Re: What's in your smoker?
 

Threw a bunch of different things on yesterday.

http://i867.photobucket.com/albums/a...psvuju2amk.jpg

http://i867.photobucket.com/albums/a...psgefmultl.jpg

http://i867.photobucket.com/albums/a...ps3lap5bpt.jpg

Re: What's in your smoker?
 

Thanks! They were amazing. Just wish there was a way to source pimento wood here to make it more authentic.

Re: What's in your smoker?
 

Holy crap, Dom. That's quite the spread! I love the gratuitous use of bacon. :tu

Re: What's in your smoker?
 

Thanks, Peter! :tu

8 lb tip roast just hit the Pit Barrel.

Keeping it simple.
Seasoned with salt and pepper, and no flavoring wood added to the charcoal.

http://i867.photobucket.com/albums/a...psy7fpxohg.jpg

http://i867.photobucket.com/albums/a...psdb30ywt6.jpg

Re: What's in your smoker?
 

Pulled the roast beef and made some sandwiches.

http://i867.photobucket.com/albums/a...psiulfzrla.jpg

http://i867.photobucket.com/albums/a...psoafwyxvx.jpg

http://i867.photobucket.com/albums/a...psg9ustm3n.jpg

http://i867.photobucket.com/albums/a...psopqr46vy.jpg

So tasty!!!

Re: What's in your smoker?
 

Dom! :dr :dr

Re: What's in your smoker?
 

:banger:banger

Re: What's in your smoker?
 

After the roastbeef came off, I added some Mesquite wood to the pit, and threw on a couple of racks of beef ribs.

http://i867.photobucket.com/albums/a...psaocejaeo.jpg

http://i867.photobucket.com/albums/a...pstvdzzzyo.jpg

http://i867.photobucket.com/albums/a...pscj3rmjtr.jpg

http://i867.photobucket.com/albums/a...pscffsaudc.jpg

http://i867.photobucket.com/albums/a...psf5am3s3j.jpg

Re: What's in your smoker?
 

Beef ribs with actual MEAT on them? Lucky man. All I can find around here are shiners.

Re: What's in your smoker?
 

Dom… I think I might have a position for you in November!!!! Killer looking' eats!!!

Re: What's in your smoker?
 

Some chicken thighs finishing up smoking on the Weber Kettle.

I've been wanting to get a Weber Smokey Mountain for years and today I got off my ass and ordered one. Now the hard part: waiting for it to get here.

https://farm3.staticflickr.com/2915/...5fb4eca0_c.jpg

Re: What's in your smoker?
 

Dom,

What IT did you pull that roast at? The color looks perfect. How was the texture? I've wanted to make my own sandwich meat like this for a while and just haven't given it a try yet. I was a bit worried it would be too tough or that my lack of a pro-style meat slicer would render it unusable.

BTW great pics thanks for sharing.

Re: What's in your smoker?
 

Do you have an electric knife Mike? That would work well for cutting slices.

Re: What's in your smoker?
 

Mike, I pulled it at an IT of 125, and let it rest for 20 min.
I might not have been in the thickest part as the center was a touch rare.
That wasn't a problem for me and my wife, but if I was cooking for others I would say it needed a bit more.
This was a trial run, and next time I'm going to take it to 130 or pull it at 125 and let it rest wrapped up until it hits 130 depending on how much time I have.
I also will let it sit out for a bit longer before it hits the barrel.
It was real tender, until I got to the rarer parts.
Hoping a few extra degrees and a bit more rest will cure all the ills.

As for cutting thin, I just used a sharp knife and tried to shave it,
I wasn't trying to get whole slices as there was no presentation. Meat went from the cutting board right to the bread.
If I only got 1/4 a slice, as long as it was thin, I was ok with that.
I also didn't slice the whole thing.
I only cut what I was using.
When we went back for seconds, I cut some more.

Hope this helps. :tu

Re: What's in your smoker?
 

It sure does help. Thanks and if you get to round 2 before I post my round 1, give us another update.

I'm going to try and get some picks of my brisket I plan on smoking Sat.

Thanks again!

Re: What's in your smoker?
 

Is there nothing that man won't stick a toothpick in?

Re: What's in your smoker?
 

Nope. He'll stick his toothpick between two rocks if he knew there was a snake.on the other side.

Re: What's in your smoker?
 

Isn't it funny what you can learn, here, in the Asylum? Slow clap, Dom. Slow Clap.

Re: What's in your smoker?
 

Yeah I have one. That's definitely the plan unless a commercial grade meat slicer magically appears on my doorstep in the near future.

Trying to get over to Restaurant Depot to get my brisket. You have to have a business license to register, but membership is free. I've read posts that ANY business license will do, including those unrelated to food. My wife has her cupcake / wedding cake business licensed so I just need to register it.

They (RD) has amazing prices on meat and other food stuff. Check them out.

http://www.restaurantdepot.com/

Click "View monthly flyer for my location" on the right, pick the store near you, and see the prices as advertised. I've read they have higher grade meat than most grocers/warehouse stores. Plus they are $0.50/$1.00 per pound cheaper on brisket despite the higher grade.

Re: What's in your smoker?
 

Yea Mike, a friend of mine who runs a local sausage company has told me to just say I'm working for him.

Re: What's in your smoker?
 

Nice. Another plan while my in-laws are in town is to take them to Eastern Market. I've only been once, when met you there to pickup that coolidor. My wife has been wanting to go for some time. Do you know if they will be open for normal Sat stuff on 7/5?

Re: What's in your smoker?
 

Just picked this up from Restaurant Depot. Choice grade full packer brisket for $3.59/lb. If you buy 40 lbs or more it drops to $3.29/lb. You need a business license to register for free membership. Not bad given the deals.

http://img.photobucket.com/albums/v1...0703141230.jpg

I plan on smoking it around 250 to an IT of 170. Then it'll go into an aluminum pan with some sauce made of apple juice, brown sugar, worshteshire, and some BBQ sauce. It'll be loosly covered after that and stay until IT gets to 195-200. That's when it'll come out to rest for 30-60 minutes before I remove the point. I really want to try my hand at burnt ends so the I want to re-rub the point where it was cut and put it back onto the smoker for another 4-5 hours, per what I've read here: http://www.virtualweberbullet.com/burntends.html

My in-laws are in town and were raised on brisket flats cooked in the oven in a covered cassarole dish. It's fall apart tender but not my favorite way to eat brisket. I'm aiming for sliceable but nearly pullable tender and very moist; hence the finish in the foil/pan.

If any of you brisket vets wants to offer any suggestions please let me know. This is only my second brisket. I'll check back as soon as I can. My wife wants this ready for an early dinner or late lunch tomorrow. Given the weight of the meat I already realize that isn't likely to happen so I was kicking around the idea of higher cook temps maybe up to 275.

Re: What's in your smoker?
 

More info/questions on this smoke...
http://www.smokingmeatforums.com/t/1...-on-burnt-ends

Re: What's in your smoker?
 

I smoked a brisket on Father's day. The key is going to be not to take it off until you can put in and take out a temperature probe like it is butter. I had mine internal temperature at 205 for over 1.5 hrs before it was tender enough. Make sure it gets enough time to rest after the cook too.

Re: What's in your smoker?
 

I ended up with the Angus brisket Mike, from RD. $3.89/lb. Hard to beat.

Re: What's in your smoker?
 

Mine didn't say angus on the printed label but when I flipped it over the pastic said USDA Choice and it also said Certified Black Angus. :sh

I think we're both in for some good eats. I've taken a few pics and I'll post them later. I ended up starting it tonight as my wife made plans for us for tomorrow evening. Need brisket ready for lunch instead.

Re: What's in your smoker?
 

I would put in a pan at 185+ and just finish/bathe it in the sauce till 200.

Re: What's in your smoker?
 

I received my Smokey Mountain yesterday...WOOHOO! I wanted to give it an initial "seasoning" smoke so I picked something fatty: chicken wings. Here they are after about an hour -

https://farm4.staticflickr.com/3869/...f7604d3b_c.jpg

Re: What's in your smoker?
 

What time is dinner?
:dr

Re: What's in your smoker?
 

10 minutes, Peter; got yourself a rocket car? :)

Here they are right before coming off, with a spicy honey-BBQ glaze I threw together:

https://farm4.staticflickr.com/3924/...1942e3e4_c.jpg

Re: What's in your smoker?
 

Here's the brisket I did Friday. Never got a pic of the burnt ends, the pan never made it off the grill. :D

Took to 205 IT. Next time I'll go to only 200. The point was too tender, making it hard to cut for burnt ends.

Re: What's in your smoker?
 

Man, that brisket is making my hungry!

Re: What's in your smoker?
 

love the rest depot. I get all my meat at the one here in Va Beach.

Re: What's in your smoker?
 

Somehow I missed this post and failed to heed its advice.

Here's the packer trimmed up. As you can see my knife work needs some work.
http://img.photobucket.com/albums/v1...0703142133.jpg
http://img.photobucket.com/albums/v1...0703142136.jpg

All rubbed up and put onto the smoker
http://img.photobucket.com/albums/v1...0703142317.jpg

Removed and ready for a rest:
http://img.photobucket.com/albums/v1...0704140622.jpg

The flat sliced up:
http://img.photobucket.com/albums/v1...0704141142.jpg

Re: What's in your smoker?
 

And...the point being cubed up. The point got smoked 4 hours longer than the flat. I let both rest, separated them, put the flat back in the cooler to rest, reseasoned the point (where cut from the flat), and back onto the smoke it went.
http://img.photobucket.com/albums/v1...0704141105.jpg

Here's the burnt ends drizzled in the drippings and sauce used in the foil/pan/crutch.
http://img.photobucket.com/albums/v1...0704141116.jpg

Last but not least is our improvised outdoor spread for Independence Day lunch:
http://img.photobucket.com/albums/v1...0704141239.jpg

Re: What's in your smoker?
 

To Christos's advice: The IT read 203 when I pulled the full brisket off and rested it. I did NOT test for tenderness. The flat was juicy and tasty but not quite as tender as I'd like. Don't get me wrong, every bite was eaten but, the crowd favored the burnt ends as they were more tender and more flavorful with the crispy bark they had. Next time I may not crutch the brisket or I may even try to to a wet to dry method to get better bark. But, I WILL test for tenderness once IT target is reached.

To the burnt ends: I've read a number of ways to "do" them. All I did was double smoke the point, cube it, and drizzle a little sauce on it. I read some people fry it in trimmed fat after, and/or cook it in a pan with sauce to carmelize it a bit. I did none of these and it tasted great. Any preferences/tips here?

One more question: I notice many of your briskets have a perfect 360 degree smoke ring. Mine did not. Do you flip your brisket at some point while cooking? I read mixed suggestions for/against. Given that, I did not flip and cooked fat cap up.

Re: What's in your smoker?
 

Mike, i didn't flip my brisket. Only the flat end that wasn't covered by the point got a smoke ring all the way around. The rest only had the smoke ring on the bottom.

Re: What's in your smoker?
 

BTW, yours looks really good. Nice job. :tu

Re: What's in your smoker?
 

Thanks Bob. I appreciate the compliment from someone who's been smoking meat quite a bit longer than I have. Also, that makes sense about the smoke ring.

Re: What's in your smoker?
 

My first attempt at baby backs on the new Weber just went on.

https://farm3.staticflickr.com/2911/...fb9d6ff6_c.jpg

Re: What's in your smoker?
 

...and finished, one sauced and one not. Had to contend with a big storm front that came through that was unexpected as I foolishly trusted the weather forecast.

https://farm6.staticflickr.com/5556/...6540484a_c.jpg

Re: What's in your smoker?
 

Looks tasty to me!

Re: What's in your smoker?
 

Pig heart pastrami getting the smoke treatment.

Re: What's in your smoker?
 

I took my smoker on vacation with me.
Did a second attempt at roast beef sandwiches.

http://i867.photobucket.com/albums/a...ps5tpxfi8g.jpg

http://i867.photobucket.com/albums/a...psrl8w8kg7.jpg

I tried using an electric knife but found it difficult to get thin slices with it.
Also, I had to switch the direction in which I was slicing about midway through.
The grain pattern sort of swirled, and changing direction really helped with the tenderness.
I didn't notice the change the first time around so it may have been specific to this piece, but I will be more mindful in the future.

I had brought some ribs up to cook as well. Never got to them, so before I finished unloading the truck, I fired up the Pit Barrell.

http://i867.photobucket.com/albums/a...psaljxeipm.jpg

http://i867.photobucket.com/albums/a...psaymz1nkm.jpg

http://i867.photobucket.com/albums/a...psyaw1safu.jpg

Re: What's in your smoker?
 

That smoked roast beef looks killer Dom. The ribs don't look to bad either. :dr

I did a 9 lb picnic roast for my son's 1st birthday party. There wasn't a bite left over. I didn't get any pics as I was way to busy with other things. Trying to figure out what my next meat purchase to be. I need to check RD flyer. ;)

Re: What's in your smoker?
 

BTW, according to the RD flyer, on the last page, there is a new location coming to Rochester NY.

http://www.restaurantdepot.com/Branc...hio_valley.pdf

Re: What's in your smoker?
 

Someone needs a electric meat slicer :D

Re: What's in your smoker?
 

Well Dom, I've been looking at that Pit Barrell Cooker for about 3 weeks now but keeping getting cold feet. You're last few posts have me sold. I will tell Noah to send you a commission check. Great looking Q, Bro.

Re: What's in your smoker?
 

Have you been looking at my Amazon history again? :tf:tf

You will love it, Bro!
It really is as simple as they claim.
So far, all the cooks have been great.
Enjoy!

Re: What's in your smoker?
 

Some baby backs. You can barely make it out but there's a pan of beans on the lower shelf getting a little rib love dripped down into them.

https://farm3.staticflickr.com/2906/...d19bb911_c.jpg