Smokers, grills, and BBQs. What are you cooking?

Lots of water and the heat gets displaced. If too much water evaporates and doesn't get replenished, it'll boil. This is especially true with poultry because the oven is hotter. I replenish with boiling water to keep the oven from cooling off too much.

It works but is also a pita. I like to reverse sear and crisp the skin. To do that with the water pan means that you have to take the meat off, pickup super hot grates, remove super hot pan full of near boiling water, and put the grates back on.

I havent tried this method for a longer cook than slow cook smoked turkey and pork butt. I imagine that it'd work for a big brisket.

Hey Tipp...

Heard a radio ad this morning that ACE is giving an up to $200 gift card with purchase of a Weber BBQ

Thanks but it's too late. Ordered it yesterday. Fuck.

Sorry I thought you knew that. They never go on sale but this weekend you get free assembly and a gift card.

Meh - assembly is easy and I don't really need a gift card. It's only a $50 one for the Spirit series anyway, and most of that is eaten up by the $30 in tax that I would have to pay.

Ace is the place. Just had to say that. Spatchcock on.

Yeah you're right. We get a lot of old people and second home owners who want assembly and hoard gift cards. A good deal at your local Ace.

http://m.acehardware.com/home/index.jsp

2.5# beef brisket on the smoker today. Got a buddy coming to visit from AK.

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Originally Posted by MakersTeleMark

Ace is the place. Just had to say that. Spatchcock on.

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Of course you had to say that! Cheesy I know, but we have a cool store. Weber gas and charcoal, all kinds of smokers, Kamodo cookers, Lodge cast iron, good indoor and outdoor kitchen supplies, "specialty" garden supplies, etc... I get to help improve some of these programs.

Ace is good because you get big store buying power but you can keep a local store with personality. And they pay me money which is good. And I work for a ski bro. A good summer gig.


Let's make this brisket moar delicious shall we?

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Lou Manfredini owns my local Ace. It's a good store and he's a really nice guy.

Lodge CI is the truth.

Grill came today and the boy and I just finished assembling it. Nice little unit.

The 3 burners do run front-to-back, not side-to-side like their old grills did, so I'm glad I picked it. There is a tube in the back connecting the 3 so that once the left one is lit the others light up as well. It only has a few flame outlets so won't crank out much heat if I turn the middle burner off.

I turned it on high to burn off the shipping oils, etc. and within 10 minutes it hit ~650deg. This will do. Thanks for the recommendation, fellow maggots!

Nice.

Funny, the one I have at the store was missing the center burner. I didn't realize that after a quick glance but went back cuz something didn't seem right...

I've got the old version at home and I can get the zones right most of the time but I like the new style better.

Whatcha cookin'?

It's not much to look at right now, but in about 10 days (give or take), this'll be pastrami.

http://aaronhermes.smugmug.com/Other...1_083436-L.jpg

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Originally Posted by telemike

Nice.


Whatcha cookin'?

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We made pork chops - the boy's request (it was just the 2 of us for dinner.) Grill did a fine job, but the charcoal Weber is far superior IMHO for chops and steaks.

It's all good. The wife is the main user of the gas grill for when I'm not home (or home later than her) and she likes this set-up.

You've got to have it all. I've finally got my wife using the gas grill after 25 years. She's doing great. Charcoal is another program. I don't expect her to deal with that. Yet.

Thinking brisket this weekend -- anyone got a good rub recipe?

Mix Tony Chachere's creole seasoning with brown sugar to taste. Add ground ginger and/or mustard if you want. Rub it.

Picking up a Green Mountain Grill, Jim Bowie, this weekend. Cannot wait to smoke some meat! Plus the new model has a sear option. Thinking of a couple tri tips or possibly a few yard birds. Once I get it figured out I am doing a slow brisket.

Interesting...

Don't know much about pellet stoves and even less about pellet smokers. Looks like the one to get. Curious why you went that route?

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Originally Posted by telemike

Mix Tony Chachere's creole seasoning with brown sugar to taste. Add ground ginger and/or mustard if you want. Rub it.

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This. I have two 4lb pork shoulders on right now.

what size tony cachere's is appropriate for an 8lb brisket?
I'm imagining I need close to a cup & a half of rub to coat properly
that sound about right?

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Originally Posted by telemike

Interesting...

Don't know much about pellet stoves and even less about pellet smokers. Looks like the one to get. Curious why you went that route?

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Don't have the patience for charcoal\wood chunk. Plus, on the longer 20+hr smokes, I can start it in the evening and let it go all night. I have had meat off several pellet smokers and love the simplicity and flavor, tastes just as good as raw wood, imho. I can also do jerky,sausage,fish as well as bake on this style of grill.I went with GMG due to being better built and have a sear option over other smokers in that price range. The digital temp and thermometer readout are additions on others and come standard on the GMG. Debating about going full lazy man and getting the wifi option as well.

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Originally Posted by acinpdx

what size tony cachere's is appropriate for an 8lb brisket?
I'm imagining I need close to a cup & a half of rub to coat properly
that sound about right?

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Careful with the TC's. It's mostly salt and it's quite spicy, so if you need quantity I'd cut it with a lot of other ingredient. I liberally sprinkle it on pork (never used it on a brisket) then let it sit for a while. Sprinkle on Turbinado sugar and rub it in just before it goes on the smoke. Here's how it's looking now:

http://i5.photobucket.com/albums/y19...pslqrahbua.jpg

I usually only do S&P on brisket. Picking up a Choice 14 lb. packer here in about two hours.

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Originally Posted by Tippster

Careful with the TC's. It's mostly salt and it's quite spicy, so if you need quantity I'd cut it with a lot of other ingredient. I liberally sprinkle it on pork (never used it on a brisket) then let it sit for a while. Sprinkle on Turbinado sugar and rub it in just before it goes on the smoke. Here's how it's looking now:

http://i5.photobucket.com/albums/y19...pslqrahbua.jpg

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Thx, good to know.
I think I'm going to go more traditional TX, so I'm not experimenting on guests this weekend.

Paprika
Kosher salt
Sugar
Brown sugar
Cumin
Chili powder
Black pepper
Cayenne

Looking good Tip...smoke on, my man!