Mid winter cook

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ksmith9

Fire Starter
Original poster
Feb 8, 2020
72
89
Greetings everyone. I got 3 different books on smoking, recipes, tips, and a thermopro thermometer so I was excited to try a cook with my new found knowledge. I'm cooking with the louisiana grills vertical smoker I got from Costco.
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I started by trimming my brisket... Its the first time I've trimmed my brisket. I went to remove the hard fat and it literally ran through the meat so I ended up cutting the brisket into two pieces. I covered with mustard, then liberally spread turbinado sugar, salt, pepper, garlic powder, onion powder, smoked paprika, and left the brisket and ribs uncovered in the fridge over night.
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This is my meat after sitting over night. Then I throw my meat in my smoker at 250 because 225 doesn't seem to cook hot enough
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I put the brisket above the ribs as I thought it would be good to have the drippings drop onto my ribs. I also placed a roasting pan as I thought I could catch the juices but there really wasn't that much.
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I set my thermometer to 165 for my wrap on my brisket and later changed my prove 2 to 190 for the ribs. Every hour I mopped with a basic mop sauce recipe I got from my new books and also made a homemade bbq to go on at the end.
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I made some beans and butternut squash mac and cheese for the sides. The beans were good but I used pork salt when I should have used bacon so they were a little salty. I wrapped the brisket and threw it back in the smoker after about 7 hours of cooking. Then cranked my smoker to 300 as it was getting late and my parents were getting impatient. After about 9 hours total cooking I pulled my meat and let them rest for 30 mins. I only cooked the brisket to about 185 and I did not wrap my ribs as I really wanted that bark.
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The brisket was amazing! Great smoke ring it was not pull apart tender unfortunately but it had amazing flavor. The texture was like a sirloin steak so it was more than edible. My mom not knowing what a proper brisket should be and loving steak raved about it. The ribs were by far my best batch yet, not fall off the bone but still had some bite, the homemade bbq sauce was the best I've ever made, both my parents and my brother asked for a jar to take home. I'm very encouraged by this cook and I made this in Spokane while we were getting 10 inches of snow. Very happy with the smoker retaining heat throughout the whole process. I've been reading on here about how different brand pellets make a difference so I bought louisiana grills pellets (was using pitboss before) competition blend. What a difference! I also bought lumberjack pellets but they were not an amazon prime item so I'm waiting for those thus the use of Louisiana Grills pellet. I hope you all enjoy the pictures, and thank God 2020 is almost over!
 

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Wow! You really had a good Christmas. Three books and a Thermopro!!

Everything looks delicious. The butternut squash mac and cheese peaked my interest.
 
Wow! You really had a good Christmas. Three books and a Thermopro!!

Everything looks delicious. The butternut squash mac and cheese peaked my interest.
Its a game changer. I boil the butternut squash in chicken broth then throw it in a food processor with some of the broth, some dijon mustard, garlic powder, salt, pepper, paprika, and a handful of cheese. You can add liquid smoke or bacon or whatever. That becomes your cheese sauce, then mix it with cooked noodles, top with bread crumbs. It's a much more diet friendly dish and it's delicious, sometimes I add chicken or bacon.
 
Looks great to me, they make both of the pellets, probably the same to be honest, try lumberjack or bear mountain for better pellets
 
Great looking food! Nice job on the brisket and ribs!

Ryan
 
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