Smoking, Grilling, and BBQ
- Thread starter The Amish Tyrant
- Start date
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For our Sunday pool time I smoke an eye of round.
After an overnight dry-brine:
50/50 dijon/spicy brown mustard binder with Bad Byron's Butt Rub applied and ready for the smoker:
The results were seriously juicy, tender, and flavorful:
Couldn't stop this one from free-range grazing:
After an overnight dry-brine:
50/50 dijon/spicy brown mustard binder with Bad Byron's Butt Rub applied and ready for the smoker:
The results were seriously juicy, tender, and flavorful:
Couldn't stop this one from free-range grazing:
Fantastic. Made me want a steak or roast beef sandwich (instead of the roasted vegetable flatbread I had for dinner).
I was so close to putting on my deli slicer for sammiches!
I'm getting better and better at smoking this roast to the point it's great thin or thick sliced.
I'm starting to get fairly consistent with eye of round so next time I might try injecting it to see if it makes any improvement but for now my family and friends really enjoy it so I don't want to change it too much. Hopefully I can get it just a little more tender without losing moisture.
Great looking beef. I could nosh on that all day.
I really enjoy eating Korean Barbecue!! Don't care for kimchi so much but the other sides looked tremendous!
Im going to have to fire up some ribs on the smoker soon. As Ive gotten older Ive cut back on the huge comsumption of meat but Im still not shy about it.
Welp, aside from smoking pipes here in Texas, we smoke a lot of meat. My bbq partner and I have won a handful of bbq cookoffs and as always, the secret is time.
Texas style is season with salt/pepper (and some occasional lawrys season salt).
Smoke at 225-250 1 hour per pound.
Wrap at 165 with unwaxed butcher paper.
Rest at 165 for 4-12 hours.
Keep your fat trimings and throw them on the smoker as well. They will render out and you should poor over your brisket when you wrap it, after you rest it.
Note the small cast iron pot there, I throw some trimmed brisket fat in there to rendor while the brisket cooks.
Then strain the fat into a jar to pour on the brisket later.
Wrapped at 165.
Texas style is season with salt/pepper (and some occasional lawrys season salt).
Smoke at 225-250 1 hour per pound.
Wrap at 165 with unwaxed butcher paper.
Rest at 165 for 4-12 hours.
Keep your fat trimings and throw them on the smoker as well. They will render out and you should poor over your brisket when you wrap it, after you rest it.
Note the small cast iron pot there, I throw some trimmed brisket fat in there to rendor while the brisket cooks.
Then strain the fat into a jar to pour on the brisket later.
Wrapped at 165.
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Thank you for the amazing explanation and tips.
Some chicken thighs on the Weber 
Growing up, I didn't care for chicken. Mom would always by breasts, which I would drown in sauce. Once on my own, I picked up some thighs since they were cheaper. Mind blown.
I think the chain restaurant that capitalizes on making chicken sandwiches with thighs (fried, grilled, smoked, roasted) will make a killing (especially if they crisp the skin right or use skinless).
Enjoy. Those look tasty.
Seasoned, smoked, and glazed drumsticks:
Country Ribs on the Weber Kettle for 2 1/2 hrs at 275° over lump charcoal and briquettes with a few chunks of Cherry on top.Then opened the dampers as I was lightly saucing them up and let them go for another 15 mins at about 400° to caramelize the sauce.
I was never really into kimchi either until i came across the cucumber variety. It's a mild gateway. Might check that out if you're interested at all in expanding your horizons at the Korean BBQ table.
