Recent content by philpom
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A number of cooks - having fun
Just a little fun, a quick cook compilation. A little of everything delish. I should try and post all of my cooks. Just need more time!- philpom
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- Replies: 2
- Forum: Blowing Smoke Around the Smoker.
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Cured ground beef
Late to this one but sure, why not? It'll make it even better for sandwiches and the like! -
Big beef brisket on the offset
Every time I see someone on youtube handle raw meat and grab a shaker I cringe. Hope y'all get some mileage out of that one, started doing that several years ago, got tired of trying to keep one hand clean while turning the meat to season. -
Big beef brisket on the offset
Just smoke it until it's nice and tender, probably 205f. Then just shred it like you would a pork butt. It's perfect for sammies, to add to mac & cheese, tacos, baked potatoes, on a salad, in a soup. Heck, anything you would use cooked ground or chopped beef for. I smoke these and we... -
Big beef brisket on the offset
Texas style with a heavy dose of koshering salt, black pepper, and granulated garlic. Used some post oak but mostly pecan on this cook. Kept the chamber around 230°f to 285°f. Using the offset it's inevitable you'll see dips and spikes. I set a timer and work my way back to the smoker to... -
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Elk Taco Pinwheels
These where super easy, just whipped up some taco meat from a pound of ground elk, layer it with cheese on puff pastry, rolled it up, cut and tossed on the grill. We topped them with some hatch chile salsa and fresh made Puya sauce. The Puya sauce is amazing. You have probably heard the... -
Mi Casa Chorizo Recipe
Kinda just sounds like charro beans, so.etimes called Mexican beans or Chilli beans. My preferred way to have a bowl of beans. Not a fan of the sweet stuff. -
Prime brisket in 3 2 1...
I'd do it again in a heartbeat. I only regret either leaving it on the smoker a few hours longer or frying it after it came off the smoker. The latter would probably qualify it as the best spam I ever had :) -
Reheating portions of brisket; expected 18 hour cook and took 13
I think vacuum seal and sous vide is the best method to reheat any meat. Comes out just like it was minutes after coming off the smoker. Even works perfectly 3 months later straight from the freezer. -
Prime brisket in 3 2 1...
I'm slacking... I didn't get any pics of the sliced up brisket but what I did was refrigerate the flat whole over night and sliced it next day before vacuum sealing it for the sous vide. For me it's so much easier to get nice clean slices that way. Looked kind like thick bacon slices with a... -
Prime brisket in 3 2 1...
I can't belive I didn't get any pics of the slices up flat but it was lovely, had a nice ring and pinkish hue throughout. I seasoned the point as noted above but for the flat I used Montreal along with extra black pepper. I also had a little fun and smoked a chub of spam. Hit it with some of... -
Prime brisket in 3 2 1...
Hosting the family Christmas party tomorrow and I have no interest in starting this 20 lb brisket at 1am so it can be done in time. Smoking it today and will reheat via sous vide tomorrow afternoon. Black pepper, garlic, and jalapeno salt. Trimmed and seasoned it last night, wrapped it up... -
Offset Smoker ..... Beautiful bead of coals .... what is your next move?
I'll be doing a 20 lb whole packer this weekend. For a cook like this I'll fire up the open pit with about 6 good sized splits and feed shovels of already well burning hunks of log in to the offset. I just feed the open pit as the day goes so I have a constant selection of coals and logs to...- philpom
- Post #16
- Forum: General Discussion
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Brisket cost
Wow, I am truly shocked. I remember the good ole days when I could pick up a whole packer for $0.49 a pound but now-a-days I typically find choice for about $2.50 a pound. On sale for $1.99 a pound. I just picked up a Prime 20 lb whole packer at Sam's for $4.98 a pound for our family...
