re: Brisket time

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We smoked some Crawfish on my buddies pellet smoker a couple weeks ago and it came out unbelievable

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The key to a quality smoked mudbug is a Chackbay brine. There's two schools of thought when it comes to what you should add to the brine. Some go traditional, others think outside the box. If you really want to kick it up a notch, two, or even notches unkown, you will need to add salt, cayenne, garlic powder, more cayenne, Tony's, Tabasco, Lowery's seasoned salt, Salt and pepper, 1/4 cup vegetable oil, 1 pound smoked sausage, cut into 1/4-inch slices, 1/2 cup all-purpose flour, 5 tablespoons margarine, 1 large onion, chopped, 8 cloves garlic minced, 1 green bell pepper, seeded and chopped, 3 stalks celery chopped, 1/4 cup Worcestershire sauce, 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish, 64 cups hot water, 5 beef bouillon cubes, 1 (14-ounce can) stewed tomatoes with juice, 2 cups frozen sliced okra, 4 green onions, sliced, white and green parts, and a loaf of Bunny Bread (crust sliced off).

Place the ingredients and your crawfish into a large plastic bag and place the bag into a pot. Set your Sous Vid circulation device to 160 degrees. Allow this to come to temp for 3 weeks. After the three weeks have passed, add twelve pounds of crushed ice to shock the brine. The next step will require a blow torch. Individually sear each crawfish to lock in the flavor of the brine. This step is crucial. It helps develop another layer of flavor that cannot be achieved with the brine method alone.

Once the smoker is brought to temp (200 degrees for medium sized crawfish, 220 for larger crawfish), allow them to smoke for 5 days. Some people will say that you can't get a smoke ring on a crawfish with only 5 days. This could not be further from the truth. If you wrap the crawfish, you will have trouble getting the bark to form and develop the smoke ring.

Once 5 days have elapsed, remove the crawfish from the smoker and place in an ice chest for 20 minutes and liberally apply Tony's.


Here is a batch we started at the end of February that we enjoyed last weekend:

You just cant help but try and troll the FDB can you?

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Once 5 days have elapsed, remove the crawfish from the smoker and place in an ice chest for 20 minutes and liberally apply Tony's.

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Don't you have to sous vide the crawfish for 3 weeks before you start?

I think he was probably joking about the ice chest and liberally applying tonys part....lol.

Once you go chack you nevuh geaux back cher.

Is it a troll? I thought it might be but couldn't see someone ruining a usda prime brisket just to screw with people on the internet...

I don't even know who is trolling whom at this point but yall are cracking my arse up

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I don't even know who is trolling whom at this point but yall are cracking my arse u

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