What's in your smoker? - Page 64

CasaDooley · 10-03-2010, 01:15 AM

Quote:

Originally Posted by CasaDooley

Just prepared a 9 pound brisket that will be going on tonight for about 12 hours with an oak/hickory mix. I'll post pics when I do it.

11 pm and on the grill it goes.

CasaDooley · 10-04-2010, 12:14 AM

6 am

11am

Done!

My first brisket, done Texas style. Came out pretty good. I've always been a tritip guy with beef, may have to rethink that now.

Ahbroody · 10-04-2010, 12:06 PM

Looks very tasty.

Ahbroody · 10-04-2010, 12:13 PM

Damn looked at this thread and decided I need to go to the market to find something to cook. Not even sure what, but going to load up the kids and head out.

OLS · 10-05-2010, 08:13 AM

I am done cooking briskets. I did everything right as far as my skillset allows and I am not happy with
the taste, the consistency, the fat content, any of it. I am glad I tried one, but you gotta like the
meat in the end, and there are other cuts I like a lot more. I much prefer a roast cooked down
on the stove with potatoes and greasy gravy.

Pits are for Pork, lol.

Steve · 10-05-2010, 08:22 AM

It takes a LOT of practice and patience to cook brisket. I am still working on it. I do prefer pork though!

OLS · 10-05-2010, 09:15 AM

Quote:

Originally Posted by steve

It takes a LOT of practice and patience to cook brisket. I am still
working on it. I do prefer pork though!

Yeah, I had a feeling that there were many layers to the mastery,
I just don't like smoked beef for some reason. I should say 'prefer'.
I could see how in a semi-commercial enterprise, however, you would
have to put those feelings aside and learn if you wanted to get business.

Smokin Gator · 10-05-2010, 10:18 AM

I didn't really learn how to cook brisket until I was forced to when I started competing. After eating lots of shoe leather I have brisket down to were I don't worry about it any more than I do a pork butt. I'm not saying I hit them spot on every time... but when I do I probably enjoy it more than anything I cook. For just plain eating though I love doing chuck rolls even more!!

Gotta agree with Brad on the fat part though. I don't like brisket with the fat cap still on. I started out following conventional wisdom and leaving about 1/4 inch of fat cap on. Now I trim nearly all of the fat cap off and cut all of the yellow fat out between the flat and point. I get a lot better bark/smoke ring that way. As long as I choose briskets with plenty of marbling (sometimes a chore if I can't find CAB briskets) I feel like they are just as moist as anyones. Not saying it is right... it's just how I like them.

CasaDooley · 10-05-2010, 12:04 PM

As much as my guests and I enjoyed the brisket, I am still a pork guy and love to cook up some butt, loin and bb ribs!

CasaDooley · 10-05-2010, 12:09 PM

Quote:

Originally Posted by OLS

I am done cooking briskets. I did everything right as far as my skillset allows and I am not happy with
the taste, the consistency, the fat content, any of it. I am glad I tried one, but you gotta like the
meat in the end, and there are other cuts I like a lot more. I much prefer a roast cooked down
on the stove with potatoes and greasy gravy.

Pits are for Pork, lol.

Damn Brad, now I gotta run out to the market for a roast! The wife and I love a good roast and you done planted a seed for dinner Bro!

Ahbroody · 10-05-2010, 12:24 PM

Put a 4lb pork shoulder on 1 hr ago. Wooot first one. Wife is geeked about me cooking more so looke like a may be smoking 2x a week.

ucla695 · 10-05-2010, 12:27 PM

That brisket looks good!

Mr B · 10-05-2010, 12:28 PM

Did a pork shoulder Saturday night (16hrs). Came out great. Turned 1/2 into BBQ pulled pork the other 1/2 no sauce for Carnitas.

Sorry no pics. I always forget

Matt-N-Ga · 10-05-2010, 01:05 PM

Holy Crap, all this BBQ is making me hungry. It all looks amazing, but I think I'm gonna have to try the Burnt Tips next on the Egg.

BigAsh · 10-10-2010, 05:59 PM

My first smoked meatloaf, something I always wanted to try....made 2 2 1/2 lb loaves, dusted with dizzy pig red eye and glazed with a peach bbq glaze...looked lonely on the BDS so added a couple lbs of sweet italian sausage and some pepperoni (which is great on the smoker...renders a lot of the grease out ....snack for Eagles and Phillies tonite)...

Smokin Gator · 10-10-2010, 06:34 PM

Love me some meatloaf on the smoker... and your's looks wonderful!!! I'm gonna have to try the pepperoni.

Steve · 10-10-2010, 07:16 PM

Quote:

Originally Posted by Smokin Gator

Love me some meatloaf on the smoker... and your's looks wonderful!!! I'm gonna have to try the pepperoni.

x2

BigAsh · 10-10-2010, 07:22 PM

Leave it on a bit....once the grease is rendered the pepperoni gets "light and airy"......in a pepperoni kinda way!

ucla695 · 10-11-2010, 11:32 AM

Quote:

Originally Posted by Smokin Gator

Love me some meatloaf on the smoker... and your's looks wonderful!!! I'm gonna have to try the pepperoni.

Quote:

Originally Posted by steve

x2

x3!!

EricF · 10-12-2010, 04:56 PM

The Mrs wants me to smoke a turkey for thankgiving. I have never done one before so this should be interesting.

Thankfully she is gonna cook another one in the oven just in case!!!

10-04-2010, 12:14 AM	#1262
CasaDooley Herf Crew of 2 Join Date: Oct 2008 First Name: Kevin Location: The birthplace of Fathers Day Posts: 2,465 Trading: (41)	Re: What's in your smoker? 6 am 11am Done! My first brisket, done Texas style. Came out pretty good. I've always been a tritip guy with beef, may have to rethink that now. __________________ *Founding member of the Lilac City Dedicated Herfers*

10-04-2010, 12:06 PM	#1263
Ahbroody Daddy x 4 Join Date: Oct 2008 First Name: Mike Location: San Jose Posts: 3,708 Trading: (53)	Re: What's in your smoker? Looks very tasty.

10-04-2010, 12:13 PM	#1264
Ahbroody Daddy x 4 Join Date: Oct 2008 First Name: Mike Location: San Jose Posts: 3,708 Trading: (53)	Re: What's in your smoker? Damn looked at this thread and decided I need to go to the market to find something to cook. Not even sure what, but going to load up the kids and head out.

10-05-2010, 08:13 AM	#1265
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? I am done cooking briskets. I did everything right as far as my skillset allows and I am not happy with the taste, the consistency, the fat content, any of it. I am glad I tried one, but you gotta like the meat in the end, and there are other cuts I like a lot more. I much prefer a roast cooked down on the stove with potatoes and greasy gravy. Pits are for Pork, lol.

10-05-2010, 08:22 AM	#1266
Steve Dad Jokester Supreme Join Date: Oct 2008 First Name: Steve Location: 17 R 435648 3354895 Posts: 7,715 Trading: (6)	Re: What's in your smoker? It takes a LOT of practice and patience to cook brisket. I am still working on it. I do prefer pork though! __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

10-05-2010, 10:18 AM	#1268
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	Re: What's in your smoker? I didn't really learn how to cook brisket until I was forced to when I started competing. After eating lots of shoe leather I have brisket down to were I don't worry about it any more than I do a pork butt. I'm not saying I hit them spot on every time... but when I do I probably enjoy it more than anything I cook. For just plain eating though I love doing chuck rolls even more!! Gotta agree with Brad on the fat part though. I don't like brisket with the fat cap still on. I started out following conventional wisdom and leaving about 1/4 inch of fat cap on. Now I trim nearly all of the fat cap off and cut all of the yellow fat out between the flat and point. I get a lot better bark/smoke ring that way. As long as I choose briskets with plenty of marbling (sometimes a chore if I can't find CAB briskets) I feel like they are just as moist as anyones. Not saying it is right... it's just how I like them. __________________ Check out the Cigar Asylum Newbie Sampler Trade

10-05-2010, 12:04 PM	#1269
CasaDooley Herf Crew of 2 Join Date: Oct 2008 First Name: Kevin Location: The birthplace of Fathers Day Posts: 2,465 Trading: (41)	Re: What's in your smoker? As much as my guests and I enjoyed the brisket, I am still a pork guy and love to cook up some butt, loin and bb ribs! __________________ *Founding member of the Lilac City Dedicated Herfers*

10-05-2010, 12:24 PM	#1271
Ahbroody Daddy x 4 Join Date: Oct 2008 First Name: Mike Location: San Jose Posts: 3,708 Trading: (53)	Re: What's in your smoker? Put a 4lb pork shoulder on 1 hr ago. Wooot first one. Wife is geeked about me cooking more so looke like a may be smoking 2x a week.

10-05-2010, 12:27 PM	#1272
ucla695 Neither here, nor there Join Date: Oct 2008 Location: The Pool Posts: 3,696 Trading: (5)	Re: What's in your smoker? That brisket looks good!

10-05-2010, 12:28 PM	#1273
Mr B Livin' in a Van.... Join Date: Dec 2008 Location: North Bay Area, CA Posts: 3,233 Trading: (79)	Re: What's in your smoker? Did a pork shoulder Saturday night (16hrs). Came out great. Turned 1/2 into BBQ pulled pork the other 1/2 no sauce for Carnitas. Sorry no pics. I always forget

10-05-2010, 01:05 PM	#1274
Matt-N-Ga MattGah Join Date: Oct 2009 First Name: Matt Location: Acworth, Ga Posts: 316 Trading: (4)	Re: What's in your smoker? Holy Crap, all this BBQ is making me hungry. It all looks amazing, but I think I'm gonna have to try the Burnt Tips next on the Egg.

10-10-2010, 05:59 PM	#1275
BigAsh Don't knock the Ash... Join Date: Oct 2008 First Name: Keith Location: Yardley, PA Posts: 5,046 Trading: (46)	Re: What's in your smoker? My first smoked meatloaf, something I always wanted to try....made 2 2 1/2 lb loaves, dusted with dizzy pig red eye and glazed with a peach bbq glaze...looked lonely on the BDS so added a couple lbs of sweet italian sausage and some pepperoni (which is great on the smoker...renders a lot of the grease out ....snack for Eagles and Phillies tonite)... __________________ Keith

10-10-2010, 06:34 PM	#1276
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	Re: What's in your smoker? Love me some meatloaf on the smoker... and your's looks wonderful!!! I'm gonna have to try the pepperoni. __________________ Check out the Cigar Asylum Newbie Sampler Trade

10-10-2010, 07:22 PM	#1278
BigAsh Don't knock the Ash... Join Date: Oct 2008 First Name: Keith Location: Yardley, PA Posts: 5,046 Trading: (46)	Re: What's in your smoker? Leave it on a bit....once the grease is rendered the pepperoni gets "light and airy"......in a pepperoni kinda way! __________________ Keith

10-12-2010, 04:56 PM	#1280
EricF Ain't Never Gonna Leave Join Date: Oct 2010 First Name: Eric Location: Miramar, FL Posts: 7,004 Trading: (116)	Re: What's in your smoker? The Mrs wants me to smoke a turkey for thankgiving. I have never done one before so this should be interesting. Thankfully she is gonna cook another one in the oven just in case!!! __________________ It might taste crummy, but at least it's huge.