BBQ

[Mjl]

The Kroger brand is good stuff

[ousdahl]

Oussie, 86 the kingsford.

Dangit, have I been doing it wrong this whole time?!

[PhDhawk]

Oussie, 86 the kingsford.

Dangit, have I been doing it wrong this whole time?!

Nope.

Pro tip, lotsa lighter fluid.

[ousdahl]

Oh HEYALL naw.

Chimney start yo!

[TDub]

Briquettes are turrible. Better than propane (and propane accesories) but turrible.

[Deleted User 89]

ousie is about to discover a whole new world

[ousdahl]

I’ve tried the lump I guess. I think was just a pita to light and keep lit. I’ll try again.

[pdub]

Lump charcoal for sure.
I have no issue with chunks or chips - i've still gotten the smokey flavor from both.

[TDub]

Chips are like throwing salt in the ocean. It might make ya feel better but doesnt change anything. Chunks. Fist sized or bigger letter smolder in the coals.

[jhawks99]

Wut Tdub said. And don't waste your time soaking them.

[pdub]

I would wager that if I/you had two smokey mountains going, with the same meat, and the same temp, same exact rub, for the same amount of time, in a blind taste test to 100 people, no one would be able to know if you used chips or chunks.

[jhawks99]

Could be, I use 3 or 4 chunks and then don't add any more. Chips would probably need to be replenished.

[Deleted User 89]

so, the bison brisket has great flavor, but is tough

smoked till internal was 165, then finished in foil till 205

total time was almost twice what i expected, but it didn’t dry out

3 freshly harvested turkey breasts and a wing on now

and we just prepped ~4 lbs of morels from this morning

been a good weekend...no honky tonks, but i guess you can’t win em all

[TDub]

Sounds like a terrific weekend

[TDub]

Did you inject the brisket?

[TDub]

205 seems a bit high to me, havent done a brisket in a bit but I thought I usually pulled it off at 190ish then wrapped in foil and towel and let it set in a cooler for a couple hours.

[Deleted User 89]

Did you inject the brisket?

i didn’t, but spritzed it regularly and had a water pan in with it the whole time

like i said tho, it isn’t dry, just a bit tough still. i’m almost thinking it may not have been the best cut

i’ve never had issues with beef brisket, but this was my first bison

[jhawks99]

205 is a little high for brisket. I shoot for 190 to 195. Did you slice against the grain? I've never cooked bison before sounds pretty good to me.

I wrap in foil at 6 hours. Here's my secret: when I wrap in foil, I add a reduction of red wine flavored with a clove or two of garlic, fresh thyme, black pepper, worcestershire, and a little bit of lemon peel.

I made homemade pastrami today. I cheated a little and got a corned beef brisket. Rinse, dry and rub with finely ground pickling spice and black peppercorns. Smoke over olive wood for 3 hours until it hits 150F. Then into the instant pot for an hour. Came out pretty tasty and very tender.

[Mjl]

Bison might be too lean to treat like a beef brisket...

[Deleted User 89]

seems trickier for sure...live and learn

some colleagues made goose pastrami over the winter...fucking fantastic