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Recent content by jp4lsu

  1. jp4lsu

    Adventures in a Super Bowl Brisket

    well I had to mine in the oven. I got it up to 175* in the smoker but I stuck in the oven to get it up to 190* while foiled. I have to leave the house by 4pm so I wanted to rest at minimum an 1.5 hrs including travel time. I also have a turkey in the smoker and I had to crank it up a bit to...
  2. jp4lsu

    Adventures in a Super Bowl Brisket

    Good Luck on the Brisket. I sure hope it gets done in time. You will be cutting it close. A few weeks ago I started one at 10 am and it plateaud at 140° forever. By 6pm it wasn't ready and I didn't get it up to temp till 8:30pm. I am also smoking a brisket, turkey breast, and some sausage...
  3. jp4lsu

    HELP Smoking Sausage

    Debi, You mentioned spraying the sausage with water until they reached 120° for hog casings. Why is this? Does this put moisture back in the casings? I've seen sausage sort of get wrinkled up after I take them out of the smoker or the grill. Does the water keep this from happening? Thanks, Jody
  4. jp4lsu

    Newbie trying a Brisket

    Jeff, I injected the brisket last night at about 9pm. I will start smoking the brisket around 3 or 4 am so it will be done (HOPEFULLY) by 2pm on Sunday so I can rest it a couple of hours before we slice it up at around 4:30 or so. It is a little over 5 lbs maybe 5.3 or 5.4, and I hope 10 to 11...
  5. jp4lsu

    Smoking Sausage

    Thanks Larry and Debi. Larry I will check the website out. I tried to smoke a couple of links last night. I somewhat followed Debi's process, but I forgot to spray the links with water. After I pulled the links out the smoker the casings got wrinkly and a bit rubbery. Does spraying the water...
  6. jp4lsu

    Smoking Sausage

    Thanks Larry and Debi. Larry I will check the website out. I tried to smoke a couple of links last night. I somewhat followed Debi's process, but I forgot to spray the links with water. After I pulled the links out the smoker the casings got wrinkly and a bit rubbery. Does spraying the water...
  7. jp4lsu

    Red beans & rice

    Thanks Cajunsmoker. I know where one is. I'll go get some.
  8. jp4lsu

    Wine in sausage

    Do you inject the sausage with wine or apple cider?
  9. jp4lsu

    Red beans & rice

    double post sorry.
  10. jp4lsu

    Red beans & rice

    Very Nice Cajunsmoker. I miss the red beans and rice. I grew up in Baton Rouge. My dad makes a mean white beans and rice. I miss Savoie's sausage also. Their sausage was very tasty. Hey if you are ever in Baton Rouge, you have got to try some Jerry Lee's boudine. The best boudine ever. I...
  11. jp4lsu

    Smoking Sausage

    I wanting to smoke some un-cooked sausage. I'm tire of going to the store and buying pre-smoked sausage. I want to do it myself. What are the basics? Is there a topic dedicated to this already that I can read? Thank you for the help. Later, Jody
  12. jp4lsu

    Newbie trying a Brisket

    Hey guys/girls, thanks for the encouragement and the advice and the great tips. I now think I will give it another shot if it's not too cold on Sunday. Couple of comments: - I knew the meat would plateau, but I thought it wouldn't plateau till 180° or so. I had no idea it would plateau at...
  13. jp4lsu

    Newbie trying a Brisket

    Hey All, Well I must apologize that I don't have any pics except pics from the pre-cooking preps. The reason is because the brisket took too long to cook and it didn't get done till 8pm and I was in no mood to take pictures. Fortunately the guest we had over understood it was my 1st brisket...
  14. jp4lsu

    Newbie trying a Brisket

    Well D-day is here. It's Sunday morning and I'm about to get the smoker going. I'm going to do a brisket and a pork tenderloin with a mix of hickory and cherry. Late in the smoke I might switch to all cherry since the tenderloin will go in later and the brisket will be foiled for some of the...
  15. jp4lsu

    SoFlaQuer's Carolina Mustard Sauce

    This looks to be a very nice sauce. Thanks dude for sharing it. I am smoking a brisket and a pork tenderloing tomorrow. Do you think I could use this on the pork as a mop sauce later into the smoking process? Or is this intended for a pulled pork finishing sauce? Thanks again, I am going to...
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