Cooking/grilling question

[TweetyBird]

When dealing with tougher piece of beef,  is it better to start with high (450 or so) indirect heat to sear it, then let it taper off to about 275 to slow cook it, or to slow cook it and then sear over direct heat in the end?

Course I just bought a new old smokey type grill

[Scootter]

Originally posted by TweetyBird
When dealing with tougher piece of beef,  is it better to start with high (450 or so) indirect heat to sear it, then let it taper off to about 275 to slow cook it, or to slow cook it and then sear over direct heat in the end?

Course I just bought a new old smokey type grill

Slow, very slow, you cant go slow enough (well ya can but you want to eat this week) Smoke cooking is not about heat so don't sear it, keep it basted and keep the heat down. ahhhhh

[DREDIOCK]

That reminds me.
Planning on throwing a porkbutt on the ol Brinkman smoker tomorrow.

Any recipies suggestions?

always looking to try something new

[Lizking]

Fast for tender meat, slow for tough.

[TweetyBird]

Ok, but should i go over to direct heat at the end, or will the slow cooking leave it crispy enough? I mean you want some crispy on the outside.

[Scootter]

Originally posted by DREDIOCK
That reminds me.
Planning on throwing a porkbutt on the ol Brinkman smoker tomorrow.

Any recipies suggestions?

always looking to try something new

cooking tomorrow? I should be covered with a good rub and in the fridge now

[Scootter]

Originally posted by TweetyBird
Ok, but should i go over to direct heat at the end, or will the slow cooking leave it crispy enough? I mean you want some crispy on the outside.

NOOOO step away from the direct heat end and no one gets hurt.

Take what you know about grilling and throw it away. Smoking is not about heat

I keep the smoker at  between 285 and 320 and a nice Boston butt of say 8 lbs takes around 8 hours. I dont over do the smoke but strive for a nice smoke ring into the meat about 1/2 to 3/4 of an inch deep.  think oven rosting, but with flavor

[TweetyBird]

Got ya Skooter- thanks!

[DREDIOCK]

Originally posted by Scootter
cooking tomorrow? I should be covered with a good rub and in the fridge now

Ok suggestions on a good  Rub?

thats one of the things Im looking for lol

[Lizking]

Hit it with spices you like.  It doesnt matter when you sear it, first or last.  I usually do Brisket and other crap meat on the grill first to sear it, then tinfoil and oven.

[Hawklore]

Originally posted by DREDIOCK
Ok suggestions on a good  Rub?

thats one of the things Im looking for lol

Tender, small hands, but strong..

Yet clean..

I suggest girlfriend or wife..

[Scootter]

Originally posted by DREDIOCK
Ok suggestions on a good  Rub?

thats one of the things Im looking for lol

Ahh to be a true grill sargent you must invent you own

To get you started

.25 cup brown suger
.25 cup sweet paprica
3 tbl black peper
4 tbl salt
2 tsp garlic powder
2 tsp onion powder
2 tsp celery seeds
1 tsp cayenne pepper

put in food processer or just blend up real well

this is a start of a good basic rub and makes enough for 10lbs of meat so save wha tis left

rub all over the meat and cover in fridge overnight


good mop sauce for basting

1 cup cider vinegar
1 small onion thin sliced
1 jalapeno pepers thin sliced
1 tbl salt
1 tbl brown suger
1 tbl black peper
1 tsp hot peper flakes

mop the meat every hour whrn you add wood chips

don't over do the wood just light smoke

[rpm]

May I suggest adding Worchester Powder and a dash of Cumin to that rub.

[Scootter]

Originally posted by rpm
May I suggest adding Worchester Powder and a dash of Cumin to that rub.

That is the cool thing about rubs and sauces you doctor them to you own style. I only gave him a good starter that works great. I have my own (shh secret) one that I use, but it is based on the basic rub above.

I know guys that will not give there recipe to there wives, these are award winning BBQ sauces N Caralina and Texas style.

[TweetyBird]

Yea, thats thats the fun of grilling. I'm still experimenting, and even use seafood boil sometimes (I'm noticing you can get weary of its taste cafter a bit though).