The Grill and BBQ thread

#3,151
#3,151
Boca Vol said:
The Better Than Bouillon beef base is the key. And I also subbed red wine for the beer.
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I didn't use this exact recipe but I did use the bouillon beef base and it went really well. Will definitely use that on any beef short ribs I do for now on.
 
#3,155
#3,155
What's best practice for injection in brisket? Y'all inject or not? I've seen some just rub some salt and pepper and throw it on the smoker and have seen folks inject beef of bullion, etc.
 
#3,156
#3,156
VolNRaleighNC said:
What's best practice for injection in brisket? Y'all inject or not? I've seen some just rub some salt and pepper and throw it on the smoker and have seen folks inject beef of bullion, etc.
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Are you smoking a whole packer brisket or just a flat? If you have the whole packer brisket and are cooking low and slow then the fat in that should render down into the meat and keep it plenty juicy.

I'm just a newbie smoker though so hopefully someone will come and give you better insight then I could.
 
#3,157
#3,157
Nash_Vol97 said:
Are you smoking a whole packer brisket or just a flat? If you have the whole packer brisket and are cooking low and slow then the fat in that should render down into the meat and keep it plenty juicy.

I'm just a newbie smoker though so hopefully someone will come and give you better insight then I could.
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Thanks! Newbie here as well. Looking to smoke a whole packer brisket low and slow. Was planning to not inject due to the reason you just mentioned but just wanted to get others' opinions as I've seen a few videos of folks injecting a whole packer. Think I'll still with not injecting as it doesn't appear to be the most common practice.
 
#3,158
#3,158
VolNRaleighNC said:
What's best practice for injection in brisket? Y'all inject or not? I've seen some just rub some salt and pepper and throw it on the smoker and have seen folks inject beef of bullion, etc.
Click to expand...

I may try a brisket on the Egg Monday
So any recommendations or recipes would be appreciated
 
#3,159
#3,159
VolNRaleighNC said:
Thanks! Newbie here as well. Looking to smoke a whole packer brisket low and slow. Was planning to not inject due to the reason you just mentioned but just wanted to get others' opinions as I've seen a few videos of folks injecting a whole packer. Think I'll still with not injecting as it doesn't appear to be the most common practice.
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I think you got it right. I'm sure there would be nothing wrong with injecting it but most recipes I have read don't inject. Either way I bet it will be good. Let us know how it works out.
 
#3,160
#3,160
Go to the green egg site there are great recipes there. If you have a butcher's cut, no need to inject just low and slow fat side up with inverted plate. 1 hour a lb at 225.
 
#3,161
#3,161
Agree, nothing wrong with injecting but unless there's a specific flavor profile your going after it's not necessary. It does make it more forgiving and less likely to dry out if you cook too long or too hot.
 
#3,162
#3,162
So we've got a nice three day weekend. What's everyone got planned for the cooker? I'm still up in the air.
 
#3,165
#3,165
cali_vol said:
So we've got a nice three day weekend. What's everyone got planned for the cooker? I'm still up in the air.
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Making pulled pork, pork short ribs and smoked mac n cheese. It's all already rubbed and waiting for the morning.

Edit.. don't know why it uploaded sideways.
 

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#3,170
#3,170
I've recently purchased a blackstone griddle. Is there anyone on here that has one and how do you like it?
 
#3,175
#3,175
cali_vol said:
Yesterday's lunch :)
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That looks amazing! We used to steam oysters at a hunting club in GA over a fire in a 55 gallon drum on a piece of tin. We'd lay the tin over the fire, throw out the oysters and lay a wet burlap sack over them to get a good steam going.

I've never done them on my grill though. You just roll them around in that basket? Whats in the pot? Looks like hot sauce and butter.
 
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