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It was cooked absolutely perfect. The rule is 30 mins per pound, both pieces were about 1.25 lbs, so they were done in about 40 mins. I originally was thinking 60-90 mins for 2.5 lbs, but thankfully I used the meat thermometer, I would have been so pissed if I overcooked it.
My first attempt with the ribs went well. Next time I will take more pics but we ate them too fast
They were delicious.
I put BBQ sauce on half and the other half without. The ones without had a more smoky taste. Both were good in their own way.
The BBQ sauce was home made.
I made the bread too.
For my next smoke I am going to make a cheeseburger fatty.
Recipe:
2 Quarts Ketchup (64oz.)
2 cups Apple Cider Vinegar
1/2 cup Sugar
1-2 tbs. Garlic Powder
1 tbs. Celery Seed
1 tbs. Ground Cumin
1 tbs. Chili Powder
1-2 tbs.Cayenne Powder
1/8th cup Coarse Salt
1/2-1 cup Water
Adjust the selection of spices and quantities to make it your own secret sauce! Mix all ingredients as shown, and then simmer on the grill for 5 minutes or more, depending on how thick you like your barbeque sauce.
I cut everything in half, I didn't want to make two big bottles.
So eventually I really want to get a Green Egg or Kamado Joe ceramic style smoker but that is a while out. However, I apparently get a 5 year award at my company and a Meco Charcoal Water Smoker is an option. I don't know really anything about smokers yet although it is something I would like to start doing and was wondering if anyone could share some thoughts with me on it that has been doing this for a while. Thanks
So far I've made ribs, a butt, and a fatty with mine.
The pulled pork from the butt was awesome.
The only thing that I wasn't pleased with was the bacon on the fatty as I like my bacon crispy, but I then read that the fatty can be put in an oven for a few minutes to crisp up the bacon.
I'm also happy with the Amazen pellet smoker. It smokes for hours and makes the Masterbuilt set it and forget it.
Back in college, I got home from work around midnight to find a 3 burner stainless steel grill sitting on the curb in front of my neighbor's place (duplex) waiting for trash pickup. I called him up, asked what was wrong. "Burners are rusted out. Cheaper to buy a new one than fix." Asked if I could take it, and he said no problem. Went to Lowes, bought 3 universal burners and drip plates for $90, cleaned it up, and have had a kick ass propane grill ever since.
About 3 years ago, I picked up a table top charcoal grill, mounted it to the side of my grill, cut a hole in the lid, and ran a dryer vent to the hole under the propane grill. So now I have a hybrid propane-smoker. Propane controls the temp, and the smoker adds the flavor.
I kind of agree with the purists because I enjoy understanding and practicing the whole process, but I wouldn't knock anyone for using an electric smoker. If they want to share their B-B-Q with me, then I can probably get along with them.
I think you should post a picture of your hybrid grill
Just picked up a 2 lb top round london broil to do my marinated london broil from a couple pages back. Also picked up a 5 lb brisket, going to try my hand at beef brisket for the first time. Any suggestions, tips and tricks welcome
Brisket was the first long cook I did. 16 pound packer that took right at 16 hours to get up to 190 IT with a pretty stable 230 grid temp. From what I've read they usually take around 1 to 1-1/2 hours per pound. Mine came out decently, but will definitely do some more in the future so I can try to get the art of the brisky perfected since they're so finnicky.
I didn't wrap mine in butcher paper or anything because I like a heavy bark, but I may try that on the next one just to see how the difference is and which I like better. Don't be like me and be stupid and grab a serrated knife to slice the brisket. lol
Also, I'm sure you already know but watch the BBQ with Franklin brisket series; it helped me with mine.
Just picked up a 2 lb top round london broil to do my marinated london broil from a couple pages back. Also picked up a 5 lb brisket, going to try my hand at beef brisket for the first time. Any suggestions, tips and tricks welcome
A long day on Sunday, and a lot of work, but it was well worth the effort. I started marinating the London Broil on Friday evening
4.5 lb brisket, a whole packer would be too big for my smoker, but this guy was just perfect. Here's what I started with. 20150829_194815_zpshnfo1sor.jpg
The next morning I was up bright and early to get the coals going on my chrarcoal smoker. I pulled the brisket out and let it warm to room temp for about 45-60 mins 20150830_113134_zpst4edgfc7.jpg
So I read a lot about rubs and slurry/saucing techniques and when the brisket hit 165 deg and needed to be wrapped, I decided to throw a spice slurry on it while I was wrapping much like you would sauce ribs before wrapping them. 20150830_145926_zpsfln7a477.jpg
While the brisket was resting in the cooler, I threw on the London Broil, my coals started to die out, so I didn't quite make med/rare, but the meat was smoked and cooked perfect 20150830_200325_zps3rksndtm.jpg
My mom brought over farm fresh corn, tomatoes, and an asparagus salad. The meal was paired with Spellbound Petite Sirah. 20150830_201353_zpsxs6ubjcn.jpg
So, what do you do with smoked brisket leftovers? Make bbq brisket sammiches
I reheated the meat in the oven with some red wine, and then tossed them with some BBQ sauce from my favorite BBQ place, The Salt Lick in Texas, added some red onion and american cheese 20150903_192847_zps1phrwanj.jpg
Initially, I plan to seal up the vents on my gas grill and use a single burner on low along with the Amazen to hot smoke some salmon, chicken and maybe some cheese.
Wife and I were given a 6 hour meat smoking class and they had a bunch of nice Traeger and Louisiana pellet smokers... Fun class, made me want to get the tube and get started.
First attempt at hot smoked salmon in a oil sealed up gas grill at 225 for a couple of hours. I should have pulled the fillet when the internal temp hit 145 for 30 minutes, but I was out running errands and it got a little dryer than I would prefer, but still awesome. Also, still a little too much salt in the meat from the brine, but the flavor is great. Used an Alder wood blend.
06-22-2015, 09:54 AM
Asked if I could take it, and he said no problem. Went to Lowes, bought 3 universal burners and drip plates for $90, cleaned it up, and have had a kick ass propane grill ever since. 
Lookin good Chad
Hey, whatever works. So did you just rub the outside? Or did you do anything to the inside of the chickens as well?
