What's cooking today? 🔥 Pics are necessary!

[CMTiger]

Round 2.

 

[DarienJim]

First Attempt on smoking Porchetta. Pretty happy with result although I would have crisped the outer layer less time (I did 20 minutes at 500 and I think 10 minutes is sufficient.)

Prep Pictures and Final Product.

 

[Bills Mafia 302]

Second attempt at competition thighs, color much better and flavor out of this world!! Hope everyone is having a great night.

 

[DarienJim]

Smoking overnight 17.25 lb Wayou brisket from SRF. Early pics:

 

[GrillMeister]

It's that time a year again. 22 lb Fresh HEB turkey. $49 this year. Sheesh!

 

[DarienJim]

17.25 lb (carved to 15?) Snake River Farm Gold Waygu Brisket.

Smoled 20 hours at 225 SS (6 midnight to 6am at 200) rested 7 hours in oven wrapped in foil at 150. Pulled at 205-210 on flat and 200ish on point

Crazy moist point and decently moist flat.

Rub was Harry Soo’s Slap yo Daddy (first time using).

Sorry finished photos where after we ate half the brisket.

Family said this was the single best brisket.

 

[Shedd]

17.25 lb (carved to 15?) Snake River Farm Gold Waygu Brisket.

Smoled 20 hours at 225 SS (6 midnight to 6am at 200) rested 7 hours in oven wrapped in foil at 150. Pulled at 205-210 on flat and 200ish on point

Crazy moist point and decently moist flat.

Rub was Harry Soo’s Slap yo Daddy (first time using).

Sorry finished photos where after we ate half the brisket.

Family said this was the single best brisket.

That looks really nice. I can see the juices oozing out! Good thing it turned out good for you, that’s probably an expensive cut of meat being from snake river. I’ve cooked almost everything bbq but never have done a brisket. My buddies smoke them often and they’re really good, so I just eat off of them, lol.

 

[DarienJim]

Today’s 15 lb Turkey. Stuffed with herbs and lemons and oranges. Built a celery, onion and fennel base (first time). Did the butter under the skin trick first time). Used Chairman of the Bird Rub. Smoked 225 SS for w hours to 110 then went to 165. Unfortunately the Traegar probe was off by 5-10 degrees so pulled at 170-175. Was worried it was over cooked but tented for 90 minutes. This was by far the juiciest smoked Turkey we have for smoked.

Fantastic!

 

[Bills Mafia 302]

 

[Torstenlaw]

Pichana on the BGE. Just over an hour.

 

[RayClem]

Pichana on the BGE. Just over an hour.

View attachment 10610

Great job! I think Guga would approve. He says picanha is the very best cut of beef.

 

[Shedd]

Pichana on the BGE. Just over an hour.

View attachment 10610

How did you cook this, anything you would have done differently? I bought some today at Costco, two in the package 4.62 lb. It was $6.49 lb. Yours looks really good so hopefully I can pull this off. Thanks!

 

[Torstenlaw]

How did you cook this, anything you would have done differently? I bought some today at Costco, two in the package 4.62 lb. It was $6.49 lb. Yours looks really good so hopefully I can pull this off. Thanks!

Seared both sides at about 500 f 2 to 3 minutes a side. Then I simply closed the vents and let it cooked. Cooked at about 400f. Took just over an hour. Next time I would take it off a bit earlier, IT temp 127 instead of 130.

 

[Shedd]

Thanks for the response. I’m going to try to cook mine this weekend.

 

[Torstenlaw]

Thanks for the response. I’m going to try to cook mine this weekend.

One thing I forgot is to make sure to cut it against the grain. This can make a big difference.