Thread: Sausage and Smoke Cooking

At that price it would be hard to afford some beer while watching the smoker.

I know right....

Would suck if I screwed it up.

Yeah, but sometimes you get what you pay for. As a Costco member myself, I have found them to have very high quality meats overall. As TC said (and Aaron Franklin), buy the best cut of meat you can afford, and you're much more likely to get better results!

Costco beef is worth the price for sure. .
If i can’t get a deal through work, I buy mine there..
Tonight I used the Weber and some large hickory wood chunks to create, not a bad smoker taste equivalent.

Out of lump coal so I couldn’t fire up the egg, but not a hardship with a meal of rib steak and wings.
Slow smoked indirect at 225 for an hr, then up to 550 to sear. A warm pink in the middle and tender as can be.
Served with Caesar salad and fresh ciabatta loaf.

Looks delicious, Mike-A classic Webber kettle was another grill I was/am considering; they are so versatile!

Looks like everyone's cooks turned out AMAZING!!!!!!

Great job men

Glad to see such a great job on the brisket Aaron. As we said it's not that tough to cook, people just get overwhelmed by it's size


Ribs all loook good as well. As you know I"m not a fan of wrapping. The Trig method, 3-2-1 was made by Johnny Trig during competition years and years ago. It was designed to be run at 225 max.
Now to each their own, but I just run mine with rubs on at 250 +/- for about 3+ hours if they are good thick ribs.
Once the meat pulls back from the bone and they pass the "bend" test, they are good to go.

The BEND test......... When the ribs are grabbed with the tongs about 1/2 way into the slab, they bend to just about the breaking point. At this point they are done, and they are just about pull off the bone tender. I like a little tug to mine so I just run with them this way.

The 3-2-1 does seem to make things more complicated than they need to be.

It is in my opinion as well. Have done it a few times and just didn't think it was all that honestly.
The method was for competition and serves that purpose well.

Yep, the "bend test" and the toothpick test is another indicator I sometimes use for ribs. And my method is very similar to yours, Dave: put 'em on with rub anywhere between about 225-275 and go for 3-4 hours. When they pull back from the bone and are getting close, I'll slather them with sauce and let the temps edge up to around 300F to cook it on-easy to burn them with sugary sauce on at that point! Foil 'em til the guests are ready.

Crap, now I want some ribs lol! We ought to have a meetup with razors and everyone's bbq.

charlies place in texas meets your requirements for a meetup.