Hey everyone, great to see a community such as this and looking forward to the advice and expertise of fellow BBQ fanatics. Girlfriend got me a gas grill for xmas and now I am hooked. I have had some success cooking pork spare ribs and pulled pork with a little less success on beef ribs (slightly over cooked) and I would like to work my way up to a Brisket but it is a little intimidating at this point.
Welcome to the pit from Venice. What type of cooker are you using? There's probably plenty of folks here with experience on it who can help you with your beef ribs.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
FWIW, while a brisket can probably be done on a grill (as opposed to a smoker (or even a properly configured kettle)), it's going to be a challenge ... one with which the folks around here can undoubtedly help.
Thank you - I have been able to figure out how to get the grill to stick to 225-250 degrees (using the Maverick thermometer not the POS on the grill itself thats 50 degrees off) lol but that is definitely my fear on something as finicky as a brisket
I suggest smoking a chuck roast. Smoke 'em the same way you smoke a butt, but it should be a shorter cook, and you might want to use a rub made for beef, or just salt and pepper.
Thanks! I am using a Char-GrillerFlavor Pro 4-Burner Gas Grill with Multi-Fuel Flavor Drawer.. it was not my first choice to be honest but as a gift I cannot really take it back so I would like to work up my skills and then maybe move to a charcoal/wood smoker of some type. I like the set it and forget it idea of a pellet smoker but there is something about charcoal and real wood that appeals to me (at least at this point in my adventures down this hobby)
Welcome from Maryland. If the grill wants to run hotter than 225 then don’t sweat it. Find its sweet spot and work with that. I personally smoke my beef ribs starting at 275, other here go even hotter, and they turn out fantastic even if I do say so myself.🙂
Just to add, every piece of meat is different so don’t focus solely on the finished temp. For beef ribs a lot of us use the probe method. When the probe slides in like it would in warm butter, then the meat is telling you it is ready. Two identical pieces of meat, cooked side by side, might be ready at different internal temperatures. Same technique is good for brisket too.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Thanks! Been trying to get to Australia (Melbourne/Sydney/Gold Coast) for almost 3 years now.. COVID has been pushing it back and back but we will get there eventually
Formerly upstate NY, Now residing in Southern NH, Live Free or Die!
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
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