That looks like a party of meat! Thanks! Now i want Bacon...
dfess1 said:Looks like it came out great. how quickly did it go? Mine was gone in the amount of time it took me to walk from the bar where I left it, to the kitchen to get my beer, and back to the bar. Sadly, my house isn't that large. Yes, my friends are pigs.
I don't remember mine taking 6 hours. Then again, I don't remember much.
Someone got in on the Auber sale I bet!:rockin:That sounds like a great plan! I recently automated my ud with a pid, computer fan and damper. I am looking forward to trying it out on a good long smoke. I have seen both shoulder and butt used. Is there much of a difference?
Smoking my first brisket today. I thought it would be like the pork shoulder where it would take me 18 hours (same weight) but the flat is already at 160 degrees after 7 hours.
I'm about 2 hours in on the Easter Turkey. Following a recipe from amazingribs.com. the Guy is a meat scientist ...we'll see.
I haven't followed this thread in it's entirety but FME with Brisket, they are usually about 1:15/per pound and there will be a bit of a plateau with the Brisket as well but not like with a Butt. Is it a whole packer or just the flat?
I haven't followed this thread in it's entirety but FME with Brisket, they are usually about 1:15/per pound and there will be a bit of a plateau with the Brisket as well but not like with a Butt. Is it a whole packer or just the flat?
Packer in the vacuum bag. I ended up pulling it off at 4am (after ~11 hours) and letting it rest for an hour before I seperated the point and threw the point back on for another 4 hours till it reached 195. The flat came out wonderful, except for being done at 4am instead of the 11-12 I was hoping for so I had to reheat in the oven at my aunts. I'm sure it didn't help that this brisket had a **** ton of fat that I couldn't see in the package.
lschiavo said:I'm about 2 hours in on the Easter Turkey. Following a recipe from amazingribs.com. the Guy is a meat scientist ...we'll see.
The Turkey was quite good. Definitely not at all dry. I like the Turkey au jous (gravy per the recipe ). I would have liked it a little more salty. I didn't brine for fear of too much salt but I will next time. It was a great meal and a beautiful day for my sons 4th birthday.
Soperbrew said:Sounds good! I like brining birds & think it helps quite ai bit. If you're worried about the salt content just use less salt.
injecting with a mixture of Amesphos
what is this?
Phosphates are used in a wide range of processed meat, poultry and seafood in which they perform several functions. Phosphates improve the retention of natural fluids in the animal muscle that would otherwise be lost in the aging, cooking or freezing process. They also act as protein solubilizers to aid in binding processed meats. Their presence results in improved texture, flavor and color.
Due to a unique instantizing process and the combination of short and long chain phosphates, AMESPHOS will dissolve completely at temperatures as low as 20 F and in the presence of salt. Additionally, AMESPHOS will dissolve completely in hard water and will not cause phosphate precipitation.
lschiavo said:A few weeks from now will be my first smoked pulled pork attempt for my son's 4th Bday. Any suggestions are welcome. Smoking ...sauce...slaw.
Thanks AZ for the slaw recipe.
Still breaking in my WSM and LOVING EVERY MINUTE OF IT! Did some baby back ribs today and a beer can chicken. I forgot to take a photo of the chicken, but here are some photos of the ribs. They were tear off the bone, but not fall off. So freakin' delicious!
Glad you liked it. It's my fav.
Looking great! I may try a brisket next weekend, though them ribs are looking mighty tasty!
I did a brisket last week and it was a hit. I highly recommend doing one! Don't be afraid, slow and low, 10-12 hours later and you've got yourself one amazing slab of meat! YOU CAN DO IT!
I'm so damn hungry I about ate the monitor! Nicely done AZ_IPA.
Do you use the water pan in your WSM? Charcoal, wood, or a combination?
I've used the water pan but have read that without you get a much better bark on the meat. The only drawback is that the waterpan does a really good job stablizing the temperature and catching the fat drippings. I wrap it in aluminum foil a few times and cleanup is a easy as pie.
Threw it on the smoker around midnight Friday, and had a great late lunch Saturday. It was the best brisket I've ever had. It wasn't nearly as fatty as some commercial places - I think I did a fine job getting the right amount of fat cut off...
Someone at springfest recommended that if I don't need the water, that I fill the pan with sand to hold the heat instead. I imagine suspending an oven stone there would do something similar.
Good call on the tinfoil.
Looks like you just had a flat, minus the upper 'Deckle' which is much fattier.
It looks good. Congratulations are in order.
This is coming from someone who has to pump out 10 + 'perfect' briskets daily. Good Job!!! :rockin:
Thanks! It was painless - the WSM held the temp steady for the entire cooking time + another 5 hours for the burnt ends!
Looks like you just had a flat, minus the upper 'Deckle' which is much fattier.
It looks good. Congratulations are in order.
This is coming from someone who has to pump out 10 + 'perfect' briskets daily. Good Job!!! :rockin:
Burnt ends! I've got to try those next time I do a brisket. I've seen them before and they look so good. How did you serve them, with bbq sauce?
How do you recommend serving a brisket?
How do you recommend serving a brisket? I've been to a local BBQ place that drenches it in sauce, but when I made one we ate it without and it was much more enjoyable.
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