Thanks for sharing!!!

Thank you

Thank you!

Keep them coming. Getting ready for the day so I didn't watch every second, but the end result looked great.

Will do, thank you!

Appreciate it. Have you found any other rubs you like?

Kendrick BBQ puts out some good rubs.

For grilling meat and veggies, eggs, or anything really I like 2 Gringo Chupacabra rub.

Most of the time if I'm smoking meat I stick to coarse salt and pepper for beef and this Steven Raichlen recipe for pork. I've found it works for any pork.

Haven't heard of any of those but I will for sure try them out!

Steven Raichlen has some great rub recipes

In watching his shows all I've ever seen him use for anything he cooked is "sea salt and freshly ground black pepper".

I got his Barbeque Sauces, Rubs, and Marinades book as a Christmas gift a few years back and it's great.

Some really helpful basic rubs and sauces but also some out more complex and out of the box type stuff that are solid as well.

I don't typically make my own sauces and marinades but when I do I usually pick something from this book.

Never really thought about sauces but sounds fun, I'll give the book a try. Thanks

Anybody ever make a picanha steak? Thinking about smoking one and then searing it after.

Smoke at 250 until 100 internal, then sear until medium rare


I season mine like I season my briskets, 50:50 salt and coarse pepper over a light base of dry mustard powder

That looks amazing!!!!

I've heard it has a prime rib semblance to it. I'm planning to smoke/sear one next weekend.

Delicious

Unless I do something quick I won't have a video this week cause I took my wife to the game. Any ideas on a short smoke cook any of you would try? I was thinking like poppers or something.

Picahna

Maybe some wings.

Awesome video! Pork butts can handle a long rest because they're so big and dense. I like to let mine cool on the counter until about 150, and then wrap them in butcher paper and put them in a cooler with some towels thrown on top of them. They will hold around 140 or so for several hours that way. Pork butt benefits from a rest, but it's not like a brisket where it should rest overnight. 3-4 hours is fine for a pork butt.

For your next cook, chicken thighs are quick and impossible to mess up (about the only way to mess them up is to undercook them).

Oh wow, did not know it need to rest that long. Makes sense though and pretty cool info on it holding in a cooler for a while. I've thought about chicken legs, what kind of rub do you use or is it like a sauce?

They don't have to rest that long, but they're better if they can just because it will soften the bark so it's not so dry and crunchy, and it helps ensure that all of the collagen is completely broken down. I've had very good pork butts that I just left on the counter to cool down. The other thing is to get them cool enough to pull and shred. If it's steaming when you pull it, that's moisture that's evaporating, and it can result in drier meat if you aren't saucing it.

For chicken legs, I like to split the thigh and drumstick, because the drumstick will cook faster and that joint takes a while to get cooked through. I've done both sauces and dry rub. I like the Chupacabra Cluckalicious seasoning; seems like it's a pretty popular one here. And chicken legs can be cooked hot; 400 is fine. This is a personal preference here, but if I'm doing sauced chicken legs, I like to remove the skin because it tends to get leathery and come off with the first bite, leaving the rest of the chicken with no sauce. But don't dare throw away that skin; make cracklings out of it. They're a great snack to have as a side with the chicken. And use whatever sauce you like, preferably one that doesn't have a lot of sugar because it can burn. Good luck!

Call burnt meat burnt meat and nobody will touch it.......call burnt meat bark and folks will ooh and ahh and fight over it.......but you have to let it set for 24 hours or so so the bark will soften up so it's not so dry and crunchy to eat.......

It's not "burnt" unless you're cooking it over direct heat and have some flare-ups. Desiccated would be a more correct term.

aggie2812-2 said:

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Got me a picanha to cook! Should be cooking it on Friday so that should make for an interesting video.

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Love picanha. Can't wait to see how you do it.

Do you have an Instagram account to follow? Good place to build an audience in BBQ.

Like this way better than cooked whole, but either way is good/great, can't wait to see how you do it.