Recent content by smokinq13

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  1. smokinq13

    Sous-vide holding a brisket? Does Anyone do it, thoughts?

    Thats another thing i was thinking of, i beleive I got the right size freezer bags
  2. smokinq13

    Sous-vide holding a brisket? Does Anyone do it, thoughts?

    I'm young-ish and already do that! But I think it'll benefit to that any fat or collagen that hasn't broke down will but slowly cuase its not a intense heat... do you think there's a ratio of pull temp to how long it needs to be in the sous-vide? Like you said 160 was too low for 24 hours in the...
  3. smokinq13

    Sous-vide holding a brisket? Does Anyone do it, thoughts?

    So the method I'm thinking of is a combination of two videos, 1 where the guy pulls the brisket at 160 and finishes sous-vide but for many hours and another video where he talks about how big bbq places use those holding cabinets for holding brisket at 150 til serving Links:
  4. smokinq13

    Sous-vide holding a brisket? Does Anyone do it, thoughts?

    So I was wondering if anyone uses their sous-vide to hold a brisket til serving? I've seen a couple videos about it but wanted to get opinions from individuals that had done/ does it. The plan: I'm gonna smoke my brisket normally til 190 internal, then off the smoker to cool down a little...
  5. smokinq13

    Making your own lump charcoal? Would galvanized metal hurt it?

    Yeah that's what I was afraid of... I'm having a hard time finding a can/container that isnt galvanized, that'll fit into a 50 gallon barrel. What i really need is a 30 gallon barrel but it seems those are unheard of, so I'm trying to have alternatives
  6. smokinq13

    Making your own lump charcoal? Would galvanized metal hurt it?

    So I'd imagine I'm not the only one here that has looked into or even done it, make your own lump charcoal. Reason i wanna try this is, 1. Price, good lump is average $1 per lb and that leads into the second reason 2. Quality control, I've experienced along with the stories of others finding...
  7. smokinq13

    Its been a minute! What's new! Using a mes30in to kiln dry firewood????

    Its been a very long time since I've been on! Not trying to be a traitor but on Facebook, joined a couple bbq groups on there. Never stopped smoking meat though! Recently: This was for a meal i did for the family( Christmas present to be exact ) New: Just picked this bad boy up today...
  8. smokinq13

    Lookinh for favorite sweet bologna recipe/ kits( venison)

    So i just got done with my 30 lb batch of ss from the buck i got last week: This was the high mountain hunter's blend summer sausage kit, its good! Has the right amount of pepper but I'm looking for a recipe or kit for some sweet bologna? Anyone have a go to recipe or kit?
  9. smokinq13

    So 30 lbs of sausage later?

    Thanks! I gotta say i was afraid of going all in with this kit, just in case i didn't like it or it didn't turn out right, but 30 lbs of meat later, I'm making plans for another batch for my next deer
  10. smokinq13

    So 30 lbs of sausage later?

    I gotta say, never understood what members were saying about it being juicy.. Now i do! This stuff is juicy, I'm gonna age/bloom it in the fridge for a couple days before vaccum sealing it and freezing, how long would you recommend for that, i like sausage that has a little toughness for a...
  11. smokinq13

    So 30 lbs of sausage later?

    And for the finished product: Not bad, definitely could use more smoke but with some good cheese, i don't think there should be a problem!
  12. smokinq13

    So 30 lbs of sausage later?

    Alright so checked them and 90% of them were hitting between 144 and 148.. started counting and after 30 minutes into ice water bath: After 10 or so minutes in it out to dry and cool down more... how long do you guys bloom it? In fridge or not?
  13. smokinq13

    So 30 lbs of sausage later?

    So let's say 144 to 150, for a hold of 30 minutes, does this include carry over as well?
  14. smokinq13

    So 30 lbs of sausage later?

    Alright off smoker into oven Snack sticks are done, some are way higher than I'd like but after a taste test or two, no fat separation... my oven only goes as low as 170 so I'll have to keep an eye on it, what internal temperature should i be shooting for?
  15. smokinq13

    So 30 lbs of sausage later?

    Gotta do what you gotta do!
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