BBQ tips

[Big_Mike]

PineYo, i do the same with the garlic!  With the big cloves of elephant garlic!   It's the best!!!!!!

[JohnTabata1]

I do a lot of grilling. I'll post more later but my go to dry rub is Susie Qs

[Tbone07]

My buddy has the Char-Broil version of the "green egg smoker", and it works really really well. But you've got to really learn about it and practice.

Another friend of mine has an electric smoker, and we smoked an 11 pound corned beef chunk on it the other day. Holy shit was it good

[JesseA420]

glorious medium rare tri tip just out of the pit with just a slight rub. i think this is my favorite cut of beef.
once again sorry for the shit pic lol

[Wrench U]

Nice beef!! I like my cooked hot and fast with some bark/ crust. That's got good marbeling. I'm amazed that some parts of the county don't know what that cut is.

[JesseA420]

chuck roast going in tomorrow for pulled beef with sauteed onions and peppers sammies

[F-Red]

Nothing like a little smoked, pork butt. :fat:

[Wrench U]

What kind rub u using on the pork butt? Got a nice crust going?

[JesseA420]

i usually make my own rubs. pork rubs consist of mostly brown sugar and garlic, then whatever else u like to add for taste.

[F-Red]

What kind rub u using on the pork butt? Got a nice crust going?

Jesse nailed it. Brown sugar base, gives it a nice crust. With sea salt, black pepper, garlic and onion powder.

[JesseA420]

going to be a party in my pit tomorrow LOL

flat half of a 14lb prime packer, my pit isnt quite big enough for a whole one.

my beef rub is a black pepper base, with garlic, mustard powder, chili powder, white sugar and onion powder.
i dont use salt in my rubs, i leave that to personal preference if they want to salt or not.

[Wrench U]

Amazing cut, never ever heard of that cut looks like a lean peace of brisket. Yum! What kind of temp ? Not much fat any concerns of drying out? Do u use any foil? What internal temps u trying to get? I can't stop looking at your MEAT!! Lol!

[JesseA420]

sorry yes, a packer is just an entire untrimmed brisket. this is just the flat half. the point is still in the freezer I like to cook them seperately instead of whole since the point is so much thicker by the time it reaches temp the flat is overcooked and can dry out. no worries about drying out the fat cap is side down on the plate 205 seems to be the perfect temp. some ppl like foiling, personally the only thing ill foil is ribs. even really lean cuts I dont have a problem with drying out. u just got to make sure ur water pan doesnt run dry

[Wrench U]

U cook fat cap up on the smoker, right. Water pan in the corner. Any benefit using Apple juice or beef brought. I did a 7lbs brisket with no fat cap on a wire rack above a aluminum pan with beef broth all wrapped in foil after 4 hrs of straight smoke @ 180degrees. Internal temp hit 193 degrees, it was great and tender. Keep up the grilling!

[JesseA420]

ya I do fat cap up. my water pan is big and doubles as my drip tray so its right underneath. I do apple juice sometimes under pork but being rubbed heavily with brown sugar to begin with honestly I dont think its going to make any difference on the sweetness. Nothing i can notice,  mostly just a personal preference thing I guess. also water is cheaper lol