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Saturday Afternoon Cook

post #1 of 21
Thread Starter 
Well it's saturday and I was hell bent on cooking this weekend. Problem is, when I got to the store, i was completely indecisive on what I was going to cook. So because there are two different types of meat on the smoker, I went with the larger which fell in the BEEF category. Smoking a 3lb brisket flat and a 3lb pork sirloin roast. Smoker is cruising right along at 230 and they've been on for about an hour and twenty minutes now. Here's a few pictures of what they looked like when I started.

Will post more pictures as the smoke continues. Sorry for the large pictures, my phone on my camera isn't the greatest.
post #2 of 21
Looks like a fine start and I look forward to more Qview
post #3 of 21
Got a few beers in you already? PDT_Armataz_01_12.gif

Looks like it will be a nice smoke, what did you rub those bad boys down with?
post #4 of 21
Thread Starter 
Nothing really. Both got a generous dusting of lawry's season salt and pepper, and then the brisket got some emril's essence and montreal steak seasoning on it too.

Today's cook isn't so much about getting the bark as much as it is about getting the meat cooked right the first time. Got the brisket stabbed with a probe and i think it hit its stall point at 155. Gonna pull it off at 160 and foil to 195.
post #5 of 21
Sounds like a plan Nutzman. I love Montreal steak seasoning on the beef
post #6 of 21
Thread Starter 
Here's the cheese cake just before the topping went on, turtle cheese cake, YAY!

and then after the topping, due to a peanut allergy, the pecans will be added on an individual slice basis

post #7 of 21
Could ya show a pic of the cheese cake sliced? I 'd like to see how deep the smoke ring penetrated. thanks Le :)
post #8 of 21
Good choice on the beef, sure looks good, to bad we don't have brisket here.

But..., that cheese cake looks out of this world, care sharing the recipe?

post #9 of 21
Everything looks like it going just fine to me nutz. I too am curious how long did you smoke that cheese cake. I usually take them to about 110 or so. Did you towel it and let it rest in the cooler ?
post #10 of 21
Looks awsome,,, I love Cheesecake.
post #11 of 21
Hows that meat looking? Any updated pics?
post #12 of 21
Looks pretty good Nutzman...
post #13 of 21
Looking good Le. How's it coming along?
post #14 of 21
Thread Starter 
Ok, sorry for the delay in getting the final pictures up, had a last minute call from the inlaws who are packing sooooooooo, we packed up the dinner, brisket wrapped in towels and all and jumped 60 miles to feed them, here's the pictures off the final outcome.

Lemme know what you think! The brisket flat turned out moist, juicy and tasted great!
post #15 of 21
Montreaul Seasoning rules. Very nice. Looks deliciously tasty.
post #16 of 21
Looks good PDT_Armataz_01_37.gif
post #17 of 21
Meat looks delicious, nice job Nutz.
post #18 of 21
Great job Nutz..PDT_Armataz_01_34.gif

I'm curious about that cheese cake too...Care to share the recipe and cooking procedure?????biggrin.gif
post #19 of 21
Thread Starter 
Ok, here ya go, directly from the wife who made the cheesecake, no sorry it wasn't smoked but I am considering it next time.

http://baking-decorating-cakes.suite...esecake_recipe it's this recipe with the exception that i used chocolate graham crackers for the crust and i took 2 cups of the batter with a 1/4 cup melted baker's chocolate stirred in, layered first the original cheesecake then the chocolate and finishing with the rest of the original cheesecake; once cooked and cooled the
next day, take chocolate and caramel ice cream topping and make swirl it around the top of the cheese cake what i didn't do with this one is then place pecans on top of the cheesecake
post #20 of 21
Nice job, Le! PDT_Armataz_01_34.gif Glad it turned out well for you.
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