Cooking

[sp0rtsfan86]

49 minutes ago, Rob Person said:

Honestly,  brisket is a risk/reward process.  I tend to split the flat and the point, and cook only one or the other at a time. Usually run at 250⁰ on the smoker. Once I get a decent coloring on the "bark" and it's reached 160-165⁰ internal temp (usually the stall), I will triple wrap in pink butchers paper, set the temp to 225⁰ and let it ride to 203⁰ internal.   And the key part for the juicy tender meat result, is let it rest!!!! Brisket will stay in the paper, I'll drop it in a pan, cover with foil, then set that in a cooler and surround it with shop blankets/towels and leave it rest for 2 hours minimum. 

I've always done the wrap in butcher paper. I used to let it rest for 20-30 minutes, but think I should do it longer now. I usually set the smoker to 225-250 and let it rip until 200ish. Now I'll do that and let it rest and get back to you.

[Rob Person]

1 hour ago, sp0rtsfan86 said:

I've always done the wrap in butcher paper. I used to let it rest for 20-30 minutes, but think I should do it longer now. I usually set the smoker to 225-250 and let it rip until 200ish. Now I'll do that and let it rest and get back to you.

The issue I have with a full run, no wrap cook on a brisket is the ends dry out, and moisture drains through the dry parts, allowing it to escape,  which causes the best parts to lose that moistness. Once I see 165⁰ I just triple wrap and then let it ride to 203⁰. 

If you are cooking for show, then get as much bark as possible.  The comps i used to enter, No one used anything other than the center slices.

You can still get good color, but you can't get back moisture. 

If I do go full packer, I need it to retain as much juiciness as possible.  Because leftovers go to chipped beef sandwiches, tacos, chili,  stews, etc

[Headhammer]

Keto chicken parm last night with a side of cloud bread topped with ET bagel seasoning. 

[sp0rtsfan86]

On 2/23/2024 at 9:36 AM, Rob Person said:

The issue I have with a full run, no wrap cook on a brisket is the ends dry out, and moisture drains through the dry parts, allowing it to escape,  which causes the best parts to lose that moistness. Once I see 165⁰ I just triple wrap and then let it ride to 203⁰. 

If you are cooking for show, then get as much bark as possible.  The comps i used to enter, No one used anything other than the center slices.

You can still get good color, but you can't get back moisture. 

If I do go full packer, I need it to retain as much juiciness as possible.  Because leftovers go to chipped beef sandwiches, tacos, chili,  stews, etc

Ended up doing it in butcher paper through the entire thing although it wasn't quite the plan. I put it on around 5 PM Saturday and it was done around midnight. I pulled it around 203 and it ended up coming out super tender, just didn't get a ton of smoke flavor. Plan was to let it ride until the morning but it got done relatively quick. Left it out overnight to cool and planning on eating it throughout the week ahead.

[Rob Person]

Glad it came out tender!!! If you want good smoke flavor, buy don't want to risk it drying out, use a smoke tube. I've experimented alot over the years. I would try leaving it unwrapped for 4-6 hours. If you don't want to wait for the stall, at 150-165⁰ wrap it. You will get more smoke flavor, a decent bark color too

[Fongle]

Brisket, cheese, egg, avocado and hot sauce on a poppy seed bagel for lunch. Absolutely hit the spot.

 

[Headhammer]

Seared sesame tuna with a side of twice baked cauliflower with bacon!

[sirchunksalot]

It begins! I'm excited to do my first smoke in almost two years. I have on the menu a Jack Daniels infused smoked meatloaf and two blocks of cream cheese. One block is seasoned with Everything Bagel and the other is Sweet Peeper rub. I won't actually be eating the meatloaf until tomorrow, but I might just have to sneak a sample when it's done. I'm also using Pecan for the smoke. 

[Preeway]

Have you ever tried cooking the meatloaf outside the pan? I make mine and freeze in a pan and then cook the next day. Can’t make them too thick or they don’t cook all the way to the center but they turn out great this way. 

[Rob Person]

Best trick I learned was use a bread pan, line with foil or saran wrap, press your mixture in, cover and freeze for 20 minutes.  Use a grated tray or pan, spray with Pam or similar. Uncover meatloaf,  Place pan on top, flip quickly, remove liner, and cover with seasoning/rub.

I have a few different styles of grated pans i use.

Also, for cream cheese, Best results was just using a small foil boat, and setting on top rack at 160⁰

 

[Preeway]

Never tried a partial freeze before. I’ve always let it sit for an hour or so to begin thawing before cooking. Will have to try the partial freeze next time. 

[Rob Person]

5 minutes ago, Preeway said:

Never tried a partial freeze before. I’ve always let it sit for an hour or so to begin thawing before cooking. Will have to try the partial freeze next time. 

I tried alot of experiments with getting it right (for me anyway) and found 20 minutes forms it enough to maintain shape. it allows the low n slow process to create a nice color/bark. (It also prevents the cracking effect) I usually go 165-180⁰ on the smoker for 2 hours,  (also helps thaw) then crank to 275⁰ until 165⁰ internal  temp. Rest for 10 minutes,  slice!!

[Preeway]

Keeping them from cracking is the tricky part for sure. Still working on that. I’ve been going with 225° but might try lower for the first hour. 

[sirchunksalot]

The cream cheese is finished and I had to bring it inside and sample it. It's so good! Both seasonings turned out wonderfully. I had to control myself so I wouldn't eat it all before the wife got up. 

[Josh Parker]

29 minutes ago, sirchunksalot said:

The cream cheese is finished and I had to bring it inside and sample it. It's so good! Both seasonings turned out wonderfully. I had to control myself so I wouldn't eat it all before the wife got up. 

Looks great!

I'm 6.5hrs in on the brisket. 

[sirchunksalot]

Just now, Josh Parker said:

Looks great!

I'm 6.5hrs in on the brisket. 

I bet that brisket is going to be delicious. That's the one thing I haven't tried because I know it's a tricky smoke to get it right and I'm a bit intimidated by it. 

[Preeway]

Just now, sirchunksalot said:

I bet that brisket is going to be delicious. That's the one thing I haven't tried because I know it's a tricky smoke to get it right and I'm a bit intimidated by it. 

I’ve learned the cook isn’t the hard part. It’s the trim and the wrap. Only had one that came out bad. But many that were good but not great. And those still make a great dinner. 

[Josh Parker]

4 minutes ago, sirchunksalot said:

I bet that brisket is going to be delicious. That's the one thing I haven't tried because I know it's a tricky smoke to get it right and I'm a bit intimidated by it. 

 

2 minutes ago, Preeway said:

I’ve learned the cook isn’t the hard part. It’s the trim and the wrap. Only had one that came out bad. But many that were good but not great. And those still make a great dinner. 

I agree. It's low and slow and catching the stall at the right time. 

People around here love Franklin's BBQ and you can google Aaron Franklin's directions with time breakdowns. Not to mention there is ton of info online.  

 

[Rob Person]

The quality of meat used has a big impact on the cook as well.   Get a good chuck roast on sale and start with those.  I've cooked them in 6 hours with good results.  But chuck dries out quicker, so when you wrap it, put in a foil pan, add beef broth about 1 cup, and cover it.

44 minutes ago, sirchunksalot said:

The cream cheese is finished and I had to bring it inside and sample it. It's so good! Both seasonings turned out wonderfully. I had to control myself so I wouldn't eat it all before the wife got up. 

Looks great! 

[sirchunksalot]

I just pulled the meatloaf out and did sample a little bit of it, it turned out great! I need to make a couple of tweaks, but I'm happy with my first cook with the propane smoker. 

[Rob Person]

That looks amazing!  Did you go all beef or do a sausage/beef mixture?

[Preeway]

I prefer beef/sausage/chopped brisket and maybe a little bit of bacon. 

[sirchunksalot]

3 hours ago, Rob Person said:

That looks amazing!  Did you go all beef or do a sausage/beef mixture?

It's all beef, I haven't thought to do a beef sausage combo. I bet that would be good. 

Here's the recipe if you want to try it 

https://4sonrus.com/all-jackd-up-stuffed-smoked-meatloaf/

[Rob Person]

45 minutes ago, sirchunksalot said:

It's all beef, I haven't thought to do a beef sausage combo. I bet that would be good. 

Here's the recipe if you want to try it 

https://4sonrus.com/all-jackd-up-stuffed-smoked-meatloaf/

I try to find a tube of maple breakfast sausage for the added sweetness, but for more savory i use Italian sausage 

[Josh Parker]

I forgot to snap some photos of the brisket!  Oops.  

Turned out great and everyone devoured it.  Had enough for some brisket and egg tacos this morning.  

[Rob Person]

8 minutes ago, Josh Parker said:

I forgot to snap some photos of the brisket!  Oops.  

Turned out great and everyone devoured it.  Had enough for some brisket and egg tacos this morning.  

Uh huh... sure.

You just didn't want to make us feel bad for our poor turn outs...and i appreciate that.

[Josh Parker]

2 minutes ago, Rob Person said:

Uh huh... sure.

You just didn't want to make us feel bad for our poor turn outs...and i appreciate that.

I can share a photo of the empty container. Haha. 

[sirchunksalot]

It's amazing how the grocery store can dictate what I'm going to smoke next. Went to Food City today and picked up a Boston Butt at $1.99/lb. I guess in two weeks it's going to be pulled pork.  

Edit:

Just warmed up the meatloaf from last night paired with some roasted red potatoes. 

Edited March 3 by sirchunksalot

[Muckinfiddle]

Just a pork butt I smoked over the weekend. It looks small in the done picture but It was probably close to 12 lb.

[sirchunksalot]

5 hours ago, Muckinfiddle said:

Just a pork butt I smoked over the weekend. It looks small in the done picture but It was probably close to 12 lb.

That looks good! I bought a 6 pounder last weekend, cut it in half since there's just three of us here in the house, and now you have me wishing I wasn't working tomorrow so I could smoke it.