Whats on The BBQ?

[MrDenton]

Without pictures, it never happened... I heard that somewhere recently...

X2


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

[budman]

Some Sunday brisket and moonshine



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[ptc]

Beer Can Chicken - Brined first for 24 hours in the sweet sauce and then plunked into a smoker for about 6 hours at 250DFH

Comes out like Poultry PRIME RIB!!!!

[The Doctor]

Didn't bbq them but stuffed bell peppers are another of my favorite dishes to make.

[MrDenton]

Some Sunday brisket and moonshine



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I really want to try one of these. What's the trick? I can see mine turning to leather.


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

[budman]

I really want to try one of these. What's the trick? I can see mine turning to leather.


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

This was my first one and it turned out amazing. There were no left overs.

Mine was a 7.5 lb flat.
Rub with choice of seasoning, wrap, and let sit in the fridge overnight.

I did a lawerys, onion powder, maple/salt blend, and crushed red pepper.

Set the egg right a 200* and used a place setter for indirect heat.

Put the meat on and didn't touch it again until the internal temp hit 190*

Pulled it, wrapped in foil, and let it rest for 30 minutes.

Cut across the grain and dished up.

Mine took a little more than 7 hours total cook time. I've heard anywhere from an hour to hour and a half per pound.



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[MrDenton]

No injecting or basting? Just a rub and uncovered indirect heat till 190*? Sounds doable.


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

[budman]

No injecting or basting? Just a rub and uncovered indirect heat till 190*? Sounds doable.


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

Works for me. I've never injected or foiled during a cook. I do think the old ceramic egg helps with moisture retention during the cook, but I've also had good luck using my vertical smoker and this method with ribs and pork butt.


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[2manymustangs]

Beer Can Chicken - Brined first for 24 hours in the sweet sauce and then plunked into a smoker for about 6 hours at 250DFH


Comes out like Poultry PRIME RIB!!!!

It must be the ROCKY MOUNTAIN SPRING WATER...

[MrDenton]

Does this count? Built a super hot bed of coals, set my cast iron skillet a couple inches above them.
BAM! Seared Ahi....


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens