The Official Grill/Smoker Thread.

[zinger565]

Mrs.Z's birthday weekend, so we're grilling! Tonight is dry aged ny strip steaks:

[zinger565]

Night 2 of Mrs.Z's birthday weekend concluded with smoked chuck roast and pork belly bites!

[Sbrannam]

Wife said I got carried away building a new smoker. 80 lbs pork butt

[Sbrannam]

Next one. Winter project. 2x250 gallon tanks

[flyweightnate]

I just picked up a free Traeger Pro 575... so I'm having a good day.

Anyone have favorite combos for pellet smokers? I got pecan pellets since I'm planning to do every cut of meat we have this week, but probably switching to Mesquite once I have it figured out because... Texas. For the work week I'm thinking to start easy, with a pork butt or similar, instead of commandeered my entire refrigerator with a marinating brisket.

[BLachance75]

I made a Mexican pulled pork and a rack of ribs on Sunday.

Used a chili lime rub



4 hours into the cook pork shoulder cook, ribs just went on



Finished product



The pork is excellent when it gets a light crisp in a pan.

[Tracker]

had friends over, made ribs

[flyweightnate]

I feel like this is the most Ron Swanson post in the whole thread.

"We still never talk sometimes."

[flyweightnate]

I learned something this weekend. I had no idea a brisket needs to rest for two hours before carving. It was significantly juicier/ more tender for having rested the extra 90 minutes, and my cutting board didn't flood on the first cut like it usually does.

Just salt, pepper, and smoke on this one, and the point was downright buttery.

[Alexndl]

Look delicious ... we need more info.
Which smoker type and what fuel/wood did you used?
How long and what temp did you kept it in the smoker?

[flyweightnate]

Oh, I've gone to the dark side since kid 3 came along. Traeger 575 (got it for free from a guy who was moving and didn't want the hassle), stuck it on at 250 for about... 11 hours, then wrapped it and did another 4 at 225.
Rub was coarse salt and coarse black pepper, nothing else. 12lb Kroger cut, nothing too fancy.

I got a lot of miles out of the charcoal snake method on a 21" Weber, but I'm OK delegating that responsibility to a PID controller so I can focus on more important things.

[Boblongfan]

Who here has an Oklahoma Joe? Love mine!

[BLachance75]

Smoked some beef ribs the other day. First time doing beef ribs and they came out amazing. Ended up super juicy and the perfect amount of fat.

I need to find somewhere local that sells beef ribs so I don't have to order them online.

225° for 1 hour to get some heavy smoke then 300° until they were finished. Cook took 8.5 hours in total.

Seasoned it pretty simple, salt, pepper and garlic mix then a little bit of a bbq rub on top.





Pulled out the bones and sliced it.

[coyote]

My local Costco sells beef short ribs. I'm in California, but it's worth asking.

[gogi19]

Rack of baby backs and spares with bonus chicken that was on sale at the grocery store. Had the chicken on about 2 hours and the ribs on (uncrutched) for about 4 and then crutched for about an hour with some apple juice in the foil. Brushed with some Stubb's BBQ and smoked for another 15 minutes to let the sauce caramelize.

After seeing all the pellet guys just set it and forget it, I'm starting to get jealous lol running an offset is great and all but it's damn hot out here.