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  1. DemonPit

    How to cut/divide packer brisket for pot roast meals

    So I scored 3x 17lb Angus packer briskets today at 2.00/lb. I would like to cut 1 entire brisket into 1/3rds or 1/4s for pot roast meals. Vac seal each section, put in freezer, then thaw and cook as needed. I'm unsure of how to cut this packer brisket. Any help would be appreciated!
  2. DemonPit

    First brisket of 2024

    So it was finally warm enought to cook this monster packer brisket. Bought last August at $.99/lb (woo hoo!), and stored at -20f since. It was a 22lb packer brisket. Put on at 10am at 225*, pulled and wrapped at 170*it at 12:30am. Back in and pulled at 206*it. The point probed butter soft...
  3. DemonPit

    Anyone in/near Killington VT/jaypass area?

    Anyone in/near jaypeak/killington Vermont and ski/snowboard? I may be planning a trip with or with out the family. I've been snowboarding since 1997. I can handle big mountains, heli-boarding, steep double black diamond runs. I've been all over out west (kirkwood, jackson hole, telluride, lake...
  4. DemonPit

    Slow roasted semi-boneless leg of lamb

    Slow roasted semi-boneless leg of lamb. Slow roasted on a bed of onions, fresh whole garlic (halved), and beef broth. I strained and defatted the pan juice and made an awesome gravy, and Petite potatoes seasoned. Lamb was seasoned with black pepper, salt, and brisket seasoning.
  5. DemonPit

    Playing the waiting game now

    Tossed a massive 20lb brisket in the smoker at 8pm last night at 200*. 9 am it finally hit 170*IT. She's wrapped and now waiting patiently for 210*IT to pull and let it rest for 3hrs. I shucked 3 ears of corn into a pan, added some butter and hickory smoked salt/honey rub to it, and some beans...
  6. DemonPit

    MMMMM Chili!

    So I made a pot of my fall chili a little early. I used 2lbs brisket, 2lbs ground beef, crushed tomatoes, tomato paste, yellow onions, chili mac beans, beef broth. Yummy doesnt even come close to the taste. You can really taste the smoked brisket. I did cut off all of the bark from the...
  7. DemonPit

    Greecian chicken kabobs

    I made Greecian chicken kabobs for dinner tonight. Marinaded chicken breast, yellow peppers, green peppers, and onions. 24hr marinade. Marinade consists of olive oil, lemon juice, apple cider vinegar, water, Greek seasoning. Greek pita bread, rice, and a small side salad with Greek dressing...
  8. DemonPit

    Beer brats

    So I made a double batch of beer brats tonight. I used modelo beer, valdalia sweet onions, minced garlic, and S&P. I'm about to go for 2nds, then my usual 10pm 2nd dinner. One pan has beer brats, other pan has cheddar brats. Ill vac seal the leftovers for another night. Ill include the beer...
  9. DemonPit

    Homemade meatballs and roasted garlic marinara sauce

    OMG I'm stuffed! I haven't made meatballs in forever, let alone a sauce. The sauce was an 8hr cook/simmer, the meatballs were simmering in the sauce for about 4hrs after being cooked in the oven. I can't wait for my 10pm 2nd dinner!
  10. DemonPit

    Waygu burgers and crinkle fries

    Grilled some waygu burgers. Yes I know, waygu is best cooked in a pan vs the grill. I added a little bacon fat/tallow while on the grill. Cooked to med rare and onto an onion bun and some cajun seasoned crinkle fries. Yes, I did a huge deep clean on the grill and smoker last week. I love this...
  11. DemonPit

    Brisket came out so-so, what to do with 3lbs of cubed brisket?

    So against my better judgment (and after searching for 2 days and 10 stores) I bought a wallyworld brisket. Black printing on package, I'm assuming it's a select brisket. I knew I was in trouble after opening and trimming said brisket. So I went to smoke it as usual. The end result was sub-par...
  12. DemonPit

    Boom sauce recreation

    Anyone ever eat as savvy burgers? I found a recipe for their BOOM sauce and recreated it at home. It's excellent! Gonna use it on my seasoned fries and waygu burgers tonight. 3/4 cup mayo 2 tbsp ketchup 2 tbsp sweet chili sauce 2 tsp siraricha sauce 1/2 tsp garlic powder 1/4 tsp onion powder...
  13. DemonPit

    Demon's boneless and bone-in pork shoulder

    A little lapse in judgement, I didn't notice one shoulder was boneless and one bone-in when I bought them. I was excited at BOGOfree (8.50 for both WIN-WIN for me). I've never done a boneless before, and it's been 15yrs since I had to tie up a slab of meat. In the smoker at midnight (250*) in a...
  14. DemonPit

    FNG here!

    FNG here, glad to be here. I wish I found this place 3 mistakes ago! I started cooking in restaurants at 13yrs old, I'm 48 now, and went to culinary school for 2yrs. I LOVE the smoking part much better. I have about 8 bone-in pork butts, 30 sausages, corn on the cob, squash, various other...
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