Kansas newbie

Discussion in 'Roll Call' started by bonsaikc, May 30, 2008.

  1. bonsaikc

    bonsaikc Newbie

    I just found this forum some time last year and then promptly forgot about it when smoking season got buried under 4 months of ice and snow. I've been pretty successful on the grill, and smoking turkeys, game hens, chickens, sausages, etc. My ribs tend to be too tender for competition, but the folks like them.

    But my one brisket did not work out well. Today I smoked my second, and it came out fantastic. It was a 15 pounder, and it was a beautiful slab of meat.

    I use an offset smoker, not sure of the brand anymore, but we just got it and it works great. I've been reading about the mods that are suggested, and I think I can handle most of them without losing any body parts. The smoker seems to use a tremendous amount of charcoal as it sits, so some of the mods make a lot of sense.

    I have an ECB, but have only used it once. I don't know how you guys keep a fire for any length of time or get it to keep a temp, etc. More power to ya.

    So this AM I fired up the firebox and seared the brisket, smoking it in a pan as was suggested by some. It came out great. I pulled the point, and plan to slice the rest. But it's just the two of us, and this was a practice brisket for the big campout.

    I have a couple of questions for the experienced smokers:

    The au jus in the pan was beautiful and very dark. But when set aside, it didn't separate. It just sat there. I tasted it as it was and it was very fatty. Is this normal? How should I use it? Will the whole remainder of the brisket freeze well to be sliced later? Or should it be sliced then frozen? Or would it be better to donate it to coworkers and smoke another one just before the campout?
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome to the forum. I don't have the answer on the au jus but wonder if you could heat it on the stove and scoop out the fat I just use it as is when I reheat the meat. I like to slice mine then vacuum seal it for later reheating as I can do smaller packages and use what I need then. I'm sure taking it to work would make you a real popular guy tho [​IMG]
     
  3. kookie

    kookie Master of the Pit OTBS Member

    Welcome to the smf..............Glad you remembered us....................
     
  4. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    Welcome to SMF! What part of KS are you from?
     
  5. short one

    short one Smoking Fanatic OTBS Member

    Sit the au jus in the fridge and the fat should come to the top and solid up to be skimmed off. By the way welcome to SMF
     
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum! Just for further reference, there are some here that will proclaim "if you don't have pics, it didn't happen".[​IMG]
     
  7. bhille42

    bhille42 Meat Mopper

    Welcome to the forum from a fellow Kansan. Like me, I am sure you will learn a ton of useful information from this site. I thought I was doing a pretty god job smoking before I found this site, now my wife is expecting it every weekend. But, I'm not complaining!
     
  8. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Welcome to the forum.
     
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF. What Short One said...
     
  10. seaham358

    seaham358 Smoking Fanatic OTBS Member

    welcome to SMF... Post some pics of your smokes..
     
  11. richtee

    richtee Smoking Guru OTBS Member

    Welcome to SMF!

    A charcoal basket is the key to this. Cheap investment, and it works like a charm.

    You pour it in a cup and put in the fridge/freezer. In the freezer it'll be about a half hour. Bingo.

    Brisket freezes well, and I'd slice it and keep it together tight. Pour some of that liquid gold on it before freezing.

    Also use the juice in a finishing sauce, or a BBQ sauce.
     

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