Thread: Sausage and Smoke Cooking

Looks great Mike, and from the emailed I got today something else looks great

4 a.m. tomorrow morning it's going down. My first full size brisket cook. Haven't done anything on the grill since isolation happened. My buddy keeps sending me all these amazing photos of him bbq-ing on his barrel cooker.

We had some issues picking up our online grocery order, the grocery store effed up, didn't get anything! My wife decided to get all her PPE on and go to Costco. "Get me a brisket honey, it's time!"

Good luck with your first brisket Andrew..
Low and slow is such a good way to go while stuck at home buddy.
Aroma will calm the entire block...
Nice price on that slab too.
Costco shopping!!, brave lass you married.
Cheers from the East bro, good to see ya post..

Originally Posted by MikeB52

Good luck with your first brisket Andrew..
Low and slow is such a good way to go while stuck at home buddy.
Aroma will calm the entire block...
Nice price on that slab too.
Costco shopping!!, brave lass you married.
Cheers from the East bro, good to see ya post..

Brisket seems to be down in price I’ve noticed. Another local meat supplier had AA or better for $5.99 a lbs.

The fridge was empty, and we needed food. She wore her mask and gloves while there. i sterilized EVERYTHING before it came into the house.

Andrew-I hope that goes well for you. I don't think brisket is as hard as people make it out to be. It just takes epic amounts of PATIENCE! Do not call that beast ready until it is at 200-205ish Farenheit and offers no resistance to a probe. You can get there via "the crutch" with foil or butcher paper, or just let it ride after the stall for a few extra hours. Even then, a few hours tightly-wrapped in foil in a cambro or warm oven will make it melt in your mouth-no sauce needed!

I got my best one yet from that last post without a whole lot of fuss-it literally just melted in your mouth. I don't know if you've done a rub yet, but lately I've settled on equal parts of the following with fantastic, tasty results:
-kosher salt
-coarse black pepper
-onion powder
-garlic powder
-paprika
-Montreal steak seasoning

1 tablespoon each was enough to cover that 9-pounder with some left over. Everyone has their favorite recipe-let us know how it turns out!

Originally Posted by ScoutHikerDad

Andrew-I hope that goes well for you. I don't think brisket is as hard as people make it out to be. It just takes epic amounts of PATIENCE! Do not call that beast ready until it is at 200-205ish Farenheit and offers no resistance to a probe. You can get there via "the crutch" with foil or butcher paper, or just let it ride after the stall for a few extra hours. Even then, a few hours tightly-wrapped in foil in a cambro or warm oven will make it melt in your mouth-no sauce needed!

I got my best one yet from that last post without a whole lot of fuss-it literally just melted in your mouth. I don't know if you've done a rub yet, but lately I've settled on equal parts of the following with fantastic, tasty results:
-kosher salt
-coarse black pepper
-onion powder
-garlic powder
-paprika
-Montreal steak seasoning

1 tablespoon each was enough to cover that 9-pounder with some left over. Everyone has their favorite recipe-let us know how it turns out!

Just trimmed it, and seasoned it with equal parts kosher salt and pepper. ��

Ya I plan on wrapping around 155-160 with butcher paper. I’ve got my ThermoPro T20, so I should be able to nail the internal temp, and was aiming for what you said, 200-205. I have an instant read too that I’ll use to probe for butter like consistency.

The 4am part doesn’t bother me at all, I just hope this effing wind dies down. Been really windy here the past 3 days. Might have to move my Oklahoma Joe to the front. Plus the neighbor boys will be over guaranteed! Maybe I’ll draw a 6’ circle in chalk around my cooker ��

Oh and I have some real nice shag bark hickory splits, and some Bitternut hickory as well.

Seems our staple weekend pandemic meal is steak and salmon.

I feel blessed to be able to secure such fare these days. And to still be working on supporting the infrastructure to the degree I can.
Thought I’d share my steels, as there was some chat about them.
Mine have much more utilitarian handles than Roy or Jerry’s.

The round is a little more course, the oval is my goto..
And another round one from a different maker. Also straightens out near any burr in short order.

Have a great weekend gentlemen.
Stay safe and stay healthy.

Easter dinner: grilled rack of lamb




Resting


Plated


Oh yeah, almost forgot tzatziki sauce

Did my brisket yesterday. I was up at 3:45 am, had the cooker fired up shortly after 4:00, and had the brisket on by 5:00. 14.5 lbs brisket, I shaved a little over 3 lbs of fat off it. Cooked all day, and ended up pulling it off somewhere around 203 internal. When I opened the butcher paper (wrapped at 160) it was moving like jello. Probed it a few times and it was like hot butter. Really happy with my results.

My flat was very lean, and next time I may try and pick a better brisket.

Wow, looks delicious, Andrew. Along with Mike's steak and salmon, and Paul's rack of lamb, I'm droolin.' I managed to find a couple nice racks of pork ribs that I'll be smoking soon; your pics are keeping me going until then.