Small brisket getting pretty in the Pit Barrel Cooker....smoked/baked sweet potatoes will go on much later...
Attachment 63635
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Small brisket getting pretty in the Pit Barrel Cooker....smoked/baked sweet potatoes will go on much later...
Attachment 63635
Any reason to not smoke the corned brisket?Quote:
Originally Posted by Aloha_Shooter
Smoking corned beef gives you pastrami... So depends on if you want corned beef or pastrami. I've got a brisket in the cure now to turn into pastrami need week.Quote:
Originally Posted by Great-Kazoo
I've got 2 racks of babybacks on the smoker today:
http://i1108.photobucket.com/albums/...pspiyozarf.jpg
Quote:
Originally Posted by Great-Kazoo
That's what I said I was doing -- curing the brisket for 10 days then cutting it in half with one half to smoke for pastrami, one half to boil with cabbage and carrots. [Coffee]Quote:
Originally Posted by DenverGP
Ahh. Smoked it become pastrami , mmm maybe.Quote:
Originally Posted by Aloha_Shooter
For home made / brined CB
I'd bake it in casserole dish. On a rack wrapped in foil, with water in dish. Haven't boiled a corned beef in years. Maybe try it with this CB project.
Had the chance to get a nice piece of freshly smoked steelhead this past week. Awesome. Can't wait to be in a position to catch my own and smoke it up.
I think I'll try this. The "Swineapple". Hollowed out pineapple stuffed with ribs, wrapped in bacon and smoked.
Attachment 63640
http://www.neatorama.com/neatoliciou...ith-Ribs-Bacon
https://sp.yimg.com/xj/th?id=OIP.M1c...=0&w=300&h=300Quote:
Originally Posted by GilpinGuy
I just posted it in the recent purchase thread but in case anyone here isn't subscribed to that one....
Wifey got me a new GMG Daniel Boone w/WiFi for my b-day to replace my MES30 (aka Easy Bake Oven) and I'm stoked to get this puppy rippin' out some awesome meats!
https://lh3.googleusercontent.com/--...0125161802.jpg
Smoke 10 lbs of salmon in there to break it in!
Okay Jimmy James, here is what I'm working with. I just pulled it in from outside. Otherwise, I sprayed it out real well when I first got it.
https://lh3.googleusercontent.com/04...=w1698-h955-no
https://lh3.googleusercontent.com/pw...=w1698-h955-no
That's just mean.Quote:
Originally Posted by Irving
[LOL]
Quote:
Originally Posted by Irving
Nice try. I didn't say it was my first smoker.Quote:
Originally Posted by Gman
We had that conversation on here before, where some people said they'd never smoke fish in their smoker, and there were the people who had actually smoked fish in their smoker before and said it doesn't leave any odors or taste behind so the first group is worrying for nothing.Quote:
Originally Posted by Gman
So anyway, I think I'm going to try out my smoker for the first time this week and was talking to Jimmy James and asking for advice.
I found this video and this guy uses a tiny box for his wood chips. He talks about adding wood chips through out the smoke, but a 4 hour smoke seems much shorter than some of the stuff you guys post up. As this is an electric smoker with lava rocks over a heating element, is a smoke box like this guy uses the way to go? Should I be thinking about aluminum foil on top of the lava rocks to hold more wood? Please steer me in the correct direction. Also, where does the water pan go? Am I missing a rack?
https://www.youtube.com/watch?v=nR5Zl_N1JfI
Oh never mind, I figured out where the water pan goes. I'll stop posting terrible pictures and beginner videos and see if I can get something done this week or not. Got to start some where.
Great wife, greal smoker. Congrats!Quote:
Originally Posted by Jer
Yep, whoever said high school was the best years of my life was smoking some really good shit. ROFL!Quote:
Originally Posted by Aloha_Shooter
That puppy seasoned and ready to go yet? Beef, pork OR a few chickens to get it going?Quote:
Originally Posted by Jer
MOVE OVER TACO LOVERS, Pellet smoker is in da house.
Not just yet but it's supposed to hit 60's in the next couple of days so the weather will be perfect for setting this bad boy up and getting 'er ready to rip!Quote:
Originally Posted by Great-Kazoo
Taco, Crossfit shoes & a pellet smoker?!? I'm unstoppable now!
OH NOOOOOOOO a fair weather smoker.
I've had mine sitting outside for about two hours now and the water isn't even boiling. I've just been using a laser thermometer to check temps. Water is 202-210 and the inside of the walls are any where from 170-202. Lava rocks are 450ish, heating element is over 600. Would I be getting a more accurate reading with an ambient thermometer? I'm under the impression that the water should be boiling.
#1 STOP OPENING THE DOORS AND TOP!! Every time you do. You lose 20+ deg.Quote:
Originally Posted by Irving
#2 install thermometers on top & side of smoker.
#3 open the smoker up so we can see what's happening ;)
I only opened it the one time. Well, I let it sit and opened it a second time and it seemed to be hotter (till all the heat went out), then I just shut it down for the night.
King Soopers ad has pork shoulders 0.99/lb this week.
DAY LATE and a DUPE shortQuote:
Originally Posted by Dave
https://www.ar-15.co/threads/153997-...t-King-Soopers
Picked up 10lbs of Prime Grade brisket from Costco last week. Got 4lbs for corned beef and another 4lbs that I'm trying my hand at Pastrami. Could be a potential disaster. Any of you make Pastrami? What wood do you use?
What wood should I use for Lobster?
Maple, maybe? I'd use something very mild. Now answer my question...Quote:
Originally Posted by Irving
http://amazingribs.com/recipes/beef/..._pastrami.html
Quote:
Pick your wood. I don't think it makes a huge difference with all the other flavors banging around in there. My best batch was with cherry wood.
http://www.deejayssmokepit.net/pastrami.htm
Quote:
We’re almost there!I can almost taste it!Bring your smoker up to about 200o Fand once stable add the meat and slowly smoke the meat between200o Fto 225 o F with hickory, apple or your favorite wood. Spray every hour or so with apple juice or 50-50 mix of apple juice and white wine or apple juice and unflavored brandy. It should take about 1.5 hours per pound – but temperature is the key!
http://bbq.about.com/od/beef/ss/aa051109a.htm
Quote:
Use a mild wood for smoke. Anything too strong will overpower the pastrami flavor. I recommend fruit woods like apple or cherry or other mild woods like maple or oak.
Now I'll go Google the answer to my own question. :p
Wireless food thermometer and grill temp combo is very nice in the winter so you don't have to go out in the cold. Nice in the summer too.
Heres the one I use, however I paid half this price a year ago off amazon
http://www.amazon.com/Ivation-Long-R...hermometer+bbq
If you're looking for a mild wood that works with pretty much everything....Alder.
I smoked/grilled some pork chops over some scrub oak for dinner tonight. They came out a heck of a lot more tasty than over the propane grill and only took about 15 minutes longer than propane.
Propane doesn't bring a lot flavor to the party. [Coffee]
It can with good food prep. You can also use foil with holes and some soaked wood of choice on the grate. However. it's still not a smoked and slow cooked pork roast, turkey or chicken with liquid of choice.Quote:
Originally Posted by Gman
Of course the purist will say it's not a smoker unless it's all wood. Good for them. I like the set & forget of pellet smokers.
Then there's the novice with an electric kettle, that's seen better days then the meat put inside it ;)
either way bone appetite [Beer]
The water pan is rusting now.
I wouldn't worry about it.
Eh, I'm not, it's just holding the water right?
Line it with foil. Easiest way to clan up after your roast has been dripping fat off in to it for 5-6 hours. When i had one of those bullets, i drilled holes in the pan that held wood & coal, better more even burn. Learned all sorts of stuff on the brinkman / bullet smoker forums. Dun git ejamacated i did.Quote:
Originally Posted by Irving
I don't have a pan for wood, I'm supposed to be just wrapping the chunks in aluminum foil, from what I understand.