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Recent content by grillius

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  1. grillius

    College Graduation Brisket

    Thanks guys! After about 4 hours in the cooler, we sliced them up.   Some portions of the cap piece were a little over cooked - still moist and flavorful, but it fell apart like pulled pork when I tried to slice it.    Other parts sliced nicely, and those must have been the areas that were just...
  2. Scliewd2.jpg

    Scliewd2.jpg

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    • Album: College Graduation Brisket
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    Slided1.jpg

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    • Album: College Graduation Brisket
  4. College Graduation Brisket

    College Graduation Brisket

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  5. grillius

    College Graduation Brisket

    Our daughter graduated from Western Washington University last week, and today is the big party - so I opted for a beef brisket, to which said graduating daughter was very agreeable! Started with a 13.5# full brisket from Minder Meats, a great local meat supplier.  I think these briskets were...
  6. Cap.jpg

    Cap.jpg

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    • Album: College Graduation Brisket
  7. Flat.jpg

    Flat.jpg

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    • Album: College Graduation Brisket
  8. Rubbed.jpg

    Rubbed.jpg

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    • Album: College Graduation Brisket
  9. grillius

    smoking bratwurst?

    That looks like a recipe worth trying - it will be the one for my next batch, though that's probably 3-4 months away given the stock on hand.
  10. grillius

    smoking bratwurst?

    Mickey Jay, I see you're just across the sound from  me - hope your power stays on today and no trees falling on the roof, etc.     Seems like the usual Thanksgiving Day weather event here in the PNW.   I just put a 14# Pops brined turkey into the MES for the family festivities later today, but...
  11. grillius

    smoking bratwurst?

    Dan I've used this standard brat recipe for a few years now and it's very popular with my family and friends. http://www.meatprocessingproducts.com/bratwurst-recipe-1.html Using a typical pork shoulder for the meat, I've found that adding about 1 part extra pork fat to 5 parts shoulder, by...
  12. grillius

    Basic Brisket Smoke

    I just did my first brisket a few days back, and with all the great info I've learned from this forum, I thought I'd post up a few notes - might be helpful to someone.   (Sorry if this should go somewhere else, I thought this would be a good place).  Here are the specifics: Brisket was 12# from...
  13. grillius

    Chef Jimmy J ! Should I dry brine?

    Jimmy J, I've mulled over using that brine recipe of yours for some time - and now I've done it, with an 11# all-natural bird just coming out of a 24 hour soak.   At first I thought the ingredients looked a little strong for poultry, but once I mixed it up - mmmh, great aroma and the bird looks...
  14. grillius

    Maple Bourbon Barbeque Sauce

    No problem, post away!
  15. grillius

    Maple Bourbon Barbeque Sauce

    Made this over the weekend for the first time, and it is a winner - everyone at our party thought it was great.  Our usual sauce is Carolina style mustard/vinegar based so this one gave us two different styles for our guests to choose from.  I used siracha sauce for the hot sauce, since we had...
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