2022 Official Gratuitous Grilling/BBQ/Cooking Thread

[NyleRN]

Here's the last point I smoked a couple weeks ago. I cut it from the whole brisket and froze it. Had been in the deep freeze for a few weeks. Turned out fine.
@BigRed

 

[chipbennett]

I much prefer the point over the flat.

Separating the two, IMHO, would make both easier, not harder, to smoke properly. A big part of what makes a whole packer a challenge is that the point and the flat can have such differing cook profiles. So, it's really easy to overcook the flat or undercook the point, if you're not careful.

 

[Mark-DuCo]

Cook the whole packer, vacuum pack, and freeze the leftovers. They are great in chili.

 

[Rookie]

I much prefer the point over the flat.

Separating the two, IMHO, would make both easier, not harder, to smoke properly. A big part of what makes a whole packer a challenge is that the point and the flat can have such differing cook profiles. So, it's really easy to overcook the flat or undercook the point, if you're not careful.

Yep. That's why I always smoke based on the flat then separate and turn the whole point into burnt ends. The family prefers burnt ends, so it's gone first.

 

[tim87tr]

So...talking with a buddy about how I am thinking about smoking a whole packer, but don't need that much brisket right now.

He says he takes the brisket and cuts it into fourths, cooks one fourth and freezes the others. Then he pulls others out as needed and smokes them.

Really? It seems like it would not cook up the same with fat/meat ratios being off.

Has anybody tried this?

Would you consider trying this?

I've posted this previously but I load the smoker with several roasts, etc. and smoke for two or three hours and refreeze what I won't use immediately. I've cut brisket and pork belly into smaller portions for the refreeze.

This eliminates the extra smoking and pellet waste. Whether it's a brisket party foul or not, I put the brisket piece in the Ninja Foodie and pressure cooked it. Very rich broth and brisket flavor. I do the same with pork butt and chuck roast as the pressure cooking will finish a frozen roast within 1.5 hour and the flavor is great. Crock pots now reserved for keeping foods warm.

 

[NyleRN]

Trying something new. Found a premium Angus Eye of Round roast in the narrow marked down section and bought it. 2.5# for $14. So I seasoned it heavy then deep fried it to a golden crust. Stuck it in my Dutch oven to hang out to a 135 center. Plan on slicing it thin like roast beef but not quite shaved.

 

[NyleRN]

Pulled it at 133. Left the lid off and it sat out on my counter. While I was doing sautéed red bell peppers and onions the meat climbed WAY too much. It went to 150 behind my back. Never have I had a piece of meat climb that much after taking it off heat and resting it. Kinda disappointed it did that. Still was good though

 

[Rookie]

That cast iron holds heat for a long time...

 

[Bill2905]

I'm attempting my first full packer brisket this evening. It was 13.5 lbs before I trimmed a pound or two off of of it. It went on the Traeger at 7pm at 200F. I'll check it earl in the morning, wrap it and raise the temperature. Hoping it will be done by early afternoon so it can rest up for dinner.

 

[BigRed]

Well at around 5.5 hours, this is probably the lowest and slowest I've gone on chicken....

First bite says it was worth it!



First spatchcock as well.

Now I'm starting to think about a Thanksgiving turkey....spatchcock low and slow.

 

[Flingarrows]

Well at around 5.5 hours, this is probably the lowest and slowest I've gone on chicken....

First bite says it was worth it!

View attachment 228026

First spatchcock as well.

Now I'm starting to think about a Thanksgiving turkey....spatchcock low and slow.

Looks awesome! I have smoked turkeys the last 2 Thanksgivings. Definitely worth a try

 

[Bill2905]

My brisket turned out pretty decent for a first try at a packer. My guests all gave me a lot of compliments on it. The point was so so but the flat was excellent.

 

[jwamplerusa]

Looks awesome! I have smoked turkeys the last 2 Thanksgivings. Definitely worth a try

We've done turkey on the Traeger. Brine in pickling spices, then on to the Traeger. Wow, just wow. Best Turkey I have ever eaten.

 

[NyleRN]

Cut a half ribeye roast into steaks. Seasoned well then into smoker for half hr then onto a scorching hot Blackstone with butter. Cut up some taters and onions with oil and butter and seasonings and threw them on the charcoal grill with a chunk of hickory. Wife made some fresh green beans in the house

 

[Jaybird1980]

Cut a half ribeye roast into steaks. Seasoned well then into smoker for half hr then onto a scorching hot Blackstone with butter. Cut up some taters and onions with oil and butter and seasonings and threw them on the charcoal grill with a chunk of hickory. Wife made some fresh green beans in the house
View attachment 228958

That's my kind of meal right there.

 

[BigRed]

Cut a half ribeye roast into steaks. Seasoned well then into smoker for half hr then onto a scorching hot Blackstone with butter. Cut up some taters and onions with oil and butter and seasonings and threw them on the charcoal grill with a chunk of hickory. Wife made some fresh green beans in the house
View attachment 228958

DANG!!!! That looks delicious!!

 

[Timjoebillybob]

That's my kind of meal right there.

Yeah, definitely need a drool emoji in the likes.

 

[Jaybird1980]

Yeah, definitely need a drool emoji in the likes.

 

[Timjoebillybob]

Yep, but that one is not in the "like" selection.

 

[d.kaufman]

Had some leftover rotisserie chicken from Costco so what better on a chilly day than a big pot of chicken and noodles