***ON TOPIC***The Emerald City Grill

[Skrymr]

Skrymr.....I post my Brisket recipe and the BBq sauce this weekend.....this is what I use to cook/smoke it Orion Outdoors Products Well worth the $79 I paid for it....the only extra cost(besides what I'm cooking)is the charcoal. If you check the site you will find some great rub and sauce recipes in the community discussion area!

24lb Brisket???.......That must have been one huge steer!!

Wiz!

Yeah Wiz, that was a huge brisket.

I put mine on the weber at 10 this morning. Hoping to eat by 1 because I will be at the Post all night. I'm taking pics, so I'll post them tomorrow.

 

[Skrymr]

Ok, it didn't take as long as I thought, so here it is.

I started by putting on a liberal layer of dry rub made of kosher salt, fresh black pepper, garlic powder, onion powder and paprika.

I used apple chips soaked in water for smoke, and cooked it for two and a half hours at between 250 and 300 degrees. I cooked it to 185 degrees and let it rest to 190.

For leftovers I have found the best way to reheat is to slice and put on the grill until hheated through.

 

[PTJD]

WOW, looks great! Thanks for the pictures!

 

[The Wiz]

Yeah Wiz, that was a huge brisket.

I put mine on the weber at 10 this morning. Hoping to eat by 1 because I will be at the Post all night. I'm taking pics, so I'll post them tomorrow.

The Brisket I bought today at Costco weighed in at a measly 4.65lbs.....Pretty nice cut of meat.Marinating now in some Allegro....I will post my pre-cooked(and rubed down)pics tommorrow before they hit the orion!

Wiz

 

[The Wiz]

Ok, it didn't take as long as I thought, so here it is.

I started by putting on a liberal layer of dry rub made of kosher salt, fresh black pepper, garlic powder, onion powder and paprika.

I used apple chips soaked in water for smoke, and cooked it for two and a half hours at between 250 and 300 degrees. I cooked it to 185 degrees and let it rest to 190.

For leftovers I have found the best way to reheat is to slice and put on the grill until hheated through.

Wow....Looks delicious Skrymr....and all done on a Weber? Outstanding!! Our rubs are almost the same except I add a bit of brown sugar and some ancho powder for some sweet heat.I generally apply a thin layer of yellow mustard before the rub also...seems to make for a better bark! Going to try these Jack Daniels wood chips I bought for the smoke!

Sunny and upper 70's tommorrow.....The orion is ready to go!
Wiz

 

[Skrymr]

Wow....Looks delicious Skrymr....and all done on a Weber? Outstanding!! Our rubs are almost the same except I add a bit of brown sugar and some ancho powder for some sweet heat.I generally apply a thin layer of yellow mustard before the rub also...seems to make for a better bark! Going to try these Jack Daniels wood chips I bought for the smoke!

Sunny and upper 70's tommorrow.....The orion is ready to go!
Wiz

Yeah, I wasn't sure how the weber would work, but it really did the trick. It was delicious.

 

[hittman]

Ok, the ribs are done finally. They took longer than I thought. I was going to post some pics after I cut them but the meat fell off of most of the bones. I might have cooked them a little too long. Half got sauce and half did not. My nine year old daughter doesn't like sauce.

 

[The Wiz]

Ok, the ribs are done finally. They took longer than I thought. I was going to post some pics after I cut them but the meat fell off of most of the bones. I might have cooked them a little too long. Half got sauce and half did not. My nine year old daughter doesn't like sauce.

Hitt.....Those look yummy. I pre3fer the meat to fall off the bone with my bad choppers!!

Nice job!
The Wiz!

 

[The Wiz]

Ok.....Here is my Brisket from start to finish!

2 hours later!

There was alot more to slice up......Sorry the pics suck...blame it on the camera!

This was the best Brisket I have made yet on the Orion....Probably could have took it off 10 minutes sooner!

The Wiz!

 

[Skrymr]

Hittman and Wiz, those look great! Thanks for the pics.

Weather today is 90 degrees and sunny. Got sunburn on my head at Sherry's grandson's soccer game. It was worth it though, lots of fun.

 

[The Wiz]

Hittman and Wiz, those look great! Thanks for the pics.

Weather today is 90 degrees and sunny. Got sunburn on my head at Sherry's grandson's soccer game. It was worth it though, lots of fun.

All you need to do is grow some hair there Skrymr.....That's why I wear at hat!!

Glad you got to have some fun in the sun....It sure was nice here in Mi today as well!

Wiz

 

[hittman]

It was kinda overcast today but not bad at all. The brisket looks good Wiz. How long did it take?

 

[The Wiz]

2 hours hittman.....Could have cut 15 minutes and it still would have been good. I let it rest for 25 minutes before cutting.....Taste was outstanding,especially the crust!

With the Orion Cooker you learn each time you use it!
The Wiz!

 

[hittman]

Wow that seems fast. Does the orion cook faster than a normal grill or smoker?

 

[The Wiz]

Wow that seems fast. Does the orion cook faster than a normal grill or smoker?

Hitt......It's kind of like convection cooking.The charcoal on the outer ring (and top)heats the cylinder and the meat cooks inside with Wood chips surrounding a drip pan(which I generally fill with 1/2 apple juice and 1/2 apple cider vinigar)on the bottom.

If you think thats fast....4 slabs of baby-backs done in an hour and 10 minutes....and fallin' off the bone!

I love this damn thing!
The Wiz!

 

[hittman]

Wow that is fast Wiz. I might have to take a closer look at orion. The ribs I just posted took about five hours. However the humidity was high and the smoker was cooking a little cooler than normal. I usually cook the ribs for an hour or two uncovered and then wrap them after that and baste them with a hodge podge mop sauce I am still working on. I haven't found a great recipe for mop sauce yet. The st. louis ribs seem to cook in about 3.5 hours. The baby backs I did this time took five and I have had some really thick pork ribs take 7-8.

 

[hittman]

I picked up a 40lb bag of lump charcoal last night and am going to pick up a brisket and some wood tonight to smoke this weekend. This will be my first attempt at a brisket. I think someone said that they put apple juice in the drip pan? Any tips are welcome. Thanks guys.

 

[The Wiz]

I picked up a 40lb bag of lump charcoal last night and am going to pick up a brisket and some wood tonight to smoke this weekend. This will be my first attempt at a brisket. I think someone said that they put apple juice in the drip pan? Any tips are welcome. Thanks guys.

Hope you went to Home Depot for the charcoal Hitt.....2x20lb bags for $9.97(Kingsford). I havn't actually smoked anything for some time now....but I know that low temps are the key...along with time! The apple juice works great in the drip pan also...maybe add some cider vinigar as well.

Use Skrymr's rub recipe and all will be good!(Ps: When serving slice against the grain!)

Wiz!

 

[hittman]

Hey Wiz, do you usually cut all of the fat off of the brisket before cooking? I went back and looked at the pics that you and skrymr posted and it doesn't look like there is any fat on the briskets.

 

[The Wiz]

Nope....I leave the fat on and cook it fat side down...It really prevents the meat from drying out. There is not much left when the cooking process has ended to speak of!

Wiz!