I also separate before. It fits better on the smoker, cooks faster, and you have more control of the cook times.
Smoking Meat Questions and Discussion
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I also separate before. It fits better on the smoker, cooks faster, and you have more control of the cook times.
So does planning for 6-8 hours at 225-250 for a 14 lb. separated brisket sound right to you? I figure it'll weigh closer to 12 lbs. after trimming, so the flat and point will each be probably 6ish lbs.
It always seems to take longer than I think it will, so just plan to finish way before you need it and use a cooler to keep it hot for hours. It's amazing how long meat wrapped in foil and surrounded by a towel in a cooler will stay piping hot.
Ordered a Big Horn pizza oven and pizza peel that should arrive tomorrow. I’m excited to cook some pizzas during the holiday weekend.
Here’s a recipe I like I got from a Jennie-O manager if you want to try it sometime:
Loosen skin from breast, pull it back and lay a single layer of bacon across the breast. Pull the skin back down and pin in place with toothpicks if needed. Quarter an apple, an orange, and an onion and place inside the cavity. Lightly brush the entire bird with peanut oil. Tuck and/or wrap the wings with foil if you want to save them. This is the only way I cook turkey now.
Yesterday. The sign in the meat counter still said $3.88/lb. but the labels on the packers in there were at $2.99. Not sure if it was a one day sale or what.
Hopefully it’s still on tomorrow. We just got back in town from vacation and I’m planning on grabbing one to smoke on the 3-4th
The sale is good through tomorrow. I was looking at picking one up too.
Pork butt is getting the best of me today. Usually has good luck with them finishing withing a couple hours of wrapping. Wrapped at 165 IT and only made it to 170 after 2 hours. Bumper temp from 225 to 275 when I wrapped, just kicked it to 300 to push it along.
I didn't think so either. 9 lb roast, put it on at 1 AM at 225. Wrapped at 165 IT at 10 AM and bumped temp to 275. Stalled out for 2 hours still and just started pushing through about 20 minutes ago.
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My 11yo wanted a Tomahawk steak for the 4th. He thought that would be cool to grill. I seasoned it and put it on gas grill indirect with the smoker tube going for 20 mins, then on direct heat (low) for another 25, took it off at 120 then seared each side for 1 min. That, my friends, was a good steak.
I would told that kid to get a job. Daddy pays the bills and is going to enjoy that piece of freedom.
Not yet. I ordered a peel, but it was a little too small. I should be getting the bigger peel today. I’m trying to decide if I if I want a thin or fluffier crust. I also need to buy a torch to make lighting easier.
Thin crust is a mix you can buy from Hy Vee or Fareway that I’ve had good luck with, but you have to bake it a little before putting on toppings. Not sure how that would work with the pizza oven.
Let me know how that crust comes out. I’m intrigued.
Did you get the 12” one? A torch is a must have. I legit don’t know how people do it without one. I’ve also found that flour is very much your friend for that peel.
Did you get the 12” one? A torch is a must have. I legit don’t know how people do it without one. I’ve also found that flour is very much your friend for that peel.
Yes. The 12 inch one. The peel I originally order was only 9 inches so it wouldn’t fit a 12 inch pizza on it so I ordered another one that will fit better. Both dough recipes I have are for a twelve inch crust so I wanted the bigger peel.
