Food Smokers and Smoking Tips/Tricks/Techniques

So am I!

 

I said hot damn that looks good and doing it right with some horse radish.

 

Is it wrong that I just want a piece of the leftover to throw on some bread with some kraut and spicy horseradish mustard?

 

The international market near has asian pears, but you're right - a Bosc works fine. I've always grilled bulgogi but I do kalbi in my instant pot. Let me know hkw the bulgogi works out in the instant pot. May give that a try when it's raining and i can't get to my grill.

 

Not at all!

 

I cheated tonite and used gas grill for supper! its 32 * with 20 mph+ wind.

 

dang that looks Good!!

 

I so have to try this and soon.

Pear is also the secret ingredient in my ham honey glaze although I just use pear juice. And normally can only find it in the baby food section of the grocery store. Hmmm....

 

I have GOT to stop reading this thread while at work.

The packaged turkey and cheese sandwich I made at home just did not go very far for lunch today. Nor was it near as tasty as my wife's turkey, or any smoked meat.

 

Nice love me some brisket. In fact I just had some of the best brisket at Pinkertons in Houston, TX the week before last ohhhh that place makes some rocking Q!
http://www.pinkertonsbarbecue.com/

 

I wish you would have posted this yesterday, i was in San Antonio for the day. I did get some very good quesadillas for lunch at least.

 

Post workout meal

 

PERFECT steak there!

 

@Bigdaddy4760
Great thanksgiving spread lol
What are these sliced flattened sausagy morsels? Some kinda jerky? The other sausages look pretty good too

 

What were the other ingredients here? I'm mostly concerned with the cheese.

 

Moose jerky and sticks with raindeer sausage it was great

 

So I bought my first brisket today... I really hope I don't fucker her up too bad... Do y'all brine these too? All I've done is ribs and butts

 

1st one, go simple. Trim fat, rub liberally with S&P, smoke at 225-250f til IT hits 200f. Wrap and rest for a couple hours. KISS
Or go with 1 of a million other, more complicated, ways. Good luck.
Oh, take notes! And post pics.

 

That sounds like a perfect recipe. You aren't talking about trimming off the whole fat cap are you?

 

Not the entire cap but down to maybe 1/4” or so.