food smoking are you a smoker of meats? can you help? share your recipes!

[h4ppy-chris]

a pork joint going on the smoker to day

 

[bigmike&nan]

Things are moving along like clockwork. The shelves showed up at 10:15 and by 10:30 I had the brisket in the cold smoker, about 3 oz. of hickory wood in the wood hopper and sprayed the brisket with Motts Apple Juice before firing her up.









Got her slow cooking at 225, every hour I open the smoker to spray it with more apple juice. After 4 hours she's going into foil with a little of the bbq sauce I made napped over it, then sealed tight and slow cooked at 225 about 2 1/2 hours more so it's 190 internal temperature. Fall apart tender.

Meanwhile I got baked beans to make and potato salad - and guitar auction in progress - cross your fingers I win folks, it sure smells good here...

 

[h4ppy-chris]

Things are moving along like clockwork. The shelves showed up at 10:15 and by 10:30 I had the brisket in the cold smoker, about 3 oz. of hickory wood in the wood hopper and sprayed the brisket with Motts Apple Juice before firing her up.









Got her slow cooking at 225, every hour I open the smoker to spray it with more apple juice. After 4 hours she's going into foil with a little of the bbq sauce I made napped over it, then sealed tight and slow cooked at 225 about 2 1/2 hours more so it's 190 internal temperature. Fall apart tender.

Meanwhile I got baked beans to make and potato salad - and guitar auction in progress - cross your fingers I win folks, it sure smells good here...


how did it turn out mike?

 

[h4ppy-chris]

my pork turned out good. it was a hard day with the UDS because of the weather wind and rain.

 

[bigmike&nan]

Boy I pity anyone here reading this thread that is hungry. LOL



Writing this while having a slice of cold brisket on whole wheat with fresh made mayo:

Apologies for not posting this in a more timely fashion, but between mopping floors, doing laundry, smoking the brisket, making baked beans and potato salad and bbq sauce I was whipped tired, and a little intoxicated. I earned it. As I said I let the brisket cook about 4.5 hours (learned my smoker takes about an hour to come to full temp) and then wrapped it in foil with a bit of my homemade BBQ sauce napped over it to keep it moist. It turned out really awesome, I am hooked on smoking meats.

Always wanting to do it better: next time I would leave a tiny amount of fat on the brisket so it bastes itself some, not open the door to spray with apple juice (that knocked the temperature down too much), start cooking it earlier and really let it get to 190. I brought this first one in wrapped in the foil and sauce and roasted it like that in a 275 degree oven for about 2 hours. I got it to 185 and pulled it, knowing the internal temp of the meat would rise about another 5-7 degrees as it was resting. I would really let it go clear to 190 so it's truly fall apart tender.

But the thing it DOES have is amazing flavor, just the right amount of smoke flavor, not too much, and I like what my seasoning blend and the mustard did to the taste of the meat...

Beans, sauce and brisket all ready to rock


Plated meal, sorry the camera operator was a little tipsy. LOL

 

[shotah]

ooooh, yummo!! Now all you need is some of my smoked eggs to go with that! Hmmm, I wonder how DEVILED smoked eggs would taste (possibly with a dab of Colman's mustard)? mmmmmmm.

 

[arabianequine]

yum Mike but wondering if you won your auction

 

[bigmike&nan]

No I did NOT win my auction, though I must admit I had a guy competing with me actually contact me, which felt kind of awkward. And near the end he contacted me again, my high bid and my eSnipe bid were not that high, $1260.00... last summer I saw the same year/model see for near 2k, so if I REALLY wanted to win it I should have bid to win. My bad. BUT I am not that seasoned a classical guitar player and have a more recent (laminated brazilian rosewood) version of the same guitar which I got for $600.00 - needs some setup work but I figured that into my bid when I went after that one. It is lovely and once fixed up should be a really good guitar for me. Later if I really do get into classical I'll upgrade to something commensurate to my (hopefully acquired) skill. LOL


Thank you for asking.

 

[bigmike&nan]

Well I gotta tell you it has been great using this Cookshack. Did the brisket Friday and it was a sorta chilling and breezy day. Really sweet not to have to stand out there tending a fire or worrying too much about the temps.\
I DID noticed my Cookshack was taking longer than some recipes seemed to suggest. The closest 3 prong outlet requires I use an extension cord. The one I had been using was only 17 gauge, thinner gauge than the actual cord for the Cookshack, so I was not getting enough amps to the box. Well a quick visit on the Forums and everyone asks the same questions (sorta like how do you make easy to peel hard boiled eggs is asked again and again here)... Sure enough a 12 gauge wire extension cord from Home Depot fixed that. Got some Angus Prime top round from Sam's marinated overnight and now it's in the smoker. Started it at 07:30 and smoked it for 2 1/2 hours at 180, had the door open with the smoker at 200 for about 20 minutes, now doing it closed at 180 again. Should need a total of about 4 hours. The first batch of jerky was great, it's thicker sliced than most jerky I've ever seen and it's a little moist - and doggone it is GOOD...

Today I made a vegetable and smoked brisket fritatta for breakfast for the wife and I and we gave the other 2/3s remaining to the chickens who wolfed it !! LOL

More later.

 

[h4ppy-chris]

glad you got things sorted out mike. i love seeing and reading your posts.