corndog
Smoke Blower
Save me a plate! I can be there in 6 1/2 hours! ;)
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Memorial Day smoke....my One Year Anniversary of Smoking!
- Thread starter kathrynn
- Start date
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Nice job! It all looks good. Let me know how the brisket comes out after slicing. I've run butts a little hot before, but was always worried about doing it with brisket.
What brand of fat separator is that? My wife and I were considering the Oxo.
What brand of fat separator is that? My wife and I were considering the Oxo.
Looks real good !
- Aug 27, 2008
- 5,170
- 410
Nice pulled pork! I could see the moisture glistening on some pieces when I zoomed-in. I tried a high-temp butt smoke once and swore I'd never do it again, but that was a couple years ago, and I was pushing a bit higher chamber temps than you did, if I recall...came out somewhat dry and wouldn't pull...it almost wouldn't even shred with tines and forks.
Oh, no-foil butts are the way to go, IMHO. Tales longer to reach finished temps, sure, but if you like bark, it's the only way to go. If you go with a wet-to-dry smoke chamber and the resting method I use, multiply the bark you have now times about 10...crispy, hard bark that just won't quit amazing you. Once you get it built-up, the resting method will keep it that way, not letting it steam itself and soften, so resting can make you break you when it comes to bark. PM me if you want to find out the differences, or look for my picnic shoulder smoke...won't be done
for a while yet, but I'll give the low-down on that tonight.
Yeah, I'm interested in the injected butts...don't think I ever did it...I've brined 'em with excellent results, but that's about it.
Looks great, Kat!
Eric
Oh, no-foil butts are the way to go, IMHO. Tales longer to reach finished temps, sure, but if you like bark, it's the only way to go. If you go with a wet-to-dry smoke chamber and the resting method I use, multiply the bark you have now times about 10...crispy, hard bark that just won't quit amazing you. Once you get it built-up, the resting method will keep it that way, not letting it steam itself and soften, so resting can make you break you when it comes to bark. PM me if you want to find out the differences, or look for my picnic shoulder smoke...won't be done
for a while yet, but I'll give the low-down on that tonight.
Yeah, I'm interested in the injected butts...don't think I ever did it...I've brined 'em with excellent results, but that's about it.
Looks great, Kat!
Eric
Its one from Beds Baths and Beyond...not the one I wanted....but I really wanted one. I want the one where the juice comes out of the bottom and has the trigger in the handle....but by the time I got the hang of this one....satisfied.
Eric....IMHO the butt that was not injected tasted better to me than the one I did inject. Now...we will see what the guests think in a couple of hours.
The bought brisket is gone. Had just pulled it out of the oven when the guy showed up. Showed him how to slice one...and he loved it.
Gotta go back down and get my "cook" on!
Laters!
Kat
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Come on over...will be still partying until Midnight!
Dave.....for the briskets....I used a combo of Kosmo's Beef Marinade and some beef consume'......for the butt I used a pork marinade from Publix (don't like it) and some apple juice. Where I had injected the butt....and I pulled it...saw some of the injected stuff that had remained and was "there"...so I just took it off when I was pulling it. Taste is fine for the butt...but the other one seemed to be just as juicy. Both butts had the same home-made rub on the outside. We will see which one the folks like the best today.
Kat
Looks great. Only problem is I wasn't invited :biggrin:
Brian....there are leftovers....and we will be in them today....Come on over...bring your swim suit! Pool is perfect!Looks great. Only problem is I wasn't invited
Kat
Last update of pics from the Smoke and Black Betty!
I am to the left....a friend is posing too! LOL
Some wonderful juice!
Here the 9 pounder is
I need a sharper knife
Packed and ready to serve
'nuther view
Sausages to go on Black Betty
one of 3 pans of sausages
chicken thighs rubbed and ready
Chicken was really good
New Chicken rub....tasted great
More sausages....these are great. Polk Brand from Sam's Club
Thanks for looking!
Kat
I am to the left....a friend is posing too! LOL
Some wonderful juice!
Here the 9 pounder is
I need a sharper knife
Packed and ready to serve
'nuther view
Sausages to go on Black Betty
one of 3 pans of sausages
chicken thighs rubbed and ready
Chicken was really good
New Chicken rub....tasted great
More sausages....these are great. Polk Brand from Sam's Club
Thanks for looking!
Kat
corndog
Smoke Blower
Kat, it all looks delicious! Tell us about the new rub on the chicken, unless it's top-secret! I'm always on search of something new.
The rub is one that I got from Billy Davis...of Hickory Pit BBQ in Athens, AL. The name of it is Sweetie Pie...supposedly for Chicken and Briskets. It's good and has a bit of a pepper kick too. I know he gets it from somewhere else....will let ya know when I find the "true source".....and I know it's a commercial one.
Kat
Thanks Dear....no help with the Smoking meat stuff...but with getting the house ready for company...the Fam does Team Work!
Now...relaxing!
Kat
pineywoods
SMF Hall of Fame Pitmaster
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It all looks great nice job
- Aug 27, 2008
- 5,170
- 410
Nice change-up in the meal you had! Looks like plenty of variety for everyone's tastes. Very well done!!!
That was my line of thinking for my daughter's wedding...variety, and of course, a ton of food...LOL!!!
You and your friend look pretty close...not just in the photo, but close ties...nice to see that.
Take care, Kat, and I hope you enjoyed the company of your family and friends!
Eric
That was my line of thinking for my daughter's wedding...variety, and of course, a ton of food...LOL!!!
You and your friend look pretty close...not just in the photo, but close ties...nice to see that.
Take care, Kat, and I hope you enjoyed the company of your family and friends!
Eric
roadkill cafe
Smoking Fanatic
Great job Kat. Lotsa smokey love being served up at your place over the weekend. Glad it all turned out so wonderful.
Steve
Steve
Thanks!!!!
IT was great....I am trying to "perfect" some techniques....the main
I had was that my Hubby...Lynn....LOVED my brisket! Woot-woot!
Kat
Kat
addicted 2smoke
Fire Starter
Looks great Kat pass my plate pleaseeeeeee
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