New Smoker

E.J. · Ladies Man Joined: 15 Jan 2003 Posts: 7596 City: Mogadishu

Put a pork butt in brine for a 12 hour nap, will smoke it for 10+ hours tomorrow and shred for sandwiches. Hoping for an epic meal....guess we’ll see.

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10054 City: Edmond

How'd it turn out?

E.J. · Ladies Man Joined: 15 Jan 2003 Posts: 7596 City: Mogadishu

It was GREAT!

Partyb · Posted: Jun 15, 2018 5:40 am Post subject:

I can't effing believe I just remembered my pw.

Anyways, you guys cooking up some good stuff.

Just checkig in to keep it alive!

E.J. · Ladies Man Joined: 15 Jan 2003 Posts: 7596 City: Mogadishu

Going to tackle my first brisket. Have a 14.5lb prime beef brisket (full packer) from Costco that I think I’ll throw on around midnight tonight. I’m not looking forward to trimming it this evening, seems like a process and never having done it, I’m a bit anxious.

goofyboy · Posted: Jun 19, 2018 7:04 am Post subject:

how did it come out?

For your next one, youtube Aaron Franklin and watch his videos. He is the owner of Franklin BBQ in Austin, one of the best in the nation. Follow what he does and you will have knock out brisket every time. I haven't gone wrong yet copying his technique.

E.J. · Ladies Man Joined: 15 Jan 2003 Posts: 7596 City: Mogadishu

It turned out great. But I was WAY OFF on time. Had the Yoder set at 225F with two probes in the brisket. Started at 11:30 PM and the brisket was at 169F by 6:00 AM. I put it in foil and was at 200F by 8:30 AM. Pulled it off, wrapped it in a towel and put it in a cooler until 4:30 PM. Yes, that’s 8 hours. Brisket was still just over 165F. Super tender and juicy, flavor was great.

Just no idea why it cooked to 200F so fast. Don’t know why I had 14 hours minimum on my mind. Worked out fine, just resting and cooking in the cooler.

All that said, trimmed almost 5lbs of fat off the brisket, that was a process and I want a better filet knife. Maybe taking a 14lb brisket to a 9lb brisket is what threw off my timing. It was EASY, besides the trimming, rubbing on a mix of salt, pepper and garlic powder & wrapping in foil at 165F....didn’t do much. Dropped the lid and the probe temperature(Smoke by ThermoWorks, which is awesome BTW).

Due to the process and little work, should have taken pics, which seem to make these posts better, but I did now.

I’m going to check out that Aaron Franklin YouTube channel, looks like there is a bunch of stuff on there.

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10054 City: Edmond

I've gone to the hot and fast method for brisket....turns out good every time and isn't near as time consuming.

churchy · Posted: Jun 29, 2018 9:31 am Post subject:

You guys need to get a su vide. You cook the brisket in there for a day or two and then finish it off on the smoker for a couple hours. Best thing you can put in your mouth and super easy.

Su vide is also the best way to cook steaks, etc. as well.

E.J. · Ladies Man Joined: 15 Jan 2003 Posts: 7596 City: Mogadishu

I think I can Su Vide cook in my Instant Pot Ultra. That said, I’ll have to do some reading up on this type of cooking.

Okie, I had assumed going fast and hot on brisket would result in sole of a shoe tough. How fast/temp?

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10054 City: Edmond

E.J., here is the method I've used. I think on a Traeger you want to set it to 300.

BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from the FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*PROBE TENDER> This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10054 City: Edmond

Sous vide is definitely the next adventure for me...I have a few friends cooking that way and their stuff always turns out good.

E.J. · Ladies Man Joined: 15 Jan 2003 Posts: 7596 City: Mogadishu

Have a pork butt in brine for the last 5 hours, will pull it around 9:00 AM and throw it on the Yoder. Assume around 5:00 PM, going to have some pulled pork sandwiches. My better half is making coleslaw.

E.J. · Ladies Man Joined: 15 Jan 2003 Posts: 7596 City: Mogadishu

New grill grates and 2 piece diffuser for the Yoder kick so much tail. Like direct grilling with fire.

No idea why my pics are all the sudden massive?

flixmaster · Site Owner Joined: 30 Oct 2003 Posts: 7471

I have those grill grates. Given to me as a gift and I love them. I use them all the time now. I only have two. I should get a third.

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10054 City: Edmond

I recently broke down and got a pellet smoker. While the stick burner is still my favorite, this thing is so nice for quick and easy cooks of all kinds of things.

Swass · Soul Rider Joined: 27 Oct 2011 Posts: 426

RecTec for the win! I just got one this past weekend. Ribs were awesome.

Hoodwicker · Newbie Joined: 17 Sep 2017 Posts: 13 City: New Jersey

That is Not too creative I know