brisket - Page 2 - Home Brew Forums
Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > brisket
Cool Brewing Corny 5G & Mini Giveaway
Sign-up To NEW HBT Article Newsletter - Brewing Articles Direct To You!

Reply
 
Thread Tools
Old 12-15-2010, 12:11 AM   #11
arturo7
HBT_SUPPORTER.png
 
arturo7's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Huntington Beach
Posts: 9,536
Liked 437 Times on 299 Posts
Likes Given: 1

Default

Dammit saws, now I'm hungry!


__________________
Hey, knock that shvt off. We're drinkin' here.
arturo7 is offline
 
Reply With Quote
Old 12-15-2010, 02:54 PM   #12
cheezydemon3
Registered User
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,961
Liked 1666 Times on 1249 Posts
Likes Given: 3007

Default

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.


cheezydemon3 is offline
 
Reply With Quote
Old 12-15-2010, 03:02 PM   #13
azscoob
Brewpub coming soon!
HBT_SUPPORTER.png
 
azscoob's Avatar
Recipes 
 
Join Date: Jun 2009
Location: Lake in the Hills, IL
Posts: 7,421
Liked 259 Times on 204 Posts
Likes Given: 264

Default

Damn sawdust, I know what I am getting for lunch today.....
__________________
Shirts n Steins: Grain Reaper Brewing


I seem to have misplaced my trousers... ~Grainreaper
azscoob is offline
 
Reply With Quote
Old 12-15-2010, 05:29 PM   #14
humann_brewing
More Humann than human
HBT_LIFETIMESUPPORTER.png
 
humann_brewing's Avatar
Recipes 
 
Join Date: Oct 2008
Location: the sun
Posts: 15,494
Liked 325 Times on 321 Posts
Likes Given: 22

Default

Quote:
Originally Posted by dataz722 View Post
It really is best to smoke first though. The meat can only take in the smoke flavor at the start of the cooking process. After that it is just flavoring the outside pretty much.
I agree and here is my example from a couple weeks ago



humann_brewing is offline
 
Reply With Quote
Old 12-16-2010, 03:25 AM   #15
dataz722
HBT_SUPPORTER.png
 
dataz722's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Middletown, De
Posts: 37,040
Liked 3061 Times on 3003 Posts
Likes Given: 28

Default

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.
__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong
dataz722 is offline
 
Reply With Quote
Old 12-16-2010, 04:44 PM   #16
cheezydemon3
Registered User
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,961
Liked 1666 Times on 1249 Posts
Likes Given: 3007

Default

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)
cheezydemon3 is offline
 
Reply With Quote
Old 12-16-2010, 05:01 PM   #17
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,397
Liked 23 Times on 22 Posts

Default

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.
Baron von BeeGee is offline
 
Reply With Quote
Old 12-16-2010, 05:55 PM   #18
dataz722
HBT_SUPPORTER.png
 
dataz722's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Middletown, De
Posts: 37,040
Liked 3061 Times on 3003 Posts
Likes Given: 28

Default

Quote:
Originally Posted by cheezydemon3 View Post
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)
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.
__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong
dataz722 is offline
 
Reply With Quote
Old 12-16-2010, 05:56 PM   #19
azscoob
Brewpub coming soon!
HBT_SUPPORTER.png
 
azscoob's Avatar
Recipes 
 
Join Date: Jun 2009
Location: Lake in the Hills, IL
Posts: 7,421
Liked 259 Times on 204 Posts
Likes Given: 264

Default

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?
__________________
Shirts n Steins: Grain Reaper Brewing


I seem to have misplaced my trousers... ~Grainreaper
azscoob is offline
 
Reply With Quote
Old 12-17-2010, 10:47 AM   #20
Sawdustguy
Recipes 
 
Join Date: Mar 2009
Location: Manorville, New York
Posts: 2,701
Liked 35 Times on 29 Posts

Default

Quote:
Originally Posted by azscoob View Post
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?
More than likely. I did the same thing. I ordered the sample and as soon as I used it, ordered the 2 lb bag.


__________________
Guy
Sawdustguy is offline
 
Reply With Quote
Reply

Thread Tools



Forum Jump