davygoat2
Well-Known Member
Brisket sounds good, pork is cheaper these days so a butt or shoulder may be in my cards rather than beef brisket. i never saw a pork brisket but pulled pork comes from a similar cut, Yes?
bwarbiany said:Doing brisket this weekend. I had to choose between select packet from smart & final vs choice untrimmed cryo flats from Costco. I chose the flats. I bought two that were nice and bendy, about 6.5 lbs each. I've never done just a flat. Current plan is to only *lightly* trim, inject, rub, and smoke fat side down. Then to foil at 160 to ensure I retain moisture. Thoughts?
I wouldn't even consider select when it comes to brisket, it's such a tough cut that I need every advantage I can get to make it tender.
Gixxer said:More than likely I am doing pulled beef tacos. But honestly I don't care what I cook, but I am cooking something... My kettle and 500lb if charcoal have missed me...
Welcome back!
bwarbiany said:Yesterday's work... forgot to picture the nacho cheese and my wife's crock pot meatballs.
How'd the explosion turnout???
Yesterday's work... forgot to picture the nacho cheese and my wife's crock pot meatballs.
Yesterday's work...
Your mastery of the bacon lattice is impressive sir.
Melana said:Smoked meatloaf is awesome!
just finished smoking my first fattie. Food porn is here.
Rolled out over the braid with cheese and sauteed onions
View attachment 165520
rolled up tight
View attachment 165521
off the smoker.
View attachment 165522
DrunkleJon said:Holy crap. Where have these fatties been all my life? Wait. That doesn't sound right.
Just finished smoking my first fattie. Food porn is here.
Rolled out over the braid with cheese and sauteed onions
View attachment 165520
Rolled up tight
View attachment 165521
Off the smoker.
View attachment 165522
Cape Brewing said:
Cape Brewing said:And when you're done eating them... You take every shred of leftover carcass, toss it in a large pot with just enough water to completely cover everything and then boil it for a couple hours.
Strain it through a fine strainer (something like cheesecloth) and then simmer it in a smaller pot for a while longer.
Remove from heat and refrigerate.
Next day.... Skim the smoked duck fat off the top.... for the WIN.
Put a dollop a' that stuff on your homefries while you're cookin em and prep for a flock of chicks to toss their panties at you Tom Jones style.
Melana said:You sir... As much as this pains me to admit.... Are awesome.
Alright, so I was planning on having duck on Christmas eve so this makes my life a ton easier. Smoke the duck and the fatty for christmas day. What wood did you go with. I am thinking maybe cherry for the duck. Temp? Time?
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