Who's smoking meat this weekend? - Page 14 - Home Brew Forums

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

Reply
 
Thread Tools
Old 04-24-2011, 04:41 PM   #131
Soperbrew
Who rated my beer?
HBT_LIFETIMESUPPORTER.png
 
Soperbrew's Avatar
Recipes 
 
Feb 2008
Chandler, Arizona
Posts: 2,452
Liked 90 Times on 84 Posts


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.

 
Reply With Quote
Old 04-25-2011, 12:12 AM   #132
SwampassJ
 
SwampassJ's Avatar
Recipes 
 
Mar 2010
Coral Springs, FL
Posts: 2,163
Liked 37 Times on 34 Posts


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.

 
Reply With Quote
Old 04-25-2011, 01:50 AM   #133
jetmechG550
Recipes 
 
Mar 2011
Indy, IN
Posts: 126

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: ????

 
Reply With Quote
Old 04-25-2011, 02:51 AM   #134
Oldyote
 
Oldyote's Avatar
Recipes 
 
Feb 2010
Duluth, MN
Posts: 222
Liked 5 Times on 5 Posts


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

Name:	IMG_8148.jpg
Views:	300
Size:	52.6 KB
ID:	24864   Click image for larger version

Name:	IMG_8163.jpg
Views:	292
Size:	69.3 KB
ID:	24865   Click image for larger version

Name:	IMG_8165.jpg
Views:	292
Size:	60.7 KB
ID:	24866  
__________________
going 90 I ain't scary cuz I got the virgin mary assuring me that I won't go to hell

 
Reply With Quote
Old 04-25-2011, 03:55 AM   #135
lschiavo
HBT_LIFETIMESUPPORTER.png
 
lschiavo's Avatar
Recipes 
 
Sep 2009
Surrounded by Yoopers
Posts: 4,554
Liked 1029 Times on 699 Posts


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.

 
Reply With Quote
Old 04-25-2011, 03:57 AM   #136
Soperbrew
Who rated my beer?
HBT_LIFETIMESUPPORTER.png
 
Soperbrew's Avatar
Recipes 
 
Feb 2008
Chandler, Arizona
Posts: 2,452
Liked 90 Times on 84 Posts


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.

 
Reply With Quote
Old 04-25-2011, 04:10 AM   #137
lschiavo
HBT_LIFETIMESUPPORTER.png
 
lschiavo's Avatar
Recipes 
 
Sep 2009
Surrounded by Yoopers
Posts: 4,554
Liked 1029 Times on 699 Posts


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.

 
Reply With Quote
Old 04-25-2011, 08:47 AM   #138
schweaty
Doe Re Mi Beer
HBT_LIFETIMESUPPORTER.png
 
schweaty's Avatar
Recipes 
 
Sep 2008
Glass City
Posts: 1,808
Liked 45 Times on 20 Posts


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.

 
Reply With Quote
Old 04-25-2011, 05:10 PM   #139
Sawdustguy
 
Sawdustguy's Avatar
Recipes 
 
Mar 2009
Manorville, New York
Posts: 2,708
Liked 35 Times on 29 Posts


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

 
Reply With Quote
Old 04-26-2011, 11:54 AM   #140
dfess1
Recipes 
 
Mar 2011
Flourtown, PA
Posts: 1,414
Liked 99 Times on 72 Posts


Quote:
Originally Posted by Sawdustguy View Post
injecting with a mixture of Amesphos
what is this?

 
Reply With Quote


Reply
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 03:28 AM
Meat Hoppocrates Meat Smoking, Curing and Sausage Making 32 12-22-2010 05:11 PM


Forum Jump