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

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Happy Father’s Day! Made some spares and they came out perfect!

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Decoy205 said:
Thanks!! I’m a huge fan of peach wood smoke. Years ago I had cut down a peach tree in front of my house . Been using the wood ever since. It’s my fav flavor on pork. Hickory is my 2nd fav.
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I’m also a fan of fruit wood. It’s not as heavy as something like mesquite. My wife doesn’t like much smoke flavor, so I tend to stick with apple and cherry, except for large cuts, like brisket. Haven’t ever tried peach. Peach trees are much more common around here than apple or cherry, so I should! Pecan is also in the lineup.
 
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Yeah definitely give it a shot! It works for Myron Mixon :D

It’s weird Apple is probably one of the ones I dig the least compared to hickory and peach on pork. I don’t mind it on chicken. Cherry is nice and adds a nice color.

For beef I’ll use oak, hickory or pecan.
 
jimim said:
With eggs? Lol

Hey you see the jolly Xmas party at HS? Looks good actually. First night in November is our last night of the trip so I don’t think we r going this year.
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We have a week planned next month however we are challenged with other personal stuff so we are not sure if we will go. We will keep you posted :cheers:
 

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jimim said:
Anyone ever try the 4-2-10 method for brisket? Looks kinda full proof? 10 hrs at 140 degrees is a mighty long time!
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Never heard of it. I don’t think there’s a definitive brisket method. It’s done when it probes easily, which is usually above 200°. Trying to use a specific timeframe just doesn’t work. I’ve had 15 lb brisket cook in under 10 hours and 10 lb brisket take 12 hours, both cooked at 250°. And I can’t imagine cooking a large cut of meat like brisket at 140°. Brisket needs to hit at least 190° to get tender. How could it get there cooking at 140°?
 
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Got a nice Fathers Day surprise gift this year. 2021-2022 was the age of the Blackstone, looks like the rest of 2023 is going to be filled with Neapolitan Pizzas off the Ooni and a 2024 New Years Resolution to get back on keto.

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jark87 said:
Never heard of it. I don’t think there’s a definitive brisket method. It’s done when it probes easily, which is usually above 200°. Trying to use a specific timeframe just doesn’t work. I’ve had 15 lb brisket cook in under 10 hours and 10 lb brisket take 12 hours, both cooked at 250°. And I can’t imagine cooking a large cut of meat like brisket at 140°. Brisket needs to hit at least 190° to get tender. How could it get there cooking at 140°?
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I hear yah. Mine have been all over the place. The 2 hr part of the cook is at 285. I don’t know. It’s all over the internet documented. Like a lot.
 
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mc2021 said:
I was wondering the same thing and curiosity got the best of me.

Love of Flowers :: LoF

brisketsplus.com
Seems interesting, would be interested in the results if you do try it.
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I found a lot of talk about it on different forums just searching for like 5 mins. I’m going to try it. When I get a 2 day period with no fishing cause I’m not giving up a weekend of fishing for a brisket. Lol
 
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mc2021 said:
I was wondering the same thing and curiosity got the best of me.

Love of Flowers :: LoF

brisketsplus.com
Seems interesting, would be interested in the results if you do try it.
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Yes, interesting, but I’m still skeptical that a 16 hour cook can be prescribed for any brisket. 4 hours at 250° is roughly normal, 2 hours at 285° is only a slight increase in cooking temp and for a relatively short period of time. My guess is that after the first 6 hours, the internal temp would still be well below 200° - probably closer to 160°, which is roughly the temp that the stall hits and you’d wrap. I still can’t see how you’d ever get above that temp cooking at 140°.

But if someone has success with it, I’d love to hear about it!
 
jark87 said:
Yes, interesting, but I’m still skeptical that a 16 hour cook can be prescribed for any brisket. 4 hours at 250° is roughly normal, 2 hours at 285° is only a slight increase in cooking temp and for a relatively short period of time. My guess is that after the first 6 hours, the internal temp would still be well below 200° - probably closer to 160°, which is roughly the temp that the stall hits and you’d wrap. I still can’t see how you’d ever get above that temp cooking at 140°.

But if someone has success with it, I’d love to hear about it!
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once I get a clear weekend I'm trying it on a flat.
 
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