Mind if I smoke? 🥩🍖

[Kidwantschickens]

Whole Foods offer smokes cauliflower in their hot bar. I think they add the smoke flavor without smoking it.
The poppers.. Did you build them and keep them in the fridge over night? Did you bread them? How did you prepare them?

I just filled them right before smoking them. Wrapped them in a piece of bacon and smoked about an hour. They were amazing!

Recipe was for treager seasoning, cream cheese and cheddar cheese, then wrap in a half slice of bacon. So dang good and simple!!

 

[Miami Leghorn]

 

[Chookwagn]

Dang that looks amazing!

 

[Kidwantschickens]

So I'm gonna try my first brisket in a few weeks. Anyone bhave tips or website reading recommendations? Thanks!!

 

[mowin]

So I'm gonna try my first brisket in a few weeks. Anyone bhave tips or website reading recommendations? Thanks!!

Whole packer or just the flat?

 

[Kidwantschickens]

Whole packer or just the flat?

Whole packer. I bought 3-4 of them as they were on sale this year thinking I would smoke them this summer. Now they're taking up space that I *hopefully* need for elk this hunting season. So I need to start practicing lol

 

[mowin]

Ok. I prefer whole packers over just the flat.
I usually get 15+ lb. They really are not difficult, but intimidating, and time consuming.

I rub with salt, pepper, onion and garlic powder the day before and wrap with plastic wrap and into fridge.

If I want sleep, I'll put it on the pellet smoker around midnight at 225°, get up around 6AM, and fire up the stick burner and transfer.
I smoke at 225- 250° until the stall, usually around 155-165 ish, then wrap in several layers of foil. I add a little liquid before sealing it up tight. You can use apple juice, broth, cola, coffee, ECT. Only need a 1/4 cup.
At around 198° ish I'll start probing the point. When it's tender, and by tender, the skewer slides in with no resistance. Temp could be 198 to 203 ish. Once tenter I'll unwrap are separate the point and re wrap the flat to continue cooking.
This is important. Let the point vent a few minutes before wrapping in foil. You want some of the steam to dissipate. Wrap the point, and line a cooler with towels and place point in cooler and cover in towels and close lid.
It could take the flat another couple hrs to probe tender, but it won't probe as easy as the point because it lacks the marbling. When it probes the way you like it, vent for a few minutes and add it to the cooler. This resting IMO is very important also. They will stay hot for several hrs. I've had my brisket done early around 10am and guests we're not coming until 3pm, and you still couldn't hold the brisket in your hands without getting burnt. If your making burnt ends out of the point, removed a hr or so before, and chunk up and add to a pan with bbq sauce and back onto the pit for another hr to set the sauce.

I've had briskets cook fast, and had some that just took forever. I've done dozens of briskets using this method, and I've yet to have it fail. I did try a hot and fast method once when my freezer failed and I was pressed for time. On the stick burner at 300°. Didn't wrap, just spritzed it every 45mim. 6.5 hrs later it was done. Point was great, flat dried out a little more than I thought it would but wasn't too bad.

 

[Miami Leghorn]

I've had briskets cook fast, and had some that just took forever.

P R E A C H

 

[Kidwantschickens]

Ok. I prefer whole packers over just the flat.
I usually get 15+ lb. They really are not difficult, but intimidating, and time consuming.

I rub with salt, pepper, onion and garlic powder the day before and wrap with plastic wrap and into fridge.

If I want sleep, I'll put it on the pellet smoker around midnight at 225°, get up around 6AM, and fire up the stick burner and transfer.
I smoke at 225- 250° until the stall, usually around 155-165 ish, then wrap in several layers of foil. I add a little liquid before sealing it up tight. You can use apple juice, broth, cola, coffee, ECT. Only need a 1/4 cup.
At around 198° ish I'll start probing the point. When it's tender, and by tender, the skewer slides in with no resistance. Temp could be 198 to 203 ish. Once tenter I'll unwrap are separate the point and re wrap the flat to continue cooking.
This is important. Let the point vent a few minutes before wrapping in foil. You want some of the steam to dissipate. Wrap the point, and line a cooler with towels and place point in cooler and cover in towels and close lid.
It could take the flat another couple hrs to probe tender, but it won't probe as easy as the point because it lacks the marbling. When it probes the way you like it, vent for a few minutes and add it to the cooler. This resting IMO is very important also. They will stay hot for several hrs. I've had my brisket done early around 10am and guests we're not coming until 3pm, and you still couldn't hold the brisket in your hands without getting burnt. If your making burnt ends out of the point, removed a hr or so before, and chunk up and add to a pan with bbq sauce and back onto the pit for another hr to set the sauce.

I've had briskets cook fast, and had some that just took forever. I've done dozens of briskets using this method, and I've yet to have it fail. I did try a hot and fast method once when my freezer failed and I was pressed for time. On the stick burner at 300°. Didn't wrap, just spritzed it every 45mim. 6.5 hrs later it was done. Point was great, flat dried out a little more than I thought it would but wasn't too bad.

Thank you for this! I can't wait to try it now. I'm going to do some studying. Make sure I know which ends the flat and the point. Are you supposed to cut them from each other before you start to smoke? I mean I'm really an idiot when it comes to brisket. I've never attempted and I haven't started watching video yet, which is horrible, especially considering I wanted to have a brisket cook off this fall with like hired band and everything but my boyfriend turned into a poo poo and possibly needs replaced because of this just kidding!!! (Mostly)

 

[mowin]

Thank you for this! I can't wait to try it now. I'm going to do some studying. Make sure I know which ends the flat and the point. Are you supposed to cut them from each other before you start to smoke? I mean I'm really an idiot when it comes to brisket. I've never attempted and I haven't started watching video yet, which is horrible, especially considering I wanted to have a brisket cook off this fall with like hired band and everything but my boyfriend turned into a poo poo and possibly needs replaced because of this just kidding!!! (Mostly)

The point is the larger/thicker round end. The flat, well, it's flat. Lol. Watch videos on separating the two. More common to separate after the cook. I've never separated the two before the cook.
The flat and point muscles overlap, but I've see some videos where they just lop 'em in half. I'd definitely dump you boyfriend if he's not into smoking meats. That's definitely grounds for giving him the boot. Just kidding.. or am I...

Below is a pic of a 18lb prime packer. Point is on the left. The bald spot... Well let's just say it's the cooks right to sample...

Oh ya, what are you using for a smoker?