Smoking Meat Questions and Discussion

[Gonzo]

Christmas Brisket. After trimming it was about 11 pounds. Smoked with post oak on my Weber Summit Kamado for about 10 hours at 250ish and rested in a cooler for about 3 hours and then sliced. In the third photo I have some slices of my homemade Chicken Cordon Blue sausage as well.

That might be the heaviest paper plate in the history of paper plates.

Nice work, looks awesome.

 

[MLawrence]

All right everyone, we are about to the end game. About 8 hours in, I pulled the brisket off the smoker when I thought the bark looked good.


Then I placed it on butcher paper poured some liquid gold on it:


This tallow was made from the fatty trimming and yielded about 3 cups. I poured some on the brisket and butcher paper before wrapping. I will save the rest for something else.


Now it’s wrapped and will finish in the oven. The current temp is 194 and I’m looking to get it to 203. The oven is set to 300. After maintaining the smoker for eight hours and checking it very 20-30 minutes, plus it’s snowing in eastern Iowa, I get a little lazy to finish the briskets cook.

 

[iahawks]

That might be the heaviest paper plate in the history of paper plates.

Nice work, looks awesome.

It 'twas a great plate. Only meal I ate and needed that day.

 

[Cyclones_R_GR8]

All right everyone, we are about to the end game. About 8 hours in, I pulled the brisket off the smoker when I thought the bark looked good.
View attachment 121310

Then I placed it on butcher paper poured some liquid gold on it:
View attachment 121311

This tallow was made from the fatty trimming and yielded about 3 cups. I poured some on the brisket and butcher paper before wrapping. I will save the rest for something else.
View attachment 121313

Now it’s wrapped and will finish in the oven. The current temp is 194 and I’m looking to get it to 203. The oven is set to 300. After maintaining the smoker for eight hours and checking it very 20-30 minutes, plus it’s snowing in eastern Iowa, I get a little lazy to finish the briskets cook.

So you wrap it based on the bark and not the internal temperature?

 

[MLawrence]

So you wrap it based on the bark and not the internal temperature?

Correct. My wife likes a firmer bark so I try to accomplish that based on look. That’s another reason why I trim aggressively, because the thinner parts would get too crispy. Although if I really wanted firmer bark, I wouldn’t wrap, but wrapping helps tenderize the final product and makes it easier to rest in cooler while being more food safe.

 

[JP4CY]

Correct. My wife likes a firmer bark so I try to accomplish that based on look. That’s another reason why I trim aggressively, because the thinner parts would get too crispy. Although if I really wanted firmer bark, I wouldn’t wrap, but wrapping helps tenderize the final product and makes it easier to rest in cooler while being more food safe.

She likes it firm, you like it moist.

 

[MLawrence]

She likes it firm, you like it moist.

 

[snowcraig2.0]

All right everyone, we are about to the end game. About 8 hours in, I pulled the brisket off the smoker when I thought the bark looked good.
View attachment 121310

Then I placed it on butcher paper poured some liquid gold on it:
View attachment 121311

This tallow was made from the fatty trimming and yielded about 3 cups. I poured some on the brisket and butcher paper before wrapping. I will save the rest for something else.
View attachment 121313

Now it’s wrapped and will finish in the oven. The current temp is 194 and I’m looking to get it to 203. The oven is set to 300. After maintaining the smoker for eight hours and checking it very 20-30 minutes, plus it’s snowing in eastern Iowa, I get a little lazy to finish the briskets cook.

Looks good, my only challenge would be how much you trimmed. I think you cut away a lot of flavor.

 

[MLawrence]

Looks good, my only challenge would be how much you trimmed. I think you cut away a lot of flavor.

I kind of agree. Sometimes I just can’t control myself.

 

[LarryISU]

This was our Christmas dinner. A lot of work, but tasted so good, so juicy!

 

[JM4CY]

I kind of agree. Sometimes I just can’t control myself.

Some times it’s hard to stop when you’re having at your meat.

 

[GBlade]

This was tonight's brisket, meat butter:

 

[MLawrence]

Got a little busy so here’s my wrap up. Once the brisket reached 203 which happen about 10 hours into the cook, I took it out the oven have to start lowering its temp to about 185. Then I set my oven to the warm setting which is 170 and held the brisket closer to serving time. About 1 hour til serving time, I took it out of the oven and rested it on the countertop. Here are the final results:

 

[iahawks]

Got a little busy so here’s my wrap up. Once the brisket reached 203 which happen about 10 hours into the cook, I took it out the oven have to start lowering its temp to about 185. Then I set my oven to the warm setting which is 170 and held the brisket closer to serving time. About 1 hour til serving time, I took it out of the oven and rested it on the countertop. Here are the final results:

View attachment 121351 View attachment 121352 View attachment 121353 View attachment 121354

Looks great. You nailed it.

 

[dmclone]

Wanted to try something easy with my new grill/smoker. I did some shotgun shells, they were easy to put together and turn out pretty good.


Unfortunately, I forgot to take a picture of them when they were done. The bacon crisped up good.

1/2lb 90% GB
1/2lb Graziono Sausage
6oz cheese
Wrap them in bacon the night before
Sprinkle on a little rub on the outside of the bacon
Cook for 45 minutes at 300, flipping over once
At 45 minutes, coat in BBQ sauce and let them cook for another 5-10 minutes.

Not as good as something like a fattie but a good appetizer.

 

[BillBrasky4Cy]

Wife - “didn’t you get enough BBQ in Memphis?”

Me- nope

 

[JP4CY]

Wiped the Yoder down with this the other day:

 

[AgronAlum]

Chicken quarters were on sale for 69 cents at HyVee so I’ve got 20 lbs going on for tonight. These are Probably my favorite thing to make on the smoker. Covered in Meat Church Holy Gospel with a touch of Holy Voodoo.

 

[mkadl]

Chicken quarters were on sale for 69 cents at HyVee so I’ve got 20 lbs going on for tonight. These are Probably my favorite thing to make on the smoker. Covered in Meat Church Holy Gospel with a touch of Holy Voodoo.

View attachment 121459

One of my top 5 favorites also. I bone the leftovers and freeze for soups and salads. All I use is salt and pepper the skin is rubbery most of the time in the smoker.

 

[AgronAlum]

One of my top 5 favorites also. I bone the leftovers and freeze for soups and salads. All I use is salt and pepper the skin is rubbery most of the time in the smoker.

I usually pull it and vac pack it for leftovers. I make sure to season under the skin. Every time I season above the skin I ask myself why because it just gets thrown away. I think it’s because I like the way it looks coming off the smoker.