mowin Posted May 30, 2022 Share Posted May 30, 2022 Brisket was probe tender in the point at 190°. The flat however wasn't cooperating. Didn't probe until 208°. If I was making burnt ends, I would have separated the point @ 190, and put the flat back on to continue the breakdown of the fibers. With this cook I was going to slice the point and flat, so I didn't separate. Pulled the brisket and vented for a few minutes before putting it in a cooler wrapped in towels. Around noon. Sliced it up at 5pm. Both the flat and point were spot on. Juicy and sooooo tender. Bald spot was a sample that I just had to try.. 6 Quote Link to comment Share on other sites More sharing options...
crappyice Posted May 30, 2022 Share Posted May 30, 2022 Brisket was probe tender in the point at 190°. The flat however wasn't cooperating. Didn't probe until 208°. If I was making burnt ends, I would have separated the point @ 190, and put the flat back on to continue the breakdown of the fibers. With this cook I was going to slice the point and flat, so I didn't separate. Pulled the brisket and vented for a few minutes before putting it in a cooler wrapped in towels. Around noon. Sliced it up at 5pm. Both the flat and point were spot on. Juicy and sooooo tender. Bald spot was a sample that I just had to try..Looks awesome- what temp and how long did you cook the sausage balls? Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
mowin Posted May 30, 2022 Share Posted May 30, 2022 2 hours ago, crappyice said: Looks awesome- what temp and how long did you cook the sausage balls? Sent from my iPhone using Tapatalk Thanks. I had them on the pit for about 25 min at 300°. They didn't last long. Quote Link to comment Share on other sites More sharing options...
REDNECK4LIFE32 Posted May 30, 2022 Share Posted May 30, 2022 17 hours ago, mowin said: Brisket was probe tender in the point at 190°. The flat however wasn't cooperating. Didn't probe until 208°. If I was making burnt ends, I would have separated the point @ 190, and put the flat back on to continue the breakdown of the fibers. With this cook I was going to slice the point and flat, so I didn't separate. Pulled the brisket and vented for a few minutes before putting it in a cooler wrapped in towels. Around noon. Sliced it up at 5pm. Both the flat and point were spot on. Juicy and sooooo tender. Bald spot was a sample that I just had to try.. That looks outstanding. Bet it was delicious. 1 Quote Link to comment Share on other sites More sharing options...
REDNECK4LIFE32 Posted May 30, 2022 Share Posted May 30, 2022 I've got a whole yard bird on the smoker at 225. Should be done by 330 then gonna pull and inject with creole butter and rest till we eat. 1 Quote Link to comment Share on other sites More sharing options...
REDNECK4LIFE32 Posted May 30, 2022 Share Posted May 30, 2022 Here it is! Delicious! 9 Quote Link to comment Share on other sites More sharing options...
Unit8R Posted June 6, 2022 Share Posted June 6, 2022 12 hour hickory smoked pork shoulder yesterday, enjoying today for all three meals with dill potato salad, homemade brioche buns and secret sauce. 4 Quote Link to comment Share on other sites More sharing options...
Chef Posted June 16, 2022 Share Posted June 16, 2022 Bluefish dip coming tomorrow Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
johnplav Posted June 17, 2022 Share Posted June 17, 2022 Wings and pistachios. @Chef How was the dip? 1 Quote Link to comment Share on other sites More sharing options...
Chef Posted June 18, 2022 Share Posted June 18, 2022 Wings and pistachios. [mention=762]Chef[/mention] How was the dip? It was great man, I tried to go catch more bluefish to make more and could only catch striped bass Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
First-light Posted June 19, 2022 Share Posted June 19, 2022 30 minutes ago, Chef said: It was great man, I tried to go catch more bluefish to make more and could only catch striped bass Sent from my iPhone using Tapatalk Need the recipe for that. Most Blue Fish released. I did have a friend from Cape Cod who told me to marinate the Blue Fish in Jin and then grill. It was very good! Quote Link to comment Share on other sites More sharing options...
Chef Posted June 19, 2022 Share Posted June 19, 2022 Need the recipe for that. Most Blue Fish released. I did have a friend from Cape Cod who told me to marinate the Blue Fish in Jin and then grill. It was very good! Brine the bluefish is 1 cup brown sugar. 3/4 of a cup kosher salt, 2oz soy sauce.. bay leaf and pepper corn.Leave in fridge over night.. in the morning take it out and Pat dry. Let it sit in the fridge uncovered all day and then smoke.1cup cream cheese 3oz sour cream1tbs lemon juice A few splashes worchestershire sauce Hot sauce Chop a handful of dillChives Shred fish by hand and gently fold into eveything else Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Chef Posted June 19, 2022 Share Posted June 19, 2022 Need the recipe for that. Most Blue Fish released. I did have a friend from Cape Cod who told me to marinate the Blue Fish in Jin and then grill. It was very good! Also just bleed them properly and they are great Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
REDNECK4LIFE32 Posted June 21, 2022 Share Posted June 21, 2022 (edited) Got a 6.5 lb yard bird on smoker at 250. Got from Sam's club open package broken wing. So whole bird picture looking presentation fail lol. But it'll still taste good. After done smoking going to inject with creole butter and let it rest. Edited June 21, 2022 by REDNECK4LIFE32 Wording 1 Quote Link to comment Share on other sites More sharing options...
johnplav Posted June 24, 2022 Share Posted June 24, 2022 15lbs of pork ready to go on in the morning. Pulled pork tomorrow!! 3 Quote Link to comment Share on other sites More sharing options...
Unit8R Posted June 24, 2022 Share Posted June 24, 2022 9 hours ago, johnplav said: 15lbs of pork ready to go on in the morning. Pulled pork tomorrow!! My butcher shop has been holding steady at $1.99 lb (at least through 10 days ago) after $1.54 during the winter. I need to pick some up as we devoured last of pulled pork over the weekend. Quote Link to comment Share on other sites More sharing options...
johnplav Posted June 25, 2022 Share Posted June 25, 2022 Pulled Pork Success! 9 Quote Link to comment Share on other sites More sharing options...
2012_taco Posted June 25, 2022 Share Posted June 25, 2022 Another batch of jalapeño cheddar summer sausage is in the smoker. Tomorrow I will try my 1st attempt at jalapeño herb venison brats. 5 Quote Link to comment Share on other sites More sharing options...
mowin Posted June 26, 2022 Share Posted June 26, 2022 Up at 1, fire started at 2, miss Piggy (105lb) on at 2:45. Grandnephew highschool graduation party. Injected it yesterday around 3pm with apple juice and apple cider vinegar with some granulated garlic and onion. Cooking at 275° for the first few hrs, or until I get the color I like, then flipping to finish off the cook at 225°. Using chery and hickory. Planning on taking this one to 200° in the shoulders. I'll use the skin as a "bowl" and people can grab the pulled from whatever area of the pig they like. Should be done around noon. Give it a hrs rest before digging in. 10 Quote Link to comment Share on other sites More sharing options...
REDNECK4LIFE32 Posted June 26, 2022 Share Posted June 26, 2022 Trying a chuck roast on my smoker. Poor man's brisket heard really good reviews so figured I'd give it a try. All seasoned up with mustard and webers steak and chop seasoning and chili powder. Don't have any butcher paper so I think I will have to use tin foil to finish it up. Waiting for smoker. Smoking at 225 to 250. 1 Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted June 26, 2022 Share Posted June 26, 2022 On 6/24/2022 at 8:54 PM, johnplav said: Pulled Pork Success! @The Real TC taught me years ago to smoke the pork butt/shoulder for 3-4 hours than toss it in a crockpot with a beer for a bunch. I've crockpotted it for up to 20 hours on low. House smells amazing, pull blade bone with tongs and stir. No pulling required and so dang juicy and tender Quote Link to comment Share on other sites More sharing options...
2012_taco Posted June 26, 2022 Share Posted June 26, 2022 My 1st attempt at jalapeño cheddar brats, fridge overnight and tomorrow a light smoke. We'll see how they turn outm 4 Quote Link to comment Share on other sites More sharing options...
REDNECK4LIFE32 Posted June 26, 2022 Share Posted June 26, 2022 Finished product here. After setting in cooler. Can't wait to eat. 1 Quote Link to comment Share on other sites More sharing options...
REDNECK4LIFE32 Posted June 26, 2022 Share Posted June 26, 2022 Wow delicious and juicy. Put my own swing in things lol. With tortilini salad and zucchini and squash on grill. 2 Quote Link to comment Share on other sites More sharing options...
REDNECK4LIFE32 Posted June 27, 2022 Share Posted June 27, 2022 Yard bird all set and done. Injection of creole butter. Resting now. 1 Quote Link to comment Share on other sites More sharing options...
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