What are you guys cooking!?

[Cmath]

Ribeye! Also canning some sauce and bone broth.

 

[Cmath]

Sauce and broth!

 

[gr8dain]

It's an equation heavily leaning in the direction of patience. Was your Brisket frozen? Can make it dry out. Dry rub, seer, smoke 200-225 for as long as it takes. Use a remote thermometer and don't open the smoker until it's done. That being said there are a dozen ways that a dozen different people will praise. It's all about enjoying the end result.

The brisket was not frozen. I used recipes online that said to let the internal temp get to 185-190. That may have been too long. My brother was shocked and said it should only get to 165 then pull it out. I will try again and not getting as warm.

The brisket was not as “wet” as I like. But that was in part yo the lack of fat on it. I will look for a fattier piece of meat next time as well. I enjoyed it anyway. My son and I have enjoyed it for a few days.

 

[Cmath]

You definitely need some fat on there. Good to have about 1/4" on top. That could have a lot to do with it being dry . The science behind the 190-200 temp has do with the collagen . The connective tissues,collagen and fats start to break down making it tender. When they break down they melt into the muscle giving it flavor and juice. Temp is just a recommendation. Put a fork in it and twist. If it releases and doesn't twist back it's ready. I have had them come off at 185 and I have had them off at 205. As for 165, I have never tried that. Ask for an untrimmed packer cut and trim the fat yourself. If there is a dry end of the brisket we use it in beans,greens or something like that. If it tastes good it gets eaten somehow.Good luck on the next one!!

 

[gr8dain]

You definitely need some fat on there. Good to have about 1/4" on top. That could have a lot to do with it being dry . The science behind the 190-200 temp has do with the collagen . The connective tissues,collagen and fats start to break down making it tender. When they break down they melt into the muscle giving it flavor and juice. Temp is just a recommendation. Put a fork in it and twist. If it releases and doesn't twist back it's ready. I have had them come off at 185 and I have had them off at 205. As for 165, I have never tried that. Ask for an untrimmed packer cut and trim the fat yourself. If there is a dry end of the brisket we use it in beans,greens or something like that. If it tastes good it gets eaten somehow.Good luck on the next one!!

Thanks. Honestly, it was not too dry. One side (the one with less fat) was dryer, but none of it was too dry. So I was happy overall. But it is definitely something I can improve on. I will probably end up having to find real butcher shop rather than a grocery butcher.

 

[Cmath]

We have a local butcher we get our meat from . The quality is a lot better than the grocery.This is a packer that I’m doing this weekend.

 

[gr8dain]

Smoking ribs and a pork shoulder.

Here is a shot of the ribs. Shoulder is still in the smoker.

 

[Belizeit]

Looks like you are figuring it out !

 

[Rosco1974]

Same. Need a like button.

 

[gr8dain]

Forgot to post pics of the shoulder. Been eating it for lunches. I am enjoying the smoker so far.

 

[Rosco1974]

Looks yummy

 

[gr8dain]

Did another pork shoulder. This one turned out better. 12 hours in the smoker, then 1 hour wrapped in foul and let cool in my oven (was told to use a cooler, but figured the oven would do just the same. Pulled right off of the bone. Now lets see how the pics turn out since I did not hold the camera sideways.

I tasted a piece tonight. But packed some for lunch tomorrow. Can’t wait!

 

[gr8dain]

My local Jeep club is having their annual chili cook off tomorrow. So this year I altered my recipe to include some smoked pork shoulder since I have gotten into smoking meats recently. Not sure how it will turn out. But it has 2 pounds of ground beef and a little over 2 pounds of pork shoulder.

 

[certifiablejeep]

I honestly don't know how that could turn out badly... good luck!

cb

 

[gr8dain]

I honestly don't know how that could turn out badly... good luck!

cb

It turned out pretty good. Maybe the pork was a little overdone after smoking and then being in the crock pot but it tasted great. I took home the third place trophy. Not bad. I think it was missing a little something in the seasoning but it was worth a shot.

 

[gr8dain]

Decided to try some whole chicken today.

I just took the birds out of the smoker. Brisket stays in a while longer. Birds are seasoned with salt, pepper and smoked paprika and I used apple wood chips. First time for me to do chicken, so let’s hope it went well.

 

[Belizeit]

Pretty hard to ruin yard bird unless you under cook or burn it. I'll send you a recipe for a rub I use for most everything I cook meat wise

 

[gr8dain]

Pretty hard to ruin yard bird unless you under cook or burn it. I'll send you a recipe for a rub I use for most everything I cook meat wise

Thanks. I cut up the birds and yeah, very tender and tasty.

 

[gr8dain]

 

[tower210]

Easter’s great day to cook. Just getting started on our little feast...