Who Loves BBQ? (1 Viewer)

joejitsu209

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Here are a couple pictures from this past Saturday.. Beef Burnt Ends before and after sauce (Poor Man's Burnt Ends) and a Hushpuppy filled with pulled pork : ) Eating this or naw?
I have a bunch more pictures at my IG @backyardbbqkings come say hi :tup:
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I used to smoke with my WSM all the time back when I still lived with my parents and we had a big backyard/a shed for wood storage/etc... now, living in an apartment community, it's not realistic. Don't have a place to store the cooker, the charcoal, the wood, etc... also don't want to smoke out my neighbors when heating up charcoal in a chimney... and it's no fun making racks of ribs or a huge pork butt when you don't have anyone to share it with.

I do miss it often, though.
 
I used to smoke with my WSM all the time back when I still lived with my parents and we had a big backyard/a shed for wood storage/etc... now, living in an apartment community, it's not realistic. Don't have a place to store the cooker, the charcoal, the wood, etc... also don't want to smoke out my neighbors when heating up charcoal in a chimney... and it's no fun making racks of ribs or a huge pork butt when you don't have anyone to share it with.

I do miss it often, though.

Ya no doubt.. BBQ is the best when you can share it with some friends, have a beer, etc.. You should make some and take it to your next poker game.
 
I smoke all the time on an awesome Yoder YS-640 pellet smoker. I am also a Kansas City BBQ Society certified judge. Brisket is my favorite. It’s also the most difficult meat to get right at competitions.

Yours looks moist. That’s a big plus. Congrats.
 
I smoke all the time on an awesome Yoder YS-640 pellet smoker. I am also a Kansas City BBQ Society certified judge. Brisket is my favorite. It’s also the most difficult meat to get right at competitions.

Yours looks moist. That’s a big plus. Congrats.

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I appreciate the compliment! Brisket is one of my favorites because of how difficult it is to make! Love the challenge of it. It may not be KCBS winner, but this was a brisket a did a few months ago and have been slowly perfecting it ever since. I have a short video of the juicy meat squeeze that everyone does, but I don't know how to upload it here lol
 
I've done brisket for several years now. I started with an offset burn on a Weber kettle. I eventually graduated to a stick burner using hardwood. Big pain-in-the-ass and very time-consuming. But the results were by far the best.

I recently decided to get a pellet smoker to make things easier. After much research, I decided to go with a Rec Tec.

I've done a few rib cooks on the pellet and they came out great. I did one brisket and I'll just say it wasn't my best. Not bad, just not great - which they usually are. I need to make a few adjustments. Still trying to figure the pellet out.

BTW @DoubleEagle, nice Yoder!

Anyway, here are a few photos of a couple packers and burnt ends:


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Where do you guys get your full packers? They’re not sold in grocery stores (at least around here in NJ), and prices from online butcher shops are asinine.
 
You guys are making me hungry. I'm a novice pellet griller looking to get there someday.

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Sam’s or Costco.

Yes, I get nearly all my packers from Costco. I’m in southeast Michigan. My local Costco has USDA Prime briskets available most of the year for right around $3.50 a pound.

There are several online distributors that sell packers. But they are $$$.
 
I smoke all the time on an awesome Yoder YS-640 pellet smoker. I am also a Kansas City BBQ Society certified judge. Brisket is my favorite. It’s also the most difficult meat to get right at competitions.

Yours looks moist. That’s a big plus. Congrats.

I was going to start a new thread but then found this one. I recently got into smoking/bbq after a friend brought his smoker to my place for a poker weekend. I am in the market for a smoker/charcoal bbq setup. My favourite thing to eat is brisket so that is kind of my focus. I am trying to decide between a Kamado Joe and going the Weber route with getting a Weber Smoky Mountain and Weber Kettle combo. What do you think is the best setup?

I have heard people say electric is great since it is "set it and forget it" but I hesitate since I do really like the real wood and real charcoal flavour.

All input appreciated!
 
Thanks! It's my buddies - he paid the money, does the work, I just enjoy it and provide him with endless cigars in return!!

Yep that is a winning trade! I really need to make a trip down to the South. Me and my wife travel just to eat and drink basically. I really need to make a trip down there to try the food out and learn the ways of Southern BBQ!
 
I was going to start a new thread but then found this one. I recently got into smoking/bbq after a friend brought his smoker to my place for a poker weekend. I am in the market for a smoker/charcoal bbq setup. My favourite thing to eat is brisket so that is kind of my focus. I am trying to decide between a Kamado Joe and going the Weber route with getting a Weber Smoky Mountain and Weber Kettle combo. What do you think is the best setup?

I have heard people say electric is great since it is "set it and forget it" but I hesitate since I do really like the real wood and real charcoal flavour.

All input appreciated!
IMO, I don’t think you would be happy with an electric. Not going to taste as good.

My first smoker was a Weber Smokey Mountain and used it for several years. They are a very good smoker. You can even see them occasionally on the competition circuit. Burns charcoal but I suggest adding hardwood chips as well. Cooked many many briskets on mine. I think you would like it.
 
IMO, I don’t think you would be happy with an electric. Not going to taste as good.

My first smoker was a Weber Smokey Mountain and used it for several years. They are a very good smoker. You can even see them occasionally on the competition circuit. Burns charcoal but I suggest adding hardwood chips as well. Cooked many many briskets on mine. I think you would like it.

Yeah this is just for domestic use so not looking to compete or anything. I do want to make really really good food of course so I don't mind spending some money but for sure don't want to spend over 2k as I would rather spend that money on meat :) The Kamado cookers BGE/KJ seem nice but not sure they are worth the money for me. I am leaning toward the WSM and then a Kettle for just quickly doing burgers or chicken for dinner type of stuff.
 
Sam’s or Costco.

Costco does not have them here! Wtf
(Westchester NY area)
The only time I got a real packer I had to special order it from the guy who runs the cafeteria at my office. Carried 16lbs of raw meat home on the train. Totally worth it.

But I think I over did it bc it didn’t stay together as I would like when I sliced it. Was tender and moist, but mostly shredded :(

Edit: I use a WSM, which I love
 
You guys are a bad influence! Not only am I buying more poker chips than I need, I'm now looking at smokers.

I have a large built-in DCS gas grill with a smoker tray in the middle. I've never used it but want to give it a go. The instructions just say to light the smoker burner, fill it up and keep it on low for a long smoke. I'll mainly be smoking vegetables - peppers, onions etc to make hot sauce. Any tips?
 

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