The Official Grill/Smoker Thread.

[wycke]

12# pork shoulder salvaged from clearance bin (cost a whole $4.84) and smoked for 14 hours. Fed about 25 people on a paintball outing last Saturday.


Just a basic meatloaf cooked at 350 for almost two hours.

[thelar]

Smoked a brisket last weekend.

[Moodog]

I just followed everything in that recipe minus the juniper berry. No idea where I’m supposed to find those.

https://www.joshuaweissman.com/post/perfect-homemade-pastrami

[Knuckle Dragger]

Keep us posted.

[Knuckle Dragger]

That was a good score. I kind of regret leaving my Weber at the old place when I sold it.

[Challenger007]

Finally, I decided and ordered a new grill Cuisinart CPG-4000 with a smoking function. Pastrami is already smoked in the grill. I really hope that it will turn out cool, I will share my impressions later, if I don’t forget to take a photo to celebrate. If someone is looking for a similar device, here is a description of my grill and others with the same functionality. Maybe it will be useful.

[flyweightnate]

I recently scored a 22" Weber at a garage sale for $7; a $15 lower louver kit and $30 hinged grate later, it's a nice step up from my old 18". Got it primed and ready for an 8.5lb costco brisket I'll be smoking tomorrow. The "snake" method has been the best of the 4 I've tried, thus far. Looking forward to the results of a smaller brisket, on a larger grill. And I'm using my buddy's secret prep method for his literally world class brisket, so I'll see how it comes out.

Wrapped it in foil at the 10 hour mark (a bit early, only 160F, but I'm on a schedule), and probably digging in at 13 hours!

[Knuckle Dragger]

I made my dad pastrami for Father's Day; he was shocked and it turned out amazing.

That looks great! Would you mind sharing the recipe? I just put together a cold smoking setup for my BGE (it’s a temporary setup till I build my bbq station) and would love to take a shot at pastrami.

[Moodog]

I made my dad pastrami for Father's Day; he was shocked and it turned out amazing.

[Knuckle Dragger]

Done some more grilling, smoking and baking on the BGE and enjoying it. This will definitely stay with me now. The pizza and biscuits came out great!

[Knuckle Dragger]

I just broke in my new Big Green Egg this morning. I have to find the sweet spot for doing steaks, but the chicken came out nice and tender. So far I think I’m gonna like this kamado thing.

[Bunker-Monkey]

Did my picnic shoulder yesterday and took pics.

I use a Brinkmann Electric smoker, which has trouble getting up to higher temps but it was FREE. Wrapped in foil and finished in the oven at 250 until internal temp was 190+

I use an igrill bluetooth for ambient temp and internal temp

Cherry and Mesquite smoked.

[Bunker-Monkey]

Did an eye roast in my vert smoker yesterday with Cherry wood, prepping a picnic shoulder for tomorrow. I will def post pics!

Bunker

[Challenger007]

This thread is a good idea. I cheaply smoked some brisket points last weekend. A little dry (I need a wireless thermometer) but totally edible.

The most delicious thing that can be is a cool piece of meat. What did you cook for a side dish? I would grill vegetables. The meat is accompanied by broccoli, paprika, eggplant and tomatoes. The best combination. Simple and delicious.

[Pyrate Jim]

I have got to try this...Onion Bombs
Stuffed Onion Bombs | Bacon-Wrapped Onion Bombs on Pit Boss Pellet Grill - YouTube