A BBQ thread

[quest450]

My Weber Searwood is a little crowded today
Two poor man’s briskets, corned beef pastrami, St.Louis ribs and seven day cured bacon, a difficult choice around dinner time tonight

 

[Exercion]

Brisket on the traeger. Approx 15hrs start to finish. About a solid 3/8" smoke ring all around. Just dry rub, put on @9pm and let it smoke @ 170 for 7hrs, dial up to 225, and cook to 203 internal.

Eric

 

[Infrequent Shooter]

Meant to directly ask Ogre1911 and Infrequent Shooter as to their times and temperature.

For my beef and pork roasts in the oven, I may hit if at 350 for 30 min to get it going, then I take the temp down to about 250. If I have enough water, stock, or wine for beef, I may keep the temp close to 350. Key with beef/my method, is to keep it covered tightly with heavy duty foil. Depending on what I am cooking, tomato paste mixed w a cup of water is really good addition. I don't know what a bay leaf adds, but I use them quite a bit. One of the best shows is Guy Fieri Drivers Dine in etc. about 25% of the shows have a guy cooking beef in a covered SS pan. I learn A LOT from watching that show. This pertains to roasting, more than BBQ. I leave it alone for about 2.5 hours before I open the oven to check. A fatty cut of meat is your friend the way I cook beef and pork (roasts). Cheers and good luck. Roasting tougher cuts of meat takes 3.5 hrs plus IMO. A good pan and heavy duty foil is very important.

 

[Infrequent Shooter]

My Weber Searwood is a little crowded today
Two poor man’s briskets, corned beef pastrami, St.Louis ribs and seven day cured bacon, a difficult choice around dinner time tonight


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impressive