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Doing another brisket Part III

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posted on May, 26 2019 @ 10:11 AM
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a reply to: DBCowboy

Should try to get your hands on some pecan wood. Very good for smoking beef where not much sauce is needed like a brisket.




posted on May, 26 2019 @ 10:17 AM
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originally posted by: strongfp
a reply to: DBCowboy

Should try to get your hands on some pecan wood. Very good for smoking beef where not much sauce is needed like a brisket.


Different wood smoke sounds nice, will have to try different flavors next time.




posted on May, 26 2019 @ 10:26 AM
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Oh no....I have been compromised, I took out a Brisket from the freezer this morning too. I got connected to DC somehow....god, I do not know how to make proper jokes. This could be dangerous if true.



posted on May, 26 2019 @ 10:29 AM
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The best smoking wood I used was from a thorny plumb tree at a friends house I got years ago. It made a very tasty smoke on meat. I just threw the wood into the fire, it was still wet.



posted on May, 26 2019 @ 10:41 AM
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a reply to: rickymouse

Proper doom porn would make this. . . . . .

Brisk-a-ggedon!



posted on May, 26 2019 @ 10:44 AM
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a reply to: DBCowboy

Depending on how you got the wood hickory and pecan can be labeled the same.

Fairly similar smoke same tree split into families.

Our property came with about a dozen overgrown apple trees and several cherry trees. Needless to say I was siked and hate buying wood at places like home depot.



posted on May, 26 2019 @ 11:02 AM
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originally posted by: DBCowboy


Now we wait. . . . . . . .


What I want to know is what or WHO is in that trash can next to the smoker and what are all those maggots doing on the floor?

« Taxi! »
edit on 26-5-2019 by Lagomorphe because: Wood chips



posted on May, 26 2019 @ 11:09 AM
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a reply to: Lagomorphe

Gunther is in the can, he sublets, and the debris is pine needles, my driveway is a mess and we have 4 big pines on our property.



posted on May, 26 2019 @ 11:15 AM
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Doing beef back ribs sometime today

I use apple and mesquite for beef but it's always fun playing with wood did cherry pastramie once and it was amazing

One day I'll get me a electric smoker it will probably sit next to my offset smoker unused most the time I prefer my split 55

Anyone ever pass out wake up the next morning and remember your still smoking meat damm golden monkey but who wants to tend to a fire for 12 hrs without beer



posted on May, 26 2019 @ 11:26 AM
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a reply to: markovian

I prefer involuntary nap instead of passing out it sound less like I drank more than a 6 pack. I have learned to stay away from ipa and strong beer. Finally craft brewers are making low alcohol beer so I am actually cognizant when then meat is ready to eat.

I once fell asleep at the 15 hour mark and it turned into pulled brisket because I hadn't taken the foil off. It was possibly my favorite brisket ever. I can't seem to simulate that patience again.
edit on 26-5-2019 by luthier because: (no reason given)



posted on May, 26 2019 @ 11:59 AM
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a reply to: luthier

I have to time my drinking so it coincides with the meat. I'm figuring a nice nap at 1 and then by 5 the meat should be ready..



posted on May, 26 2019 @ 12:04 PM
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a reply to: DBCowboy

As a bourbon drinker you need excellent discipline or things can go south around hour 6. You don't want your wife carving the brisket.



posted on May, 26 2019 @ 12:07 PM
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a reply to: luthier

Sticking with Beak Breaker IPA this afternoon.




posted on May, 26 2019 @ 12:27 PM
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a reply to: Lagomorphe

I remember leaving extra meat and food in my grill many years ago and forgetting to take it out. I bought a new grill. The Maggots liked the hamburgers and corn on the cob the best. They didn't care for the garlic bread at all.


edit on 26-5-2019 by rickymouse because: (no reason given)



posted on May, 26 2019 @ 12:43 PM
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Nice DB!
I was going to smoke a Brisket today, but its raining in Southern Oregon all day (got you Portlanders weather), so rather than working the smoker for 15 hours in the rain, I opted for a couple racks of baby backs and a less miserable 4 hours at the smoker!

They are rubbed up with, Tajin, all spice, mustard, ancho chili, salt, pepper, garlic, onion powder, paprika and chipotle powder.

theyll be heading to the smoker around noon-1 o clock for 4 hours at 275



posted on May, 26 2019 @ 12:46 PM
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my driveway is a mess and we have 4 big pines on our property.


Gunther is not doing his job properly methinks!?

Sounds like a wet telephone book in a pillowcase is in need...



posted on May, 26 2019 @ 12:49 PM
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originally posted by: DBCowboy
a reply to: CriticalStinker

I thought about it, but I wanted the meat tender as well.

Using the foil also speeds up the cook time a bit.


I have a trick besides the Texas cheat (foil), if you have an instantpot pressure cooker, drop your meaty goodness in that for a bit after smoking, inc
ude drippings and sauce if ya like. Dumb founding flavor and fall apart tender.



posted on May, 26 2019 @ 01:24 PM
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Just popped a cap off the beer, the meat is now on a pan sitting in above a pool of apple juice, all wrapped in foil. Internal temp was at 158F




posted on May, 26 2019 @ 01:27 PM
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a reply to: BlueJacket

That sounds tasty!

Got too much sunshine today, don't know what to think!



posted on May, 26 2019 @ 01:28 PM
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originally posted by: BlueJacket

originally posted by: DBCowboy
a reply to: CriticalStinker

I thought about it, but I wanted the meat tender as well.

Using the foil also speeds up the cook time a bit.


I have a trick besides the Texas cheat (foil), if you have an instantpot pressure cooker, drop your meaty goodness in that for a bit after smoking, inc
ude drippings and sauce if ya like. Dumb founding flavor and fall apart tender.


Too big for a pressure cooker, those things scare me too.




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