Steve 06:48 AM 08-12-2015
Originally Posted by kydsid:
Not to be contrary but what Vins got in that picture ain't even a flat. It's market brisket which is a trimmed down cut. It ain't easy smoking any butcher trimmed final cut. Too much fat and membrane have been removed from them. That fat isn't for self baisting either, but it does reduce the direct air contact with the meat which helps keep it moist.
Primals and pac-primals, which whole brisket falls into, are the best cuts to learn to smoke and to smoke IMO. Problem of course is that's always a lot of meat. OK so that's not such a huge problem.
As specific to brisket, smoking a real flat or point is no different than a whole pac brisket.
And the other brisket specific advice I can give is smoke it hot. If you are smoking brisket at under 225 you are doing it wrong IMO.
:-):-) :-)
[Reply]
CRIMPS 12:41 PM 08-12-2015
Yes, I would reiterate that smoking a whole brisket offers more forgiveness, IMHO.
[Reply]
Steve 01:00 PM 08-15-2015
Small cook for a friends dad's birthday party. #15 brisket and about #30 of pork butts...
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[Reply]
MarkinAZ 01:41 PM 08-15-2015
Chainsaw13 11:31 AM 08-16-2015
Originally Posted by MarkinCA:
Great looking meat, Steve:-)
Phrasing?
:-)
Got this pork belly porchetta going in the smoker now. Using apple wood.
[Reply]
Habana Mike 05:19 PM 08-16-2015
A couple of salmon filets. 170F for 6 hours with pecan chunks.
Before:
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After:
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[Reply]
Steve 07:36 AM 08-17-2015
Originally Posted by MarkinCA:
Great looking meat Steve:-)
Only here can one guy say this to another and a fight NOT break out...
:-)
[Reply]
BigAsh 02:49 PM 08-17-2015
Originally Posted by Steve:
Only here can one guy say this to another and a fight NOT break out... :-)
hahaha...
:-)
[Reply]
BigAsh 02:55 PM 08-17-2015
Originally Posted by Chainsaw13:
Phrasing? :-)
Got this pork belly porchetta going in the smoker now. Using apple wood.
what you did was illegal....posting a pre-porchetta and NOT a post-pochetta pic...c'mon man, get with it...
[Reply]
CRIMPS 03:25 PM 08-17-2015
Originally Posted by Habana Mike:
A couple of salmon filets. 170F for 6 hours with pecan chunks.
Before:
Image
After:
Image
Any issues with drying out the filets too much?
[Reply]
Chainsaw13 04:08 PM 08-17-2015
Originally Posted by BigAsh:
what you did was illegal....posting a pre-porchetta and NOT a post-pochetta pic...c'mon man, get with it...
Sorry, forgot to post a pic. Skin didn't come out as crispy as I'd like, but still got some cracklings.
[Reply]
RJrocker 07:11 AM 08-18-2015
Originally Posted by Habana Mike:
A couple of salmon filets. 170F for 6 hours with pecan chunks.
Image
Wow that looks fantastic!
:-):-):-)
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mosesbotbol 02:03 PM 08-18-2015
Originally Posted by Habana Mike:
A couple of salmon filets. 170F for 6 hours with pecan chunks.
That's a tough temp to maintain for many smokers. Looks great!
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Steve 02:08 PM 08-18-2015
Originally Posted by mosesbotbol:
That's a tough temp to maintain for many smokers. Looks great!
The only time I "cheat" and use something other than logs...
[Reply]
Originally Posted by mosesbotbol:
That's a tough temp to maintain for many smokers. Looks great!
I just set the dial...
:-)
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Not a smoker, but who cares...
It's Danger Dog time.
Image
Sorry, no assembled photos, got too busy slinging them and having to keep a constant flow new ones going on the griddle.
[Reply]
RJrocker 11:31 AM 08-19-2015
Originally Posted by T.G:
Not a smoker, but who cares...
It's Danger Dog time.
Image
Sorry, no assembled photos, got too busy slinging them and having to keep a constant flow new ones going on the griddle.
Mmmm, need smellovision!!!!
:-)
[Reply]
Habana Mike 01:56 PM 08-19-2015
Originally Posted by CRIMPS:
Any issues with drying out the filets too much?
As long as the heat doesn't rise beyond 200F I have not had any problems with that. These are still moist.
[Reply]
massphatness 11:27 AM 08-23-2015
First crack at a Boston butt on the Pit Barrel that I picked from 8lug
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Image
[Reply]
massphatness 06:51 AM 08-24-2015
