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Adventures in a Super Bowl Brisket
well I had to mine in the oven. I got it up to 175* in the smoker but I stuck in the oven to get it up to 190* while foiled. I have to leave the house by 4pm so I wanted to rest at minimum an 1.5 hrs including travel time. I also have a turkey in the smoker and I had to crank it up a bit to... -
Adventures in a Super Bowl Brisket
Good Luck on the Brisket. I sure hope it gets done in time. You will be cutting it close. A few weeks ago I started one at 10 am and it plateaud at 140° forever. By 6pm it wasn't ready and I didn't get it up to temp till 8:30pm. I am also smoking a brisket, turkey breast, and some sausage... -
HELP Smoking Sausage
Debi, You mentioned spraying the sausage with water until they reached 120° for hog casings. Why is this? Does this put moisture back in the casings? I've seen sausage sort of get wrinkled up after I take them out of the smoker or the grill. Does the water keep this from happening? Thanks, Jody -
Newbie trying a Brisket
Jeff, I injected the brisket last night at about 9pm. I will start smoking the brisket around 3 or 4 am so it will be done (HOPEFULLY) by 2pm on Sunday so I can rest it a couple of hours before we slice it up at around 4:30 or so. It is a little over 5 lbs maybe 5.3 or 5.4, and I hope 10 to 11... -
Smoking Sausage
Thanks Larry and Debi. Larry I will check the website out. I tried to smoke a couple of links last night. I somewhat followed Debi's process, but I forgot to spray the links with water. After I pulled the links out the smoker the casings got wrinkly and a bit rubbery. Does spraying the water... -
Smoking Sausage
Thanks Larry and Debi. Larry I will check the website out. I tried to smoke a couple of links last night. I somewhat followed Debi's process, but I forgot to spray the links with water. After I pulled the links out the smoker the casings got wrinkly and a bit rubbery. Does spraying the water... -
Red beans & rice
Thanks Cajunsmoker. I know where one is. I'll go get some. -
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Red beans & rice
Very Nice Cajunsmoker. I miss the red beans and rice. I grew up in Baton Rouge. My dad makes a mean white beans and rice. I miss Savoie's sausage also. Their sausage was very tasty. Hey if you are ever in Baton Rouge, you have got to try some Jerry Lee's boudine. The best boudine ever. I... -
Smoking Sausage
I wanting to smoke some un-cooked sausage. I'm tire of going to the store and buying pre-smoked sausage. I want to do it myself. What are the basics? Is there a topic dedicated to this already that I can read? Thank you for the help. Later, Jody -
Newbie trying a Brisket
Hey guys/girls, thanks for the encouragement and the advice and the great tips. I now think I will give it another shot if it's not too cold on Sunday. Couple of comments: - I knew the meat would plateau, but I thought it wouldn't plateau till 180° or so. I had no idea it would plateau at... -
Newbie trying a Brisket
Hey All, Well I must apologize that I don't have any pics except pics from the pre-cooking preps. The reason is because the brisket took too long to cook and it didn't get done till 8pm and I was in no mood to take pictures. Fortunately the guest we had over understood it was my 1st brisket... -
Newbie trying a Brisket
Well D-day is here. It's Sunday morning and I'm about to get the smoker going. I'm going to do a brisket and a pork tenderloin with a mix of hickory and cherry. Late in the smoke I might switch to all cherry since the tenderloin will go in later and the brisket will be foiled for some of the... -
SoFlaQuer's Carolina Mustard Sauce
This looks to be a very nice sauce. Thanks dude for sharing it. I am smoking a brisket and a pork tenderloing tomorrow. Do you think I could use this on the pork as a mop sauce later into the smoking process? Or is this intended for a pulled pork finishing sauce? Thanks again, I am going to...- jp4lsu
- Post #8
- Forum: Sauces, Rubs & Marinades Sticky
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Bad Byron's Butt Rub
I bought some today. I was at the store rummaging through all kinds of marinades and rubs for a brisket I'm doing tomorrow. Several I was thinking about getting had smoke flavor added. Booooo! The few rubs I looked at were $7 and then I picked up Bad Byrons and bought it. Once I paid I...- jp4lsu
- Post #7
- Forum: Sauces, Rubs & Marinades
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Newbie trying a Brisket
Hi Buzzard, What is the name of the shop? I will give it a shot. It sounds like exactly what I would like. That would be quite a drive for me so it better be good :lol: Thanks ALL :!: :!: Thanks for the tips and advice. I can't wait to get to work on it. You guys are great. -
Newbie trying a Brisket
Hi Buzzard, What is the name of the shop? I will give it a shot. It sounds like exactly what I would like. That would be quite a drive for me so it better be good :lol: Thanks ALL :!: :!: Thanks for the tips and advice. I can't wait to get to work on it. You guys are great. -
Newbie trying a Brisket
Thanks Guys for all the tips and advice. Here is what I'm thinking about doing. Let me know if I've gone astray somewhere. Remember I have a skinny vertical gasser, water bowl, wood box, and three racks 1) Meat - I'll try to find a 6-8 lb flat with a good healthy layer of fat. 2) Rub - I'll... -
Newbie trying a Brisket
Thanks Dutch for the info. Dutch, Do you flip the brisket at all? Can I assume that you have it in a pan? Do you drain some of the fat out and add it to a mopping sauce or anything? Also, I have tall narrow vertical NG :shock: smoker with a water bowl and smoke box at the bottom. I've...
