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RoodyPooBBQ last won the day on May 2

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About RoodyPooBBQ

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    South Philly
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    Kamado Joe

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  1. I rendered down fat from a brisket trimming back in April. I cut the fat into little pieces and put them in boiling water (or simmering… I forget) for hours until it was mostly rendered down. Then ran through a fat separator to separate little pieces of meat, and poured the fat into a mason jar. It looked great at first, but now looks like this (pic attached) - is it still usable? Does it just need to be mixed, or is part of it (or the whole thing) bad?
  2. I think the point was that many people go with just plain kosher salt for a dry brine, then apply the rub separately (as opposed to your suggestion to use the rub as the dry brine), so if the rub has salt, it makes dry brining with kosher salt hard without over salting. I'm assuming based on your suggestion that when dry brining, you haven't noticed a difference between kosher salt and whatever type of salt is in the rub? I haven't checked my commercial rubs, but I assume that most probably don't use kosher salt (or at least not a course salt) - but I'm far from a salt guru. I've never tried using a store-bought rub for brining, but I've only dry brined beef, and since I don't really use anything but SPG, I just do the kosher salt a day before and add the PG and anything else closer to the cook time. If store-bought rubs can work well for dry brining, then I'll probably try with more types of meat.
  3. That’s incredible. Congrats. I wonder if Costco will ever have the 3.
  4. I have an Akorn and a Big Joe. Temp control is exponentially easier on the Big Joe than the Akorn, and I've made it air-tight with nomex gaskets everywhere and RTV behind the slider. You can (and after a few years I have) figure out precision control on the Akorn, but the learning curve is much higher than on a ceramic. It's way more finicky to too many lit coals, and even the extra air that opening the lid creates. For me, the trick is to let it get within 50 degrees of target, then close the bottom slider to around the screw (so just baaaarly open) and the top to a crescent moon. There's still some air flow in the cooker (Though not nearly as much as with my KJ) and it "locks" in the temp, gets CBS relatively quickly, and makes great food. But I've also found the Akorn to react more to ambient temp swings too, so in some environments, I wouldn't trust it for an overnight cook the same way I would with a KJ. For overnight cooks, I rigged the slider to accept the Billows fan. While not perfect, if I set it to around 210, it'll maintain 225 for 18hours. I'm not familiar with the Auber, but I know a lot of people like it, but one thing you mentioned sounds off - you said when the temp gets back down to 225, the fan kicks in. Why would the fan kick in at 225? If that's your target temp, shouldn't it either just pulse or remain off until it drops to something like 210/215?
  5. You should be able to see the fat cap through the cryo, so just don't buy one that doesn't look like how you want it to be. Also, I never worry about fat cap at the point end since I trim almost all of it anyway since the point has so much intramuscular fat that it doesn't really need extra from a fat cap. When you separated the flat from point, did you literally separate the two muscles by following the fat vein? The photo makes it look like you made a straight cut in the middle, around where they join. It shouldn't matter, for what you're trying to do, only curious because the flat is almost always larger than the point, so the way you have it cut looks a little odd. Here's a few observations (some you've already touched on, some not.) Did you inject? I've personally only had great flats if injecting. Point doesn't need it, but I've found that the flat benefits a lot. You can certainly make a great flat without injecting, I just personally haven't mastered that. In my non-professional opinion, apple isn't ideal for brisket. Something like hickory, oak, mesquite, etc. would be better suited for beef. My personal best results have come from mixing oak and hickory, but that's just based on my own personal taste. Either way, I'm not sure that apple would impart too much flavor in a large cut of beef. That could be the flavor issue. You may have wrapped too soon. Looking at your numbers, you may have wanted to wrap closer to 3:30 hours rather than 2. I don't think you should consider wrapping until you're in the stall, and even then, not until you have the bark looking good. Every cook is different, but in my case (and I'm not saying my case is best for you) it's usually around 165-169. Waiting to wrap also gives more time for the smoke to penetrate, though I think beef kinda maxes out it's smoke absorption around the stall temp. Did you use butcher paper, foil, or a foil boat? I'm assuming foil since you were looking to greatly reduce the cook time, but paper would have allowed some more smoke to hit the meat... but again, I'm not sure two apple chunks would be the best for a brisket flat. You also may want to consider resting longer (though as you said, time was an issue.) 30 mins seems on the low end, and if it was still 190 IT when you cut into it, that's an indicator to me that it wasn't rested enough. But again, I'm no pro. Cranking up the temp that high may have accelerated the cook, but might not have provided ample time for the collagen to break down and what little fat there was to render. Another thing you can try, which I'm going to experiment with, is using beef tallow either in your wrap or to baste with if you're cooking an abnormally lean cut. I rendered down the fat from my last brisket into tallow, and I plan to play around with that next time I do a packer or flat. Keep at it - brisket was my kryptonite (and beef prices in the northeast are a LOT higher than what they are in the south, so they're expensive lessons!) but once I "got it", it became no big deal. You'll get there, just keep at it. If there was any single big lesson I learned, it's that the meat is done when it's done, and if it's done early just rest it longer, and if it's taking too long... well, then you're going to be eating later. A cook can be accelerated, but only so much before the end product takes a hit. I used to play around with complex rubs, complicated injections, and all kinds of tricks to cut down the cooking time. I've since learned that KISS is the best method.
  6. One question I have with freezing that nobody's yet been able to answer for me is if you freeze something that's within 2 or 3 days of it's "freeze by" date, but then it takes 4 or 5 days to thaw it before cooking (or maybe you need an extra day to brine), does that then render it expired? I would imagine it's still so cold while thawing, that even if not frozen, it's still buying you extra days, but not sure.
  7. Maybe wrapping might have helped? I'm not as experienced with back ribs as I am with spare / STL, but that sounds crazy. Also, heat rises, right? Maybe the dome temp was reading higher than the actual temp at grate level? I can't imagine it would be significant either way, but even if the meat was weird, temp sounds like the most likely culprit.
  8. Agreed with Boater. I live in a city and very rarely drive, so trips to Costco are few and far between. I always buy prime packers when there and freeze them. I've noticed zero difference between fresh and frozen, provided the frozen is given ample time to fully thaw. I've even gotten meat in butcher paper from local butcher and used food saver to seal and freeze, and it's been indistinguishable from unfrozen. The low/slow cooking process, along with your rub and whatever else you're doing to it will render any fresh/frozen difference moot.
  9. Here's a thread that might argue with that statement. Granted these look like St. Louis ribs vs baby backs, ut aren't STL larger? If you're doing full spares then two might be pushing it, but someone in this thread shows two full racks and two half racks on the main grate. I'm also able to get two full racks on my Akorn, which I believe is similar in size to the KJC. Also, this more recent one from a KJ3:
  10. I’m not a fan of “built in” things because if the feature breaks or you don’t like it then it’s tougher to fix/replace. Also it looks like the Auto Akorn doesn’t have a bottom vent so it might be limited to using the controller all the time? If so that would require constant power. IMHO the better way to go would be for the standard cheaper Akorn then add whatever controller you want, then you have the best of all worlds. I use Billows with mine but there’s plenty others. that also allows you to fold the shelves down, which doesn’t look like an option with this one.
  11. I was incorrect earlier. $1,149 was the online price but my club has it for the $999 deal. I thought I was "shopping my club" but I guess that's just the online price everyone sees. I didn't notice the gift card offer, but holy hell 949 for a BJ2 is ridiculously great.
  12. Can confirm. I went for BJ2 for the rare occasions when I want to throw a 20lb brisket on without folding it over something, or cook for a large group (when I also use my UDS and Akorn) but for just me or 2 people, it's a bit of a waste, and I find myself using the smaller grills more than I thought I still would. Definitely go through a disproportionate amount of lump per pound of food due to needing to heat up that large dome even if just to cook something relatively small for myself. I don't regret the BJ2 - but in hindsight I may have gone with a KJC3. But it's totally all about how you plan to use it. Having the extra room for dual-zone on the BJ is priceless... for the rare occasions I need it. If you need it more than rarely, then it may be worth it.
  13. OnlyFire makes an affordable basket that should work, but I agree with the others - removing the basket for cooling probably isn't the best plan unless there's a real need to accelerate the grill cooldown, but even then it wouldn't be accelerated that much. Meanwhile, your coals will get hotter due to the air and just burn up and not be reusable.
  14. https://atlantagrillcompany.com/products/kamado-joe-big-joe™-package?_pos=19&_sid=83f7240bc&_ss=r Don't see an end date on it, and it might be something they run from time to time. This is what I paid for my BJ2 (without any free thing other than a bag of lump) around Black Friday time, and that required BBQGuys price matching some shady on-line retailer. I'd jump at this and already got one of my friends to do so. I got my Joetisserie from AGC on sale for $219 (I think it might be 299 now?), and since that's an add on that most KJ owners get, that effectively drops the price of the BJ2 to the $1,400ish range.
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