Official 2023 BBQ, Smoking, Grilling, Baking and Beer thread

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jark87 said:
Enjoy the brisket cook! It’s still one of my favorite meats to smoke.
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thanks. it's on right now. only think I have to decide is the hold temp in the warming drawer. im thinking 150. they do 140 but I really don't want to thread that line.

So I pulled it at 195. It’s wrapped with tallow under point not flat (what they do). I guess they let it stop cooking out before going into warmer so cooking stops. I’m waiting till it drops to 160 then into the warmer for the hold. I got it wrapped at tight as I could.
One probe meat other my warmer to make sure I’m above 140 but not too high I think my warming drawer runs 5-7 degrees hot.



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jimim said:
thanks. it's on right now. only think I have to decide is the hold temp in the warming drawer. im thinking 150. they do 140 but I really don't want to thread that line.

So I pulled it at 195. It’s wrapped with tallow under point not flat (what they do). I guess they let it stop cooking out before going into warmer so cooking stops. I’m waiting till it drops to 160 then into the warmer for the hold. I got it wrapped at tight as I could.
One probe meat other my warmer to make sure I’m above 140 but not too high I think my warming drawer runs 5-7 degrees hot.



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Love to cook brisket usually an overnighter:cheers:
 
salty87 said:
Haven't had a chance to use it yet but found a Blackstone 36 on sale at Tractor Supply last week for $250.
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I walked past a bunch last weekend in a long forgotten corner of the Walmart seasonal area, well hidden behind aisles of christmas stuff. (I was looking for chlorine and found the griddles instead) They were similarly priced (276?) and it was hard to fight the urge to stop as i walked by.
 
jimim said:
thanks. it's on right now. only think I have to decide is the hold temp in the warming drawer. im thinking 150. they do 140 but I really don't want to thread that line.

So I pulled it at 195. It’s wrapped with tallow under point not flat (what they do). I guess they let it stop cooking out before going into warmer so cooking stops. I’m waiting till it drops to 160 then into the warmer for the hold. I got it wrapped at tight as I could.
One probe meat other my warmer to make sure I’m above 140 but not too high I think my warming drawer runs 5-7 degrees hot.
Click to expand...
Older post, but was curious. Why bother with a warming drawer? The best briskets I've made have always been wrapped tightly in foil and thrown in a cooler with some towels. They'll stay hot all day that way and you do not have to worry about drying out or overcooking.

I regularly do overnight briskets and when they're done around noon the next day, they go straight into a cooler (wrapped in foil, butcher paper still on) until dinner time. I do them for thanksgiving as well to pair with our typical turkey :)
 
laszlof said:
Older post, but was curious. Why bother with a warming drawer? The best briskets I've made have always been wrapped tightly in foil and thrown in a cooler with some towels. They'll stay hot all day that way and you do not have to worry about drying out or overcooking.

I regularly do overnight briskets and when they're done around noon the next day, they go straight into a cooler (wrapped in foil, butcher paper still on) until dinner time. I do them for thanksgiving as well to pair with our typical turkey :)
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cause I have one in my kitchen so might as well use it.
 

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Yeah, I've been travelling a bit, so I haven't had time to do much of anything. I was out to see my parents in newfoundland a few weeks ago and they have the smallest bbq.... Still managed to cook up a feed. Had just enough space for one more porter house. lol

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I'm board cause no one wants to fish this weekend. they are all old. "oh it's windy. . . oh it's cold. . . oh I'm on blood thinners". losers. so I'm going to brine, inject and smoke 2 boneless turkey breasts for the first time. brine is meat church baptism. creole butter injection. meat church voodoo rub with meat church herb and garlic.

Brine bath. Botox injection. Body massage. Smoker. Butter bath. Eat.

Success.

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jimim said:
I'm board cause no one wants to fish this weekend. they are all old. "oh it's windy. . . oh it's cold. . . oh I'm on blood thinners". losers. so I'm going to brine, inject and smoke 2 boneless turkey breasts for the first time. brine is meat church baptism. creole butter injection. meat church voodoo rub with meat church herb and garlic.

Brine bath. Botox injection. Body massage. Smoker. Butter bath. Eat.

Success.

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Dang that looks very juicy:cheers:
 
Brentr said:
Have fun we will be there second week in December:cheers:
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I’m back. lol. Good trip! Tron is mmmmmh. I mean good but no guardian. Splash mountain looks horrible. But I’m still upset about that whole change. Since this is a food thread I will say the dolphin food and wine looks awesome compared to Epcot. We are over there the Friday it started. Our friends didn’t want to do it cause they don’t really drink. We thought the food looked awesome.
 
jimim said:
I'm board cause no one wants to fish this weekend. they are all old. "oh it's windy. . . oh it's cold. . . oh I'm on blood thinners". losers. so I'm going to brine, inject and smoke 2 boneless turkey breasts for the first time. brine is meat church baptism. creole butter injection. meat church voodoo rub with meat church herb and garlic.

Brine bath. Botox injection. Body massage. Smoker. Butter bath. Eat.

Success.

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That looks delicious! For the first time in many years, I’m not smoking a turkey because we’re heading to my sister’s house for Thanksgiving. I got a smallish breast just for me and my wife. I’ll probably dry brine and inject with a butter concoction, but have time to think about it.
 
jark87 said:
For the first time in many years, I’m not smoking a turkey because we’re heading to my sister’s house for Thanksgiving
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16 to 18 lb Butterballs are $1.89 a lb at Bjs all winter. ($32 ish) I imagine Costco and Sam's are similar. I make one monthly just because. We do leftovers night 2, then I make pot pie or soup for nights 3 and maybe 4. It's the gift that keeps giving.

It's a sad state of the world that I make a full turkey dinner, a 7 lb roast beef with sides , or a big pot of chili for less than it would cost for a family dinner at McDs. Monday night leftovers at my house are better than Thursday nights first try. :ROFLMAO:
 
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Newdude said:
It's a sad state of the world that I make a full turkey dinner, a 7 lb roast beef with sides , or a big pot of chili for less than it would cost for a family dinner at McDs.
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No, that’s a good thing, Dude! Who wants to eat that Crud served at the arches?
 
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