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      08-20-2020, 11:44 AM   #1409
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Brisket went into the smoker at 0400 this morning. It’s at 165 deg F now, will crutch it (foil) soon.
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      08-20-2020, 03:43 PM   #1410
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Brisket is resting on the counter. Smells good! Pics coming.
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      08-20-2020, 07:11 PM   #1411
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10lb brisket pre-trimmed weight. Approx 8lbs when it went into the smoker.

12 hours in the smoke, I put it in the smoker at 4:00am this morning, at 250deg F. After 6 hours I reduced the temperature to 225 deg F. Pulled at 4:00pm at 206 deg F internal temperature, and let rest for almost 2 hours.

It was tender and moist, with great flavor.

Rub was a light application of salt, pepper and cumin. I wanted the cooling process to govern the flavor, and avoid an overpowering rub. I trimmed and rubbed last night, and the meat sat in the fridge uncovered for around 8 hours to develop a pellicle.

This was great. So far my favorites are ribs and brisket. I have also done pork shoulder and fish, both were good.
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      08-20-2020, 07:27 PM   #1412
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Quote:
Originally Posted by chassis View Post
10lb brisket pre-trimmed weight. Approx 8lbs when it went into the smoker.

12 hours in the smoke, I put it in the smoker at 4:00am this morning, at 250deg F. After 6 hours I reduced the temperature to 225 deg F. Pulled at 4:00pm at 206 deg F internal temperature, and let rest for almost 2 hours.

It was tender and moist, with great flavor.

Rub was a light application of salt, pepper and cumin. I wanted the cooling process to govern the flavor, and avoid an overpowering rub. I trimmed and rubbed last night, and the meat sat in the fridge uncovered for around 8 hours to develop a pellicle.

This was great. So far my favorites are ribs and brisket. I have also done pork shoulder and fish, both were good.
Nice looking smoke ring.

I have been a little underwhelmed by smoked brisket to be honest, it sounds better than it tastes IMO, as it is much like roast beef I feel like. Different, but similar.

That being said, I would recommend you look at this recipe as a side to go with smoked brisket - I did this last time and if you take the bite together (little of the tomato slaw and little brisket) it is a spectacular bite. The acidity and freshness cuts through the fattier brisket, leaving it quite nice in the mouth.

https://www.allrecipes.com/recipe/25...n-tomato-slaw/

I also cut up some of the brisket into cubes / pieces and used it and the slaw in fajitas with some sour cream and jalapenos - also wonderful.
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      08-20-2020, 08:49 PM   #1413
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Quote:
Originally Posted by Joekerr View Post
Nice looking smoke ring.

I have been a little underwhelmed by smoked brisket to be honest, it sounds better than it tastes IMO, as it is much like roast beef I feel like. Different, but similar.

That being said, I would recommend you look at this recipe as a side to go with smoked brisket - I did this last time and if you take the bite together (little of the tomato slaw and little brisket) it is a spectacular bite. The acidity and freshness cuts through the fattier brisket, leaving it quite nice in the mouth.

https://www.allrecipes.com/recipe/25...n-tomato-slaw/

I also cut up some of the brisket into cubes / pieces and used it and the slaw in fajitas with some sour cream and jalapenos - also wonderful.
Nice recipe Joekerr . I think the result of a smoked brisket relies on the piece of meat. Mine had plenty of fat, even after trimming almost 2lbs away. Dry brisket is unappealing to me. The meat I cooked today was tender and moist.
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      08-20-2020, 09:11 PM   #1414
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Made western bacon cheeseburgers tonight.
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      08-21-2020, 10:14 AM   #1415
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Quote:
Originally Posted by Joekerr View Post
Nice looking smoke ring.

I have been a little underwhelmed by smoked brisket to be honest, it sounds better than it tastes IMO, as it is much like roast beef I feel like. Different, but similar.

That being said, I would recommend you look at this recipe as a side to go with smoked brisket - I did this last time and if you take the bite together (little of the tomato slaw and little brisket) it is a spectacular bite. The acidity and freshness cuts through the fattier brisket, leaving it quite nice in the mouth.

https://www.allrecipes.com/recipe/25...n-tomato-slaw/

I also cut up some of the brisket into cubes / pieces and used it and the slaw in fajitas with some sour cream and jalapenos - also wonderful.
I am kinda the same way with brisket. I love it when someone else makes it but I think the process of smoking it myself kinda burns me out on it. Ill make one and it will be good, but I only want one or two meals and then Im over it. But when I make pulled pork, Ill have it everyday in different forms(sandwiches, tacos, pizza, etc etc. )
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      08-23-2020, 11:10 PM   #1416
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T-Bone and short ribs

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      08-24-2020, 09:33 AM   #1417
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The smoke is so bad here in the Bay Area, outdoor anything is out of the question.

I guess I could just leave some pork belly outside and 'cold smoke' some bacon...
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      08-24-2020, 09:48 AM   #1418
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I went hom to Sydney last Xmas and the smoke was bad. It just STEADFASTLY refused to rain properly for like 18 months.
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      08-27-2020, 03:40 AM   #1419
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good times...
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      08-29-2020, 05:35 PM   #1420
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Having Vietnamese Lemongrass Porl Chops this evening!
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      08-30-2020, 09:17 PM   #1421
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Some you guys gotta stop burning your food, it's gonna kill ya.
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      08-30-2020, 09:18 PM   #1422
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good times...
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      08-31-2020, 01:41 PM   #1423
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      08-31-2020, 01:58 PM   #1424
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I started learning some more asian style cooking. Got myself a wok, which is pretty fun to use. A favorite for the kids is fried rice, and one of my favorite things to ‘takeout’ is chinese bbq pork, so I decided to make my own. I’ll use a touch less chinese 5 spice next time (it was a little much for the kids) but I definitely like it!

I didn’t use any red food color, as you can probably tell.
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      09-01-2020, 09:44 AM   #1425
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Preped the Joe last weekend, practicing for Labor Day. Threw some beef ribs in, internal temp to 205 about 3-4 hours.
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      09-01-2020, 10:05 PM   #1426
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anyone have a yoder smoker? i'm eyeballing the ys480s.
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      09-02-2020, 02:27 AM   #1427
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anyone have a yoder smoker? i'm eyeballing the ys480s.
Always used a pit boss. Works great thus far.
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      09-02-2020, 02:59 AM   #1428
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      09-02-2020, 02:16 PM   #1429
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Thought I would share this "MUST SEE TV"...

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      09-02-2020, 02:19 PM   #1430
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Oh yeah.... My situation this past weekend:

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