arturo7

Recipes 

Dammit saws, now I'm hungry!

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Hey, knock that shvt off. We're drinkin' here.

cheezydemon3

Recipes 

We were playing a game of pick up in a suburban neighborghood, when Michael Jordan stepped onto the playground and silenced everyone.....(but arturo)







To say that cooked meat can't retain smoke is preposterous.

It may be better to do it the other way, but I get great results either way.

If they only retain smoke in the first hour or 2, why smoke meat for 12 hours?

Waste of chips? I doubt it.

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justwhatthehellareYOUlookingat?

azscoob

Recipes 

Damn sawdust, I know what I am getting for lunch today.....

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humann_brewing

Recipes 

I agree and here is my example from a couple weeks ago

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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

dataz722

Recipes 

Cooking in a smoker or actually smoke for 12 hours? Smoke after the first couple hours is pointless but keeping it at that temp is important. Many smokers don't need to make hardwood smoke in order to cook.

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cheezydemon3

Recipes 

Good answer dataz722.

For chicken wings or Pork loin(not for pulled but cooked until just barely done) I will still smoke the whole time.

For ribs or BBQ, I will consider smoking first.

Really the reason to oven first, is so that the inside of the house doesn't smell like smoke. (I have a SWMBO or I wouldn't care)

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justwhatthehellareYOUlookingat?

Baron von BeeGee

Recipes 

That looks awesome, Sawdustguy. I can't get a consistent brisket to save my life, I'm going to try some of your tips. I especially like the white vs blue smoke comment.

dataz722

Recipes 

I understand that completely. It is the reason I keep it on the smoker the whole time. I have a UDS and just add about 2 fist sized chunks of wood. They only last about 5-6 hours probably. The charcoal is what does the cooking.

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azscoob

Recipes 

Sawdustguy, I just ordered the sample bag of Kosmo's Q, I cannot wait to get a brisket going for the new years eve party! I will likely be ordering the 2 lb bag after trying it wont I?

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Sawdustguy

Recipes 

More than likely. I did the same thing. I ordered the sample and as soon as I used it, ordered the 2 lb bag.

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Guy

Brewery URL: Black Dog Brewery NY

BBQ Team URL: Two Fat Polocks BBQ Team