Thread: Sausage and Smoke Cooking

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