Grill It Baby!

[cosmo1]

Just a couple steaks for the wife and me tonight. Too dark for pics, and I know I still have to put up the whole chicken.

 

[IVE GOTTA PACKAGE 4U]

Just a couple steaks for the wife and me tonight. Too dark for pics, and I know I still have to put up the whole chicken.

Naked grillin,again?

 

[bleedinbrown58]

Naked grillin,again?

Scorched nutz? lol

 

[IVE GOTTA PACKAGE 4U]

No grillin this week.

 

[cosmo1]

Naked grillin,again?

Too chilly for that!


I was out near the 'Burgh Thursday and yesterday. Where were you?

 

[IVE GOTTA PACKAGE 4U]

Too chilly for that!


I was out near the 'Burgh Thursday and yesterday. Where were you?

Teenie weinee?

 

[bleedinbrown58]

Too chilly for that!


I was out near the 'Burgh Thursday and yesterday. Where were you?

I wouldn't grill anything that splatters....ouch! lol

 

[joeboodog]

Yesterday I made my second attempt at a brisket.



I used a chipolte rub and slathered it with minced garlic. Then I laid some mesquite smoke on it for a couple of hours. After smoking, I put it in a foil tray and poured in some beef broth and let it slow cook for several beers, oops, I mean hours.

 

[bleedinbrown58]

Yesterday I made my second attempt at a brisket.



I used a chipolte rub and slathered it with minced garlic. Then I laid some mesquite smoke on it for a couple of hours. After smoking, I put it in a foil tray and poured in some beef broth and let it slow cook for several beers, oops, I mean hours.

View attachment 17650

Did it taste as good as it looks?

 

[joeboodog]

I nailed it. It was a tad dry but but the flavor was spot on.

 

[bleedinbrown58]

I nailed it. It was a tad dry but but the flavor was spot on.

Nice...maybe try using more broth next time?

 

[Johney]

Got the other half of the ribs I made a while back on the smoker as I type this.

 

[Johney]

I nailed it. It was a tad dry but but the flavor was spot on.

Not sure about everyone else, but I like my brisket a tad dry so when I put sauce on it. Always liked Heinz 57 on my brisket samiches.

 

[joeboodog]

Nice...maybe try using more broth next time?

I think I am going to soak it in the broth a couple of days before I add some rub and smoke. Either that or inject it.

 

[bleedinbrown58]

I think I am going to soak it in the broth a couple of days before I add some rub and smoke. Either that or inject it.

Did you marinate it before you smoked it?

 

[joeboodog]

Did you marinate it before you smoked it?

No, I just put on the rub and garlic and let it sit in fridge for several hours.

 

[bleedinbrown58]

No, I just put on the rub and garlic and let it sit in fridge for several hours.

i'd find a good marinade recipe online...especially one that uses a little oil in it...let it soak in the marinade for a day or two...that should help keep it moist.

 

[cosmo1]

i'd find a good marinade recipe online...especially one that uses a little oil in it...let it soak in the marinade for a day or two...that should help keep it moist.

Shouldn't need to for brisket.

I think I am going to soak it in the broth a couple of days before I add some rub and smoke. Either that or inject it.

Was it trimmed when you bought it?

 

[joeboodog]

No and I left the fat on it. I think I put it in the smoker too soon and it was too hot. Live and learn. I think for my second try it was very good.

 

[cosmo1]

No and I left the fat on it. I think I put it in the smoker too soon and it was too hot. Live and learn. I think for my second try it was very good.

If it tastes good, that's what counts.

I've only done two. The first was a whole packer and came out really good. The second was a small flat and was kind of dry. Both cooked way faster than I expected.

(What internal temperature do you shoot for?)