Smoker- recipes and mods

[omega50]

Out of the smoker and cooling outside makes it taste better to me,




Tasso Turkey Leg Ham

[BrownTrout]

Im drooling read all these posts, gonna use a couple as well.

What I want is an awesome brisket recipe. I know there are some real smoke geniuses on here and would love the help.

[BrownTrout]

After speaking with Omega I decide to try some applewood smoked cheddar.

I did it in my Bradley on the lowest temperature possible, on a nice May day. Filled the drip tray with ice and smoked for about 45 min. Used about a puck and a half. Then i vacuum sealed the bags and let the smoke settle in. It took about 3 weeks to be just right. Tastes great now and pretty simple.

[amosfella]

Originally Posted by BrownTrout

Im drooling read all these posts, gonna use a couple as well.

What I want is an awesome brisket recipe. I know there are some real smoke geniuses on here and would love the help.

Brine:
12 cups water
6 cups vinegar of choice
1 cup pickling or sea salt
handfull of pickling spice
boil

Rub:
1/4 cup garlic powder
3 tablespoons cracker meal
3 tablespoons coarse salt (kosher or sea)
2 tablespoons ground black pepper
1 teaspoon ground white pepper
1.2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
2 tablespoons oregano

Brine for 4-7 days in the fridge. Put rub on after pulling out of brine. Leave it sit in the rub a day to 3 in the fridge. If there's not enough brine or rub to cover it, make another recipe. DO NOT PUT THE BRINE OVER THE MEAT HOT!!!!!!! Wait until the brine is room temperature or the meat will not take smoke.
Smoke till it's about 175-180f. Pull out and let cool. fill broiler pan with water vinegar/pickle juice mix approximately 3 parts water to one part vinegar/pickle juice. Put brisket onto broiler pan and cover with tinfoil, wrapping the tinfoil around the edges of the broiler pan. You want the most steam to stay in there as is possible... place in oven at 225f, and walk away for 8-12 hours. You want the brisket thoroughly steamed. At about 8 hours, push the temperature probe through the tinfoil. if it's ready, the probe should have more resistance going through the tinfoil than the meat. Check in several places. Don't worry too much about internal temperature as long as it's below 205f. If you're uncertain if it's got the right tenderness, put it back in the oven for another hour. You will know it when you feel it. It will feel like a hot knife through butter.