Show us what you're cooking...

Final report on THE BRISKET
From 11am until 3pm IT 159°-168° four hour stall. Now I feel like I’m running short on time.
At 3pm Wrapped it with Butcher paper bumped it to 250°
It Stayed at 168° for another hour. At 4pm Wrapped it with foil.
bumped it to 265°
It hit 202° IT at 6:30pm 19.5hrs for the 6.5 Lbs.

The bark was amazing.
Flavor was outstanding.
Not as juicy as I would prefer, but it was not dry.

Next time start at 10pm the night before still @ 180° but the next morning go to 250° (225° to slow) I want to let it rest for at least 45 minutes I would like it if I had the time to let it rest longer.

I would give it an 8
I hope it tastes as good as it looks (y)
 
Tonight's Dinner
Smoked Honey Cajun Beer Can Chicken, Loaded Smoked Baked Potato, Grilled Veggies, and a side of homemade Cajun Remoulade Dipping Sauce

Prep and clean whole chicken. Pat dry with paper towels. Apply light coating of avacado oil. Dust entire chicken with your favorite Cajun rub (I used Weber Cajun seasoning due to lower sodium content) Open a can of beer of your choosing. Drink 1/3 and cut the top off. Add 3 garlic cloves, diced red onion, and cajun rub. Set chicken on the beer throne. Use a baking sheet to hold and transport chicken during cook.
Set smoker to 325. Once smoker is at temp place baking sheet with chicken in the smoker. Place temp probe in the breast careful not to get close to the can. Cook should take 2 hours. Throughout the cook apply unsalted butter twice to the chicken. This helps with achieving crispy skin and also adds another layer of flavor. Once your chicken reaches 160 IT apply your honey cajun sauce (1 stick melted unsalted butter, honey, and your cajun seasoning. Simmer in a sauce pan on low till it thickens to your desired consistency) Apply sauce to entire chicken and let set. Should take less then 20 minutes. Temp chicken with probe. If your bird is at 165 pull and let rest for 10 minutes. Slice and serve.

Screenshots_2021-05-04-18-43-15.png
Screenshots_2021-05-04-18-44-14.png
Screenshot_20210504-180026~2.png
Screenshot_20210504-180047~2.png
Screenshot_20210504-180150~2.png
Screenshot_20210504-180055~2.png
Screenshot_20210504-175946~2.png
 
Last edited:
Tonight's Dinner
Smoked Honey Cajun Beer Can Chicken, Loaded Smoked Baked Potato, Grilled Veggies, and a side of homemade Cajun Remoulade Dipping Sauce

Prep and clean whole chicken. Pat dry with paper towels. Apply light coating of avacado oil. Dust entire chicken with your favorite Cajun rub (I used Weber Cajun seasoning due to lower sodium content) Open a can of beer of your choosing. Drink 1/3 and cut the top off. Add 3 garlic cloves, diced red onion, and cajun rub. Set chicken on the beer throne. Use a baking sheet to hold and transport chicken during cook.
Set smoker to 325. Once smoker is at temp place baking sheet with chicken in the smoker. Place temp probe in the breast careful not to get close to the can. Cook should take 2 hours. Once your chicken reaches 160 IT apply your honey cajun sauce (1 stick melted unsalted butter, honey, and your cajun seasoning. Simmer in a sauce pan on low till it thickens to your desired consistency) Apply sauce to entire chicken and let set. Should take less then 20 minutes. Temp chicken with probe. If your bird is at 165 pull and let rest for 10 minutes. Slice and serve.

View attachment 10093View attachment 10094View attachment 10095View attachment 10096View attachment 10097View attachment 10098View attachment 10100
That look amazing.
Was the skin crispy?
 
Tonight's Dinner
Smoked Honey Cajun Beer Can Chicken, Loaded Smoked Baked Potato, Grilled Veggies, and a side of homemade Cajun Remoulade Dipping Sauce

Prep and clean whole chicken. Pat dry with paper towels. Apply light coating of avacado oil. Dust entire chicken with your favorite Cajun rub (I used Weber Cajun seasoning due to lower sodium content) Open a can of beer of your choosing. Drink 1/3 and cut the top off. Add 3 garlic cloves, diced red onion, and cajun rub. Set chicken on the beer throne. Use a baking sheet to hold and transport chicken during cook.
Set smoker to 325. Once smoker is at temp place baking sheet with chicken in the smoker. Place temp probe in the breast careful not to get close to the can. Cook should take 2 hours. Throughout the cook apply unsalted butter twice to the chicken. This helps with achieving crispy skin and also adds another layer of flavor. Once your chicken reaches 160 IT apply your honey cajun sauce (1 stick melted unsalted butter, honey, and your cajun seasoning. Simmer in a sauce pan on low till it thickens to your desired consistency) Apply sauce to entire chicken and let set. Should take less then 20 minutes. Temp chicken with probe. If your bird is at 165 pull and let rest for 10 minutes. Slice and serve.

View attachment 10093View attachment 10094View attachment 10095View attachment 10096View attachment 10097View attachment 10098View attachment 10100
One good looking meal right there!
 
Just a little Warm Apple Pie Rub & a Light coding of Honey Rib Rub in the fridge for about 1.5 to 2 hrs. Pre heated to 450°
I was going for 150° IT
It talk about 20 minutes.
it was 1.75 pounds sockeye salmon.
Thank you!
 
no pictures on the grill this time. but we did our usual friday night pizza and i have to say we are getting super close to beating our favorite pizza restaurant. i will give you guys our recipe when we get it just right.
 

Attachments

  • 45C7C3E7-8FAF-4E34-8220-61C0550F2B10.jpeg
    45C7C3E7-8FAF-4E34-8220-61C0550F2B10.jpeg
    2.4 MB · Views: 82
Happy Mother’s Day.
let’s see some beautiful food.
I did not cook this weekend so I’m excited to see what everyone else did. 👀
 
Did a leg of lamb as an early mother's day treat. 140F for 3 hours in the immersion circulator, then just a couple minutes on each side at 500F for some searing.

Lamb has been the meat I've struggled with the most on getting it to turn out well, and last night's was my best yet. Tender enough that it could be cut with a table knife.
 

Attachments

  • IMG_3093.jpeg
    IMG_3093.jpeg
    521.7 KB · Views: 65
  • IMG_3100.jpeg
    IMG_3100.jpeg
    853.8 KB · Views: 73
  • IMG_3105.jpeg
    IMG_3105.jpeg
    880.7 KB · Views: 73
  • IMG_3104.jpeg
    IMG_3104.jpeg
    735 KB · Views: 60
Temps like butter, feels like butter, must be butter.
pork butt that is.
Almost 9lb butt, on my 700 last night, stall at 163 after 8 hours at 225.
Wrapped in foil this time (not bucher paper as my last few). Pulled at 203 after on 13 1/2 hours this time..
In the cooler to rest.

turned out great. Great bark. Moist. Great flavor.
 

Attachments

  • 1055EA4C-E283-40EC-B9D0-4DEB697B59AE.jpeg
    1055EA4C-E283-40EC-B9D0-4DEB697B59AE.jpeg
    1.6 MB · Views: 75
  • 129C79C1-23E7-4356-98C4-588BA4744762.jpeg
    129C79C1-23E7-4356-98C4-588BA4744762.jpeg
    2.6 MB · Views: 68
  • 6B1F0259-7B36-470F-ADC8-A3BCB0487B94.jpeg
    6B1F0259-7B36-470F-ADC8-A3BCB0487B94.jpeg
    2.3 MB · Views: 69
  • A788C054-7D16-4F06-85E7-9E6038DD3BA5.jpeg
    A788C054-7D16-4F06-85E7-9E6038DD3BA5.jpeg
    2.2 MB · Views: 68
Last edited:
Did a leg of lamb as an early mother's day treat. 140F for 3 hours in the immersion circulator, then just a couple minutes on each side at 500F for some searing.

Lamb has been the meat I've struggled with the most on getting it to turn out well, and last night's was my best yet. Tender enough that it could be cut with a table knife.
It looks great!
 
no pictures on the grill this time. but we did our usual friday night pizza and i have to say we are getting super close to beating our favorite pizza restaurant. i will give you guys our recipe when we get it just right.
@Sscottfitz recommended Pizza and he usually is spot on!

I have cooked two, both delicious. I too am working on a recipe.

First one used the Urban Slicer dough, the one that looks a little wonky, and the second using dough from Publix. The dough from Publix was pre-rolled and very dense, wont use that agian. But looking for something quick during the week.

I cooked some chicken breasts on the Bullseye and then used some for the Pizza! Excellent! Much lighter and I think much healthier for pizza if there is such a thing. Just mmmmmmmmm.

Regardless, not sure I can eat Pizza out again!!!!!
 

Attachments

  • IMG_3502.jpg
    IMG_3502.jpg
    3.3 MB · Views: 70
  • IMG_3511.jpg
    IMG_3511.jpg
    2.5 MB · Views: 55
thanks for the info pops i will look up that member. i really like the look of your wonky pizza that looks so flavorful! we have been making our own dough and letting it rise overnight. we first started out using a rolling pen but have now started throwing it. throwing it really does result in a lighter less dense crust. the crust we have now is as soft as loaf bread with a super thin shell of a crispy crust. we also are putting just alittle garlic butter on the outer edge of the actual crust part of the pizza. we are getting so close to perfection. i have been cooking them on full. but now im going to start cooking them at 450 which is a temp i should be able to hit on all but the coldest days. that way i can learn exactly how long it takes to cook so i can keep the lid shut until its time to pull it out. im currently using 8oz of block mozzarella and 4 oz of cheddar per 16in pizza grinding it fresh for pizza night. it taste better than the pre ground cheeses i think.
 
Two Wagyu Brisket - approx. 20 pound each. Trimmed them at 0130 hours 09May2021, added Boar's Night Out White Lightening followed by a liberal amount of Hefer Dust. Placed in refer until 0545 hours, lit RT-2500 BFG at 0600 @ 225 degrees. Both briskets went into BFG at 0630 hours along with smoke tube. At 0900 sprayed the top of each brisket with I can't Believe it's not Butter spray. At 0945 I pulled them one at a time and tightly wrapped them in tin foil and placed them into tin foil full sheet pans.

Note: Two full-size sheet pans can fit on a shelf of BFG with clearance all around.

"Needed" (wanted) to serve dinner with friends at 1730 hours so bumped temp to 250 degrees at 1400. Pulled one brisket at 1600 hours with IT of 209 deg after probe testing and wrapped in two over-sized beach towels, while it rested I prepared the au jus. Pulled second brisket at 1710 hours at IT of 209 degrees and wrapped it in two beach towels.

Separated the flat section from point, cubed the point and dusted with BNO and Hefer Dust and added BBQ sauce - back into BFG for 40 minutes for Burnt Ends. Sliced the flat and added it to half sheet pan with au jus. Dinner served at 1730 hours with a tossed salad and roasted baby potatoes but the Star of the Show was the melt-in-your-mouth brisket.
 

Attachments

  • 1 of 2 briskets to smoke in BFG 09May2021.png
    1 of 2 briskets to smoke in BFG 09May2021.png
    1.1 MB · Views: 82
  • 2 Briskets awaiting BFG heating - 225 deg - 0630 09May2021.jpg
    2 Briskets awaiting BFG heating - 225 deg - 0630 09May2021.jpg
    333.2 KB · Views: 73
  • 1 of 2 smoked wagyu brisket 09May2021.jpg
    1 of 2 smoked wagyu brisket 09May2021.jpg
    605.1 KB · Views: 82
  • 1 of 2 smoked brisket - sliced flat in au jus on left -- point - burnt ends w- bbq sauce on ri...jpg
    1 of 2 smoked brisket - sliced flat in au jus on left -- point - burnt ends w- bbq sauce on ri...jpg
    318.1 KB · Views: 70
  • 1 of 2 briskets 09May2021 - flat section.jpg
    1 of 2 briskets 09May2021 - flat section.jpg
    462.4 KB · Views: 73
  • 1 of 2 smoked brisket - point section.jpg
    1 of 2 smoked brisket - point section.jpg
    476.4 KB · Views: 74
Last edited:

Create an account or login to comment

You must be a member in order to leave a comment

Create account

Create an account on our community. It's easy!

Log in

Already have an account? Log in here.

Latest posts

Back
Top