Not my best. Far from my worst. Didn't get a great smoke ring, but still......brisket
Looks good, and looks like you retained good moisture! Did you trim the fat cap before the smoke? What internal temp did you reach before you pulled it? I pulled a pork loin out of the freezer, cured it for several days and smoked it. Made a nice Canadian bacon style pork for thin slicing. Made some killer paninis which I forgot to take a pic of.
Smoked a turkey, and will use some of it for a big turkey pot pie this weekend. Quarantine smoking in full effect.
My apologies. Completely missed this last night. For brisket, I usually run at 225 until the stall and then bump up to 275 for the finish after wrapping. My finish temp was 198, but I was also going by probing it for tenderness ("like butter") which I got. It was interesting because something I noticed after I opened the brisket from the cryovac bag was that the fat cap was not like fat caps I've run into before. It was almost uneven (not sure if the butcher cut it this way or it was just the cut of meat, but it wasn't as uniform as I've been used to. I trimmed the areas where the fat was thicker down to about 1/4-inch while not really touching the rest. You can see it in the pictures. The area where there is little fat I didn't even touch. It wasn't bad by any means. My last brisket cook was so amazing that my expectations were really high so, while everybody else loved it, I was slightly disappointed. It was good though and I have plenty left over.
I really need to do a turkey breast. I've smoked whole turkeys but not a breast alone. Do you brine it? Wet or dry, and at what temp do you cook? I may try that next because that picture looks amazing.
Sorry for the confusion, that pic was actually of the cured pork loin. I haven't smoked just a turkey breast either. I have only smoked whole turkeys. I was thinking about doing a breast as well at some point, but I still have 3 whole turkeys in the freezer waiting in line, so it may be a while unless I break one of them down.
It sounds like you have a handle on brisket for sure. I typically pull at 203 - 205 and wrap, but like you said, the probe pushing into the meat tells the story, and it looks like you pulled it at the right time. Made my mouth water looking at it.
"I'll use the magic word - let's just shut the fuck up, please." EV, 04/13/08
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crookedcross
Right Near Da Beach, Boiii Posts: 1,418
This damn pandemic...I would love to invite some people over and smoke a big pile of meat...someday.
I like grilling everything in one shot. Food prep for a week and freeze the rest in oven friendly containers so I can just toss them in the oven when it is time to heat em up
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F Me In The Brain
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Finishing up some gravy (!) for the farfalle. Ooooh yeah.
F Me In The Brain
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Cobb smoked kielbasa, olives, San marzanos, shallots, garlic, salt, shit ton of red pepper. Basic but absolutely delicious. Let the beast simmer for a long time. Finish the pasta in it - leftovers for lunch today is going to be even better.
The love he receives is the love that is saved
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F Me In The Brain
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I will confess to eating about a quarter of the kielbasa in small pieces while I started the sauce. That shit was good. (But, better when the spice level was kicked up)
The love he receives is the love that is saved
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F Me In The Brain
this knows everybody from other commets Posts: 30,628
Missing the fresh basil. A smart buy at the start of this would have been a packet of seeds since basil is one of the few things I think I could actually grow based on past history.
Missing the fresh basil. A smart buy at the start of this would have been a packet of seeds since basil is one of the few things I think I could actually grow based on past history.
I have some growing in my window. Should have told me. I would have brought some over.
2014: Cincinnati 2016: Lexington and Wrigley 1
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F Me In The Brain
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Bun Cha night. (I know it's supposed to be a 'lunch only' meal, but I can eat it for dinner any night of the week.
Move in with me. I'll grow whatever is needed to make that, and you can make it.
Deal Here's what you'll have to plant: Garlic Shallots Chilis Mung beans Lettuce (any type is fine) Mint Carrots Kohlrabi Basil Ginger
For the pantry/refrigerator: Vermicelli noodles Fish sauce Palm sugar Rice wine vinegar Caster sugar- needed for pickling the carrots Sea salt Pepper Chicken stock Star anise
Bun Cha night. (I know it's supposed to be a 'lunch only' meal, but I can eat it for dinner any night of the week.
Move in with me. I'll grow whatever is needed to make that, and you can make it.
Deal Here's what you'll have to plant: Garlic Shallots Chilis Mung beans Lettuce (any type is fine) Mint Carrots Kohlrabi Basil Ginger
For the pantry/refrigerator: Vermicelli noodles Fish sauce Palm sugar Rice wine vinegar Caster sugar- needed for pickling the carrots Sea salt Pepper Chicken stock Star anise
And we're gonna need a pig on your farm.
I haven't had pigs since I was a teenager, and I'm dying to feed a few out and get some damn dairy goats too. I grow about half of that stuff already...kohlrabi is so damn good.
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(not a double entendre!)
Got one in before the storm
This damn pandemic...I would love to invite some people over and smoke a big pile of meat...someday.
It sounds like you have a handle on brisket for sure. I typically pull at 203 - 205 and wrap, but like you said, the probe pushing into the meat tells the story, and it looks like you pulled it at the right time. Made my mouth water looking at it.
Ooooh yeah.
2016: Lexington and Wrigley 1
Let the beast simmer for a long time.
Finish the pasta in it - leftovers for lunch today is going to be even better.
That shit was good.
(But, better when the spice level was kicked up)
2016: Lexington and Wrigley 1
(I know it's supposed to be a 'lunch only' meal, but I can eat it for dinner any night of the week.
2016: Lexington and Wrigley 1
Here's what you'll have to plant:
Garlic
Shallots
Chilis
Mung beans
Lettuce (any type is fine)
Mint
Carrots
Kohlrabi
Basil
Ginger
For the pantry/refrigerator:
Vermicelli noodles
Fish sauce
Palm sugar
Rice wine vinegar
Caster sugar- needed for pickling the carrots
Sea salt
Pepper
Chicken stock
Star anise
And we're gonna need a pig on your farm.
I grow about half of that stuff already...kohlrabi is so damn good.
Tough to resist