Weekend BBQ at my place

[hyphen]

I've only hosted a true BBQ once and it was a success. I decided to have another one at my new apartment since I have a much larger balcony (i'm a city boy). Anyway, thought I'd use this thread as a log. I'm only expecting about 9 people total, only 7 of which eat meat. The ones that do are big dudes though. As for the meat menu it won't be too extensive. Just an 11lb brisket, 2 racks of St. Louis ribs, some pork belly burnt ends, maybe some beef riblets and a couple portobello mushrooms for the non-meat eating folks. Do you guys think that's enough?

Tonight I got to trimming the brisket. (sea salt was used sparingly since I ran out of kosher).

Tomorrow night I prep the pork and will throw the brisket on the WSM. Follow along and any input is welcome :)

 

[schlotz]

What time is dinner? :)

 

[kruizer]

Gimme your address. I'll be there.

 

[chilerelleno]

If you were closer I'd bring a huge pan of smoked pork neck bones and beans, maybe even dessert.

And that's my input, price of addmission, everybody must bring something, sides, desserts, beverages... Tofu burgers and alfalfa sprouts.

 

[oldsmokerdude]

Yes, it sounds like plenty for the number of guests you expect. If LA weren't so far away I would show up unannounced.

Quick question: how thick/thin is the far end of the flat in your picture? It looks pretty thin from this angle If too thin you may want to cut some of it off so it doesn't burn in the cooker. What is too thin? That's a great question....I make sure it's at least 3/4 inch thick. You also place the cut off piece in the smoker and pull it out when done.

 

[RiversideSm0ker]

What time is dinner? :)

Damn you beat me to this. I’m thinking you have a hell of a feast planned.

George

 

[hyphen]

If you were closer I'd bring a huge pan of smoked pork neck bones and beans, maybe even dessert.

And that's my input, price of addmission, everybody must bring something, sides, desserts, beverages... Tofu burgers and alfalfa sprouts.

Thankfully, my friends ain't cheap. Pork neck though, I don't they know anything about that haha.

Yes, it sounds like plenty for the number of guests you expect. If LA weren't so far away I would show up unannounced.

Quick question: how thick/thin is the far end of the flat in your picture? It looks pretty thin from this angle If too thin you may want to cut some of it off so it doesn't burn in the cooker. What is too thin? That's a great question....I make sure it's at least 3/4 inch thick. You also place the cut off piece in the smoker and pull it out when done.

Just checked, it's a little over an inch I'd say, but that was just a quick glance while it's wrapped up and in the fridge. I'll take a better look tonight.

 

[tallbm]

That should be enough. Think that if you gave each of the 7 guys a 16oz/1lb steak and sides that would be a good meal. Even though a big guy could probably tackle more than 1 pound steak it would be nothing to flinch at.

You have an 11lbs brisket which after trimming and cooking should yield at least 6 pounds of meat. That alone almost covers 7 guys at 1 pound of meat each. Then 2 racks of ribs at probably 2.25 lbs each and pork belly burnt ends. I think you have it covered.

I'm with oldsmokerdude on removing the thin portion of the flat. You could throw it in later or do it as burnt ends with your pork belly burnt ends. The idea is to use that meat instead of allowing it to burn/crust up while the entire brisket cooks. IN the end you throw out that burnt/crusted up section. I always recommend people trim their flat like the following so there is uniform thickness across what is left of the flat and they use the good trimmed off meat elsewhere so it doesn't go to waste!

BrisketFlatTrimAway

• tallbm
• Oct 7, 2017

I hope this info helps :)

 

[mike243]

FOld the thin end over and pin it at about the same thickness as the rest, no waste like that

 

[Xendau]

FOld the thin end over and pin it at about the same thickness as the rest, no waste like that

I concur. While I have not done it myself with brisket, I have seen it done. We used to use "meat glue" at the fine dining restaurant I worked out with a certain veal cut, wrapped in saran wrap. Sous vided until temp, taken out of wrap, and cooked in a pan with oil and rosemary until browned on the outside.

 

[hyphen]

wouldn't folding it over prevent the inside of the fold from receiving smoke?

 

[Xendau]

wouldn't folding it over prevent the inside of the fold from receiving smoke?

Indeed... BUT you have to imagine, the other portions this thick do not receive smoke on the inside either. So nothing gained, nothing lost.

If you've not done this before, its probably not best to try right before a big party. I would trim like recommended and cook separately.

 

[hyphen]

Roger that. I'll go inspect it and trim around. I'll post some updates later tonight while I'm prepping the pork.

 

[hyphen]

Okay, so the end of the flat on my brisket was a bit thin, just like you more experienced folk had anticipated. I wouldn't say it was under 3/4 but it was thin enough that I second guessed it. On top of that, I missed some spots when I applied the rub.

I didn't curve the trim, but I think this will suffice. Well, it has to because it's on the smoker now. Put it on around 1AM. Stable temp now is at 241F. (BTW I took the trimmings from the brisket and the ribs and cooked them on my cast iron and ate them for dinner.)

I also trimmed and rubbed the ribs. Olive oil, salt, pepper, onion, garlic, sweet rub, spicy rub, in that order. You can see some of the crushed peppers on the surface. Don't mind the really dark patch of rub on the rack of ribs on the right, it's just some pooled up liquid that I didn't soak up with a paper towel. I left the membrane on one, removed it on the other. Funny thing, one of the guys coming over wanted to bring over ribs. We decided that we're going to have a rib competition. Wish me luck, guys.

Any types of critiques you guys have about my trimming or anything else is encouraged. I'm still trying to learn as much as I can :)

 

[hyphen]

Also, the ribs don't go in the smoker until 10AM. So, if you guys have any pointers now is the time to shoot them over haha.

 

[tallbm]

Also, the ribs don't go in the smoker until 10AM. So, if you guys have any pointers now is the time to shoot them over haha.

Brisket is looking good.

You might want to check the salt content on your ribs with doing salt + 2 othe rubs that likely have salt.
I say this because ribs are SUPER EASY to over salt.
I would start by checking the rubs to see if they have salt, if they don't then you are good. If they are then you might want to clip a piece of meat and throw in a skillet and see how salty it is.

Another much braver approach would be to just rub your finger over the ribs and lick it for salt content lol.

 

[Smkryng]

Brisket is looking good.

You might want to check the salt content on your ribs with doing salt + 2 othe rubs that likely have salt.
I say this because ribs are SUPER EASY to over salt.
I would start by checking the rubs to see if they have salt, if they don't then you are good. If they are then you might want to clip a piece of meat and throw in a skillet and see how salty it is.

Another much braver approach would be to just rub your finger over the ribs and lick it for salt content lol.

Yep, I can agree with this. The first spares I ever did I used the same rub that I put on pp and they were salty and WAY over seasoned for my liking. Less is more sometimes I guess.

 

[tallbm]

Yep, I can agree with this. The first spares I ever did I used the same rub that I put on pp and they were salty and WAY over seasoned for my liking. Less is more sometimes I guess.

Yep, this is why I have a seasoning blend of SPOG+Paprika mixed for my pork butts and a POG+Paprika for my ribs. I just do the salt separately on the ribs to fix the oversalting problem :D

 

[hyphen]

Sorry, didn't get any pictures after the cook was finished because I was so busy entertaining people and getting drunk. Ribs came out great with just a hint of heat and mopped with a carolina sauce. Brisket unfortunately was a little overcooked. I had to get my hair cut which kept me away for a little over an hour. By the time I got back internal temp was around 208. I opened up the foil to release some heat then let it rest for about an hour then as I was slicing it the flat meat crumbled. Thankfully my guests didn't care and devoured it.

 

[tallbm]

Sorry, didn't get any pictures after the cook was finished because I was so busy entertaining people and getting drunk. Ribs came out great with just a hint of heat and mopped with a carolina sauce. Brisket unfortunately was a little overcooked. I had to get my hair cut which kept me away for a little over an hour. By the time I got back internal temp was around 208. I opened up the foil to release some heat then let it rest for about an hour then as I was slicing it the flat meat crumbled. Thankfully my guests didn't care and devoured it.

Man that sounds like a successful bbq to me! You will get the brisket sorted out. Don't tell anyone but my favorite way to eat brisket is chopped brisket mixed in bbq sauce on a good roll or bread, so your fall apart flat would have been perfect for me hehehehe!!!

Keep it up, tweak, continue to perfect, and report back on the next success :)