Recent content by Jonok

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  1. Jonok

    Do briskets cook faster in a smaller smoker?

    Smoke them to 140-150, wrap tight, cook to 180 IT and then hold at 140 for at least 8 hrs. Aaron Franklin won’t eat his own meat, but that’s the way he cooks it. (And it really works well. That’s why an electric smoker is the bomb)
  2. Jonok

    Tonights dinner, Coney Dogs

    Big Hot Dog fan. Vienna beef is, obviously at the fore nationally, but Koegels makes a far better wiener. In Flint, MI where the coney was ostensibly invented, it’s Koegels and Beef Heart based coney sauce. The flavor is so deep, it’s almost worth going to Flint to get one😎
  3. Jonok

    Need help on brisket

    Smoke at a fairly low temp (220 or so) for a few hrs until the IT of the point reaches 140-150. Remove from smoker, slice off flat extending beyond point, and cube for burnt ends. Wrap in appropriate foil pan with some jus. Wrap the same way with the Remaining point-flat segment. Cook at...
  4. Jonok

    Dry ice to cool brine/cure solution

    CO2 is a non reactive gas, it’s what you are expelling from your lungs as you read this post. No, CO2 is a really reactive gas that forms carbonic acid when dissolved in water, and likes to play in all sorts of organic reactions otherwise. I’d vote that if you want to use it it to chill your...
  5. Jonok

    Chicken leg quarters on a MES

    Sure can, but in my opinion it gets a little “hammy”. Chicken, with intact skin, having been injected is essentially perfect when the meat is done. I would be happy to go go on and on about technique (truely my crappy old LPG gas grill with a good rotisserie was probably the best appurtenance...
  6. Jonok

    Chicken leg quarters on a MES

    Inject with salted butter (in which you sautéed a little herbs d Provence, (Straining it of course after). Cook the chicken with moderate smoke at around 220 until the IT is 130-140, and then pull it and stick it in a 450 degree oven until it hits 180-190 and the skin gets crispy. If you want to...
  7. Jonok

    Niece 30th, need brisket advice

    You do realize that the point is the piece on top, right? The flat is the big non-marbelelled piece that it all sits on. It has very little fat in it… “trimming the points” will just expose more flat and dry everything out more.
  8. Jonok

    Electric smoker build

    Rock wool is the bomb. My smoker has 7800W and I routinely run it up to 450F without issues for stuff like chicken. And prime rib. Walls are made out of 3/32 stainless with 1.25” rock wool in between. It doesn’t offgass, and holds heat phenomenally. I would imagine that with slightly lower...
  9. Jonok

    Niece 30th, need brisket advice

    Y
  10. Jonok

    Niece 30th, need brisket advice

    The point is the delicious fatty part. If you need to make pulled brisket, make it from the extruding (fat-poor)flat by adding Better than Bullion (not too much salt) and cooking it in the smoker (in a seperate pan covered) until it turns into potroast…
  11. Jonok

    Niece 30th, need brisket advice

    I do a lot of briskets for gatherings. For 20-25 people you will need 2 10-12/lb briskets (trimmed and pre-cooked weight). Cooking just a flat or a point is fraught with peril if the other piece in the smoker is bigger. On the other hand, if you want to whack off the front part of the flat on...
  12. Jonok

    Growing Mushrooms

    I have a number of patches around the upper Midwest where there are appropriate populations (usually can harvest from the same trees for a few years before something else starts growing and screwing up the mycelium). I am given to understand that a major staple for ex-austrohungarian Europe was...
  13. Jonok

    Smoking boston butt over night

    Not to be argumentative, but I use a smoker into which I routinely put 3 cases of 8 butts for a single cook. Aside from making more black stuff on the inside of my cabinet, more that 4 hrs of smoke adds nothing. I have cooked thousands of butts, and am just trying to remove a little voodoo...
  14. Jonok

    Smoking boston butt over night

    Nope, you put chips in twice, once when you got home and once whe you finished dinner and went to bed. Watch the cooking shows on the food network. Those guys use a pinch of wood chips in a butane/electric generator to smoke a frikken whole pan worth of stuff (sure not as good as a real...
  15. Jonok

    Smoking boston butt over night

    Y
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