I hate to do this, but I'll answer within your text.
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Originally Posted by mikejr
I've done brisket on the grill many times but the cuts of meat at Giant Eagle arent as good as I would like. Its always a crap shoot there. Sometimes grilling the brisket its still a tad on the tough side. I use a st louis rub on the brisket. I might try to nab one of those and smoke it this weekend.
Cooking a brisket flat requires low and slow. Use the Minion Method to light the coals and catch the temp on the way up. I'll explain below.
Your Bradley should rock this.
Grilling a brisket won't work, but you can do it on a kettle. Patience is required.
You can take a garbage can cut and make some good eats with it.
What the heck is an ABT??
Atomic Buffalo Turds. The Original Jalapeno Popper. Expained below.
I've heard about bacon wrapped corn but never tried it. Do you just grill it or make it on the smoker?
You have to cook it low so the corn will cook, not burn. I do mine on the kettle indirect, but at a low temp using the Minion Method. The smoker will work, too.
If the corn is getting close to done I'll crank the heat to crisp the bacon. Sometimes I don't get the bacon crisp. That's ok for me, but the wife doesn't like it that way.
Did you ever do a drunken chicken? Did one of those with the ribs last time. I bought a "holder" from cabelas and you throw it on the grill with the beer can and about an hour and a half later you have some of the moistest chicken around!
I don't really care for chicken, but Roadside Chicken rocks. Haven't tried Drunken, but I've heard good things about it.
I'll be doing a roti bird tomorrow for the wife.
I usually do my corn in the fire. Soak the husks, wrap in foil and throw them right in the fire. same with the taters but no soaking needed.
I saw in the Bradley cookbook they make some crazy stuff....Smoked Bananas??? Doesnt even sound good....but who knows. I was going to try some almonds for ****s and giggles one of these times too.
Heck, who knows. If you can cook it in the oven, you can put it in your cooker.
How long do you smoke your butts and at about what temp? I've never made one and I dont want to overshoot the "done time".
I cook butts at 250* at the lid, about 235 at the grate. Figure 1 1/2hrs - 2 hrs per pound. It's a long cook. For pulled pork they're done around 205*, or when the bone can pull easily and your probe will go in like butter. For sliced pork, look at about 195*.
Look for a temp plateau around 160* or so. The damn thing won't gain any temp for a long time. Heck, it could sit there for hours. Be patient. Don't do anything other than watch you cooker's temp. Don't open it up.
I like apple wood and some hickory with the coal.
When the butts are done you need to let them rest for an hour or so wrapped in foil. You can hold whole butts for several hours in a cooler wrapped in foil and regular bath towels. Never pull pork early.
Vac Seal and freeze the left over pulled pork in about 1lb portions and they'll last for months. Just reheat by putting the bag in simmering water for 20-25 minutes, or until hot. It'll smell just like it came off the smoker.
For a simple, great tasting butt, use a commercially available rub, and baste every couple of hours with apple juice.
We can get into finishing sauces and your own BBQ sauce and rub, but the above is simple and easy. Plus it's fantastic.
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Minion Method is named for Jim Minion, a BBQ king.
Load up whatever amount of coal you think you're going to need in the position you want it. Then light 12-15 coals (Assuming you're using Kingsford), or equivalent in a chimney starter and dump them on top of the unlit coals. Vents open.
As the temp rises, you can start shutting down vents to keep the temps under control. Snag the temp on the way up. It's harder to bring it down then let it rise.
I cooked the potato above at 380*-400* using this method. You just have to watch the temps.
Now, ABT's. Good Eats. Here's how I did my last batch, but you can do all kinds of things with them.
I took jalapenos and cut them in half length-wise, then gutted them of seeds and veins. Filled with cream cheese and a bit of cheddar mix (imagine diced onion and garlic mixed in there), then dusted with whatever rub I was using and wrapped in bacon.
I pinned the bacon with toothpicks.
They take about an hour and a half at 225*-250* to crisp the bacon.
