The Great Bottle Opener Giveaway

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?

Reply
 
LinkBack Thread Tools
Old 04-24-2011, 04:41 PM   #131
Soperbrew
Who rated my beer?
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Soperbrew's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Chandler, Arizona
Posts: 2,582
Liked 63 Times on 62 Posts
Likes Given: 10

Default

Quote:
Originally Posted by jetmechG550 View Post
I haven't followed this thread in it's entirety but FME with Brisket, they are usually about 1:15/per pound and there will be a bit of a plateau with the Brisket as well but not like with a Butt. Is it a whole packer or just the flat?
My briskets also take about 1:15 per lb. So 8 lb. brisket would take around 10 hrs. give or take an hour. I like to plan to have them off the smoker an hour before I intend to eat it. That way if it's done on time I can let it rest in foil & a towel in a small cooler, or if it's taking longer I'm not rushed or inclined to take it off before it's ready.
Soperbrew is online now
 
Reply With Quote Quick reply to this message
Old 04-25-2011, 12:12 AM   #132
SwampassJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Coral Springs, FL
Posts: 2,162
Liked 37 Times on 34 Posts
Likes Given: 53

Default

Quote:
Originally Posted by jetmechG550 View Post
I haven't followed this thread in it's entirety but FME with Brisket, they are usually about 1:15/per pound and there will be a bit of a plateau with the Brisket as well but not like with a Butt. Is it a whole packer or just the flat?
Packer in the vacuum bag. I ended up pulling it off at 4am (after ~11 hours) and letting it rest for an hour before I seperated the point and threw the point back on for another 4 hours till it reached 195. The flat came out wonderful, except for being done at 4am instead of the 11-12 I was hoping for so I had to reheat in the oven at my aunts. I'm sure it didn't help that this brisket had a **** ton of fat that I couldn't see in the package.
__________________
SwampassJ is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2011, 01:50 AM   #133
jetmechG550
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Indy, IN
Posts: 125
Default

Quote:
Originally Posted by SwampassJ View Post
Packer in the vacuum bag. I ended up pulling it off at 4am (after ~11 hours) and letting it rest for an hour before I seperated the point and threw the point back on for another 4 hours till it reached 195. The flat came out wonderful, except for being done at 4am instead of the 11-12 I was hoping for so I had to reheat in the oven at my aunts. I'm sure it didn't help that this brisket had a **** ton of fat that I couldn't see in the package.
Eh, you can trim fat, I almost never do unless it's really excessive. There's debate over cooking it fat side up or fat side down, I go with fat up, IMO as it renders down, it will "melt" into the meat. I like doing burnt ends, usually pull the whole thing, separate the point and chunk it up for burnt ends and place the chunks wrapped in foil back on, and then set the whole flat wrapped in foil and a towel in a cooler until the burnt ends are ready (about another hour or so).
__________________
Primary: California Steam Beer
Secondary:
Bottled: Honey Lager, BBQ Pale Ale
On Deck: ????
jetmechG550 is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2011, 02:51 AM   #134
Oldyote
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldyote's Avatar
Recipes 
 
Join Date: Feb 2010
Location: Duluth, MN
Posts: 240
Liked 5 Times on 5 Posts
Likes Given: 2

Default

Cooked up a Prime Rib for Easter Dinner on my Big Green Egg. It was yummy.

img_8148.jpg   img_8163.jpg   img_8165.jpg  
__________________

going 90 I ain't scary cuz I got the virgin mary assuring me that I won't go to hell

Oldyote is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2011, 03:55 AM   #135
lschiavo
Drinks Beer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
lschiavo's Avatar
Recipes 
 
Join Date: Sep 2009
Location: Surrounded by Yoopers
Posts: 3,917
Liked 742 Times on 492 Posts
Likes Given: 510

Default

Quote:
Originally Posted by lschiavo
I'm about 2 hours in on the Easter Turkey. Following a recipe from amazingribs.com. the Guy is a meat scientist ...we'll see.
The Turkey was quite good. Definitely not at all dry. I like the Turkey au jous (gravy per the recipe ). I would have liked it a little more salty. I didn't brine for fear of too much salt but I will next time. It was a great meal and a beautiful day for my sons 4th birthday.
__________________
lschiavo is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2011, 03:57 AM   #136
Soperbrew
Who rated my beer?
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Soperbrew's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Chandler, Arizona
Posts: 2,582
Liked 63 Times on 62 Posts
Likes Given: 10

Default

Quote:
Originally Posted by lschiavo View Post
The Turkey was quite good. Definitely not at all dry. I like the Turkey au jous (gravy per the recipe ). I would have liked it a little more salty. I didn't brine for fear of too much salt but I will next time. It was a great meal and a beautiful day for my sons 4th birthday.
Sounds good! I like brining birds & think it helps quite a bit. If you're worried about the salt content just use less salt.
__________________
NHC 2012 pics

NHC 2011 pics

NHC 2010 pics
Soperbrew is online now
 
Reply With Quote Quick reply to this message
Old 04-25-2011, 04:10 AM   #137
lschiavo
Drinks Beer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
lschiavo's Avatar
Recipes 
 
Join Date: Sep 2009
Location: Surrounded by Yoopers
Posts: 3,917
Liked 742 Times on 492 Posts
Likes Given: 510

Default

Quote:
Originally Posted by Soperbrew

Sounds good! I like brining birds & think it helps quite ai bit. If you're worried about the salt content just use less salt.
That seems to be the trick - less salt in the brine. I got a little concerned becase it was a prebrined bird. Last time I brined and it was a bit too salty for some (not me I love salt). I will adjust next time. I will also also be incorporating some peppercorns. I though about pepper through the whole process but never added any for some reason.
__________________
lschiavo is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2011, 08:47 AM   #138
schweaty
Doe Re Mi Beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
schweaty's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Glass City
Posts: 1,951
Liked 35 Times on 19 Posts
Likes Given: 29

Default

This thread is SO full of win it's not even funny! I just purchased a WSM two weeks ago. I did a boston butt for my first smoke after I seasoned it and the pulled pork was amazing. I can't wait to do a brisket this coming weekend.

__________________
Spent Grain Dog Treats
My Brewery Build
schweaty is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2011, 05:10 PM   #139
Sawdustguy
Feedback Score: 1 reviews
Recipes 
 
Join Date: Mar 2009
Location: Manorville, New York
Posts: 2,758
Liked 28 Times on 25 Posts

Default

We are relly limiting the amount of contests we cook this year because of the price of gas. We are staying local so it looks like only three contests this year. We are starting late with our first contest in early August being the Battle of the BBQ brethren in our home town of Manorville. Because we have some time before August we are going to do some recipe tweeks. We will start by tweeking our Brisket recipe this weekend. We will smoking a 16 lb packer. Our technique will not change but we are going back to injecting with a mixture of Amesphos and a beefy liquid and our sauce will be a mixture of FAB B, jucies from the brisket and a secret ingredient. I will post some photos.

__________________

Guy

Brewery URL: Black Dog Brewery NY

BBQ Team URL: Two Fat Polocks BBQ Team

Sawdustguy is offline
 
Reply With Quote Quick reply to this message
Old 04-26-2011, 11:54 AM   #140
dfess1
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Flourtown, PA
Posts: 1,294
Liked 83 Times on 58 Posts
Likes Given: 73

Default

Quote:
Originally Posted by Sawdustguy View Post
injecting with a mixture of Amesphos
what is this?
__________________
dfess1 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Nitrates/Nitrites in meat, Friend or Foe? Edcculus Meat Smoking, Curing and Sausage Making 28 11-13-2011 02:28 AM
Meat Hoppocrates Meat Smoking, Curing and Sausage Making 32 12-22-2010 04:11 PM



Newest Threads