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re: What’s on ya smoker today?
Posted on 3/4/18 at 8:30 pm to The Egg
Posted on 3/4/18 at 8:30 pm to The Egg
quote:
can't wait for tmrw
That is the way I am. Since getting a smoker for Christmas I have smoked on it 12 times. Thats pretty much at least once a week. Ive spent countless hours reading everything I can find on stuff (this board really helped with that).
But I was sitting outside drinking a beer last Saturday at 11 PM and got the thought in my head I wanted to stay up and smoke a brisket all night. It didn't happen, but I decided on Friday. Looked forward to Friday all this week. Made for a long week.
Now I'm sitting with the Pork Belly, and will have to wait until Sat or Sun to smoke that.
2
Posted on 3/4/18 at 8:41 pm to Hold That Tiger 10
quote:what smoker did you get?
That is the way I am. Since getting a smoker for Christmas I have smoked on it 12 times. Thats pretty much at least once a week. Ive spent countless hours reading everything I can find on stuff (this board really helped with that).
Posted on 3/4/18 at 8:42 pm to Hold That Tiger 10
quote:Yessir. There isn’t much that beats smoking a huge chunk of animal and drinking beer all day... that smell when you walk outside..
Looked forward to Friday all this week. Made for a long week.
Posted on 3/4/18 at 8:52 pm to Uncle JackD
quote:
what smoker did you get?
I just have a simple charcoal smoker. Not even sure of the brand. I saw a picture, I believe in this thread, with someone that had one that looked just like mine.
Edit: nope, not in this thread.
This post was edited on 3/4/18 at 8:54 pm
Posted on 3/4/18 at 8:54 pm to Uncle JackD
Brisket and German potato salad
Posted on 3/4/18 at 9:05 pm to GusMcRae
quote:
soaked mesquite logs
When will people stop doing this? For the wood to produce that wonderful smoke your little heart desires, it has to burn. For it to burn, it has to be dry. You throw that wet log on the coals and all you get is steam...and a cooler pit.
Please read this
Posted on 3/4/18 at 9:06 pm to BoogaBear
Looks great man
Posted on 3/4/18 at 9:12 pm to GeauxTigers0107
quote:
When will people stop doing this? For the wood to produce that wonderful smoke your little heart desires, it has to burn. For it to burn, it has to be dry. You throw that wet log on the coals and all you get is steam...and a cooler pit
Meh, I've read plenty supporting both sides. I simply soak mine for 30 min or so just so they don't immediately burst into flames when I put them in. At the end of the day I don't think it makes a massive difference either way.
Posted on 3/5/18 at 9:42 am to BoogaBear
Nice looking brisket.
Late to the party, but yesterday I smoked three racks of babybacks in my MES. Alder and Apple for the wood. They turned out amazing. While smoking I also applied my dry cure on two brisket flats. Those bad boys will cure until St. Patty's Day. One will be steamed for corned beef, the other smoked for pastrami.
Late to the party, but yesterday I smoked three racks of babybacks in my MES. Alder and Apple for the wood. They turned out amazing. While smoking I also applied my dry cure on two brisket flats. Those bad boys will cure until St. Patty's Day. One will be steamed for corned beef, the other smoked for pastrami.
Posted on 3/5/18 at 9:52 am to Hold That Tiger 10
quote:
Meh, I've read plenty supporting both sides. I simply soak mine for 30 min or so just so they don't immediately burst into flames when I put them in. At the end of the day I don't think it makes a massive difference either way
I would say this is a good point of reference on this debate.
amazing ribs website
Posted on 3/5/18 at 10:49 am to EWE TIGER
quote:
Upload pic to imigur, copy link, hit img button when posting, paste link in box. Pic doesn’t show up.
Make sure you're right clicking on the image itself and selecting "copy image address". That's what I do and it always works. I usually don't copy from the options on the right.
Posted on 3/5/18 at 10:51 am to BoogaBear
quote:
Brisket and German potato salad
I've noticed a couple people who have carved up their entire brisket right off the bat. Unless you're planning to eat it all right away that seems like it would lead to some dry leftovers.
Posted on 3/5/18 at 12:14 pm to Chucktown_Badger
quote:
I've noticed a couple people who have carved up their entire brisket right off the bat. Unless you're planning to eat it all right away that seems like it would lead to some dry leftovers.
That's what the au jus is for.
Posted on 3/5/18 at 12:30 pm to Hold That Tiger 10
quote:
Meh, I've read plenty supporting both sides. I simply soak mine for 30 min or so just so they don't immediately burst into flames when I put them in. At the end of the day I don't think it makes a massive difference either way.
The moment a very thin crust develops on your meat, you are no longer adding any additional smoke flavor. Point being, you want your wood to burn that first half-hour to hour. By delaying the wood from burning you're costing yourself flavor.
Posted on 3/10/18 at 12:32 pm to mmmmmbeeer
Do you guys separate the flat and point when doing brisket? I've got a green mountain smoker so I can direct heat to the point, but wasn't sure if it's easier to separate and still get a great tasting piece of meat.
Also for you electric smoker guys, so you use a water pan to manage temps and humidity?
Also for you electric smoker guys, so you use a water pan to manage temps and humidity?
This post was edited on 3/10/18 at 12:40 pm
Posted on 3/11/18 at 8:27 am to Centinel
Smoking baby backs for the first time today. I have 4 racks. I’ve been reading about the 2-2-1 method. Should I wrap or not? How long of a cook am I looking at?
Posted on 3/11/18 at 8:36 am to 3HourTour
I never wrap but some love it. I just never saw a need. I cook 3-4 hours at 250 usually. They’re done when you can stick a toothpick between each bone and it probes like “buttah”.
What kind of smoker?
What kind of smoker?
Posted on 3/11/18 at 8:37 am to Uncle JackD
Just a Weber performer
Posted on 3/11/18 at 8:37 am to Chucktown_Badger
quote:Im no brisket expert but have read allot about them and there’s No reason to separate really. It’s practically impossible to overcook the point due to the high fat content, so consider it a bonus chunk of cow and just focus on your point.
Do you guys separate the flat and point when doing brisket?
Posted on 3/11/18 at 8:40 am to 3HourTour
Wrapping won’t hurt but watch that they don’t ovrer cook and fall off da bone.
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