Thread: Sausage and Smoke Cooking

Originally Posted by neehooya

Good post Roy, I do this all the time. Works for me without any issues.
Small amount of mustard goes along way.

I'll have to give the mustard thing a go--I'm not a big fan of mustard (even on hot dogs )

I'll also have to try 'misting' I've done it with apply juice but an old friend is from South Carolina and he turned me onto using Apple Cider Vinegar with Red Pepper Flakes in it. The bulk recipe was 1 cup red pepper flakes to one gallon of cider vinegar. Then you let it set for a week. They would put small holes in the lid and shake it on the meat while it cooked. I've used it on boneless pork butts and whole chickens cooking on a spit on the BBQ. It produces a really nice golden brown finish that doesn't taste 'Vingery' or 'Spicy' just a nice background flavor.

Originally Posted by neehooya

P.S.
It’s strange but I have not been receiving post notifications to the subscribed posts until last week...

I have no idea on this; I will say that I've found that certain threads don't give me notices for awhile and then I'll get a notice of a post and when I check on it, I'll be up to 4-5 pages behind. Why this happens??

Gonna be doing my first beef brisket this weekend. Picking it up tomorrow.
Stay tuned,,,

Originally Posted by MikeB52

Gonna be doing my first beef brisket this weekend. Picking it up tomorrow.
Stay tuned,,,

Looking forward to not only the pics and the ultimate test--'The Taste Test' but also how you seasoned the meat, at what temps and for how long etc.

Guys there’s really no need to put anything on your meat to help the rubs stick. Just rub them about 10-15 minutes before you put them in. The meat will sweat and hold it there for you. Because honestly, there’s no need to touch your ribs until they are ready to come off.
The only other time I touch them, is to see if they are done. I use the bend test.
Use tongs and pick them up at about 1/2 the slab. If they bend close to breaking off they are done.

Mike, brisket is more simple than most think. Low and slow, and just let it ride.
Tc and I use the same rub on beef. I could tell you but........

PM me and I’ll hook you up

As to when a brisket is done, use a probe or skewer. When it goes through the thick part like a knife through room temp butter, hmmmm that’s here we’re not Canada then it’s done. Remember, a large cut like me that needs a looooong rest.
I’m talking hours in the oven, covered, at 170f
Remove it from the cooker, let sit for 20 minuets or so to stop cooking. Pan it, cover it, and let it rest at that temp
I PROMISE you the best flavor you’ll ever get

Brisket went on at midnight for tomorrow’s dinner.

12.5 lbs before trimming.

9.5 after removing all the hard, and most of the soft fat.


Left some fat on the flat, and took most off the point, then the rub my wife bought me while away.


And ready to go.

Set at 200 with mesquite chunks, not chips this time.

Will see how she looks at noon tomorrow..
Cheers men..

I for one am looking forward to not only seeing how that chunk of beef looks at the end of the cooking cycle but how it tastes!

'Maybe pics of the guests taking their first bite'?

Now see in Texas, We mostly leave the fat alone and smoke it fat-up.
All the trimming is done after. Smoker with a drain valve. They sometimes yield a quart or two into a coffee can over the night.

Looks good, Mike. Got one in the freezer....Time to thaw!

8 hrs into the smoke and I had to have a lil peek.

Think I’m firmly into the ‘stall’ now. Note the liquid pooling on the flat still.
Temp has been dead steady all night.

My boss, the smoker supreme, told me the same thing Tom. But he also said these kamado style smokers retain so much moisture you can pre trim and still have a sold bark in his experience. Also he thinks the rub gets into the meat better in the point with less fat cap.
So I figured 3 less melted pounds of fat absorbed into the ceramic liner would be a good think in the long run..

Just never forget Mike, fat is flavor....


Tom, why do you guys doit upside down? I also don't trim, but always fat down




ETA: I have never cooked on a Kamado type smoker. So if who you're listening to has, I know you're in good hands

It's interesting the variations on Brisket.
I suppose we do it fat-up as the fat and a crust of rub has to run past the lean on it's way to the bucket!
As you said, Dave! Fat is flavor!

Agreed with the 'rest'. I foil wrap them for 3 or 4 hours on low on the pit. I can control temp on mine easily.
When we did big cooks, we would take them off, wrap them in foil and pile them into a cooler for hours to finish.