What's Cooking?

[MOPanfisher]

Not grossed out at all by the duck, just didn't excite me either.

[MOPanfisher]

Was listening to the radio this morning and in between political rants I heard that on today, one of our National Days of Eating, there is some major sporting event today as well, don't know if they planned it that way or not.

Put a Boston but into he electric smoker about midnight last night and set it on low.  Went back shortly after da light and wrapped it up in foil and stuck the meat probe in it.  Turned the temp up and went off to church.  When I came back the temp inside was up over 200 and ready to come out.  This is what it looked like.  The bone pulled right out and this is what it looked like a few minutes work later.  Made my own Carolina style sauce by mixing a couple different bbq sauces in a bowl and adding vinegar, squirter it all over it and wrapped back up for later.  Well there was some bites taken.  At wifes request ileft the smoker going, and spread 6 pounds of chicken wings out on the racks, shool a little seasoning on them.  Smoking them for a couple hours before she turns them into terryaki wings in the crockpot.  Not going to be a diet tyoe meal tonight.  Not sure if I hope lots of folks show up to help eat or very few do so I can keep the leftovers.  Although I am sure my son can help with them.

[snagged in outlet 3]

Magic happens to a pork butt at 203 degrees!!!  That looks delish. 

[Mitch f]

1 hour ago, snagged in outlet 3 said:

Magic happens to a pork butt at 203 degrees!!!  That looks delish. 

Same with a brisket

[snagged in outlet 3]

30 years of smoking meats and I've never tried a brisket.

A buddy of mine that got me into the KCBS judging said to smoke a pork butt over the brisket to let the fat run over the brisket.  Of course the brisket will be done first and you won't care about that pork butt after you try that brisket.

 

[Mitch f]

26 minutes ago, snagged in outlet 3 said:

30 years of smoking meats and I've never tried a brisket.

A buddy of mine that got me into the KCBS judging said to smoke a pork butt over the brisket to let the fat run over the brisket.  Of course the brisket will be done first and you won't care about that pork butt after you try that brisket.

 

I've only done a couple, loooooooong and slow

[Chief Grey Bear]

50 minutes ago, snagged in outlet 3 said:

30 years of smoking meats and I've never tried a brisket.

A buddy of mine that got me into the KCBS judging said to smoke a pork butt over the brisket to let the fat run over the brisket.  Of course the brisket will be done first and you won't care about that pork butt after you try that brisket.

 

You talking a packer or a flat?

I do packers and I don't think there is any way they will be done before the pork.

[snagged in outlet 3]

I don't know the difference, Chief.

I've had so much bad home made brisket over the years I've just never looked in to it.

My sister's is the worse and she parades it out about every two years or so.  I believe she basically boils it in the oven in a big foil covered pan.  Of course it falls apart but I can't stand boiled meat. 

Unless it's a cheddar jalapeño brat boiled in an IPA then grilled to perfection. 

[MOPanfisher]

I am gonna get grilled myself for this but, I have never really been that big a fan of brisket, I have smoked a ton of it over the years for myself and for others but maybe it was just because I was messing with it all day and just didn't want to eat it after that.  I almost never order it at a BBQ place, I prefer other things.  Others love it when I make it, just not my thing I guess.  Much rather have a big ole hunk of Pig, or turkey.

[Gavin]

Smoked brisket isn't the easiest thing to do well. You have to have a good cut to start with (at least choice), and you have to know how to butcher it. Usually separate the point and the flat...Flat takes 6-8 hours usually, and the point take 8-10.