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Old 07-16-2011, 02:51 PM   #341
lschiavo
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Quote:
Originally Posted by weirdboy
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.
Wings are awesome on the smoker. I make them quite often for something quick. Yeah, make a sauce. Mmmmm.....

 
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Old 07-16-2011, 02:53 PM   #342
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Im smoking 4 butts and a bunch of chicken for the family tomorrow. Might make some ABT's as well.

 
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Old 07-16-2011, 02:54 PM   #343
dwarven_stout
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I'm doing a pastrami and some bacon this weekend.
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Old 07-16-2011, 03:46 PM   #344
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Originally Posted by dwarven_stout
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?

 
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Old 07-16-2011, 04:00 PM   #345
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Originally Posted by lschiavo View Post
My brother did a venison pastrami once. It was great. What meat are you using and what's your method?
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.
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"If you gave me a beer with placenta in it without telling me I would kick you in the nuts." -ODaniel
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Old 07-16-2011, 04:16 PM   #346
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Quote:
Originally Posted by dwarven_stout

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!

 
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Old 07-16-2011, 04:25 PM   #347
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Quote:
Originally Posted by dwarven_stout View Post
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.
Quote:
Originally Posted by lschiavo View Post
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.

 
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Old 07-16-2011, 07:08 PM   #348
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Quote:
Originally Posted by FromZwolle View Post
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.
I get the brisket every time it goes on sale at the local resteraunt supply place. $1.99 for Choice-grade Angus is fine by me, and it's less fatty than getting the $1.49 corned beef at the post-St. Patty's sale. I always split the brisket and make corned beef from the flat and pastrami from the point.
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Old 07-16-2011, 08:58 PM   #349
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doing 4 racks of St Louis Cut Ribs with all the enders just got done rubbing them down with my magic dust and they will go into the smoker about 9 tomorrow morning

 
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Old 07-16-2011, 11:36 PM   #350
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4 racks of spare ribs, 4 half chickens, and a butt load of poppers.
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