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Re: What's in your smoker?
I think that Berkshire pork was not so much a matter of fat on the outside as marbling on the inside.
It really seemed that it was not industrial ranched pork but some kind of good local farm pork, without all the growth hormone. There was not much fat in that cut from what I could see. Might have made a better ham. It had good marbling for beef, though. I am never sure how much there is in the junk you get at the store, cause it's all the same basic color, lol. That was some bright purple pork you had there. |
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I'm thinking a brine is in order the next time if I use Berkshire again. |
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edit: going over the picture more and more, it looks like you got what is called a center cut ham steak, or ham shank steak. |
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I think you saved yourself some bacon anyway. I can't imagine it having an effect at all, other than on the bottom
of your smoker, lol. I bet it made a good sammich anyway. |
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http://www.foodsubs.com/MeatPorkPicnic.html |
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It was chicken Thursday....
My oldest daughter and boyfriend are in from out of town, so... I made a bunch of these, one survived...:r http://i182.photobucket.com/albums/x...a/DVC00872.jpg |
Re: What's in your smoker?
Love this thread did some ribs for the 4th and only got this pic, used pecan wood man what a great flavor...
http://i1197.photobucket.com/albums/...e/7bd6ac02.jpg |
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Nice looking BBQ' everyone. Dan, those 4th of July ribs look:dr
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Hey guys.
I have 4 8lb briskets going on tomorrow. Any recs on cook time and temp? I've never had the success with brisket that I've had with pork. Googled and found every thing from an hour a pound to 90 min, to 2hr per pound, and temps from 180 to 300. So I figured I would reach out and ask here. Time is not an issue, since I'll be up most of the night and will only sleep about an hour or two. Thanks in advance |
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And have you tried the Hot and Fast method before? |
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I have a drum smoker, 2 propane vertical smokers, and a traeger.
I haven't heard of hot and fast. |
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I did short ribs on the ECB yesterday. These came out really tender.
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I have tried a variety of that guy's advice and it's been pretty sound. |
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Thanks for the link, I'll consider it, but the fact that my briskets are only 8 lbs are making me lean to slow and low.
Can anyone recommend a time and temp per hour? Thanks in advance. |
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If you want to go low and slow, it will be more of internal temp than a set time and temp per hour. I would cook it at 250 till the brisket was 190 internal at the thickest part. That's probably going to be around 1 hour per pound. Give or take. But the old saying holds true "it's done when it's done". Also, are yours full packers or just the point or flat? |
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How long and what temp did you do those beef ribs? |
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I foiled about half of them for an hour during the cook. Those came out slightly more tender, but still gave 5 hours total time. |
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I have dubbed the miniature bacon explosions "bacon bursts". They are much more tedious to make but soooooo good. I ended up cutting the bacon strips lengthways and widthways to make skinnier strips. That way they were exact miniature replicas of the original.
http://i927.photobucket.com/albums/a...quigg1/008.jpg http://i927.photobucket.com/albums/a...quigg1/009.jpg |
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I'll be putting on 7 racks in the WSM in the morning. :tu
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Those look great Andrew. I may have to try that soon.
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Making me hungry Andrew!!!
Looks good! |
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Thanks. I did a brisket and a couple slabs of spareribs. All were pretty decent. The bacon explosion/bursts were the stars though.
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The last couple of times I've fired up the WSM, it's been a bear with temps. The last time or two, I struggled to get temps over 210 and this time, I somehow got temps up to 300+ after foiling the BBR's and had a hell of a time getting them back down.
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2 words...........Char-griller.
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I’ve heard I should modify my smoker. Is there a down side to smoker modifications? - This is very much a buyer beware operation.
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I thinks it's good practice to shut the intake vents a good couple of minutes before removing the lid to compensate for the spike in temp.
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75% of smokers could use modifications. The rest are perfect the way they are.
I guess it depends on what you have, doesn't it, Thermal? |
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What he said.
My ECB has been modded, as has my NBBD. I'll probbaly mod the vertical gas sausage smoker once I get around to using it a time or two. The Lang works pretty good as she came, but I have thought about dropping the money on a Guru once or twice. |
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Yeah, kinda does take the fun out of it. I'd like to have a Guru for my WSM, but I still enjoy controlling the temps manually. If time were an issue and I no longer enjoyed it, I'd get a controller in a heartbeat. Until then, I'll be tinkering with the vents.
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I have a Stoker for my Spicewine as it is nice at competitions. I like being able to get some sleep and not having to worry. I have the adapter for my BGE and have used it a couple of times. The BGE is so easy I don't even bother hooking it up any more.
On a more exciting subject... I am doing two briskets tonight. Well actually one packer and two halves of a flat from the last cow I killed that my butcher messed up. What I am really excited about though is a huge rack of beef ribs from that cow that I am going to put on tomorrow. They are about 12 inches wide and almost three inches thick at the thick end. I can't wait to chow on them!!!! |
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No smoking for me this weekend. I'm building a UDS.
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The fun, at least to me, is in consistently / repeatably creating good food, not jockeying briquettes. If the cooker can do that without a controller, that's great, but if not, then there is always that option. |
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Alright folks... I am don't post many pics 'cause I am lazy and I suck at taking pics. The beef ribs I cooked today are so amazing though I had to bite the bullet and break out the camera.
Attachment 9998 These are from a cow I killed a couple of months ago. I told the butcher I wanted some meaty ribs. I think he took me at my word!!!:banger |
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The Bradley Smoker lays eerily silent this weekend. Nice dino bones, B-man.
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A pic from Brent?!?! Looks amazing sir!
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Looks like I'm firing up 9 racks of baby backs on Tuesday. :tu
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I often wonder who EATS all that stuff.
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