Who's smoking meat this weekend?

[mbbransc]

Before and after the KitchenAid dough hook.View attachment 296817View attachment 296818

The dough hook will do that much damage? And here I thought it was only good for pizza dough!!

 

[beernbourbon]

Last Sunday, first brisket. 7lb packer. 13 hours, 200* +/- (still have trouble stabilizing with lumps, but usually only varies 10* either way). Wrapped it in foil at hour 10, came out amazing.
Put me in the dough hook convert category. Mrs and my son both were beyond skeptical. But I said ya'll swore by it, and we were all amazed at how well it was shredded.

'Ems was good vittles!

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[ericbw]

Last Sunday, first brisket. 7lb packer. 13 hours, 200* +/- (still have trouble stabilizing with lumps, but usually only varies 10* either way). Wrapped it in foil at hour 10, came out amazing.
Put me in the dough hook convert category. Mrs and my son both were beyond skeptical. But I said ya'll swore by it, and we were all amazed at how well it was shredded.

'Ems was good vittles!

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Looks great out if the smoker, but shredded brisket makes me sad.

 

[beernbourbon]

Yeah, I get what you're saying. Good cut of meat. But that was only half of it. Rest of it was just sliced up. Stayed moist throughout.

 

[bob1852]

Looks great out if the smoker, but shredded brisket makes me sad.

This!!!

Was excitedly reading his post until I saw "dough hook" and I let out an audible "noooooooo!!!!!"

 

[castermmt]

Last Sunday, first brisket. 7lb packer. 13 hours, 200* +/- (still have trouble stabilizing with lumps, but usually only varies 10* either way). Wrapped it in foil at hour 10, came out amazing.
Put me in the dough hook convert category. Mrs and my son both were beyond skeptical. But I said ya'll swore by it, and we were all amazed at how well it was shredded.

'Ems was good vittles!

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We shred Pork Butts and or shoulders, not brisket. Low and slow allows the connective tissue to melt away and the brisket or any meat for that matter, turns out great.

 

[jammin]

jeez - lay off the guy. chopped brisket is fairly common and makes one hell of a sammy.

 

[ericbw]

Yeah, I get what you're saying. Good cut of meat. But that was only half of it. Rest of it was just sliced up. Stayed moist throughout.

Different strokes. I like beef sliced and pork shredded. It's all good though!

 

[ericbw]

Sorry I started the hate. Was only joking.

 

[beernbourbon]

Lol no worries, been to quite a few BBQ places that do both. My guess is when someone dries it out a bit, they shred it. Kinda like other threads on here talking about breweries taking "mistakes" and turning them into 'specialty brews'
I likes what I likes and I do what I want without worry of what others think I should do, so no offense taken at all.

 

[Schmoltsbeer]

Brisket flat and a pork shoulder, yum.

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[passedpawn]

No reason to shred brisket if it's cooked to completion and cut against the grain of the meat.

 

[Schmoltsbeer]

Brisket isn't shredded, that's pork.

 

[JohnSand]

My first pork butt is in the Akorn at 240 right now.
There's leftover pizza if I screw it up!

 

[dstar26t]

No reason to shred brisket if it's cooked to completion and cut against the grain of the meat.

If it falls apart from too long a cook (over completion), shredding it to make sandwiches is acceptable IMO. At the same time, it should be an embarrassing moment for whoever watched the pit. A fresh slice (that passes the pull test) of flat with point from a prime brisket that was cooked with care is a bucket list item. You won't get that at MOST BBQ joints. You get pre-sliced, sauced, select grade chewy **** instead.

 

[passedpawn]

If it falls apart from too long a cook (over completion), shredding it to make sandwiches is acceptable IMO. At the same time, it should be an embarrassing moment for whoever watched the pit. A fresh slice (that passes the pull test) of flat with point from a prime brisket that was cooked with care is a bucket list item. You won't get that at MOST BBQ joints. You get pre-sliced, sauced, select grade chewy **** instead.

I've overcooked it. You're right, it probably would have been better shredded. It wasn't chewy at all, but it was DRY.

 

[BadDeacon]

Quiet weekend here.....

Smoked on pecan for 6 hrs then wrapped and placed in oven for 4 at 225. Sunday Lunch!!!!!!!

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[Munster51]

I picked up a 7 lb pork butt a couple days ago and smoke that. In the meantime brewed a 5 gallon batch of Biermuncher's Centennial Blonde.

 

[lschiavo]

Got some country style ribs on now. About an hour left. I added some husk on corn for a 2 hour cook. I just put on the olive oil/salted whole potatoes for the last hour. I made about the same ribs a few weeks ago and they were great. I hope these will be as good.

 

[jammin]

Sous vide Prime Rib came out great tonight. Love how SV eliminates the stress of timing the cook. I lit the green egg for searing the PR and when the company was hungry I seared it.

 

[lschiavo]

Sous vide Prime Rib came out great tonight. Love how SV eliminates the stress of timing the cook. I lit the green egg for searing the PR and when the company was hungry I seared it.

Beautiful!

 

[ericbw]

Deleted

 

[JonM]

About to grill some sweet corn and a pork tenderloin, but not before I stocked the heck up at Lowe's. That oughta hold me, the WSM and the Weber kettle until Memorial Day weekend 2016. View attachment ImageUploadedByHome Brew1440972493.438382.jpg

 

[dstar26t]

Yeah, Home Depot has Kingsford 50% off in my area right now.
Did some beef ribs yesterday on a whim. Woke up and had the urge to smoke something new. Turns out I love beef ribs, way more than pork ribs. Salt, Pepper and Pecan...beefy deliciousness.

 

[Temptd2]

Without going back through pages of info here - I'm pretty sure that this is the thread that advises using the Kitchenaid stand mixer with the mixing paddle to pull the pork - tried it today for the first time and OMG I will NEVER do it any other way again, EVER!

So kudos and hearty thanks to whomever suggested this ingenious way of pulling all that lovely pork into shreds. Even KOTC was duly impressed.

 

[bob1852]

Without going back through pages of info here - I'm pretty sure that this is the thread that advises using the Kitchenaid stand mixer with the mixing paddle to pull the pork - tried it today for the first time and OMG I will NEVER do it any other way again, EVER!

So kudos and hearty thanks to whomever suggested this ingenious way of pulling all that lovely pork into shreds. Even KOTC was duly impressed.

I'm doing 4 pork butts this weekend (not sure if I'll start late tonight or early tomorrow), and that's my plan! Excited about it; as I hate pulling with forks!

 

[Temptd2]

I'm doing 4 pork butts this weekend (not sure if I'll start late tonight or early tomorrow), and that's my plan! Excited about it; as I hate pulling with forks!

Me too, and I was highly skeptical, as the meat was not quite as "falling off the bone tender" as I would have liked, but no matter - the Kitchenaid made short work of it!

Don't overload the bowl (about 1/3 to 1/2 full of large chunks) and start on the lowest setting - in fact, that's all we needed to get it to break those chunks down.

 

[dstar26t]

So, continuing on my sentiments a few posts prior, I got a hold of some beef chuck ribs and put them through the motions. Turned out really great. I was looking for the plate ribs but Restaurant Depot/Jetro only had select grade so I went with choice chucks. All they needed was salt and pepper...brisket on a stick.

 

[brewbama]

Smoking a turkey tomorrow. I hate waiting until Thanksgiving.

 

[weirdboy]

It's been a long time since I've fired up the smoker. Did a chicken and some ABTs today. Yummy!

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