BBQ Thread

mcnuttz said:
Heavy on the pepper, I like it!
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Yeah, but it isn’t pepper heavy in flavor. It helps give the pork a nice bark and rounds out the flavor. Oddly enough, it’s the cinnamon and ginger that make the rub pop.
 
Grilled salmon

I like to lightly.oil the skin side first.

1:1 maple syrup and yellow mustard with some Old Bay to taste preference( I go light) mixed in a small bowl, then pour half over the salmon and brush to coat it evenly.

As with most fish, coals need to be hot af

Skin side down for 5 minutes

Flip

Grill for 90 seconds

Lift and rotate 90 degrees to get pretty cross grill marks.

Grill another 60-90 seconds

Use the remaining maple mustard to dip or drizzle, my nizzle.
 
data said:
Tried foil boat for the first time and had great results with a choice cut brisket.
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I’ve never tried that method. I’ve heard that it works really well, but I’m gun shy with foil. I tried one brisket which I wrapped in foil rather than butcher paper and it basically turned it into an oversized pot roast, so I’ve avoided foil ever since.
 
Irving Cowboy said:
It’s nice because it’s braising and developing a nice bark at the same time.
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Maybe I’m a traditionalist, but if someone needs to braise a brisket, then they don’t know how to work a smoker properly.
 
I have finally cracked the brisket code and it is a damn good and delicious feeling.

Started it early, but the only thing I did different was that I blasted it with smoke and at 275 the entire time.
 
boozeman said:
I have finally cracked the brisket code and it is a damn good and delicious feeling.

Started it early, but the only thing I did different was that I blasted it with smoke and at 275 the entire time.
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It took me years to figure it out.
 
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