Re: What's in your smoker?
 

In the words of Rodney Dangerfield....I cant get no respect!!! :su


:r

Re: What's in your smoker?
 

ribs = smoke 3 hrs... 1.5 hrs foil... .5 hrs out of foil...

abt and eggs = smoke 2 hrs...

:)

gonna try brisket next i think... any recs?

Re: What's in your smoker?
 

NOOooo. You gave up the times, lol.
Man, brisket I will stay out of. There are men on this thread who can make it dance and sing, I just ruin it.
It is pretty costly to be learning a new skill, at least for me. haha. I made mine, then chunked it up and
put it in a crock pot. It was fine after that, a bit dry for it's tenderness. Then there are the cuts, I look
at them and I just do not find them attractive for consumption. Tastes good, but I do love the pork.

Re: What's in your smoker?
 

Brad, what was your time and temp on those brickets?

Re: What's in your smoker?
 

:r Let's just say I do not have the kind of pit that is conducive to low, STEADY, and slow.
I am lucky I make the best ribs in Memphis with as little control as i excercise.

Re: What's in your smoker?
 

another noob alert...

so i'm looking at this.. http://www.susanminor.org/forums/sho...25-WTS-Brisket

Seems like i need 4 hrs of smoke... then 2 hrs more... then "into the oven" until internal temp reaches 200...can i just keep in the smoker?... then it says FTC? what's FTC?

Re: What's in your smoker?
 

Yes, you can do all the time in the smoker. That's actually preferable.

FTC = Foil, Towel, Cooler. You wrap the finished product in aluminum foil, then a towel, then into a emty cooler. This method will keep the meat moist and at warm temp until you're ready to serve. Works great when you're brisket gets done at 11am and you're not ready to eat until 5pm.

Re: What's in your smoker?
 

aww ic ic... thanks! so looks like roughly 16 hrs ish?.... man that's hard to time...

Re: What's in your smoker?
 

Yea, I've not done a brisket myself, but they can take that long.

Re: What's in your smoker?
 

Brisket is some dense meat. Sometimes it will "stall" at a particular internal temp and just sit there for a while, then all of a sudden it will jump up several degrees.

When I cook them it can take anywhere from 12-18 hours, depending on the size.

Re: What's in your smoker?
 

I probably love eating ribs more than anything else I cook on the smoker. However, I think brisket is the most rewarding. Once you get them down it is no harder that cooking a pork butt.

I always cook whole packer briskets. The few times I did just a flat I ended up with a dried out piece of nothing. I cook them at 225 and use just a few mesquite chunks. I only want the smoke to run for six or so hours and I don't want it billowing smoke. I cook them to an internal temp of 170 and them foil them putting some beef broth in the foil. Then I put it back on the smoker until the internal temp is 190. Then I start checking it every 15 minutes or so until the probe goes in with almost no resistance. Then I put in a cooler with some towels to take up the extra space for at least an hour.

BTW... when I cook one at home I don't slice it like the above directions would dictate. I cut the whole thing into and inch or so chunks and make "burnt ends" out of the whole thing. I cut it at about 190 internal, put some more rub on it, put some sauce on it, put it into a tin foil pan, cover it, and put it back on the smoker for an hour. My family will eat that stuff like it is filet.

Re: What's in your smoker?
 

I love what your saying brother...Preach it Smoker-Man!!!

:dr:dr:dr:dr

Re: What's in your smoker?
 

Oh god, burnt ends. Cleanup, aisle 1. :dr

Re: What's in your smoker?
 

Interesting about the whole packer cut vs just a flat or blade cut. I once made pastrami out of a whole brisket, but didnt' separate the two smaller cuts. When i sliced it, I had some slices with opposing grains. Made for some tough eating. I was planning next time to use just a blade cut, but maybe I'll rethink that and make sure to separate the two before slicing.

Re: What's in your smoker?
 

That's a brilliant way to serve the meat Brent, never would have dawned on me, Everybody gets an end cut.

Re: What's in your smoker?
 

I had never seen pastrami made out of anything other than the flat until a couple of years ago. I had some made out of the point and it was just plain nasty. The fat wasn't rendered out and it just didn't work for me!!

Yep Brad... it is the stuff!!! Even if you dry out a brisket a bit you can chunk it up, add a little beef broth and sauce and make people think you know what your are doing:D

Re: What's in your smoker?
 

Oh the one I dumped in the crock pot after drying it out on the smoker was great.
Just damaged me psychologically. Well that and being dropped on my head at 1.5 yrs.

Re: What's in your smoker?
 

Ditto to what Smoking Gator said. I ruined my first brisket, second and third were tough and now it is my family's favorite. Must admit, I've never made the burnt ends, but everyone on the smoking sites just rants/raves. I have to try it next time. Honestly, people now rave on my brisket and it's not that hard, but definitely time consuming. I go for the overnight route now and love it. Keep trying! Steve

Re: What's in your smoker?
 

So what's the secret to a good brisket?
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Re: What's in your smoker?
 

For me the biggest difference is cooking until tender and not "done". I like pulling mine at 185 or so and then foiling for a least an hour. Early tries for me had me pulling too soon, not accurately measuring the internal temps. I also have found that I do much better with a full packer as it seems easier to keep moist and tender. The final thing for me is to find a good place to get decent meat. I can't find anything decent at standard grocery stores, but have found nice choice meat at a local butcher or even at Costco (for me this is consistent though). Practice!

Re: What's in your smoker?
 

I have been doing a decent amount of smoking on my UDS lately. I have had great results with the hot and fast method over the low and slow. To my tastebuds it's as good or better. And for the amount of time needed, it's a no brainer. Here is a great link for Hot and Fast brisket: http://www.patiodaddiobbq.com/2009/0...f-brisket.html

I have used this same method for butts as well as ribs and it all turns out well. Maybe it's the drum and having it really seasoned now, but I doubt I'll ever go back to low and slow. Even the turkey's I have done H&F have turned out better. I did an 11 lb bird spatchcocked with the H&F method and it was done in 3 hrs.

I wanted to add a big THANK YOU once again to Brent for his help and the weber lid for my UDS. It's been working so well, I sold my Brinkmann SnP Pro yesterday.

Re: What's in your smoker?
 

Went to El Supermercado today and had to laugh, I bought two racks of "baby-back ribs" but they were packaged
bone side up, so who knows what they are hiding. I am sure they slipped a knife under the good meat and sold that
as fajitamita. But they had some big drumsticks at a good price so I got the two big racks of ribs for 16 bucks :)
and a dozen large drumsticks for 6 bucks and some nice meaty beef neckbones for 4 bucks and I guarantee it's
gonna storm here tomorrow, lol. I can't wait to see what those ribs look like on the grill, hell, in the pan waiting for
a rub. Plus a guy at work just paid me 15 bucks to make him a pot of gumbo, lololol. Busy weekend, haha.

Re: What's in your smoker?
 

I hope you get to cook Brad. Looks like some weather around the south this weekend.

Tomorrow is my dad's 85th birthday... well actually he is my stepdad, but my dad died when I was three and he is the only dad I have ever known!! His favorite is prime rib so I have a 14 lber in my super secret prime rib marinade and will be cooking it up tomorrow on the large BGE.

Re: What's in your smoker?
 

Go Gator Go!!! Take pics. We need more food **** here.

Re: What's in your smoker?
 

Thanks brother... I absolutely suck at taking pics when I am cooking, but I will try. This prime rib recipe is the freakin' bomb!!!

Re: What's in your smoker?
 

If you care to post your super secret recipe here, I'll promise not to share with anyone. :D

Re: What's in your smoker?
 

OK... ya twisted my arm. First of all a disclaimer. This is not my recipe. It is from the owner/originator of http://www.bbq-brethren.com whom I consider a great friend and an awesome cook. I have used this recipe for several years and IMO it can't be beat.

Here is the stuff:

Marinade Ingredients for each prime rib

1 cup teryaki
½ half cup soy sauce
½ of a small bottle gravy master
½ small bottle kitchen bouquet
3-4 tablespoon of Montreal steak seasoning

Pour it all over the roast and rub it in. Marinade as long as possible up to 24 hours

Cooking Instructions:
For the rub, use a heavy hand of Turbinado Sugar and rub it in well and let sit for about 5 minutes, then rub heavily with Montreal steak seasoning. Rub it in and around the entire roast. When it’s covered and disolving, then add some more on top and just tap that on so it stays put. Let the roast sit for about half hour, covered. First half hour to 45 minutes I cook in the hotspot or at 375-400 degrees, maybe a little higher. As soon as I put in the meat, damper down to allow temps to drop slowly to 275. When internal is about 90-100 degrees (or about 40 minutes) move it to your normal cooking spot and cook at about 275 till internal is 125.

At this point, either cover it and let it rest, or roll it around over searing coals to make a crust. Bring internal to 130, no higher than 135, then take it off and let it sit, wrapped loosely. Let it rest about 20-30 minutes. Temps climb into the 140s. This will yield rare inside and medium on the outboard slices. If you want to go rarer, take it off at 120 and grill to 130 then cover and rest. Usually, I roll it right over the coals in the firebox as close to the coals as i can get.

BTW... I use this same marinade for tri-tip. I sear it a 750 degrees for 90 seconds, rotate and cook for 90 seconds, flip and cook for 90 seconds and then put it in a 400 degree oven until it reaches 130 internal. It is to die for!!

Re: What's in your smoker?
 

Can't say I've ever heard of gravy master or seen it in stores around here. What's it taste like?

Ok, add this one to the list of items I need to cook up. All this brisket talk has me wanting to do one of those soon. Can't this weekend as I've got ~16lbs of bacon going into the smoker.

Re: What's in your smoker?
 

Nevermind. I just googled it. I"ll have to see if the local stores carry that around me.

Re: What's in your smoker?
 

Gravy Master is in a really small bottle. You can usually find it either in the condiment aisle, the seasoning aisle, or next to the gravy mixes. As far as the taste... I have no clue. I have never actually tasted it. I have used it for years though as a base for beef gravies.

Re: What's in your smoker?
 

That recipe does look tasty, I'm very familiar with everything on that list except the gravy master. I'll have to hunt down a bottle next time I'm at Publix.

Re: What's in your smoker?
 

MAN, did those Babybacks look good. I will post the raw pic with the done pic when things get to that
point. These were LOOoong racks, and super meaty. It left me scratching my head, cause the two racks,
at 6+ pounds total were just 16 bucks. I was thinking rat-racks, but no way. Turns out the weather here was,
SO FAR, not as advertised. I had heard Fri and Sat HEAVY rain, but it was light all day and has mellowed out
here to just a cool wind for now. I figured I had better get to smoking or else. About done on the Cash-gumbo, lol.

Hole carp, THREE sets of Stooges onscreen at once, lol. Never saw this one.

Re: What's in your smoker?
 

prime rib sounds awesome

Re: What's in your smoker?
 

FML.

Damn chorizo does this every freaking time. I keep tweaking the binders, it still keeps falling apart. That stuff is determined to defy me it would seem.

Still going to finish cooking these and bring them down to the herf. Hopefully I won't lose too much cheese in the process.

Yay. Spoon food. *sigh*

http://www.cigarasylum.com/vb/attach...8&d=1299347032

Re: What's in your smoker?
 

I'd still eat it. :D

But I know what you mean.

Re: What's in your smoker?
 

Damn skippy! I'm still going to eat it. I'm just bringing a stack of corn tortillas for possible fall-back serving method.

Re: What's in your smoker?
 

SIGH, I hate night cooks. I completely forgot to take pics on the grill when the food was done.
I got up this am and decided to photograph the food and I just couldn't. It was all cold looking and
not appetizing. :(
But here is the pic of the SuperMercado ribs. Pretty pretty

Re: What's in your smoker?
 

I love all night cooks!

http://oldchurchbbq.com/sharedpictur...Three%20AM.jpg

http://oldchurchbbq.com/sharedpictur...Pork%20020.jpg

:noon:noon

Re: What's in your smoker?
 

Approx 16lbs of cured pork belly was just loaded about half an hour ago. Trying something different with some of it. Cured with my normal cure, but added smashed garlic cloves and dried thyme. Similar to my guanciale recipe. Smoking with oak this time too.
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Re: What's in your smoker?
 

OMG Steve...Hope you had a few friends coming over to help ya eat all of that! Look like packer briskets but I cant tell. Either way, niiiiiiiiiiiice

Re: What's in your smoker?
 

nah, Steve is just making a point. That's likely an older pic. He likes cooking at night, and I would not have
had such a bad time were it not raining that night, so I went out to check and stoke only and when I had
had enough, it was coming off no matter what...the meat was done, but could have used a good char before
pulling it off that night.
I think that was pork butts.......freaking AMAZING pork butts.

Re: What's in your smoker?
 

No pics of the prime rib... but 16 people left my house mighty full last night!!!

Re: What's in your smoker?
 

And guests 17-20 passed out from meat comas. :)
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Re: What's in your smoker?
 

Did some pork spare ribs on the smoker the night before last. Used a Memphis dry rub on them and they turned out well. After I pulled them off the smoker I ran them under the broiler to harden up the outer shell. :dr

Re: What's in your smoker?
 

If there is anything better than bacon it is homemade bacon.
Attachment 8984

I just pulled one half of the belly from the hog I had butchered last week. The other half will come off in about 15 minutes.

I went old school on this batch and just did a salt cure and used applewood for the smoke.

I'll be eatin'' low on the hog this weekend!!!

Re: What's in your smoker?
 

Right on Brent :dr

Re: What's in your smoker?
 

:dr :tu :tu

Re: What's in your smoker?
 

Brent, when you go new school on your bacon, what types of things do you do different? I just did two pork bellys a week and a half ago. One was my old school method of a salt/sugar cure but I used maple this time. Usually I go with applewood. The other belly I did the salt/sugar cure, but had fresh garlic cloves and dried thyme. That's very close to how I do guanciale (jowl bacon that's not smoked). I fried up some to test and can't really taste the garlic.

Just always on the lookout for new ideas.

Re: What's in your smoker?
 

That looks really good, Brent. :tu

Re: What's in your smoker?
 

I just did salt... nothing else!! I love it that way. I just finished slicing it up and had to fry up a couple of scraps. Dang it is good.

I guess I never get too fancy with bacon. I usually use maple syrup or sugar in the raw, but this time I just wanted straight up bacon.

One of my favorites though is to use paprika, sugar in the raw, a good bit of cayenne pepper, and a little cumin. It sure wakes up a day!!!