Who likes to smoke their meat?
- Thread starter walter
- Start date
Big Dumb Animal
Hippo Nipples' #1 Fan
8.5 hours with cherry wood smoked fat side down. The best brisket I've done to date. Granted, it's only my second but it is leagues better then my first. 
Over the Bars
Well-Known Member
Looks great
qclabrat
Well-Known Member
Ni
Nice, what does a good day look like?
Frank
Sasquatch
My bicycle in the woods!!!
more telemetry - the smaller one was done early. It is wrapped and resting in a thermal bag (probe 2)
large brisket on probe 3 needs a few more degrees, then it gets to rest. unfortunately these finished earlier than expected.
I moved them inside (check the electric oven temp on probe 1.) and wrapped them in butcher's paper.
actual food photos to follow.
large brisket on probe 3 needs a few more degrees, then it gets to rest. unfortunately these finished earlier than expected.
I moved them inside (check the electric oven temp on probe 1.) and wrapped them in butcher's paper.
actual food photos to follow.
Shoot. Seeing this way too late, but wrap tightly in foil or butcher paper, then 2 old towels and hold in a cooler for 3-4 hours easy.
What temp was the smoker?
Smoker at 240. Oven at 240. Wrapped in butcher paper. Oven turned off and rested for 3 hours. Tender and moist. Could have used more rub. I went light
How many pounds were they?
I dunno - and they were gone before i could take a pic.
Need to get the kettle grill smoke skill down. gotta clean the giant one today over a couple of briskets!
FTFY, amirite @Shaggz?
Missing the picante in the pic.
not all of it.
Drop me a note and stop by around 4pm.....
also doing crispy pork belly bites too.
hopefully my cousin makes the mint cho swirl fudge brownie thing.....
can not be untasted, and will follow you forever.
not all of it.
Drop me a note and stop by around 4pm.....
also doing crispy pork belly bites too.
hopefully my cousin makes the mint cho swirl fudge brownie thing.....
can not be untasted, and will follow you forever.
So chickuns came out awesome as always-
A couple hours at 180*, finished on a hot grill with a light baste of BBQ sauce to compliment the rub
Juicy and tasty as always
Smoked pig shots also came out great, but not on time.
Book time is 45 minutes at 350*, but I had them on a disposable tray in case of leakage, which may have extended cook time.
Add to that the “I’ll bump it to 400* to get this done”, and filling went a little volcano,
only affected aesthetics.
Delicious, and a new party app for sure
Paired with a 2004 Brunello, cause we fancy, lol. (Thanks @Shaggz !)
Yum!
A couple hours at 180*, finished on a hot grill with a light baste of BBQ sauce to compliment the rub
Juicy and tasty as always
Smoked pig shots also came out great, but not on time.
Book time is 45 minutes at 350*, but I had them on a disposable tray in case of leakage, which may have extended cook time.
Add to that the “I’ll bump it to 400* to get this done”, and filling went a little volcano,
only affected aesthetics.
Delicious, and a new party app for sure
Paired with a 2004 Brunello, cause we fancy, lol. (Thanks @Shaggz !)
Yum!