looks like a great meal
Recent Images In This Thread
- topicBriskettagged by System, 11/27/11
Related Forum Threads
- Prepping Brisket Last post on 9/18/15 at 6:42am in Beef
- Overnight 1st brisket smoke with pics! Last post on 2/5/15 at 1:22pm in Beef
- Question on smoking a brisket and ribs together Last post on 12/24/14 at 6:37am in General Discussion
- First Brisket, Question regarding cut of meat Last post on 12/19/14 at 1:18pm in Beef
- Small Pretrimmed brisket...First time! Last post on 12/20/14 at 2:27pm in Beef
Cherry Dry Rub Recipe And Process
Last edited: 9/22/12
- Geeks Basic BrisketLast edited: 4/28/11
- Brisket Separation TechniqueLast edited: 9/9/10
- Red Bell Pepper Rub Naturally Sweet And Mildy Spicy No SugarLast edited: 8/28/13
- Brisket Marinade And RubLast edited: 5/25/10
I was able to make half a burger before the press portion of the burger maker broke. Had to finish the burgers using the machine and my hands, pushing manually. Push down handle and clip broke...
I really enjoyed this smoker - It is being retired for a Old Country Pecos
The family got this for me for a birthday gift ( I chose it, they paid for it). I did not get the WIFI version. Got it home, assembled it (easy) and fired it up. The temp would not stabilize, it...
Bought my T. JR 5 years ago at a Costco roadshow. It made for an affordable start in the smoking and pellet cooker space. Easy setup, but on burn-in the controller and fan burned out. ...
Loving the extra room on the LUX. (Bought as Cabela's Magnum) Smoked 3 turkeys (at once) for thanksgiving and for SuperBowl did a 14lb brisket and 8 chicken quarters at the same time. I...
Today is Brisket and Fresh Hot Italian Sausage Day (Q-view) - Page 2post #21 of 2512/1/11 at 1:49am
SmokingMeatForums.com Top Pickspost #22 of 2512/2/11 at 5:25ampost #23 of 2512/2/11 at 3:51pm
Cold smoking is done at very low temps 160F or below often used for cured sausage and bacons. Hot smoke is your traditional at or above 200 F and you should have the fresh sausage at or above 140F in 4hrs or less. Finish temp on the sausage should be if I remember correctly 160-165 F. internal. I suggest you go to the sausage forum to confirm these temps.post #24 of 2512/3/11 at 5:16am
Quote:Originally Posted by Big Bad Rog
Thanks for the support guys! All the food is done and it was delicious
I checked the sausage at 165. I wanted to cook it more - I like my sausage more well done.
I checked again at 175 and decided to let it go to 185.
Pulled at 185. The casing was to my liking but the meat was a little overcooked to my taste,
Next time I'm going to pull at 175.
Not only did I like it, but my wife did too. That's good news for a few reasons, which I'm sure you can all understand.
Now onto some leftover pecan pie for dessert.
That looks great. I have a question on checking the temp on the sausage. Don't you lose alot of the juices by peircing the skin? Also, what kind of wood did you use?
post #25 of 2512/8/11 at 7:06pmThread Starter
- Today is Brisket and Fresh Hot Italian Sausage Day (Q-view)
SmokingMeatForums.com Top Picks
- Geeks Basic Brisket
- › Tasso time 1 minute ago
- › Are you ready to rumble!!!!! March 2017 Throwdown time!!! 2 minutes ago
- › Babybacks/short ribs Updated and 7 minutes ago
- › A newbie from SW Virginia 24 minutes ago
- › Drill Bit 33 minutes ago
- › Beef ribs, AKA "Dino bones" in the smoker. Done! Q view up! 35 minutes ago
- › Bullwinkle bresaola 38 minutes ago
- › Automatic Temp Control 41 minutes ago
- › New member from Lakeside Park KY 42 minutes ago
- › 3.5 corned beef 55 minutes ago
- › STUFZ-ORIGINAL STUFFED BURGER MAKER by mstphrchrstphr
- › Brinkmann 805-2101-S Pitmaster Deluxe Smoke 'N Pit by cdpromo1
- › Davy Crockett by accunlmtd
- › Traeger Junior Pellet Grill by Joe Fenn
- › Camp Chef SmokePro LUX Pellet Grill by Joe Fenn
- › Black Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker... by Sauced
- › Nesco VS-02 Food Vacuum Sealer, Black/Silver by Sauced
- › FireBoard - Cloud Connected Smart Thermometer by SmokinAl
- › Masterbuilt XL 44 propane smoker by comer4tide
- › Sausage And Jerky Makers' Bible: The Home Processor's... by Kirby27
- › Hamburger, ground beef, minced beef
- › A great foldable smoker, one of a kind
- › Dr. Baker's Famous Chicken BBQ
- › CURING INFORMATION BY NEPAS
- › Goodly Vacuum Sealer
- › Differences Between Spareribs, St. Louis...
- › Pre-Proportioning Mix Ingredients
- › Smoked Octopus on Taro "toast" slices
- › ABT with sausage, and grated cheese.
- › Maintaining Grinder Plates and Knives