juice. Helps to have a thermometer also to help dial in your temps.

I've smoked ribs, pork shoulders and salmon this way-- all came out great.

[Anonymous No.6528971]

>>6528956
Oh cool. I've seen those grates before, maybe I'll get one. What kind of thermometer do you have?

Also I've read that slicing brisket is easy to fuck up on your first try, is this true?

[Anonymous No.6528974]

Kettle grill is going to be very difficult to sustain a steady temperature for the time needed. You can get a Brinkman Smoke n' Grill for pretty cheap ~$40 with a few tweaks its actually a pretty fucking good lil smoker. Google ECB smoker.

As far as smoking the thing a good rub is important. Honestly there are plenty of good store bought rubs that will do you right. Revently I have been using McCormick's Cowboy Rub on my briskets with a touch of brown sugar. 220ish for about 10hrs. I like Mesquite wood, but its kinda hard to work with as it burns so hot. Most will you hickory. After you pull it off the grill wrap it up in foil then throw it in a cooler with a few towels in it for another couple hours ( this will help the juices re-incorporate into the meat) though you won't get quite as nice a bark overall it makes for a better brisket. I'm from Texas so not really big on sauce, something a little runny and spicy if anything at all.

[Anonymous No.6528981]

>>6528971

The grain doesn't all run the same way on a brisket so you need to separate the flat and the point to ensure you cut across the grain. Some like to separate the two before cooking.

[Anonymous No.6528991]

>how to upset a Texan

https://www.youtube.com/watch?v=hGAP1DG_Vs8

[Anonymous No.6529002]

>>6528981
Been a little while since I did a brisket, but this is my last.

[Anonymous No.6529005]

>>6528971
Don't have one and have been running high most of the time.. I just close the top and bottom vents like 80-90% but it's still a bit too much airflow...

Or I'm checking it too often. Either way I need a high temp thermometer

[Anonymous No.6529026]

>>6528991
and I'm not even Texan

[Anonymous No.6529035]

>>6528991
The worst part is that this is the first video that comes up in a "how to carve brisket" search on Google. It's been seen hundreds of thousands of times. So out there are people who think that scraping off the bark and throwing it away is the right way to carve this delicious slab of meat.

[Anonymous No.6529220]

>>6528991
Someone needs to take his brain out and study it.

[Anonymous No.6529226]

>>6528932
>>6529002
>>6529005
>>6529026
>>6529035
Protip, briskets are not BBQ.
BBQ requires pork.

You beef fags go back to swallowing AIDS infested sperm.

[Anonymous No.6529301]

We bought an electric smoker and it's been pretty damn worth it. I don't know if it will make those half-inch thick barks and everything but it will smoke the fuck out of some meat. Spatchcocked chickens, pork loin, beef sirloin, pork butt, etc. It's so fucking easy too, you just turn it on and set the temp and every hour or two go out and put a handful of wood chips in the chip-holder. Get a nice remote thermometer and you don't even have to leave the couch to see when to pull the meat- no opening the door and checking, losing the smoke, tending coals, etc. It's basically as easy as using an oven except the results are magnificent.

Smoker is about $150, thermometer is about $50-75 and half a dozen different types of chips is about $25 for all and that many chips will last you literally years. One day if I get a wild hair I'll take some pics and make a thread. We also got a meat slicer for the loins and sirloins and the sandwiches are glorious.

[Anonymous No.6529331]

>>6529226
Stay jelly, east coast fag.

[Anonymous No.6529482]

Australian here, bought this last month. I've only had time to cook a pork loin roast so far, because it has been raining heaps, but it tasted amazing.

I want to try chicken wings next, but I'm a little worried about using too many briquettes and getting too much heat.
Is there a good guide that shows you hiw many briquettes to use for certain temperatures?

[Anonymous No.6529923]

>>6529226
Shut up faggot. Bbq is any meat that's slow and low.

[Anonymous No.6531225]

>>6528991
>dem comments

[Anonymous No.6531246]

>>6529482
>Australians bbq indoors

[Anonymous No.6531322]

>>6529226

[Anonymous No.6531593]

>>6528932
You can get one of those grill separator things for a Weber, it's not ideal but it's a good stepping stone to legit smoked meat

[Anonymous No.6531806]

>>6531246
Too many drop bears outside.