Who's smoking meat this weekend?

[HoppyDaze]

5# chuck, seared brown on all sides, put in slow cooker, pkt of onion soup mix and 1 cup of water on top. Cook on low (slow simmer) all day, 6 hrs. Then add all veggies and cook at least 2 hrs more. Very easy. For vegies, 1" chunks of carrots, celery, and quartered pototoes and onions. I think it's a basic pot roast recipe, but family loves it.

When you add the vegies, add additional water to barely cover them.

I usually use vegetable broth... last time I threw in a can of cream of mushroom and the gravy it turned into was fantastic.

 

[ThirstyPawsHB]

I always finish the brisket in the oven. This time going to add a cup or so of my HB Coffee Stout in the pan. See how that comes out.

 

[betarhoalphadelta]

Bbq wise, brisket is premier and F-ing amazing when done right, but sh!t when done wrong. Chuck, however, very forgiving.
I usually find prime brisket for under $4.00/lb, Chuck is delicious and takes about 1/4 of the investment of time and stress as a brisket.

Totally get that. Brisket is always right on the edge of wrong, even when you get it right. I can see the stress being more important than the cost. I just found it odd to call a more expensive [typically] cut of meat a poor-man's brisket.

 

[betarhoalphadelta]

5# chuck, seared brown on all sides, put in slow cooker, pkt of onion soup mix and 1 cup of water on top. Cook on low (slow simmer) all day, 6 hrs. Then add all veggies and cook at least 2 hrs more. Very easy. For vegies, 1" chunks of carrots, celery, and quartered pototoes and onions. I think it's a basic pot roast recipe, but family loves it.

When you add the vegies, add additional water to barely cover them.

I realize we're stepping outside of meat "smoking" here, but we make this one regularly and it's amazing...

https://www.allrecipes.com/recipe/246721/mississippi-roast-slow-cooker-pepperoncini-pot-roast/

Typically we add more pepperoncini than that (typically 8-10 for a 3-5# roast). And I think we've skipped the au jus mix too and doubled the ranch mix. There aren't any veggies or potatoes in this, so we usually roast those and serve them on the side.

Even the kids like this one.

 

[ThirstyPawsHB]

Bbq wise, brisket is premier and F-ing amazing when done right, but sh!t when done wrong. Chuck, however, very forgiving.
I usually find prime brisket for under $4.00/lb, Chuck is delicious and takes about 1/4 of the investment of time and stress as a brisket.

I've smoked about 10 briskets/5 turkeys now in the last 2 years to so for family get together and holidays. From $2/lbs to CAB $7/lbs. Never "messed" one up. Some a bit too smoky some a bit to tough, some with light flavor but never did we not chow down and of course learned from the errors.

The worst brisket I ever had was retail. Had zero flavor but extra sauce helped. I am curious on your negative experiences..

 

[passedpawn]

Drying out a brisket is really easy IMO.

 

[betarhoalphadelta]

I've smoked about 10 briskets/5 turkeys now in the last 2 years to so for family get together and holidays. From $2/lbs to CAB $7/lbs. Never "messed" one up. Some a bit too smoky some a bit to tough, some with light flavor but never did we not chow down and of course learned from the errors.

The worst brisket I ever had was retail. Had zero flavor but extra sauce helped. I am curious on your negative experiences..

I think part of it is that we're comparing it to excellent, often "perfect", brisket. If I'm making brisket, I want it to be perfect for my guests. It's not like I make it for a random Tuesday. It's an event unto itself. I disagree with S-Met that it's "sh!t" when done wrong, but would agree that when comparing it to what we all know it's heights can be, missing the mark certainly doesn't end up very exciting.

Brisket is a difficult piece of meat. It's not particularly uniform in size, nor in makeup. The point is significantly more fatty than the flat. The fat cap is often irregular. The area of the flat that overlaps the point will cook at a different rate than the portion that is "bare". The "stall" for each is different. The temp at which they pass the probe test for tenderness is different. Couple that with each one being a little different. One brisket is more or less marbled than the next. One tapers to a thinner flat while another is more thick and uniform throughout. You only have a few at the store to choose from, so it's not like you can pick the exact same size/shape brisket every time. You pick the best one and hope it cooks the same as the last one.

And we regularly want to serve it sliced, such that it perfectly passes the bend test, while being moist without being mushy. To get it into that perfect range, every time, is an art I have not personally yet perfected. While my "mistakes" are certainly edible, and even better than most brisket you'll find at a lot of restaurants, it's hard as hell to make the brisket at the level I want to eat, every time I cook one.

Compare that to a pork butt... It's damn near impossible to screw up a pork butt.

 

[ThirstyPawsHB]

and.....wood types obviously make a difference. I'm using chips, which I've never done to this extent. It appears I was smothering the heat. Barely got the grill above 180F until realizing what was going on. Anyways after 8hrs, at stall zone and in the oven. Oh well, it's just family. [emoji6]

Thanks for the write up @bwarbiany. I see @applescrap nice looking pork butts also and that is officially on the list next time.

 

[HoppyDaze]

preach brother bw

 

[S-Met]

I disagree with S-Met that it's "sh!t" when done wrong, but would agree that when comparing it to what we all know it's heights can be, missing the mark certainly doesn't end up very exciting.

Depends on how far the mark is missed. There is a different margin of error with everyone and everything.
I've had incredibly awful brisket. Think creosote and shoe leather. I've had jerky thats less chewy. Thankfully this is not the norm, but I have had overly dead charred brisket far more often than other cuts.

Your setup and environment make a big difference as well as what tools you have available. If your at all novice for smoking and/or working in less-than-ideal conditions (unfamiliar stick-burner, high wind, rainstorm, 20°below, hurricane, really fuggin drunk) maybe a more forgiving cut like chuck is the way to go.

 

[ThirstyPawsHB]

Well, this wasn't my best. Pulled at 205F/198F depending on measurement location.

Hickory/Cherry with some Oak added great smoke. Dry rubbed with Tony's. Great flavor!. Very chewy tho. I was thinking meat would fall apart at those temps. IDK what happened. Only thing I used a new probe from Christmas w/wireless reading. Could the temp calibration be off? I brined overnight also.

 

[applescrap]

I think part of it is that we're comparing it to excellent, often "perfect", brisket. If I'm making brisket, I want it to be perfect for my guests. It's not like I make it for a random Tuesday. It's an event unto itself. I disagree with S-Met that it's "sh!t" when done wrong, but would agree that when comparing it to what we all know it's heights can be, missing the mark certainly doesn't end up very exciting.

Brisket is a difficult piece of meat. It's not particularly uniform in size, nor in makeup. The point is significantly more fatty than the flat. The fat cap is often irregular. The area of the flat that overlaps the point will cook at a different rate than the portion that is "bare". The "stall" for each is different. The temp at which they pass the probe test for tenderness is different. Couple that with each one being a little different. One brisket is more or less marbled than the next. One tapers to a thinner flat while another is more thick and uniform throughout. You only have a few at the store to choose from, so it's not like you can pick the exact same size/shape brisket every time. You pick the best one and hope it cooks the same as the last one.

And we regularly want to serve it sliced, such that it perfectly passes the bend test, while being moist without being mushy. To get it into that perfect range, every time, is an art I have not personally yet perfected. While my "mistakes" are certainly edible, and even better than most brisket you'll find at a lot of restaurants, it's hard as hell to make the brisket at the level I want to eat, every time I cook one.

Compare that to a pork butt... It's damn near impossible to screw up a pork butt.

I wrote this for one of your previous posts, but decided to add it on its own. Then read this and others comments and realized I should delve into this........

"I have never had a bad brisket. Brisket is my spirit food, I think. I trim to an eight inch all around like I was cutting diamonds. Nothing but heavy kosher salt and cut straight in half and cooked at 275 cherry and hickory to 195."

Honestly thought its just because I am jewish and grew up with this meat, but as I read your comments, I think I may have stumbled on a bunch of dumb luck. I am impatient so I smoke at 275. Welp any lower and by the time its finished it might be dry. I trim them really well keeping end product in mind. My smoker wont fit a full one. Cut in half and each half probed I can cook each half to the exact temp, finish, I want. I choose a thick even flat. Perhaps electric smoker is good for them. I just havent effed one up yet, knock on wood. The flat finishes hours before the point fwtw. Maybe 2, 3 or 4 hours after cant recall.

 

[applescrap]

Depends on how far the mark is missed. There is a different margin of error with everyone and everything.
I've had incredibly awful brisket. Think creosote and shoe leather. I've had jerky thats less chewy. Thankfully this is not the norm, but I have had overly dead charred brisket far more often than other cuts.

Your setup and environment make a big difference as well as what tools you have available. If your at all novice for smoking and/or working in less-than-ideal conditions (unfamiliar stick-burner, high wind, rainstorm, 20°below, hurricane, really fuggin drunk) maybe a more forgiving cut like chuck is the way to go.

Key points! I think the electric makes up for my lack of talent. I have been accused of worse. Hey cheers brothers, what you smoking this weekend. I need some butt, pork butt, maybe....beef ribs. Btw, for all my luck with brisket, my ribs are toilet worthy.

 

[applescrap]

Well, this wasn't my best. Pulled at 205F/198F depending on measurement location.

Hickory/Cherry with some Oak added great smoke. Dry rubbed with Tony's. Great flavor!. Very chewy tho. I was thinking meat would fall apart at those temps. IDK what happened. Only thing I used a new probe from Christmas w/wireless reading. Could the temp calibration be off? I brined overnight also.

weight, temp, method, time, trim?

 

[ThirstyPawsHB]

weight, temp, method, time, trim?

10lbs, smoking temp was low around 180F, 8hrs on smoke 2hrs in oven (15min rest), the cheep kind but had nice fat layer. Amazing flavor. We put the rest in a crock pot overnight.

 

[TNJake]

It seems like a lot of people is my area (eastern Tennessee) don't really know what a good smoked brisket is like people in the western states and Texas. I'd love to show them, but for that I need to have a ton of people over. Its a whole lot more reasonable to grab a 3lb chuck and smoke that if its just my wife and I. As an added bonus, chuck is forgiving enough/ I have my method down well enough to do all other kinds of things around the house while it's cooking e.g., brew beer!

 

[tjmac5071]

I am pretty new to smoking, I have made maybe 5 brisket flats some chicken wings and St Louis ribs. For those smoking the Chuck, are you crutching, rubbing like a brisket, what temp are you pulling it at?

 

[Inkleg]

With all this brisket talk this 10 pounder went “Psst, hey kid” as I walked by it at SAMS and at $2.45/lb it was a no brainer.
#dinnerdidnotsuck

 

[Buck*49]

Pics of 3 slabs of bacon from 10# Costco belly smoked on Valentine’s day after 10 day cure. Sliced and packaged today.

 

[JONNYROTTEN]

Thats it....I'm smokin ribs this week...CANT...TAKE...IT...ANYMORE

Any other ideas?

I'm open for anything but seafood...Costco member

 

[applescrap]

Chuck and brisket?! Smoked with cherry and hickory and a nice layer of kosher salt. Full honkin pork shoulder with brown sugar, salt, spice rub. Pork loin, pork tenderloin, and sausages. Rump for roast beef sandwiches, full chickens and turkey. Thats it, smoke a turkey!

 

[JONNYROTTEN]

Chuck and brisket?! Smoked with cherry and hickory and a nice layer of kosher salt. Full honkin pork shoulder with brown sugar, salt, spice rub. Pork loin, pork tenderloin, and sausages. Rump for roast beef sandwiches, full chickens and turkey. Thats it, smoke a turkey!

LOL...thanks...now I need a bigger smoker

 

[jrgtr42]

where the heck are you guys finding brisket for $3 a pound? I can't find it for less than $6 / lb here!!!!
It sucks because I like smoking it - so it gets done for holidays only.
I generally use a mix of pecan and cherry, with a dash of mesquite tossed in. usually seasoned as a take on montreal smoked meat, so mostly montreal steak spice, with extra coriander and garlic powder.
I'll do some traditional now and then - salt and pepper only, but most people prefer the other.

 

[JONNYROTTEN]

Noob smoking question. Does the wood REALLY make a noticeable difference or is it a really small difference after slathering on the dry rub or wet rub.

Apple to cherry wood etc.

 

[jrgtr42]

Noob smoking question. Does the wood REALLY make a noticeable difference or is it a really small difference after slathering on the dry rub or wet rub.

Apple to cherry wood etc.

I find that that it depends on the meat involved. More delicate meats can show more of the smoke flavor - but it does make a slight difference, for most of them. Mesquite is the exception, it can be extremely highly flavorful, so IMO a little goes a long way - too much (again, IMO) starts to taste like you used the artificial smoke flavor liquid in there.

 

[JONNYROTTEN]

I find that that it depends on the meat involved. More delicate meats can show more of the smoke flavor - but it does make a slight difference, for most of them. Mesquite is the exception, it can be extremely highly flavorful, so IMO a little goes a long way - too much (again, IMO) starts to taste like you used the artificial smoke flavor liquid in there.

Good to know with the Mesquite. Will keep that in mind. My process is to add a few chunks( not chips) in with the charcoal before I light it and never add any more...is that correct?

 

[S-Met]

where the heck are you guys finding brisket for $3 a pound? I can't find it for less than $6 / lb here!!!!

I usually only find it in whole packers at that price. Its $6 if its just a flat or point.

 

[applescrap]

Noob smoking question. Does the wood REALLY make a noticeable difference or is it a really small difference after slathering on the dry rub or wet rub.

Apple to cherry wood etc.

Great question. Its huge. All apple imo is barely perceptible other than fish or chicken. All cherry, not for me. Hickory, sure, oak is nice. Yes, it matters. That said they are all killer and I would use any of them over nothing, but, yeah use a bunch of different types and find what you like. Hickory and cherry mixed imparts a unique flavor that I think is super good. I heard many comp people use pecan. Heavy 100 percent pecan vs mesquite will have dramatic flavor differences. Either way Ill grab a fork.

 

[applescrap]

where the heck are you guys finding brisket for $3 a pound? I can't find it for less than $6 / lb here!!!!
It sucks because I like smoking it - so it gets done for holidays only.
I generally use a mix of pecan and cherry, with a dash of mesquite tossed in. usually seasoned as a take on montreal smoked meat, so mostly montreal steak spice, with extra coriander and garlic powder.
I'll do some traditional now and then - salt and pepper only, but most people prefer the other.

I saw full packers at sams for 47. Thats the clearance pruce I get at wally world. Nice deals there and quality is good imo.

 

[ThirstyPawsHB]

...Thats it, smoke a turkey!

Tony's Creole rub stuffed with apples...yum yum!