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20150117_175140.jpg
- scarps23
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- Album: 15 pound packer brisket
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15 pound packer brisket
Only have pictures available now are tin foil. Will take some shortly once it has some time to sit. Getting antsy. -
15 pound packer brisket
I've wrapped the point up in tin foil. Took off at 192. Did the probe test and it felt like butter. However the flat feels like it needs more time. I only have another hour to let it go before I have to wrap it up. Flat is up to 195. Hopefully it gets to where I want it. I know you can't rush... -
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20150117_093439.jpg
- scarps23
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- Album: 15 pound packer brisket
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15 pound packer brisket
I guess I was talking about the probe test. Not press. Called it the wrong thing. I've only taken brisket to temp and have not tried the probe test. Seems like every piece of meat is different. This brisket looked like a really good piece of meat. I'm pretty excited about how it turns out. I... -
15 pound packer brisket
I was planning on taking to 170. One was at 153 and the other 162 when I just checked. Planning on covering with foil to take to 190 and hope to try the press test to see when done. Never tried the press test. I'll wrap in towel and put in cooler for a few hours. -
15 pound packer brisket
- scarps23
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15 pound packer brisket
Starting it shortly for an overnight smoke. I ended up cutting it so it would fit in MES. It was 15 pounds untrimmed. First time trying the brisket on the MES. Always used charcoal in the past. Used some stubs beef seasoning after bathing in mustard. Trimmed up brisket pretty well. Looks like... -
20150116_215059.jpg
- scarps23
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- Album: 15 pound packer brisket
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Brisket started on Bradley.
Had to leave and have someone else watch it. Wrapped in foil at 155 degrees. Took off at 188 degrees. Put in cooler for a couple hours. Came out a little dry to my taste. I only got to taste it after it had been out for awhile. Any suggestions of what to do different. Cooked at 225 for 6... -
Brisket started on Bradley.
First two pics should have been in first post. I agree. It doesn't exist if I can't see pics. Ha. Sent from my SCH-R530U using Tapatalk -
Brisket started on Bradley.
Sister visiting Iowa from Virginia. Have the brisket on and have 10 trout to smoke this afternoon also. Should be a good evening. Might have started a little later on brisket than I wanted to. Planning on wrapping with foil and adding fish once it is wrapped. Seasoned brisket with thrown... -
Smoked wild turkey
It is good. Tender. Just pulled out leg. It tastes pretty good too. Was hoping I could get it falling off the bone, but getting late. I'll try pulling apart tomorrow to make soup. Sent from my SCH-R530U using Tapatalk -
Smoked wild turkey
Big breast is in oven wrapped with tin foil. I took the leg out after about 3 hours on smoker. Added apple juice to it in a pan and covered in tin foil. Doesn't look dried out. Now to eat late. Sent from my SCH-R530U using Tapatalk -
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Smoked wild turkey
Shot a turkey with the bow Saturday morning. Breasted out the bird and saved one of the legs. The other leg was destroyed from broadband. Made a brine of kosher salt, brown sugar, garlic, honey, water, and Worcestershire. Not sure if I got that spelled correct. Took out of brine and pat down... -
Q view ribs
It works. Would rather have them not touching. Didn't have much of a choice. Rib rack is something on the list that I always seem to forget about until I buy more meat than smoker fits well. New smoker just seems fun either way. Sent from my SCH-R530U using Tapatalk -
Q view ribs
Finished product. Spent 3 1/2 hours on smoker. Then finished in oven because I forgot I had something to do. Was planning on doing 3-2-1 method. Still good. Good smoke flavor. Sent from my SCH-R530U using Tapatalk -
Q view ribs
Just started the two types of ribs. Two different rubs. First time using mustard to help rub stick. They have been in the fridge since late Friday night with rub. Not much room left on grate. New smoker is in the near future. Still makes good bbq. Charcoal and pecan wood. Sent from my...
