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Is it just me or why are almost all of your pics not viewable,, kinda makes me sad, lol |
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I'm a crazed smoker myself, have a couple of different kinds and in the process of building a wood cold smoke house.
To obtain the best results with a smoker I strongly recommend researching 'brining'. This will infuse the meat with moisture and the result will be moist tender meat. There is the issue of what kind of wood to use as well. Fruitwoods work well with poultry and heavier smokes like mesquite work well with red meats. I would recommend joining a forum and looking for good starter recipes. Besides the forums are free. Google "smoker recipes" There are fantastic spice rubs, brines, marinades and lots of books out there too. Making your own recipes is much cheaper too. Join an online cooking site for lots of ideas. |
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"I would love to try your amazing South Carolina recipe."
X2 |
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Xbolt, I would love to see your brisket recipe as well. I just did my first brisket this wkd and I am very happy with the results. I use a REC TEC Grill which is a pellet grill similar to a GMG or Trager, just better quality IMO.
Bought a 13.3lb brisket from BonTon, not cheap but I like to splurge on good meat once in a while. Injected it with Beef broth/soya/Worcestershire. Dalmation rub on both sides. sat in fridge for 4 hours. (just the way my timing was working out, no other reason) Friday 9:30pm fire up smoker to 200 deg. 10:00pm put brisket in smoker, drank a Coors in a Stubby btl and hit the hay. 6:00am brisket was at 155 deg. raised temp of smoker to 225 deg. put brisket in foil tray, added a bit of leftover beef broth mix and covered in foil. 1:00pm brisket temp 190 deg poured drippings in a saucepan and left brisket in uncovered foil tray to firm up the bark. (I like bark on my meat). Temp back down to 200 on smoker. Boiled the drippings, then let cool and put in freezer for awhile to let fat float to top and firm up enough to scrape off with a spoon. 3:00 wrap brisket in foil and towels and set in cooler to rest. 4:30 unwrap and separated the point and rewrapped the flat and set back in cooler to continue resting till meal time. I cubbed the point for my burnt ends, put them back in the foil tray and brushed on some broth and returned to smoker along with my almost world famous Mac and Cheese. 6:00 sliced brisket flat and served with warmed up drippings/broth as an Au Jus along with burnt ends, Mac & Cheese and Corn Bread. Everyone raved about it so I think I have finally conquered a brisket. I'm computer brain dead so I cant post pics. I'm always reading up on new recipes so I would be interested in your brisket recipe. Cheers SS |
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This recipe will be a three part deal, first the rub, I use this on everything for brisket, hatchcock chicken, pork butt and ribs.
Part one RUB 1/4 cup smoked paprika 1/8 cup fresh ground pepper 2 tbsp of garlic powder 2 tbsp onion powder 1 tbsp cayenne pepper 1/4 cup of kosher salt 1/4 brown sugar 2 tbsp Rosemary 2 tbsp mint |
Part two
Bbq sauce for making the cap into Texas burnt tips 1-12oz can tomato paste 1-10.5 oz can of beef broth 1/2 cup molasses 1/4 Apple cider vinegar 1/4 prepared mustard 1 tbsp of hickory piqued smoke 1 tbsp Worcestershire 1 tbsp soy sauce 1 beef bullion cube 2 tbsp of garlic powder 3 tbsp of sugar 5 tbsp maple syrup 1 tsp salt 1/2 tsp black pepper 1/2 tsp of ground red hot pepper 1 tsp onion powder 2 tsp chilli powder 1 tsp paprika 1 tsp parsley 1tsp seasoning salt 1 bay leaf Place all ingredients in a pot in the order they were listed, stir with a whisk to blend, bring to a simmer. Let it simmer slowly for 1 to 1 1/2 hour until desired thickness is reached, stir often to avoid scorching. You can taste test at anytime but make no changes for at least 1 hour to ensure the flavours had blended. If you make changes be aware they won't fully be tasted until it's simmered for awhile. If you made it too thick, thin it with beef broth or water. Document changes so it can be repeated |
Xbolt7mm
Thanks for posting. NO problem with 220 all night for my egg, BUT I will probably try a smaller cut in my Bradley and then if I ever become wealthy I will try a full brisket in my egg. Brisket used to be cheap but now I think they cost the about the same as rib eye. |
Xbolt, sounds like your thoughts of a Trager are the same as mine... LOL
Covey, unless you have the XL or XXL Green Egg, good luck getting a whole brisket on your egg. I was in BBQ Galore yesterday killing time and was looking at the Eggs, Salesmen was going on and on about how great they were. I pulled out my phone and showed him pictures of what I cooked on Friday night and Sat and asked him how he would have fit the 2 tins of Mac & Cheese and the tin of burnt ends on the Green Egg. He said it will all fit on the XXL which I said it might but for $5500 and over 400lbs, I don't expect you will be selling too many. also, let me know how 3 rectangle trays fit on a round grill. Don't get me wrong, I think the BGE cook great but the shape is way too impractical for what I cook. And I'm sure you would have to trim off some of the brisket for it to fit on the XL BGE. Now, what to cook this wkd??? Pulled Pork, Baby back ribs, stuffed burgers, beef short ribs... decisions, decisions... Have fun guys, I love this thread. Cheers, SS |
Xbolt, thanks for posting your rub recipe and your bbq sauce recipe. I will have to try them...
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Part three
Brisket 1,,,,,14-16 lb brisket, cap on 1 jar of beef bullion paste Prepared mustard Basic rub recipe Bbq recipe Injector Remove the brisket from the butchers wrap and place in fridge for 24 hours, trim off the hard fat being careful to leave at least 1/4 inch of fat. Mix up some bullion paste with water (about 5-6 cups) and three heaping tbsp of the rub and mix it all together and bring to a simmer and let cool. Take the brisket inject it with as much of the bullion as it will take, remember to not needle right through the cap into the middle fat layer. Pat dry and coat the entire brisket with straight bullion paste then dust lightly with the rub, put back in the fridge for around eight hours, remove from the fridge and set on counter for four hours, inject it again then coat it with mustard and as much rub as will stick to it. By now the smoker should be at 220 degrees. Be prepared for a long cook, about 1.5 hours per pound. Depending on the brisket, it should climb to 150 ish fairly quick and will stall right there,DO NOT EVER RAISE THE TEMP. Some briskets will stall there for up to 8 hours while the collagens are breaking down. We will get to moping in a bit. Once the temp starts move off the stall it should start to leak, catch these drippings is a pan and at 170 put the brisket in the pan and add a cup or two of the bullion rub mix, cook covered until 190 degrees the remove from pan and continue to 205. Remove and wrap tight in Saran Wrap then wrap with towels and place in a cooler for 1/2 hour. Remove the cap, chop it up into pieces, role in the bbq sauce and turn up the smoker to 300 but the bits it a pan and on it goes until the tips start to crust up and they are done Now, mopping and injecting during the cook. If you are using any electric or propane smoker that has a pan for chips or pucks then you should have a water bowl put bullion in the bowl and keep it full, every time you open it to fill the bowl the mop it with juice/ bullion/rub mixture and give it a couple of needles full as well. Only 3/4 hours of smoke with these machines or the smoke compounds on itself and goes bitter If your using any other kind of smoker that uses wood to make to heat then make sure you mop every half hour after the first 3 hours, just don't wash off the rub, that's why you wait for a bit for it to crust up inject it every hour as well. I'm sure everyone will change this a bit with their own spices but the cooking and resting is important to remain constant and remember which smoker you have and the mopping methods for each one, you Bradley people, my Bradley is on steroids, extra burner and a circulating fan so remember if your its hopped up like mine, be quick when the door is open, they recover slow, if your lookin you ain't cookin and in the Bradley, more than two briskets and you will blow you fusible link. The other smokers recover way quicker so mop, mop and more mop, then mop some more so make sure you make enough to mop and inject. Hope this helps |
Smoked baked Beans
I'm on a roll so I will give up my best recipe. This stuff is what marriage proposals come from.
Smoked Baked Beans 1 lb of dry navy beans white 1 lb of lean ground beef, cooked and drained 1lb of harvest bacon diced and lightly browned ( never a sin to add more bacon) 1 medium onion diced 2 cups of beef broth 1 1/2 cups of brown sugar 1- 15oz can of tomato sauce 1/2 cup of molasses 2 tbsp of Worcestershire sauce 1 tbsp of Tabasco or franks 1 tsp garlic powder 1 tsp of hickory liquid smoke 1/4 cup of yellow mustard 1/4 cup of ketchup 1/2 tsp salt 1/2 tsp pepper 1/4 cup of bbq recipe posted earlier or your favorite 1 cup of minced bell peppers Big assed ole pot that can go on the smoker Sort out any rocks and black beans from the package and soak for at least 12-14 hours, then simmer the beans at a low boil for at least 3 hours, drain the beans and add everything else including the bacon grease, stir up real good and put on the smoker in covered. ( maybe with the brisket) at 220 for around 6 hours, stir occasionally and put on a lid once you have reached the desired thickness. These can be done in the oven but still cook it the same way. Everyone who has tried a slow cooker with this recipe has failed, same with the oven if the temps are raised above 220 ish This is on of my favorite smoker recipes, right up there with my meat loaf, coming soon |
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Google chefs
The BS is thicker than smoke on here today. The best is whatever you have, and the worst is what the other guy has. LOL
Running down other smokers is the first sign of inexperience . Your BS is entertaining if nothing else. :) |
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But I do hope to try your recipe. Thanks!:) |
Old cow
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Sounds like you have about the same amount of experience with briskets as you do with Traeger's or any other smoker. :) |
Good Butcher is key.
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Gosh, I hope that no one thinks I am complaining about others choice of smokers. I have two eggs and one Bradley and an amaze-n smoker that I can use in my rusty old Cambodian Tire propane bbq. None of these tools have feeling and really care about what others think and I like em cause they all work for me and for my taste, produce some of the nicest meat I have ever eaten.
I appreciate anyone who is willing to post a favorite recipe. |
Live and learn
Usually when you hear bad things about different kinds of smokers, its from people that have little hands on experience. Operator error is never the cause. LOL Lots of recipes to be found, more about starting out with good meat, and paying attention to detail. Usually more is learned with actual experience, but we have to start somewhere. Most people have made their own rubs, or have found the ones they like one way or another.:)
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