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Smoking a fatless brisket today, should I top it with pork fat?
Realized I put the fat in the freezer already so that plan is out. I wondered about using a rack as well but I read several times where Al says he puts it right in the liquid. I stuck a rack under it for now to get some color on the bottom as well. It's just hit 116*, long ways to go. Cheers -
Smoking a fatless brisket today, should I top it with pork fat?
I'm smoking a thin fatless brisket that I bought from my neighbor when he butchered this past month, he didn't leave any fat cap on it and there is minimal fat at the point. I cut off most of the flat as it was too much for just today's meal, it was 4 lbs, probably 2.5-3 lbs now. I just picked... -
My first time making pork belly burnt ends...here we go.
Success! I took them off after 3.5 hours, may have been on a little long but after another hour covered in foil and with some cranberry juice and chipotle raspberry sauce they softened up nicely. Just 10 minutes with the foil and smoker off just to glaze them and it was dinner time. And yes... -
My first time making pork belly burnt ends...here we go.
2 hours in and they are looking good. Starting to sizzle and smell awesome. I’m using a mix of cherry, pecan and maple pellets. More later. -
Smoked Pork Steaks
Those looks amazing! I love pork blade steaks, some of my favorite pork cuts. I usually grill them on charcoal but I'll have to try them on the pellet smoker. Cheers -
Pork Butt in Oven
Who says you can't smoke in the oven. I have put small pouch of chips on the element, turned on the overhead fan and let 'er rip. I only did it for an hour or so, basically just one pouch worth, but when in a pinch....didn't smell up the house very much, but it was just me and my son. :-) Cheers -
My first time making pork belly burnt ends...here we go.
Whole pork bellys were on sale this week at my local big box grocery store so I indulged and picked one that looked good and cut it up into bacon size slabs for bacon and kept the funkiest shaped slab to make my first batch of burnt ends. I picked up a nice cooling rack that fits the PB820... -
My MES30 is smokin’……peppers
It's been 24 hours now and I have pulled about 6 off that were getting crunchy ready to grind, some are getting leathery and some are still soft. I ran another tube of smoke this morning, still holding it at 155* with the exhaust fan pulling air thru the smoker. Cheers -
My MES30 is smokin’……peppers
Thanks to your comment, I had another look at the picture to see if it really is clean, it is, but what I spotted was a senior moment problem, I had moved the aluminum plate over the air intake pipe from the mailbox a few days ago and forgot to remove it. DOH! Should help the drying process now... -
My MES30 is smokin’……peppers
I used to cut them in half, I started trimming off the stem end and smoking them whole last fall, I liked the results. I was making Chipotles in adobo sauce. I just turned it down to 145*, that's what my Kamado was able to hold. I'm off tomorrow so I can monitor the progress. I don't think they... -
My MES30 is smokin’……peppers
The peppers have finally appeared at our local farmers markets today, and I bought jalapeño and cherry bomb, and have loaded them on the racks in the Mes30, and I am now dehydrating/smoking, one of the reasons I bought the Mes30. I built a PID controller for it and it is working awesome. I’ve... -
Starting my Snack Stick/sausage adventure, may need some guidance.
Now we’re getting down to the nitty-gritty of snack sticks, I was able to compare my second batch with my friends commercial pepperoni stick, which he’s been making for years and have always loved. Immediately upon opening the bag of his sausage, I could smell smoke, mine, hardly had any smell... -
Chorizo Need Replacement
We have a local spice market in our town, which is amazing for such a small town, but they have a Mexican chilli powder which I have bought and used in Chili before, it sounds like it might be something similar and I think I might try it in the chorizo that I make next. It’s a really dark burnt... -
Question about smoking/cooking summer sausage in collagen casing
SUCCESS! I sliced a piece off one end and it looks awesome and tastes the same, very pleased with how it turned out. My only complaint is the collagen casing, a little tough to chew, and also difficult to peel off, some came off easily, then a section stuck to the casing. Maybe the ice bath... -
Chorizo Need Replacement
Would you be able to share the recipe? Is it the Mexican or Spanish Chorizo? I am finding wildly different methods, some with aging in controlled humidity/temp for weeks at a time. I like your super easy method better. Thanks -
Question about smoking/cooking summer sausage in collagen casing
Very nice. I have a feeling mine will be over done...I'll cut one in the morning. Should probably plan for another batch this weekend...I sure am having fun with all this smoking, bacon, brisket, sausage, ribs etc. cheers -
Question about smoking/cooking summer sausage in collagen casing
I guess 30 minutes later is too late for this batch? :emoji_disappointed: -
Question about smoking/cooking summer sausage in collagen casing
Well, shoot, I’ll know next time for the ice bath, they’re already hanging and tucked into bed. Here’s a picture of them on the rack, I didn’t see any oil on the surface of the casing. I’ll find out tomorrow morning. Lessons learned this go round, use larger casing, shorter links, ice bath at... -
Question about smoking/cooking summer sausage in collagen casing
Ok shutting down and letting them cool in the smoker for a while then I can hang them in the house Thanks! PS I noticed a little oil on the surface of my first batch of sticks after I peeled the casing off. Maybe I’ll start pulling them at 150° -
Question about smoking/cooking summer sausage in collagen casing
Well, the sausages have hit 153 at 4 1/2 hours and I haven’t even got the smoker up to 175 yet it’s been at 165 for the last half hour. Should I just knock the smoker temp down to 160 and let them just cruise for a while another hour or two to help dry them out further or should I pull them now...
