We've launched the new forums! Read more here

BBQ and Outdoor Cooking Thread

Going to smoke some bacon wrapped jalapeno popper stuffed chicken when get home from work in a half hour.

Then put in the boston butt for some low and slow smoke for pulled pork for the Super Bowl tomorrow night.
 
Oh man I’ve been waiting to take this Brisket Flat off the Traeger all day long!

It was fantastic, only thing I probably would have done was either put a pan of water in the Traeger with it or spritz it a few times. Or maybe I didn’t let it rest long enough!

Awesome flavor & got a good smoke taste & smoke ring.
1074338E-499F-41E9-89DE-24BC1298898C.jpeg
457A1EA3-C374-43FD-8893-7866F2FF8ADE.jpeg
E8E46A7D-0017-4B08-AF59-4417BFF6FBF7.jpeg
 
mmaynard11 said:
Oh man I’ve been waiting to take this Brisket Flat off the Traeger all day long!

It was fantastic, only thing I probably would have done was either put a pan of water in the Traeger with it or spritz it a few times. Or maybe I didn’t let it rest long enough!

Awesome flavor & got a good smoke taste & smoke ring.
Click to expand...

Looks good!

In my experience, you shouldn’t have a moisture problem unless it’s overcooked it or didn’t rest long enough.

Wrapping in a towel and tossing in a cooler for a minimum of an hour is a MUST DO.

Best of luck on your whole brisket tomorrow. Don’t forget to remove the deckle.
 
mmaynard11 said:
Oh man I’ve been waiting to take this Brisket Flat off the Traeger all day long!

It was fantastic, only thing I probably would have done was either put a pan of water in the Traeger with it or spritz it a few times. Or maybe I didn’t let it rest long enough!

Awesome flavor & got a good smoke taste & smoke ring.
View attachment 8992218
View attachment 8992219
View attachment 8992221
Click to expand...

Looks good, I have a Traeger and love it. I never sprits my briskets, I do occasionally put a pan of water in But like was said, let it rest in a cooler. I usually let it sit for two to three hours.


Sent from my iPhone using Tapatalk
 
Bacon wrapped jalapeno popper chicken is out of the smoker and done!
5467737bde559eb30fbb8af434befaa5.jpg


Sent from my Pixel 3 using Tapatalk
 
Trimming is done...getting ready to clean the Brisket Misfit...then going on at 9ish. Should be hopefully done & ready for party at 5pm.

7DEF9AE8-F688-476F-9672-DCCD555F1BE0.jpeg
 
Got some pork belly burnt ends going to bring to my buddies, I should have made more .... ALOT more
20210207_131820.jpg
 
mmaynard11 said:
I have a feeling those may be gone before they hit the counter.
Click to expand...
I don't even know if they're going to make the commute to their house.. at least the wife doesn't like/eat bbq so hopefully enough to split 3 ways
 
Smoked queso with Pecan smoke getting started.
C3891CD0-873E-422D-8F5A-F7FCE54B7B90.jpeg
 
USAF Ret in Wis said:
How your brisket coming along?
Click to expand...
I’m starting to worry...by the time I cut it will be resting for 3.5-4hrs in a cooler. Should I throw it back on for a few mins after cutting?
 
mmaynard11 said:
I’m starting to worry...by the time I cut it will be resting for 3.5-4hrs in a cooler. Should I throw it back on for a few mins after cutting?
Click to expand...
Nah you will be shocked how long it will stay warm
 
JB said:
Nah you will be shocked how long it will stay warm
Click to expand...
I keep wanting to open the cooler to check...have to stay strong.
 
mmaynard11 said:
I’m starting to worry...by the time I cut it will be resting for 3.5-4hrs in a cooler. Should I throw it back on for a few mins after cutting?
Click to expand...

not at all. In 6 hrs you still won't be about to handle it without gloves!
 
USAF Ret in Wis said:
I usually start my whole brisket at 9 or 10 pm, going 200° overnight. They're usually around 150° by 6 am. I'll crank it up to 230° and pull around 203°. Should be done by 1-2pm, then into the cooler. That's the beauty of a cooler, they'll stay hot up to 6 hrs, so you don't have to time it perfectly for your set eating time.
Click to expand...
This is what I do too. If it is done at 2 and I need to feed people at 5 then it is done and in cooler wrapped. If it isn't done I cross my fingers and hope it is by dinner time.
 
Longer the rest juicier that brisket will be too!

Wishing I made some wings, SB just won't be the same without them
 
Oh yeah!!!
378867D3-D485-47E3-A7B9-E15CBFA57602.jpeg
A8E6B9E5-2A65-4C8F-B652-CAF833F4778E.jpeg
5EB44F82-58AE-4853-835D-E181A65E161E.jpeg
 
You must log in or register to reply here.
Back
Top