BBQ Carnivore - Thread

[Mr Beast]

Smoked brisket wagyu ms9+ 10 hour cook plus rest

bone marrow salt pepper and garlic

 

[Heckler]

Smoked brisket wagyu ms9+ 10 hour cook plus rest

bone marrow salt pepper and garlic

The Middle Shot with the Middle finger will impress any Leb lol

 

[EXPLORER]

Smoked brisket wagyu ms9+ 10 hour cook plus rest

bone marrow salt pepper and garlic

Great job mate.
I did brisket in the kettle also.
So photos though

 

[Benno Bulldog]

Cape Grim been hard to get lately grass fed nice flavour

 

[Roll the Bones]

Breakfast of champions at a market in Brooklyn in 2016.

 

[EXPLORER]

Cape Grim been hard to get lately grass fed nice flavour

I am lucky, I seem to always be able to get it from a local butcher.
Brisket and ribs.
4+ marble rating

Great stuff.

 

[EXPLORER]

I'm doing pork baby back ribs today.
I usually do 3, 2, 1 method
Changing it up a bit today.
Going to try a different method.

I find 3, 2, 1 whilst always get fall off the bone. I think it's too long with the ribs we get in Australia.
Our ribs tend to be cut close to the bone so not at meaty and thick as the American stuff I see on YouTube videos.

So I'm going to try a slightly hotter cooking temp.
Smoke for 1 and half hour.
Wrap in foil for an hour then check them.
Cook wrapped longer if required.
Then un wrap,
Sauce up for about 20 minutes
Then serve.
I'm guessing total cooking time around 3 to 4 hours.

It's all trial and error.
I'm trying this new method as I said I'm not really happy with 3 2, 1 method

 

[Benno Bulldog]

I am lucky, I seem to always be able to get it from a local butcher.
Brisket and ribs.
4+ marble rating

Great stuff.

where is the local butcher

 

[CrittaMagic69]

I was on YouTube and ***** are cooking meat in their airfryer wtf?

 

[EXPLORER]

where is the local butcher

I'm up in Newcastle mate

 

[Benno Bulldog]

im staying Swansea

 

[Benno Bulldog]

the Charlestown square butcher I've been hitting them pretty pricey and harrisfarm

 

[Disposable Hero]

Got my hands on this little beauty.
.

 

[UmoGus]

I'm doing pork baby back ribs today.
I usually do 3, 2, 1 method
Changing it up a bit today.
Going to try a different method.

I find 3, 2, 1 whilst always get fall off the bone. I think it's too long with the ribs we get in Australia.
Our ribs tend to be cut close to the bone so not at meaty and thick as the American stuff I see on YouTube videos.

So I'm going to try a slightly hotter cooking temp.
Smoke for 1 and half hour.
Wrap in foil for an hour then check them.
Cook wrapped longer if required.
Then un wrap,
Sauce up for about 20 minutes
Then serve.
I'm guessing total cooking time around 3 to 4 hours.

It's all trial and error.
I'm trying this new method as I said I'm not really happy with 3 2, 1 method

I find 2 1 1 to be best for Aussie ribs. They're tender but still have some bite to them

 

[EXPLORER]

I find 2 1 1 to be best for Aussie ribs. They're tender but still have some bite to them

I just put on the ribs.
Plan is.
Smoke for 1 hour and 30 minutes.
Then wrap them in foil with butter, honey and brown sugar,
Get em back in the kettle in time to watch the bulldogs first half.
Then at half time, check them.

If not ready, I'll leave wrapped for bit longer.

Play it by ear after that.

My end goal, is to hopefully celebrate a bulldogs victory over the sharks with some delicious perfectly cooked pork baby back ribs.

Wish me and the dogs luck

 

[EXPLORER]

the Charlestown square butcher I've been hitting them pretty pricey and harrisfarm

Just flicked you a private message

 

[EXPLORER]

I find 2 1 1 to be best for Aussie ribs. They're tender but still have some bite to them

Good to know,
That's pretty much my plan of attack
3 to 4 hour I think will be great.
I have my kettle running a steady 144 celceous give or take, holding temp well considering the bloody wind

Edit,. As I posted that my temp went up to 150
I just adjusted vents to get down a bit

Oh the joys

 

[Hacky McAxe]

I'm doing pork baby back ribs today.
I usually do 3, 2, 1 method
Changing it up a bit today.
Going to try a different method.

I find 3, 2, 1 whilst always get fall off the bone. I think it's too long with the ribs we get in Australia.
Our ribs tend to be cut close to the bone so not at meaty and thick as the American stuff I see on YouTube videos.

So I'm going to try a slightly hotter cooking temp.
Smoke for 1 and half hour.
Wrap in foil for an hour then check them.
Cook wrapped longer if required.
Then un wrap,
Sauce up for about 20 minutes
Then serve.
I'm guessing total cooking time around 3 to 4 hours.

It's all trial and error.
I'm trying this new method as I said I'm not really happy with 3 2, 1 method

A few years back at Meatstock I met one of the top American BBQ pitmasters and was talking to him about Baby Backs. I asked him when he wraps them and he said, "straight away"

I was surprised but he said that he puts the rub on 30 minutes before he smokes them, then he wraps them in butchers paper for the whole smoke because it still let's in smoke without losing moisture or flavour.

 

[EXPLORER]

A few years back at Meatstock I met one of the top American BBQ pitmasters and was talking to him about Baby Backs. I asked him when he wraps them and he said, "straight away"

I was surprised but he said that he puts the rub on 30 minutes before he smokes them, then he wraps them in butchers paper for the whole smoke because it still let's in smoke without losing moisture or flavour.

Interesting method.
Anything is worth a try. That's half the fun.
I'll give that a go one day for sure.

I didn't think smoke penetrated the meat wrapped, even in butchers paper, but stranger things have happened.

 

[Hacky McAxe]

Interesting method.
Anything is worth a try. That's half the fun.
I'll give that a go one day for sure.

I didn't think smoke penetrated the meat wrapped, even in butchers paper, but stranger things have happened.

Yeah. I often use butchers paper for a brisket wrap as it still let's smoke in. Just doesn't let massive amounts in.