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Re: All Things BBQ

PostPosted: Thu Feb 01, 2018 8:26 pm
by wottagunn
if it turns out well (and it should) ill certainly post pics

one of my good mates owns a farm and gives me a full lamb every year. it's probably the best meat out there (although i've never had elk, which is supposed to be really good).

Re: All Things BBQ

PostPosted: Fri Feb 02, 2018 3:09 am
by karven25
I love steaks. I am a meat lover.

Re: All Things BBQ

PostPosted: Fri Feb 02, 2018 8:46 am
by RadRacing
I've never had elk but the most tender meat I've ever eaten is caribou. Moose is good in it's own way but is much tougher. Makes for good sausages though.

Re: All Things BBQ

PostPosted: Fri Feb 02, 2018 11:28 am
by wottagunn
How long should I cook the brisket for? Some say 8-10 hours, others 12-16 (depending on weight of course).

Re: All Things BBQ

PostPosted: Fri Feb 02, 2018 11:41 am
by shoeless
As long as it takes.

Re: All Things BBQ

PostPosted: Fri Feb 02, 2018 11:44 am
by RadRacing
wottagunn wrote:How long should I cook the brisket for? Some say 8-10 hours, others 12-16 (depending on weight of course).


I do 1.5 hours/pound at 230F.

But essentially
shoeless wrote:As long as it takes.

Re: All Things BBQ

PostPosted: Fri Feb 02, 2018 9:40 pm
by wottagunn
Thanks for the rule of the thumb.
I know it'll take as long as it takes, but I need to know when to get it started, so an approximate cook time will help with that.

Re: All Things BBQ

PostPosted: Sat Feb 03, 2018 5:49 pm
by wottagunn
Just had my first peek, and gave them a sprits.
Chamber has been sitting at 300F, grill at 200F for almost 4 hours now.

Image

Re: All Things BBQ

PostPosted: Sat Feb 03, 2018 5:53 pm
by piper27
Over night ship to the US? Damn that looks insane :drool:

Re: All Things BBQ

PostPosted: Sun Feb 04, 2018 12:55 am
by wottagunn
Image

Re: All Things BBQ

PostPosted: Sun Feb 04, 2018 1:01 am
by piper27
Smoke ring is on point wotta

Re: All Things BBQ

PostPosted: Sun Feb 04, 2018 1:20 am
by wottagunn
Thanks mate!
Pretty happy with my first brisket attempt.
Was a little worried near the end, as the internal temp just wouldn't reach 190, yet I felt they were cooked. Made the call to take them off and I'm glad I did.

I wrapped one, in foil, at 6.5 hours and left the other one. Had them both on for about 10 hours in total. The unwrapped one (pictured above) was the better of the two I thought. Just a more intense flavour.

Image

Re: All Things BBQ

PostPosted: Tue Feb 06, 2018 11:54 am
by kansasbbq
:drool: :drool: :drool:

Re: All Things BBQ

PostPosted: Tue Feb 06, 2018 12:25 pm
by cotis
damn

Re: All Things BBQ

PostPosted: Sat Feb 10, 2018 5:23 am
by ontheDL
PrintNoob87 wrote:
Codeblue wrote:Ya'll ever q LAMB?
I'm giving pastrami a shot for the first time this weekend. Been curing in the fridge for about a week and a half now. Will report back - just hoping not to kill anyone.


How did it turn out?