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  1. smokinjoe52

    Before I make my first Pastrami...

    Been smokin for 7 years, but I am in a rut with the same recipes. After having a pastrami meal at a friend's house, I decided to try a homegrown one. He ordered a Katz's pastrami, and I told him I would bring my slicer over, but it was WAY to tender for the slicer, so I used my knife and cut it...
  2. smokinjoe52

    Brisket knife

    This is what I use. Very sharp, very hard steel so it stays sharp, but you will need to sharpen it at some point. You can send it to various sharpeners, or learn to sharpen yourself, which is a skill that is useful for us smokers. https://www.chefknivestogo.com/tayaasdoed27.html
  3. smokinjoe52

    Boxed Mac and Cheese?

    Add a little home smoked chesse to the mixture.  Stir until melted.  You won't beleive how good it tastes.  We use cheddar or Havarti. Start with about a 1 inch square of cheese.  Grate it before adding to the standard boxed mac and cheese.  Adjust to taste from there. smokinjoe
  4. smokinjoe52

    SOLD - FS - MH-0726 Shun Alton Brown 6" Utility knife

    SOLD Thanks for looking. Joe
  5. smokinjoe52

    Friday Brisket

    Agree that foiling allows you to save the Au Jus and add back to the sliced brisket. I usually smoke to 165 degrees, wrap in foil, then take it to 205. If you think it needed more smoke, next time just turn down the temp a little so it takes a bit longer to get to 165. Then take it to 205 (or...
  6. smokinjoe52

    First BBB underway, but not sure what smoke method to use

    Bear, Perfect!  Just the info I needed. Joe
  7. smokinjoe52

    First BBB underway, but not sure what smoke method to use

    Now I am tempted to take it to 145. What do you recommend for a time/temperature program for a hot smoke?  I.E. Cold smoke for so many hours then take the smoker to ??? degrees until an IT of 145. I am assuming it is not a 30 hour smoke, but am not sure. Joe
  8. smokinjoe52

    First BBB underway, but not sure what smoke method to use

    Thanks, I appreciate the input from both of you.  I will extend my smoke plans to 25 - 30 hours. One last question/comment. I have made Canadian Bacon at least 4 times in the last 6 months.  It is a huge hit with family and friends. But, I want my BBB to be different from the CB.  The last...
  9. smokinjoe52

    First BBB underway, but not sure what smoke method to use

    I'm one of the guys who drilled holes in the bottom of my Cookshack clone.  I am glad I did, because I have used it wide open for: Jerky cold smoked cheese and now cold smoked BBB It obviously improves air flow which in the case of the jerky vents the moisture better, and in the case of cold...
  10. smokinjoe52

    First BBB underway, but not sure what smoke method to use

    Dave - Thanks for the reply. I plan on keeping the meat in the brine for 10 days. Yes, it is in the fridge. I'll then cold smoke it for 12 -15 hours, then allow to rest in the fridge for 3-4 days before slicing and packaging. Do you think it is advantageous to keep it in the fridge a day or so...
  11. smokinjoe52

    First BBB underway, but not sure what smoke method to use

    I have a 9lb butt deboned, butterflied and in Pop's brine. I am not sure if I can cold smoke when the ambient air temps are ~80 degrees. I cold smoked a lot of cheese this winter, and it turned out great until the ambient temp. hit about 55 degrees.  The AMPS in my smoker then generated enough...
  12. FS - MH-0726 Shun Alton Brown 6" Utility knife

    FS - MH-0726 Shun Alton Brown 6" Utility knife

  13. smokinjoe52

    SOLD - FS - MH-0726 Shun Alton Brown 6" Utility knife

    The next Shun I have for sale is a MH-0726 stainless handled 6"utility knife that was a collaboration with Alton Brown and Shun.  This would be a great way to try the Shun VG10 stainless on a knife blade.  The knife has been used.  The blade has no nicks or chips, but does have minor surface...
  14. IMG_4251.jpg

    IMG_4251.jpg

    • smokinjoe52
    • Media item
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    • Album: FS - MH-0726 Shun Alton Brown 6" Utility knife
  15. IMG_4249.jpg

    IMG_4249.jpg

    • smokinjoe52
    • Media item
    • Comments: 0
    • Album: FS - MH-0726 Shun Alton Brown 6" Utility knife
  16. smokinjoe52

    SOLD - FS - Shun DM-0702 7" Santoku Chef's Knife

    Knife is SOLD.  Thanks for looking.  - Joe
  17. FS - Shun DM-0702 7" Santoku Chef's Knife

    FS - Shun DM-0702 7" Santoku Chef's Knife

  18. smokinjoe52

    SOLD - FS - Shun DM-0702 7" Santoku Chef's Knife

    Another Shun on the block. This knife is used and shows surface scratches. The scratches are not as bad as the photos show, but make no mistake, this is not "out of the box" new.  The scratches can NOT be felt with a fingernail drawn along the surface of the knife. The handle is blemish free...
  19. IMG_4014.jpg

    IMG_4014.jpg

    • smokinjoe52
    • Media item
    • Comments: 0
    • Album: FS - Shun DM-0702 7" Santoku Chef's Knife
  20. IMG_4012.jpg

    IMG_4012.jpg

    • smokinjoe52
    • Media item
    • Comments: 0
    • Album: FS - Shun DM-0702 7" Santoku Chef's Knife
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