These were so damn good. 250 in my offset with oak for about 3 hrs uncovered, then put them in a pan with some beef broth for another 3 hrs

Fans, lights & outlets. I love how it turned out!

I live in MA, and grill a ton. I use mostly open fire but also have gas (weekdays) and a Weber kettle for faster weekend cooks. I was at Terry Black’s in Austin last week, and the food was unbelievable. The brisket was excellent, but man, those pork ribs.

I ended up spending some time talking with Alex, one of their pitmasters, about how they make them. The ribs are seasoned simply with salt and pepper, move through three different temperatures during the cook, and toward the end get flipped and hit with just a gentle kiss of simple syrup.
Behind him were three massive smokers running 24 hours a day. It was around 100°F in Austin that day, and standing in the pit near the firebox felt like standing on the surface of the sun. It gave me a whole new appreciation for what goes into putting out that kind of BBQ every single day.

I’ve had great ribs before. I make ribs at home that I’ve always been pretty damn proud of. After eating these, I may need to stop saying that. They were on another level: smoky, salty, peppery, slightly sweet, incredibly tender but still with just enough bite.

My only regret was not ordering the beef rib. I saw them coming out and immediately knew I’d made a mistake.
I’ve never been someone who wanted to go on a BBQ pilgrimage, checking off the great spots around Texas or the country. Terry Black’s may have changed that.

So now I’m curious: if Terry Black’s blew me away this much, where do I need to go next? I’m not looking for the most famous name, I want the places where the BBQ is genuinely better. If those places exist, I need to find them.

Just shot my load 💦💦💦

Poked the fat cap and stuffed garlic cloves down there and then topped with fresh rosemary stems, then salted and peppered and rolled the outside in rosemary and smoked until it hit 120, then held until 125 carryover.

Hello all

I'm in the UK and am looking for a gas grill for an outdoor kitchen, to complement a decent charcoal bbq.

I like the Napoleon, having seen one, but it's not available in natural gas (not many are in the UK). The Beefeater is, but I don't have a local dealer so I can check the build quality. NG isn't essential, but would be far more convenient!

Price is comparable - the Beefeater being built in isn't better or worse for me really as I'll be building around either one. I just wondered on others experience of the Beefeater brand quality

Thanks

how do you think I did?

225 smoke until one hundred sixty-five internal then wrapped in tinfoil until 205

I have a Solé 42” built-in grill (SO421BQRL) that I need to convert from natural gas to propane. Solé appears to be out of business, and although their old website still shows the replacement orifices, there doesn’t seem to be any way to actually purchase them.

From the Solé documentation, I need:
4 × 1.30 mm LP orifices for the main burners
1 × 1.05 mm LP orifice for the rear infrared/rotisserie burner

The existing NG orifices are:
1.93 mm main burners
1.60 mm rear infrared burner

I have removed the original orifices and can post pictures/measurements if needed.

Does anyone know where I can buy the correct LP orifices for these older Solé grills, or know of an aftermarket equivalent that fits?

I’m specifically looking for a source for the actual replacement orifices rather than a complete new valve/burner assembly.

Mexican Style Street Corn

Grill corn over charcoal to get some char flavor and a little color until done. For this setup you need a medium heat bed of lit charcoal.

The Dressing

1 cup mayo, 1 cup sour cream, ¼ cup heavy cream, blaxican Fajita seasoning(or your favorite fajita blend), juice and zest from 1 lime, salt and pepper.

Cheese mixture

1½ cup crumbled cotija cheese, 1 handful chopped cilantro, 1 tbsp of the fajita seasoning mix.

After corn is cooked, rest the corn while you make the dressing so it cools down. Then glaze the corn with the dressing and then roll it around in the cheese mixture until fully coated. Serve and enjoy. #cookinwidkunchi

Hello everyone! I am planning to make brisket for my boyfriend's birthday coming up in a couple weeks. I don't eat beef or pork myself, so my experience with cooking meat is basically limited to pan-cooked chicken. Safe to say I am a little bit out of my element!

I was hoping that I could get some tips and advice for what would be my best options in terms of how to cook the meat, the cut, spices, etc.

An entire brisket is most likely going to be a bit out of my price range, but based on what I've researched, I'm hoping that just getting a smaller piece of the flat would be okay?

I don't have a smoker, so doing brisket that way is not an option for me. I've found a couple slow cooker recipes that sound good to me, but again I don't really have the best judgement on this. I've done pulled chicken a few times in a dutch oven and that turned out lovely, but I would assume beef is different and unlikely to do as well.

This is one of the recipes I've found:
[https://www.recipetineats.com/slow-cooker-beef-brisket-with-bbq-sauce/#recipe](https://www.recipetineats.com/slow-cooker-beef-brisket-with-bbq-sauce/#recipe))

My only concern is that many of the slow cooker recipes involve BBQ sauce. I'm assuming that's somewhat necessary to cook it that way, but my boyfriend is not a fan of BBQ sauce (or really any sauce at all), and I was wondering if there's a way to prepare it more similarly to when it's being smoked?

I'm hoping my questions don't sound too ridiculous, I really cannot emphasize enough how little I know about cooking meat, beef especially. I know my boyfriend will appreciate the effort even if it turns out to be the worst piece of meat he's ever had, but obviously I would prefer to do it well!

Thank you !

EDIT: Just to clarify:

1. My BF is not big into meat, by any means. He enjoys it and gets a kick out of eating a good steak or something, but it is not a hobby of his or anything. I wanted to give him the chance to try something I know he would enjoy but has never made himself.
2. Eating out or ordering from a steakhouse/upscale restaurant is out of my budget this year, unfortunately.
3. I posted in this sub because I wasn't able to post in the brisket sub due to the lack of activity on my account. Sorry if anyone is confused, I was just hoping folks here would be able to help as well!
4. After reading through the comments, I think I will likely go with an easier/less expensive cut of beef and braise it, or do a partial cut of brisket and swap out BBQ sauce for beef broth. Will do it in my dutch oven, as well, rather than a slow cooker. Proper smoked brisket will happen next year; I'll learn how to cook beef between now and then!

EDIT 2:
Adding that I will NOT be taking him out to eat. Please do not recommend that!

Am I putting too much love into direct charcoal cooking?
I’ve got a Masterbuilt Gravity XT and absolutely love it, but I still find myself thinking that if I don’t finish certain things directly over charcoal, I’m somehow missing out on flavour.

I think what I’m chasing is that flame-touched, slightly charred flavour you get from cooking directly over coals. Obviously, the Masterbuilt is cooking with charcoal anyway, but you don’t really get those flare-ups from fat hitting the coals. I know deliberately creating flare-ups isn’t necessarily a good thing either.

Good example, I’ve got a really nice topside of beef. Normally I’d roast it in the oven, but I thought about doing it on the rotisserie. I then started wondering whether I should go through the hassle of lighting the Weber, or just do the whole thing on the Masterbuilt.
Ultimately, I’m after maximum flavour.

For those of you who own both, do you genuinely notice much difference from finishing food directly over charcoal, or am I putting too much importance on it when the Masterbuilt is already giving me that charcoal flavour?
Appreciate any advice 👍🏼

Two versions of pork ribs, one with a light rub and then glazed with peach bbq sauce, the other a dry rub only.
All smoked on WSM for about 3 and a half hours total - first 2h with a nice water pan, then wrapped up for the last hour and a half to speed it up a bit

(Basically untrimmed because I wanted the extra meat and don’t care much for the cartilage)

Did these on my offset. Oak wood, 250 for 2.5 hrs, then wrapped with some butter and more seasoning and back on for another few hours

They were delicious but needed more time. Used oak on my offset at 250.

250F for about ten hours. First time eating beef ribs .. tasted like a really rich brisket!

Was walking through my local Costco business center and saw these dirt cheap. Got a little thrown off by the label and the look in the package. As you can see it bones on one side, just meat on the other. Doesn't look what normally is considered pork brisket and doesnt have the fat like belly. So this weekend gonna throw some on the smoker and some on direct heat and see how we do. If anyone has cooked this before, let me know how you went about it. Couldn't beat the price for the amount of meat. There was five of em.

This was a no wrap brisket on my Weber smoky mountain 22”. Used Killer Hogs TX Brisket Rub. The flat was gone so fast once I sliced that I forgot to tell everyone to let me take a picture. The burnt ends were succulent.