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Smoking some Beef Chuck Short ribs this weekend. Still working on the details.
IrregularPulse said:regardless, you have cooked meat. How bad could it be!
Good point and I have yet to take anything off the smoker that was not good. I'm getting hungry...no food yet today. Is there a proper term for the fast before the feast?
weirdboy said:Beer 30?
I think I would too. First time indecision...the mop is also meant to be a sauce so maybe I'll save it for that.
From what I've read the consensus seems to be fat up, no foil, no flipping and 225 for a long time. Does that sound right? I have a 13 pounder and was leaving an hour 15/pound for smoking with at least an hour rest.
I have mesquite and apple.....preference?
Thanks in advance.
Sawdustguy said:For Brisket it's fat side down. Every one thinks that the brisket will absorb the fat if it is on top but it is just an old wives tail. The reason most go fat side down is because the fat cap will protect the bottom side of the brisket from direct heat so the brisket will cook more evenly.
Well I have two massive butts on. 12lbs each. I have never seen any close to this big before but I wasn't the one that bought them. It sucks because I am going to have to jack up the temp and probably foil too to get them done in time.
weirdboy said:Last week I did another round of ABTs for a party, but someone else had brought some smoked chicken wings to that party that were pretty tasty, so I think I will try that this weekend. Maybe I will make up a hot sauce to toss them in, too.
Oh and I am going to do a brisket pretty soon too. I have next week off so maybe sometime Monday or something.
dwarven_stout said:I'm doing a pastrami and some bacon this weekend.
My brother did a venison pastrami once. It was great. What meat are you using and what's your method?
dwarven_stout said:Beef brisket. Venison sounds really good though!
I brine it for 3-4 days with the standard salt/brown sugar/pink salt and pickling spices + allspice and crushed red pepper. Then I cover it in cracked pepper and coriander and wrap it up in plastic overnight before smoking. I just have a Weber, so I stop up all the bottom vents and use the biggest piece of lump charcoal I can find, with a pie tin full of cherry chips on top. Works pretty well- I can usually keep it about 225 degrees with good smoke. I can't wait to build an actual smoker though.
Beef brisket. Venison sounds really good though!
I brine it for 3-4 days with the standard salt/brown sugar/pink salt and pickling spices + allspice and crushed red pepper. Then I cover it in cracked pepper and coriander and wrap it up in plastic overnight before smoking. I just have a Weber, so I stop up all the bottom vents and use the biggest piece of lump charcoal I can find, with a pie tin full of cherry chips on top. Works pretty well- I can usually keep it about 225 degrees with good smoke. I can't wait to build an actual smoker though.
Sounds like my next project. Post some pics when she's done!
i buy the corned beef briskets. it's prebrined to a nice level. from there the process is the same. i would like to go through the process, but the corned briskets are way cheaper, and half the work.
4 racks of spare ribs, 4 half chickens, and a butt load of poppers.
i buy the corned beef briskets. it's prebrined to a nice level. from there the process is the same. i would like to go through the process, but the corned briskets are way cheaper, and half the work.
Brining is easy. Really. Garbage bag and spices, wait 5 days.
you use that word, but i don't think it means what you think it means.
Pabst Blue Robot said:4 racks of spare ribs, 4 half chickens, and a butt load of poppers.
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