so waht ya doin today?
- Thread starter fiver
- Start date
smokeywolf
Well-Known Member
Mesquite is OK for quick grilling of burger patties, never for long cooks. Red oak or post oak is ideal for beef and particularly long cooks. I've gotten to where I use red oak for 70% of all my BBQ. Rest is hickory, pecan or apple wood.
Bret4207
At the casting bench in the sky. RIP Bret.
I've found that if you combine abject poverty with horrible weather and high taxes it keeps most of the city away from the sticks. Sadly, it also brings low land values so some of it creeps in...and creeps a lot of them are!
Bret4207
At the casting bench in the sky. RIP Bret.
Thanks, now I know what to look for.
New Harbor Freight near by (45 minutes!) has their grand opening sale this week, lots of stuff on special discount. CC is gonna take a hit today. SDS Max hammer drill, a couple of lengths of chain and a 20 ton shop press are coming home if I c an swing it.
smokeywolf
Well-Known Member
Brad, did you wrap it about half way through and if so, with pink uncoated butcher paper or foil?
Never wrap them. Just let it get thru the stall on it's own.
Got it sliced up and in the fridge. We will eat it later. Microwave is quick to reheat it.
Amazing how much fat is on a packer brisket. I remove probably a pound when trimming before smoking and another half pound end up in the drip bucket. I trim a bit more when slicing.
Rick, we will be eating around 5.......
fiver
Well-Known Member
salt pulls moisture out of meat.
in some cases that is a good thing, in others not so much.
I have been brining the fish I smoke lately, and I'm leaning towards taking them out and letting the brine dry on the fish for a couple of hours before smoking them.
as part of the dry process sprinkling them with salt seems to help.
I have also started favoring alder wood with the fish, and then the last hour with apple.
mesquite is not one of my favorite flavors either, every time I have had it the flavor is all mesquite and no meat.
I'm not a fan of most southwest flavors anyway cumin, cilantro, jalapeno,,, all are on my bleh meter at about an 11.
in some cases that is a good thing, in others not so much.
I have been brining the fish I smoke lately, and I'm leaning towards taking them out and letting the brine dry on the fish for a couple of hours before smoking them.
as part of the dry process sprinkling them with salt seems to help.
I have also started favoring alder wood with the fish, and then the last hour with apple.
mesquite is not one of my favorite flavors either, every time I have had it the flavor is all mesquite and no meat.
I'm not a fan of most southwest flavors anyway cumin, cilantro, jalapeno,,, all are on my bleh meter at about an 11.
Ian
Notorious member
"Southwest" chefs don't seem to know anything about comino, cayenne, chili powder, cocoa, cinnamon, jalepenos, or anything else with any flavor. Trying to get a decent plate of food anywhere in NM, AZ, CO, or UT has proven tough for those of us accustomed to TexMex unless you really enjoy diced, boiled green chili chowder.
I may be the exception, but after a long love affair with good tobacco I find smoked meats and smokey Scotch/mezcal to be most enjoyable.
I may be the exception, but after a long love affair with good tobacco I find smoked meats and smokey Scotch/mezcal to be most enjoyable.
Pistolero
Well-Known Member
Dang, silly ole me just moved up to propane for grilling about 5 yrs ago, until
then I still used briquets and lit them by rubbing two sticks together.
After seeing your briskets....the wife and I went down to Zarda's and got a couple
of brisket sandwiches with a side of beans for me, sweet 'tater fries for her. The
poor pre-planner's way to get brisket.
Ian, that is a SERIOUS drill bit. In parts of KS they make fence posts out of stone, but
they dig holes to install them.
Bill
then I still used briquets and lit them by rubbing two sticks together.
After seeing your briskets....the wife and I went down to Zarda's and got a couple
of brisket sandwiches with a side of beans for me, sweet 'tater fries for her. The
poor pre-planner's way to get brisket.
Ian, that is a SERIOUS drill bit. In parts of KS they make fence posts out of stone, but
they dig holes to install them.
Bill
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Ian
Notorious member
Oh and about the salt....osmosis can work for you or against you, depending on where you put the salt.
Smoked meat without some sort of a rub just isn't right. Any rub I have ever used contained at least a little salt.
Beef needs subtle flavors, it must always taste like beef. No apple juice injections or stuff like that, those are for pork.
Salt and pepper enhance flavors without bringing too many of their own.
Beef needs subtle flavors, it must always taste like beef. No apple juice injections or stuff like that, those are for pork.
Salt and pepper enhance flavors without bringing too many of their own.
AndyTheCornbread
Member
I always dry my fish overnight after brining so they form a good pellicle, looks almost candied before it goes in the smoker. I smoke a ton of pike every year, sometimes whitefish and salmon as well but always a lot of pike as it tastes the best smoked of all the fish varieties we have tried other than salmon.
I do pecan, apple or cherry for just about everything we smoke including sausage. I can't tell the difference in taste between apple and cherry. A friend of mine cut down a dead cherry orchard a few years ago and gave me several logs from it so I will have enough cherry chips to smoke for at least the next ten years I would bet. I have an electric smoker so I only use about a cup of chips each time I smoke anything.