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7 # butt for today - Q-View
WHOA! 12:11. Too close to the broiler. Should have pulled the shelf and used the lower one. I caught it just in time. The top went pretty black, as if it was charred. Here's the lesson learned - broil it at the very end and do it on a low setting and move it to the lowest shelf setting... -
7 # butt for today - Q-View
It's 12:05 and the temp has stayed about the same. Pulled a little piece of bark off and tasted it. First of all, there's a nice smoke ring. Second of all, the bark has a bite. Not a crunchy bite but a chile bite. NICE! So, I've decided to open up the foil and set my Kenmore stove at broil at... -
7 # butt for today - Q-View
OK, it's 11:15 now and I just took an air temp through the Weber top vents. It's at 180. So the Weber has cooled a bit. We're now at 4 hours and 15 minutes. The meat temp is 160. The bark is a bit soft but really nice looking. I took the pan that it sat in overnight with the slurry and put some... -
7 # butt for today - Q-View
Mopped at 9:55. Added a few more preheated coals and wood chips. Meat temp at 155. Think I'll let the fire go down now and see where I'm at around 11:30. Debating whether to foil or not at the moment. I got just a bit great mop slurry left but can't decide which direction to go. The butt looks... -
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7 # butt for today - Q-View
At 8:45 and 115 meat temp: I was going to turn it 180 degrees, but the bark started to crack a little so I decided to leave it. I thought about mopping it now, but I think I'll wait because the color is so beautiful as it is. I'll save it for later. -
7 # butt for today - Q-View
Here how it starts. The coconut milk and rub in the bottom of the pan smelled great. Almost like a Thai curry. So I've started a mop sauce that will be between a Thai curry (not an Indian one) and a BBQ sauce. I've added some more coconut milk, some Worchestershire, cracked black pepper, a... -
7 # butt for today - Q-View
Not much to see yet. Just started the chimney at 6:30. I'll be posting pics along the way. Here's the thread about last night's prep: http://www.smokingmeatforums.com/for...ad.php?t=21254 -
7# Butt W/Qview
Good luck on the butt today (it's after midnight here)... -
Like Ron, a 7 lb butt for tomorrow
Picked up a 6.9 lb butt tonight. Ever the weirdo, I thought I'd experiment a bit and rubbed the butt with coconut milk. Then I opened a can of jalapenos in adobo sauce and took some of the sauce and rubbed it on top of the coconut milk. Then, I hit it with salt and pepper, paprika, cumin, a... -
First Brisket On The Smoker.....Finally w/Qview
Try some boneless country-style pork ribs as well. It's almost like doing a shoulder in a third of the time. Very nice. I've got a thread on it somewhere...you can do them at the same time and get your s'uthern BBQ on. If you're serving salmon and shrimp, one rib per person would be just fine... -
First Brisket On The Smoker.....Finally w/Qview
Same thing happened to me. I actually had two different plateaus (but I was sort of expecting that since I wasn't really keeping the temperature stable and I let it drop a bit during the middle part). The second one was at about 170 - 180 about 9 hours in. That's why I've decided to always... -
Brisket for the big bro.....
Love the idea of cocoa powder and tawny port! You should give palm sugar a try sometime. It's a perfect medium for holding the rub. It's the palm sugar in the jar with the liquid on top. As I wrote in an earlier post, the liquid smells funny, but it tastes fine. Basically, you just go through... -
Newbie Brisket Question #2
Ahhh, I misread the "work in progress" thing. I thought you were rebuilding one <chuckle>. Yes, that will be much easier to maintain the heat over the long haul. Man, I was watching Bourdain's "No Reservations" from Uruguay and he showed this big commercial grill setup in the local market that... -
Newbie Brisket Question #2
Best of luck to ya! The thing that I found about doing it the whole way in the Weber is that it gets really tedious during the last half of the process (you probably figured that out from my blow-by-blow the other day). You might consider finishing it in the oven. If you get a good 7 hours of... -
Looking for a decent store baught sauce...
So, today, I was at Dollar General (don't ask!) Anyway, I have a bunch of beef brisket left over from my wildcat brisket thang and I thought, "I sure could use some BBQ sauce when I microwave this stuff the next couple of days. Maybe I could get a cheap sauce here and spice it up the way I like...- teleburst
- Post #31
- Forum: Sauces, Rubs & Marinades
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First brisket, wildcat style Q-view
Thanks. It did turn out tender, but it was a hair dry. I'm sure that a little finishing sauce would have helped (I might still fix some up). As it turned out, it was still a 12 hour cooktime. I wouldn't try to go the whole way in the Weber again though. It's too much fiddling. I'd probably do... -
First brisket, wildcat style Q-view
At 10:45, it was ready. It turned out to be not too dry after all. Could have been a little juicier, but not bad at all and certainly not as dry as I thought it would be. I pulled it and sliced it and left a nice chunk of it untouched. Smoke ring? You betcha! About 1/8" wide and a bright... -
First brisket, wildcat style Q-view
At 8:30, I went ahead and put it in the oven at 275. It's now sort of plateauing at 180 (10:15). Perhaps one more hour <g>. So, we're going to hit 12 hours, mostly due to my constant tinkering with the fire (I've learned a bit about the Weber, though). We'll see how it turns out, but I'm a...
