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  1. TexasMuskrat

    Some smoked turkey breast

    Great looking turkey!
  2. TexasMuskrat

    Brisket Noob

    The most important step is making sure the brisket hits 140 IT in 4 hrs. This is the make sure you get the meat to 140 as fast as possible to not have bacteria start to develop. I smoke my brisket between 225 to 250. I have had a 15 lb brisket finish in 10 hours and a 10 lb brisket take as long...
  3. TexasMuskrat

    Featured Chicken Wings on Recteq 340

    Very good looking wings!
  4. TexasMuskrat

    Brisket Beef Bacon

    Here is today's brunch.
  5. TexasMuskrat

    Brisket Beef Bacon

    Yes. I fry it just like regular bacon. It is my favorite bacon to have.
  6. TexasMuskrat

    Brisket Beef Bacon

    Second one just came off.
  7. TexasMuskrat

    Brisket Beef Bacon

    First one is off the smoker and cooling.
  8. TexasMuskrat

    Long time lurker from MN

    Welcome from West Texas.
  9. TexasMuskrat

    Brisket Beef Bacon

    Well just got done seasoning my brisket beef bacon and getting it on the pellet grill at 200. I seasoned one with peper garlic and paprika, the other one I did just black pepper. I will smoke until IT of 150. Using INKBIRD probes and jave one in each end of the bacon to track IT. I'll post more...
  10. TexasMuskrat

    Hello all! I am new to this forum, and I like it already!!

    Welcome from West Texas!
  11. TexasMuskrat

    Weekend smokes

    Looks like some good eats.
  12. TexasMuskrat

    Hello from England

    Welcome from West Texas.
  13. TexasMuskrat

    Pastrami on MM36

    Finished product,
  14. TexasMuskrat

    Pastrami on MM36

    Update: I have been spritzing these with a water AV mix to keep moist. Here are some pics. Been using the INKBIRD probes on these and man am I glad I got them these things make tracking temps so much easier.
  15. TexasMuskrat

    Pastrami on MM36

    So I have been brining/curing two brisket flats for 2 weeks now and today is the day of cook. I took black pepper corns, mustard seed, coriander seed, garlic, onion, and paprika, put it all in the blender to make a course rub. Used yellow mustard for binder. Have on pellet smoker with cherry...
  16. TexasMuskrat

    Land, Air (kinda), and Sea

    Thank you very much! I also wanted to say that I am honored to have this post be featured! Thank you!
  17. TexasMuskrat

    Pastrami newbie.. Cold or hot smoke.

    So honestly I have never cold smoked one. I personally hot smoke, 225-275 f, until an IT of 190-195 or probe tender. I also like to steam it the next day after it cools and I find it gives me a better pastrami texture. I bet you could cold smoke it and then finish in oven though. Let us know how...
  18. TexasMuskrat

    Land, Air (kinda), and Sea

    Thank you very much!
  19. TexasMuskrat

    Land, Air (kinda), and Sea

    Thank you!
  20. TexasMuskrat

    Why is my pastrami not getting good cure penetration??

    I tend to vacuum sealer mine to ensure it stays in the brine. If you have big enough bags you can do that as well. I have also used 2 gallon zip lock bags as well. You get as much air out as you can before closing to ensure the meat stays submerged/covered in the cure/brine.
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