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Rmfnlt said:
Going to Costco tonight to pick up a Prime Brisket
(fyi... they're cheaper per lb for Prime than supermarkets charge for Choice ;)). Last one I got was 15 lbs.
Click to expand...

Costco is where I go. You can't beat prime brisket (untrimmed) for about 3 bucks a pound. I got an 18 pounder, but I'll probably lose 3 lbs trimming it. I used to smoke brisket with a Texas offset smoker but my Dad gifted me a traeger last year and I haven't looked back. I put the brisket in before bedtime and let it go through night without having to worry about babysitting temperature. I can feed a dozen people for $50 with enough leftover for a batch of enchiladas. I made six smoked briskets in 2018. I'll make 8-10 this year.
 
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Rmfnlt said:
Thanks!!

I used the BGE charcoal for my first brisket and it lasted fine for the long cook... when I cleaned it out later, there was a good amount left. I was worried about that (burning out) but this is one thing I have learned and feel better about.

I really wanted to replicate Frankin's method (if you don't know about him, he's probably the most respected pitmaster in Austin TX. His place is legend). His rub is as simple as can be - 50/50 S&P. Cook at 275 until internal hits 165, then wrap in butcher paper and cook until 203.

Like I said, I overcooked it a tad... I went fat side up and the bottom got a little too cooked (although I used a water pan). So, that's another thing I learned... going fat side down this time... at least into the early-to-mid part of the cook.

Different rub... stay with a water pan... use the temp probes... wrap after the stall... and take off at ~195. That's my game plan. This stuff is fascinating... really enjoying the challenge!

Thanks for the info!
Click to expand...


The BGE charcoal is what I use when I can't get FoGo... it is all I used to use before the FoGo discovery. BGE charcoal is better than everything else though... it's just adds a little too much smoke compared to the FoGo.
 
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I think I’ve settled in on my plans...

Chili cheese crockpot dip
ActiFry wings w/Sweet Baby Rays brown sugar
Brisket
Homemade sausages from local meat shop
And some veggie dip

There might be a beer or two laying around as well...:sneaky:
 
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The price of steak at a grocery store it NUTS!

You can go sit at a restaurant and have them cooks for ya with all the fixins cheaper!

Crazy I tell ya.
 
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Rmfnlt said:
Thanks!!

I used the BGE charcoal for my first brisket and it lasted fine for the long cook... when I cleaned it out later, there was a good amount left. I was worried about that (burning out) but this is one thing I have learned and feel better about.

I really wanted to replicate Frankin's method (if you don't know about him, he's probably the most respected pitmaster in Austin TX. His place is legend). His rub is as simple as can be - 50/50 S&P. Cook at 275 until internal hits 165, then wrap in butcher paper and cook until 203.

Like I said, I overcooked it a tad... I went fat side up and the bottom got a little too cooked (although I used a water pan). So, that's another thing I learned... going fat side down this time... at least into the early-to-mid part of the cook.

Different rub... stay with a water pan... use the temp probes... wrap after the stall... and take off at ~195. That's my game plan. This stuff is fascinating... really enjoying the challenge!

Thanks for the info!
Click to expand...


@Rmfnlt and @Selassie I, great stuff!

I use some B&B lump charcoal from out of Texas...closer to me.

https://www.bbcharcoal.com/product-category/lump-charcoal/

Lump is King!
 
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Rams Super Bowl Cookies 2019.jpg

My daughter brought these over today. I raised her right!
 
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EastRam said:
You can go sit at a restaurant and have them cooks for ya with all the fixins cheaper!
Click to expand...

What restaurant are you eating steak at..........yikes.

A.J. Hicks said:
Got all the ingredients for my Al Pastor tacos.


View: https://www.youtube.com/watch?v=4ZJIzEeqAFw
Click to expand...


@A.J. Hicks WOW, that looks delicious. I'm going to try a variation of that. How much does the pineapple flavor get into the meat. I wouldn't mind a bit but not a lot.

@Selassie I would be sticking Ghost Peppers between each slice before cooking hahaha!

VeteranRamFan said:
View attachment 28343
My daughter brought these over today. I raised her right!
Click to expand...

Are those Ramen Noodles up front, or bar soap?

That's a nice touch by her for her father. When kids do things like that for parents it's got to feel good for both the parents and the child.
 
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LesBaker said:
How much does the pineapple flavor get into the meat. I wouldn't mind a bit but not a lot.
Click to expand...
Not much at all.
Its hidden way behind the chilis and spices. Its barely noticeable. Its sweetness also helps balance the bitterness of the achiote paste.
Pineapple juice is a great meat tenderizer on tough cuts.
 
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Ramlock said:
Lump is King!
Click to expand...

For what I do I'm not sold on lump charcoal. So after the Rams win this Super Bowl and all the celebrating has run its course and our batteries are recharged we need a thread about charcoal preference. Lump vs. Briquettes!
 
Dodgersrf said:
Not much at all.
Its hidden way behind the chilis and spices. Its barely noticeable. Its sweetness also helps balance the bitterness of the achiote paste.
Pineapple juice is a great meat tenderizer on tough cuts.
Click to expand...

Cool and thanks.

I knew I couldn't rely on @A.J. Hicks to properly answer I'm not sure why I even bothered to ask.
 
Was gonna keep it simple with a few small dips and a taco dip but the girlfriend convinced me to go all out for the bowl

Smoking a rack of baby back ribs , just put the rub on and they look amazing

Pulled chicken sandwhich, easy to make and have been great all year

Crock pot mac and cheese

She is contributing jello shots and blue moon so I'm ready !!
 
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LesBaker said:
Cool and thanks.

I knew I couldn't rely on @A.J. Hicks to properly answer I'm not sure why I even bothered to ask.
Click to expand...

I certainly couldn't have answered to his expertise.

I made up the marinade tonight. The taste was terrific. Pineapple flavor is not strong at all. Like was said it's a good balance of the flavors.

As too pineapple juice as a tenderizer I'll have to remember that one.
 
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A.J. Hicks said:
I certainly couldn't have answered to his expertise.

I made up the marinade tonight. The taste was terrific. Pineapple flavor is not strong at all. Like was said it's a good balance of the flavors.

As too pineapple juice as a tenderizer I'll have to remember that one.
Click to expand...

yaknow I was kidding with ya right
 
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Are those Ramen Noodles up front, or bar soap?

That's a nice touch by her for her father. When kids do things like that for parents it's got to feel good for both the parents and the child.[/QUOTE]


HA! I guess they do look a little funny.

It sure did make me feel good and yes, she was proud of herself too. When my girls were little, I would take them to Anaheim stadium for the games and all those special events for season ticket holders. They got to meet the players, got their autographs on some T shirts, pictures taken and all. Fun times. It's amazing how much I did for them and included them in just about everything I did, except for fishing. They didn't like fishing so I had that to myself.
 
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