BBQ Thread

Rib eye steaks smoked with mesquite chips came out perfect, just took them out to rest.

The potatoes might fuck up my whole plan. They seem to be about halfway done. I put them in for about 35 minutes at 245, then dropped the temp to put the steaks in with them. Just cranked it to 275 and hoping they get done in 25 or so minutes.

Should have just did the suggested 275 and wrapped them while I did the steaks.

Next time.
 
Sheik said:
Rib eye steaks smoked with mesquite chips came out perfect, just took them out to rest.

The potatoes might fuck up my whole plan. They seem to be about halfway done. I put them in for about 35 minutes at 245, then dropped the temp to put the steaks in with them. Just cranked it to 275 and hoping they get done in 25 or so minutes.

Should have just did the suggested 275 and wrapped them while I did the steaks.

Next time.
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Yeah, you gotta hit potatoes at 275-300. They don't get a ton of smoke even at longer cook times, but they also take a while to get done if you don't hit them at a higher temp.
 
Yeah, the potatoes had a really nice mesquite flavor, but they only reached 185 internal. They could have been better.
 
Sheik said:
Yeah, the potatoes had a really nice mesquite flavor, but they only reached 185 internal. They could have been better.
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When they're running behind for me I'll throw them in the microwave a couple minutes
 
I smoked a brisket for Thanksgiving, but tried a different technique this time. First, I slathered the butcher paper in beef tallow before I wrapped the brisket, and I let it sit in a holding oven (which I literally just bought to try out) at 150 degrees for 12 hours before serving. It was the best brisket I’ve ever made. The holding oven was worth every cent. I can hardly wait to try it with beef ribs, pork butt, etc.
 
Plan9Misfit said:
I smoked a brisket for Thanksgiving, but tried a different technique this time. First, I slathered the butcher paper in beef tallow before I wrapped the brisket, and I let it sit in a holding oven (which I literally just bought to try out) at 150 degrees for 12 hours before serving. It was the best brisket I’ve ever made. The holding oven was worth every cent. I can hardly wait to try it with beef ribs, pork butt, etc.
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Do you smoke the meat then use a holding oven? Or can you smoke in one of them?
 
Plan9Misfit said:
You smoke it first then place it in the holding oven.
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So it's an oven that takes the place of putting the brisket in a cooler to let it rest?
 
Iamtdg said:
Do you smoke it the normal amount of time?
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Yes. Hutchins BBQ in McKinney shared that technique with me. They said another alternative is to pull it off the smoker once the bark is where you like it, finish it in a regular oven to get it to temperature, and then move it to the holding oven the rest of the way. They said that the product they serve is usually prepared almost 24 hours ahead of time due to the amount of time it spends in the holding oven and pits.
 
jsmith6919 said:
So it's an oven that takes the place of putting the brisket in a cooler to let it rest?
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Correct. They’re better at holding temperature for much longer periods of time without cooking the meat any further. It’s literally to help the fat render out.
 
Iamtdg said:
Interesting.
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Dude, try it. I bought a Vevor warming oven and it worked like a dream. It feels flimsy because it’s not one of those $2000 commercial grade models, but it’s perfect for what I’m using it for.
 
Plan9Misfit said:
Dude, try it. I bought a Vevor warming oven and it worked like a dream. It feels flimsy because it’s not one of those $2000 commercial grade models, but it’s perfect for what I’m using it for.
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Oh, it's happening.
 
Has anyone ever used hickory-smoked sea salt? My dad gave me a 2-lbs bag of San Francisco Salt Co sea salt.

This stuff smells incredible. I can't wait to use it.
 
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