View Full Version : Fired up the smoker!
chrisguy
07-12-2009, 12:57
5lb brisket flat marinated overnight in a brine of salt, brown sugar, apple juice, peach nectar, bit o' apple cider vinegar, and water.
Apple wood chips soaked overnight.
Dry rub with ancho powder, chili powder, garlic powder, cumin, kosher salt, white pepper, cayenne, smoked paprika, oregano, more brown sugar.
Holding steady at 220-225 degrees, checking regularly, just added another handful of the apple chips to the coals in the side chamber.
Brisket is over a pan with about 24oz of a beer/apple juice mix to keep the moisture up.
[Viking] [Beer] [Dinner]
The dog is already posted up just inside the back door, waiting patiently. She knows that good things happen when dad fires up the grill.
Now if only I could jump ahead to about 6pm...
Pancho Villa
07-12-2009, 16:16
Do you deliver?
I just spent all day moving the wife's stuff from the old place to the new. I'm dog tired and that sounds delicious.
The Extractor
07-12-2009, 16:20
did it still taste like meat ?
GunTroll
07-12-2009, 17:32
You are a bad man! Why do this to us? Well I'm having left over spaghetti and its been marinating in its own sauce since three days ago. I think I'll top it off with some cheap parmesan cheese from Sam's club. You know the bulk purchase kind. Then I'll wash it down with a tasty Busch light. Oh wait I'm out of those. Guess I'm having water!
Again thank you!
You are a bad man! Why do this to us? Well I'm having left over spaghetti and its been marinating in its own sauce since three days ago. I think I'll top it off with some cheap parmesan cheese from Sam's club. You know the bulk purchase kind. Then I'll wash it down with a tasty Busch light. Oh wait I'm out of those. Guess I'm having water!
Again thank you!
Wow-sucks to be you! :)
roman gnome
07-12-2009, 18:07
Nice! [Beer]
Now to smoke some salmon for lunch tomorrow.
chrisguy
07-12-2009, 20:32
Heh... actually left it on the smoke a bit long I think, we'll see how the leftovers are, that's always the test. Definitely spicy!! More brown sugar, less hot stuff next time too...
[Sorry GT!]
GunTroll
07-12-2009, 20:41
Couldn't do it. Went to Wendy's and had the heart attack special. Extra grease and a side of trans fat. Washed it down with a diet soda to be more healthy conscious.
theGinsue
07-12-2009, 21:54
Well, I think I'll try your recipe this coming weekend - with the "less pepper, more brown sugar" part.
Will also be throwing on some trout.
Sounds good but I prefer mesquite over apple.
theGinsue
07-13-2009, 18:48
I'm usually a hickory and apple kind of guy. Too much hickory can impart a bitter flavor to the meat so I temper it with apple.
After this thread I'm going to have to fire up the smoer this weekend myself. Maybe a nice turkey breast and a pork shoulder.
Easy use Worcestershire sauce 15-24 hours on the fillets. Smoke using Alder wood.
Keep the smoke up and the heat down until the dorsal fins pull clean.
Serve with English Water Crackers, Cream cheese and scotch if you can stay home and enjoy.
Or eat at the lake and let the fish know there loved and respected.
A good single malt goes well with anything
Making a trip to the Saltlick, and Countyline BBq next week.
chrisguy
07-14-2009, 18:50
GunTroll, you've been warned!
Skip to the next post!
Do NOT click the attachment!
Ok did my part there I think...
It was tasty! Not nearly as spicy as I feared, though I do have a few changes in mind for next time... but for my first attempt I think it went pretty well.
pending pics....
awaiting pics
Ok then... sorry for the quality it's from a phone, my good camera's busted and awaiting warranty service. Ignore the grayish piece in front, that was cut off a day before the rest.
the quality looks just fine to me, except for the drool on the keyboard[Beer]
wow, the pics make me hungry! mail me some! I need it now!
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