Thread: Sausage and Smoke Cooking

Started this 13# prime brisket at 1am. It just got turned fatcap up and it's second beer. Too bad it's not mine, I'm cooking it for a neighbor.

You're a mighty fine neighbor!

Pulled the brisket at 4pm, point at 193 degrees. Separated the flat from the point, added more rub to the cut and put the point back on for another hour. 12+ guests next door had a fine meal. I think this was the best brisket I've done.

That turned out beautiful.
I’m considering a smoker for the coming season. Looking at the Weber smoky mountain for its simplistic design, and double rack capacity.
In the pork industry now so thinking its time to get into some smoked belly’s and picnic shoulders. Mayby try my hand at curing and smoking my own bacon 🥓

The WSM is a great little smoker Mike. You won't be let down if you do decide to go that route.
Just always remember, leave the exhaust vent WIDE open and control your temp with the intake. No matter what smoker you use/decide on

not trying to talk you out of anything, and just so you know I have some credentials. ive competed in the Memphis in May world Championship several times, I cook a pretty mean shoulder according to the guys in texas at Charlies. hve a pretty nice big smoker that I cook 20 shoulders at a time for the church Memorial day picnic. so what I,m telling you is gospel. unless cooking a massive amount of meat, I use an electric smoker from Lowes. cant remember the brand but it was less than 200$ , glass door, its the bigger of the 2 they offer. digital controlled temp and timer, temp probe.

I have done 8 slabs of ribs at one time and 5shoulders another time. the smoke is steady because its in a tray that doesn't let the chips burn up. a vent to control how much smoke you have in the chamber. we do almost all of our BBQ on it cause its just my wife and me most of the time everything but hamburgers and steaks. now we have a Big Green Egg so it gets most of the hot work, but still does a great shoulder. the electric is a no brainer, I put it on 18 hours with a warning set for 160 degrees center, at 215 at 6 o,clock in the evening then at bedtime one more round of chips then off to bed. wrap at 9 am and serve by 1 pm I cant tell the difference.

it is not allowed in competition, but it will do the job Tc

another thing is if you are going for charcoal, I highly recommend the Big Green Egg. we bought a small one. I was trying to find the perfect grill for everything, but there is no such thing. I looked at pellet grills(great for smoking and chicken. no flareups.)
I have a Jennair, that does steak cause it will get to 900 degree. but all around the Egg is pretty good. and like I said electric is so convenient its almost illegal. Tc

Originally Posted by tcrideshd

another thing is if you are going for charcoal, I highly recommend the Big Green Egg. we bought a small one. I was trying to find the perfect grill for everything, but there is no such thing. I looked at pellet grills(great for smoking and chicken. no flareups.)
I have a Jennair, that does steak cause it will get to 900 degree. but all around the Egg is pretty good. and like I said electric is so convenient its almost illegal. Tc

Thanks Tc!
900 ‘. Holy searmonster Batman, that’s an amazing temp range. Never had a Jenn air, but their quality I’ve heard to be top shelf. That’s in the kitchen yes, not like a jennair outdoor unit?
Heard really good things about the egg as well and have been looking at them.
All I have ATM is a Weber gas grill, older unit, tied into the house gas supply so am definitely expanding my arsenal this year in one manner or another.

its an outdoor grill unit in the patio kitchen, no better way to make a steak,, I usually run it around 750 for steaks,, quick sear and bring her to the table rare.
I don't know how much cooking you do, but if you look at the Big Green Egg, they are not so bad priced if you get a small one. ive done a shoulder on mine and its the next size up from the smallest, with plenty of room

Did these on the Weber with a smoke box filled with hickory.
3 hrs at 230, then another 2 wrapped in foil sauced up.
Not bad for winter bbq.. not enough smoke ring for my liking, but the Weber is not made for smoking..
Still pretty tasty..