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Seared Brisket
Thanks for the pics guys. Guess I should have done some search'n before I did my "sear". I'll have to try this again as I obviously didn't sear mine. I just made it mad. I have an LP weed burner that would work great, except for the LP taste that would be seared into the meat. I'll... -
Seared Brisket
Here for all pics http://s194.photobucket.com/albums/z2/lonefarm/ Here's done and sliced I didn't taste anything different. I had trouble at first w/keep'n the meat moist to help develope a nice smoke ring, but then it got better. I may try it again and do more of a sear, but I guess I... -
Birds for a cold winter day
OOOHHH MMMYYY!!! Those are some pretty birds!!! Ouch that looks good!!! Move that skin and start cut'n! I want to see the meat!! LETS GO!!! HURRY UP!!! -
real newbie question
Grillboy, start reading. There are more smokers out there than you can shake a stick at. Your weber will smoke. Just start reading on here, and google for info. You'll learn alot that would be hard to put into threads. Once you have an idea, share it. Everyone here will help as much... -
Seared Brisket
This one will Bubba. It's not like a traeger where you set it to 225 and walk away. A traeger set at 225 will vary up to 20* +/-, and I've had it do more. The Lou needs "dialed" in. It will go up a bit once the meat has gotten hot, but it's not too hard to dial it in to 225 and it will only... -
Seared Brisket
What?!!! You didn't like my spagetti/cajun/creole in the DO? I'm hurt! So was everyone that ate it too! That was a PERFECT example of what NOT to do. I keep tell'n my wife I'm "perfect", I can make a "perfect" disaster of anything. Temp at 180*, won't be long before it's done. Going... -
Seared Brisket
Hit 160 and was kinda stall'n for a while, so I decided to go ahead and foil. Only about 5.5 or 6 hrs into smoke. This looks like it will go kinda fast. Doesn't have anything to do w/sear as I've had them do this before. We'll see. Anyway heres a pic of it before foil, will keep updating... -
Seared Brisket
Yep, Ron, I saw the Alton Brown test on searing. We really like the way I normally do brisket, I'm just try'n something new as it does get boring doing it the same ol way every time. -
Seared Brisket
Nav, I like to smoke fat down on the smoker till it hits 160-170 then put in alum pan fat down and cover w/foil till its done. That is how I'll do this one also. I want to keep everything as close to how I do it as possible so that the sear is the only difference. Sounds like I didn't do it... -
Seared Brisket
Mike, I didn't do much on the fat side as I cut that off, mistake? Is this one seared enough on the flat? Thanks -
Rubber Wings
I haven't done wings, but about every other part of the bird. I worked on getting the skin crisp on thighs, couldn't. I don't like to smoke above 250 and try'n them at 300 didn't produce the taste in the meat that we like. We don't care much for skin. I like to brine then smoke at 225... -
I fought the brisket and the brisket won
I know you were Crewdawg. I was also try'n that quote deal and looks like I messed that up. I don't see the briskets being that hard, but I've done a BUNCH of them. I made around 100# this fall for a banquet, 50#'s more for 2 other get togethers, 1 for a Christmas gift, and a plenty this... -
Seared Brisket
Well I'm try'n this out today. 13.61# brisket seared mostly just the "meat" side, just did a little on fat cap and didn't see much use. I like to just start to separate the flat from the point, maybe half way through, put on rub and into smoker. I just added a little worchest sauce, salt... -
I fought the brisket and the brisket won
crewdawg52Quote: Originally Posted by BigAL Remember AJ, if it were easy it wouldn't be fun, no comps, no web sites....just no fun. I don't see many web sites about how to make a glass of water. Glad your not down, see the challenge and master it. THAT is what is fun. Cough, cough... -
I fought the brisket and the brisket won
Remember AJ, if it were easy it wouldn't be fun, no comps, no web sites....just no fun. I don't see many web sites about how to make a glass of water. Glad your not down, see the challenge and master it. THAT is what is fun. -
I fought the brisket and the brisket won
AJ, keep it simple for your first. You just had too many things going on w/that first brisket. Next one WILL be better. Get a packer if ya can, get on here and everyone will help step by step. Once ya got it, it's easy. 1.) Lay the brisket out and separate the flat from the point, I'll... -
Butt going on at 9°
WD, until you "advance" to a pellet smoker. That statement should keep the fire hot for a while. -
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Vinegar and Aluminum
There is SOME reaction to everything. Yes, someone in the world will have a "reaction" to vinegar and alum. If anyone is ever that worried about it then they wouldn't even breath, cause everyone who has ever breathed has died. My point is that ya gotta live, and any company putting out a... -
Butt going on at 9°
LOL ColdJava. These are they guys I warn my kids about.
