Nothin wrong with twin butts, amirite?Twin pork butts. Good stuff. About 8 hours. Did it for a friend's kid's graduation.
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So my uncle raises registered angus, and he gives us a whole beef and a hog every year, just have to pay for butchering. I can’t even go out to get steaks at restaurants anymore because they aren’t as good. He’s completely ruined me. Hope he lives to be 200.Weber Smokey Mountain for me. Wifi temp controller. Can maintain 225 for 12 hours within 5 degrees. Mostly cook pulled pork, but love st louis style ribs, and cook the occasional brisket. Have also cooked tomahawks on it then reverse sear. For steak and such I have a Weber Kettle that I use for reverse sear or to sear after sous vide, but lately I have been using a flamethrower to sear steaks after sous vide. But my favorite cut of all time is tritip. I have an argentine-style grill that raises and lowers and I have been perfecting this method and find it can give me a very even medium-rare edge to edge with great sear on it, but it is a lab of love to get it right.
Right now I have a 12 pound rib primal dry-aging. Going for 27 days. Then it will yield 8 sixteen-ounce rib eyes. Oh man.
I got lucky that my son-in-law's family raises angus cattle for beef, and they slaughter a few each year for the family. Got this rib primal for 3 bucks a pound. Of course, all of it is 3 bucks a pound. And it is all grass-fed, grain-finished, prime beef. I am doing all I can to make sure that marriage lasts. lol
Yep! That's exactly what happened. I overdid it on the smoker (they were done) then put them 5 mins on each side on the gas grill (probably should be half that). It turned out decent. I mean it wasn't horrible to eat. But it wasn't nearly as great. The fajitas turned out pretty good. The chicken was utterly fantastic. Super tender and flavorful. I really want to try ribs and burgers. Have you done burgers? What temp do you do and which flavor (Hickory?) do you use?
Salt, pepper, garlic powder, paprika. Keep it simple. Salt the meat a few hours or the night before, add the rest in layers then refrigerate while prepping the grill, maybe 1/2 hour.Anyone have a favorite rub or marinade for tri tip?
Not a fan of wet methods for ribs. Tend to lose the pork flavor and lean to heavily on the sauce and seasoning, and it can make the meat more mushy than tender. I just cook it 6 hours or so on my smoker at 235. I use the Weber smokey mountain with a water pan that I keep full throughout. It adds some humidity for good smoke penetration and bark formation, and helps keep temp steady as a heat sink. I prefer a stronger bark on my ribs, and the 321 method tend to soften the bark and muddy the flavors imo.Doing 321 ribs tomorrow.
I’m going to add a container for water to keep things moist during the 3 hr smoke at 180. Anyone have experience doing this? I also read that some people flip their ribs every 30 mins during the 3 hr smoke. Is that right? I haven’t seen any video on YouTube doing that.
During the 2 hr brown sugar/apple juice bath, I’m thinking about wrapping the ribs then put them In the oven to save on my pellets. What do you think about that?
Every year for Thanksgiving. Usually smoke a few whole fryers when they are on sale during the year. Best way to cook poultry imo. Those look awesome!Todays smoke was awesome. Anyone else smoke their turkey?
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Fruit woods with pork and poultry are great. My favorite is apple. Since moving to Cali I've been using orange wood and it's really great. For beef I like a mix of white oak and hickory. 2 to 1 kind of thing, but I use whole chunks of wood not chips so it's more like 2 big chunks of oak and 1 of hickory for a long smoke.I’ve done burgers. They’re great. I always do some hot dogs for the kids too.
I generally don’t go above 225 on anything until it’s time to reverse sear.
I generally use hickory with beef and pork. I like Mesquite with poultry. My wife hates seafood, so I don’t do any of that. I always use hickory for bacon. I used apple when I made apple pie. I’ve used cherry and maple for something, but I don’t remember what it was.
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Anyone have a favorite rub or marinade for tri tip?
Then you're smoking it wrong.I've done a coffee rub that was pretty dope but @LogGrad98 is on the money a simple rub like that can be very effective. My old neighbour had a smoke house out the back, used to make some great ****. If I ever move near my property in Tassie I'm building a smoke house, we have a massive abundance of fresh water eels, smoked eel is better than crack.
Have you ever done beef ribs? I got some at Costco the other day and hope to smoke it over the weekend. Still reading about the best ways to do this. I’ve only done baby back ribs. Really want to try St Louis. Hopefully these beef ribs don’t suck. Fortunately, I got a pretty good deal at Costco so if it doesn’t work out I’m not out too much money.Not a fan of wet methods for ribs. Tend to lose the pork flavor and lean to heavily on the sauce and seasoning, and it can make the meat more mushy than tender. I just cook it 6 hours or so on my smoker at 235. I use the Weber smokey mountain with a water pan that I keep full throughout. It adds some humidity for good smoke penetration and bark formation, and helps keep temp steady as a heat sink. I prefer a stronger bark on my ribs, and the 321 method tend to soften the bark and muddy the flavors imo.
The last time I made ribs it was with a friend who hadn't had my ribs before. I asked him how he liked it and he said it was like a religious experience. He didn't even use any sauce on them. I always serve them dry with sauce on the side. Lots of time people just eat the ribs and ignore the sauce altogether.
So beef ribs I will wrap in butcher paper just because the connective tissue can be a lot more persistent. Kind of the 3-2-1 but 2-3-1, with 3 in the butcher paper, uncoated butcher paper. Sometimes it ends up being 3-3-1 or 3-3-2 if they are stubborn. I still prefer low and slow if I have the time but they can take a bit longer. But they aren't my family's favorite so I don't cook them very often. Let us know how it goes!Have you ever done beef ribs? I got some at Costco the other day and hope to smoke it over the weekend. Still reading about the best ways to do this. I’ve only done baby back ribs. Really want to try St Louis. Hopefully these beef ribs don’t suck. Fortunately, I got a pretty good deal at Costco so if it doesn’t work out I’m not out too much money.