Food Smokers and Smoking Tips/Tricks/Techniques

Hmmm... will try. I just use the bagged chunks but I do always knock the bark off first if a chunk has any.

 

Good idea with pre-burning.


Oh wait, talking about the smoker. Also a good idea to help prevent flare-ups.

 

He loves taking even longer than what's required to smoke.

For his next trick, he will extract, melt, and blacksmith the shit out of some iron to make his own smoker.

 

Just put the brisket to rest. Gonna grab another few minutes of sleep before I have to start doing real things today. Lol

 

Oh no. I went to sleep. lol. But I only got about 5-6 hours of sleep. I wanted more. It's the weekend, damnit.

 

Some times you have to say fuck it and just chance it. I only had one brisket in vs two or several things. So it wasn't too stressful. Temp got a little higher in the meat than I wanted to, but nothing too crazy.

Gotta take the chances eventually if you ever want to see if they'll work out.

 

FASTAR!

 

I'm going to take a pack to the brewery in hopes of a comped bar tab. Lol

 

You can't drink all day if you don't start early!

Mike

 

was the rub just salt and pepper? Looks amazing!

 

Yes it was. Sea salt and coarse ground pepper. So far, the samples tasted amazing.

 

they have the proper look, those slices are good alone or on a kaiser bun as a sammich!

 

many Im craving some bbq NOW!!

 

You guys are lucky I dont live closer...otherwise there would be some uninvited guests at your house!

 

7# butt going. F'n wind is killing me. One more hour and its going in the oven.

 

Pulled pork sammich..mmmm

 

Brisket trade worked with the brewery. They comped my beers.

Now back to the house to finish chores


And then possibly play some video games!

 

My sous vide brisket experiment:

1. Sous vide at 155 for 24 hours (took the picture at 130 but upped it to 155 after reading some discussions):


2. After 24 hours, I put it in the refrigerator overnight with everything in the bag still sealed. Next day I took it out and trimmed it. The piece is mostly point cut but there was a small section of flat cut from me being lazy trimming the flat section off previously. This used to be a whole Prime packer. Here it is pre-trimmed:


Cool thing about sous vide is the vacuum bag captures all of the juices which I transferred to a small pot with some trimmer fat to reduce for a roux to make gumbo later:


3. Here is the meat trimmed and split between the big point cut and tiny flat cut. I seasoned it with peppercorn and salt. It is sitting on some bacon grease from breakfast:


4. I started the coals in the fire box and once hot, threw on a piece of mesquite to get the grill heated. As the mesquite started to burn I put the meat in the fire box to get a quick high temp sear:


5. Once the grill reached 300 degrees, I put the meat in the grill and smoked them:



6. My goal was to get internal temp to around 140:


7. Once it hit 140 I removed them (small flat cut got there first)


8. Meat now starting to resemble BBQ:


9. I steamed up some brocolli and served with some pesto. Meat got a nice little smoke ring:



10. The wife and I were only hungry enough to share the little flat cut so the point cut went into a vacuum seal bag to be reheated in the sous vide some other day:


Verdict: this is easily the most tender brisket I have ever made. It was as moist as a NY Strip but tender to the point I could cut it with the side of my fork. I will be trying this method again!

 

Very interesting. Thanks for the detailed write up.