Food Smokers and Smoking Tips/Tricks/Techniques

There's 48 teaspoons in a cup. Let's say you went with a half cup. If we go 1/2tsp to a pound of meat, you would have needed a 48 pound brisket!

As we say in my industry "Thar's yer problem!"

 

This is what I have read as well. I have put so much Kosher salt on my wife had a fit. After cooking, it wasn't salty at all. In fact, I caught her sprinkling a little more table salt on. lol

 

Smaller crystals is my understanding. If you measure the weight, you’ll have more “salt” in any standard measure of table vs. sea or kosher.

 

Kosher salt. Always kosher salt!

 

I did another ham on Christmas. Turned out great.

 

I suppose you could look at it as how much salt per pound, but that can be a bit tricky. A thicker piece of meat will have less surface area per pound than a thinner piece. More or less salt in that case? Think of it more as though you are developing a rub that has just two ingredients. The result should be the right amount of saltiness, then apply like you would any other rub. The ratio with the finer salt was weighted heavily towards salt, so the resulting rub on your brisket was too salty.

The rate at which it dissolves is a factor, but the biggest factor is the physical size of the grain. This makes a big difference when measuring by *volume*, but is almost immaterial when measuring be *weight*. Kosher salt doesn't pack very densely, so a cup of it will have a lot of empty space between granules compared to table salt. Think of it like a glass full of ice cubes (kosher salt) and a glass full of crushed ice (table salt) - there is a lot more actual ice in the glass full of crushed ice than the one full of ice cubes.

Here is Morton's conversion chart:

https://www.mortonsalt.com/article/salt-conversion-chart/

If you look at the 3rd row, 1 tablespoon (3 teaspoons) of fine sea salt is the equivalent of 1 tablespoon + 3/4 teaspoon of kosher salt (3.75 teaspoons). It takes 25% more kosher salt to get the same salt content as fine sea salt at that measurement! Working the other way, if someone suggested 1 tablespoon of kosher salt and you did 1 tablespoon of fine sea salt, you'd be putting ~25% more salt than was suggested (I know that math isn't exact).

More simply put, what he said .

 

Yeah, i trimmed it up pretty good, fat cap completely off to expose the meat and most of the fat from the rib side. There is still plenty of fat in the inside to melt and give the fat lovers what they want, and this way you get crust all the way around. Mine came out pretty much medium rare consistently through like the article aims for.

And it is super easy to tie if you have cooking twine, i just formed mine to that round shape with my hands and did two strings around and it held.

 

I like simple...…

 

We sold out (had ten on hand) within a day or so after the clearance price was put on them. Seems ours were $259.03, and I'd gotten an additional 20% off that. I just didn't had a need.

 

Thanks, I couldn’t find any either.

 

Ya not seeing any here. Not that I have the room right now lol

 

I just need to learn to shut up sometimes.

 

Not at all.

 

Seen the shirt and just had to get it, hahaha. There will be plenty of pics!!!!!

 

Smoked a 13 lb brisket for Christmas. This is my 2nd brisket that I’ve smoked. Around 12 hours at 225F. Turned out pretty good!

 

Now down a little over half off at some Home Depot stores. Got a few earlier today. Great charcoal in my opinion. Not for $20. But for $9 for a 20lb bag, I’m in

 

Yumm.. had oyster stuffing at our house too for Christmas! Yummm

 

This looks like my brisket I did a few months back. When I pulled it out and saw what looked like a lump of charcoal, I was afraid I'd ruined it.

 

I used a recipe off of Allrecipes.com, should have halved the amount of oysters it called for. It called for 2 cans of boiled oysters, to 2 pans of cornbread. Also, the liquor from the cans.

I used both cans (only because I'd opened both already) and none of the broth, opting instead for chicken stock. It's just a little too fishy, not necessarily bad, but I now have an entire pan of stuffing to eat through, myself. Not necessarily bad, except I really ought not be eating that much bread.

 

It’s smoked Bologna day .... using bourbon wood chips. I’ll post the finished product in a few hours