Perfect. I live in the sticks but the closest full size grocery store is Meijer.
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Put two packer briskets on about an hour ago. They are gorgeous... not let's see of I can keep from farkin' them up!!
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This time tomorrow night I'll have a load of butts on the smoker and maybe some ribs
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My buddies wife thought it was too much. I though it was pretty good, but was definitely candy bacon. I actually had to bake it, because in a pan it would burn no matter what I did.
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Here is a pic of the bird:

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Another corned beef brisket today.
:-)

Recipe - http://www.traegergrills.com/recipes/detail/74
Homemade apricot BBQ sauce - http://www.cooking.com/recipes-and-m...cipe-1611.aspx
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Yep, I find the same when I make the base recipe I got out of the book Charcuterie. I've now cut back on the amount of sugar I use just for that reason.
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I had a 10# brisket that I took off the smoker at 2:30'am after 12 hours. It turned out excellent.
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Peter,
That sauce looks fantastic. Thanks for the link. Do you use the apricot nectar? Not sure I have ever seen that stuff around. I might sub a little OJ in place.
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Yes, I do use the apricot nectar.
If you are familiar with the Kern's nectars, they make an apricot that I use.
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Congrats Duanne. Didn't take you long to master the beast! Steve
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I've been working like a mad man the last couple of weeks, but had committed to cooking a couple of pork butts for a youth fun raiser. So after a 65 hour week, I kicked back for a all nighter at the smoker Saturday night.

3:30am
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Just a little butt...(14 actually)
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Pork was NOT the only thing smoked!
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The really hard part was going back in to the office Sunday night after serving the food! I am starting to think I am too old to do many all night cooks these day. I may have to pick up a Brandywine one of these days...
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That is really nice looking Steve. One of these days I hope to have one of these small Cadillacs:-)


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Its been awhile for me, but decided to throw a 3.75 lb Tri Tip into the smoker with some mesquite chips:

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Actual temp is approximately 230*


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Lookin' good Mark
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Did you corn the beef yourself? i have a place I get mine here that does just corned beef, but it would be fun to try myself. I just bought 1/4 or a cow and had leave the brisket whole...
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I did not, Mychal.
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Thanks Brent!

That corned beef brisket sounds good Peter...


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It was excellent. Trader Joe's corned beef brisket (~5 lbs). Rinsed off the seeds and seasoning. Put it in a pot of water and brought it to a boil. Drained the water and repeated 5 times. This REALLY reduces the saltiness.

2 hours on the smoker @ 225-250. Remove and place in an aluminum foil pan with the sauce. Cover with foil and another 1-2 hours until internal temp of 185.

Dee-lish.
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You betcha:-)


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