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texastweeter an obscene amount of fresh cracked pepper medley. Pecan and hickory wood.
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Ernest You're doing your ducks in the KBQ, correct? Where can I find the hooks for hanging, and approximately how long does it take to finish a couple of ducks? (Helps with planning the meal. BTW, if you ever want a disciple, I would ask my wife for permission to sleep at the foot of your KBQ as an apprentice. For a while.)
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Dr. Pepper got the hooks on the PBC site. Plan for 90 minutes at max temp. They're typically done in 60 minutes. If done early, drop your KBQ temp to 150. Acts as a cambro hot box until you're ready to serve.Last edited by Ernest; December 1, 2019, 07:15 PM.
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Club Member
- Jul 2017
- 535
- Oceanside, CA / Milwaukee, WI
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Mak 1 Star
KBQ-C60 (sold)
Char-Griller Grand Champion XD
Char-Griller Legacy Charcoal Grill
WSM 22.5"
ThermoWorks Smoke
ThermoWorks Thermapen
Rock's Stoker II wifi
Flameboss 500
I saw from your previous duck post that you run maxed out. What are your finishing duck temps?
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Thanksgiving's cook was Pork Butt and Smoked Baked Potatoes.
Pork Butt was 9.19 lbs. before trimming. Injected and used the rub from Post #1515.
put in the refrigerator over night.
Frigate’s Pork Injection Ver. 2.0
1 3/4 cups of apple juice
3 tablespoons of brown sugar
½ cup Butcher’s BBQ Pork Injection Powder
¼ cup Butcher’s Phosphate
¼ teaspoon Xanthan Gum
Thoroughly whisk all ingredients together in medium bowl.
Cooked the butt at 275 degrees for 7.75 hours to get to 203 degrees. No stall but a slow down in temperature raise between 160 to 203 degrees. Used cherry wood, 8" splits from Smoak Firewood LLC. I am sitting on a large amount of cherry wood but the project will not get started till the spring. Part of our deal is the cherry trees I mark will be cut into 4 ft. logs and loaded into my pickup. There will many loads.
Potatoes, six large baking potatoes. Washed and dried. Vented both sides of potatoes with fork. Melted 1/2 stick of unsalted butter. Added 1 1/2 tablespoons of rub. Painted the potatoes with butter and rub. Into the smoker for 3 3/4 hours at 275 degrees.
All came out great.
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I only occasionally inspired by pics or videos because food depends on smell and taste. When I find good bbq, I talk to the cook! Bark can be great but smoke flavor is better. I'd be interested to hear how KBQ smoke favor compares to PCB. The best smoke flavor I've tasted comes from wood fires, not wood pellets or other shortcuts. I'm looking forward to the review of weber's pellet grill as a smoker.
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A year ago when I got into smoking meat. I bought a COS, in case I found I didn't like it. With the COS I found the smoke flavor overwhelmed the meat flavor. With the KBQ the smoker flavor complements the meat flavor. I will not own or use a pellet pooper. One does not know what is in the oils they put the pellets. Think of the problems with oils going into vaping.
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The bark developed by the KBQ on beef is beyond anything my family and friends have ever tasted, period. The flavor grows into a savory explosion in the eaters mouth, and is absolutely better than the best beef jerky I can find, even after my obsession to find the best whether beef or elk.
The smoke is a light compliment, not heavy nor overpowering the beef flavor. Aaron Franklin describes the smoke flavor on his brisket as light and pleasing, and his following is incredible.
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I think most folks still bring meat to "room temperature" before smoking.
Cold meat, heavy smoke ring
Room temperature meat, weak smoke ring.
But then again, smoke ring doesn't add any flavor to end product
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Gorgeous! And, you separate your point and flat, verdad? Also, if you don't mind: How long or to what IT did you first smoke? And, for the sake of dinner planning, how long did it take you for the final smoke? It sure seems to solve the problem of getting out of bed at 4 am in order to finish a big brisket smoke in time to hold and rest for a 19:00 dinner.Last edited by Dr. Pepper; December 7, 2019, 03:55 PM.
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Dr. Pepper it solves the problem of dry brisket and timing. First smoke about 3 hours. I just went by color. Final smoke is basically just reheating and maybe extra
color? Took about 3 to come up to 140. Then I dropped the temp to 160 for holding until ready to serve. I don't separate the flat from point
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