Looking good Nizzle
Today's Smoke (Meat Edition)
- Thread starter Mossome
- Start date
Thank you sir won't be having it for dinner until tomorrow!
PetersCreek
Brother Borealis
Rotisserie chicken, brined overnight and lightly smoked with peach chips. Brine flavorings included candied ginger, 5 peppercorn mix, whole allspice, and Herbes de Provence. Finished with glaze of apple-habanero jelly thinned with white wine.
Almost done:
Served with the wife's potato salad and oven roasted cob corn.
Almost done:
Served with the wife's potato salad and oven roasted cob corn.
luckysaturn13
Smoke it if ya got it!
If all goes right picking up a used charcoal smoker tonight after work for 10$ can wait t0 do a brisket! Im getting pretty excited
Glad to see a fellow egg head here, looks like some great cooks you've had. Here's a few of mine.
Very first attempt at ribs, 5 1/2 hour cook, 3 hours of smoke followed by 2 hours wrapped in apple juice and half hour with bbq sauce. These fell right off the bone before I could even sauce them and were delicious.
Valentines day dinner with my neighbors.
My favorite, Tri Tip. I like to do the reverse sear with these.
Corned beef brisket for St. Patrick's day with my neighbors. We do a cook off every years and this year was my first with the Egg and of coarse I took first place!
Another Tri tip just because it's my favorite.
Can't forget the veggies!
And some more ribs.
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luckysaturn13
Smoke it if ya got it!
Well I picked up my brinkman smoker 
planning to do a 5# or so brisket on fathers day ill have about 8ish hrs to smoke it any suggestions?
planning to do a 5# or so brisket on fathers day ill have about 8ish hrs to smoke it any suggestions?
Conventional cooking methods say beef is done with an internal temp of 150f. For brisket to get tender, you have to get it up to 190f and held there for the tissues to break down and tenderize. I did not know this when I did my first brisket and it was tough as hell.Well I picked up my brinkman smoker
I usually take mine up to 205, then wrap it in foil and stick it in a cooler under some towels for an hour.Well I picked up my brinkman smoker
Check out the site amazingribs.com. They have tons of great info on smoking any meat. Best resource I have found on the web.
A buddy of mine did this as well. He ended up slicing it real thin, so it was at least edible. He likes his steaks medium, so he thought 145 was the temp to shoot for. Had a time trying to make him understand brisket is not a steak, and you need to take it over 200 to melt the collagen and make it tender.
luckysaturn13
Smoke it if ya got it!
It has a gauge but instead of a temp it says warm ideal and hot. I did some research and every one said the gauges vary on where the actual temp lands on the gauge Im going to try to find a new one with actual temp on it at walmart tomorrow
Get yourself a digital meat thermometer that has a probe. The probe goes in the meat and the display stays outside of the smoker. That way you can tell what the internal temp of the meat is.
Get a lot of beer and camp out by that thing. Dont let your temp spike above 235. Best to ain for 220 consistent low temps are paramount. Dry rub at least 4-6 hours ahead of time. Let the meat rest an hour or two before putting on the smoker or until it reaches room temp.Well I picked up my brinkman smoker
luckysaturn13
Smoke it if ya got it!
Ill be honest here my mouths starting to water a bit. I think im going to fire it up tomorrow too. Get a test run in and learn my smoker before I have company over sunday. What meat is a quicker cook on a smoker?
I echo @BrewinHooligan and suggest getting a digital probe thermometer. Just like those analog humidity gauges that come with a humidor, you can't trust those spring thermometers that come with the smoker. My sister got me a wireless one for Christmas. I can sit inside and watch the game and still monitor the temp. Chicken thighs and legs cook quicker than brisket or shoulder. You can also do ribs in around 6 hours.
Yup, chicken is good in 4 hours at 220f. I do mushroom caps stuffed with a combo of cream cheese, shredded cheese, and green onion that are good in about an hour. The same cheese mixture stuffed in a jalapeño sliced in half wrapped up in bacon goes pretty quick too. The jalapeños I finish in the oven with the broiler to get the bacon crispy.
luckysaturn13
Smoke it if ya got it!
That would be cool to be able to keep an eye on temp from inside when its nasty outside! Sounds like my first voyage will be ribs and or chicken
luckysaturn13
Smoke it if ya got it!
I think im going with this recipe sunday
http://grillgirl.com/2013/01/better-than-sex-brisket-recipe/
is tenting the meat just wrapping it in foil and letting it sit on the counter?
http://grillgirl.com/2013/01/better-than-sex-brisket-recipe/
is tenting the meat just wrapping it in foil and letting it sit on the counter?
My understanding is that tenting is just putting a piece of foil loosely on top. I would suggest wrapping completely and maybe putting a towel over it for further insulation. This allows the meat to lightly steam itself, and further tenderize. Do it however you want though. There really is no wrong way. I've done a ton of research and opinions vary greatly. Some people cook it around 220 for 18+ hours, some cook it close to 300 in under 10. You might see 2 guys get into a fist fight over whether you should cook it fat side up or down. And don't get me started on sauce. At the end of the day, they are all just opinions on personal preferences. Just get in there and go at it. Find out what you like and what works best for you.