Decided to to throw a big ass pork loin and a brisket on last minute. Gonna make for a tasty dinner.
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Pat ------> NRA Lifetime Endowment Member #FAAFO -
What smoker are you using? -
A Browning private label Camp Chef pellet smoker. I got it in November and am hooked. Looking for a bigger stick burner now. image.jpegPat ------> NRA Lifetime Endowment Member #FAAFOComment
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Enjoy! I just scored some on-sale London broil, which I'm going to give a modified off-the-shelf rub treatment to, and smoke it up tomorrow, with perogies on the side(because I have a freezer full of them!).
ETA: burning it old school, single chamber Brinkmann style, probably hickory or apple.Comment
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PM your address and time for dinner. See you soon.
I need to get a dedicated smoker. I have a Lowes Big Green Egg knockoff which works, but takes a lot of messing around with to maintain temps (lots of air leaks). Nothing better then some smoked food.Brandon
NRA LIFE | SAF | UT / NH / FL / CT / NY CCW | RSO | FREEPORT R&RComment
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Hey Pat, what kind of rub you using? I used McCormick off the shelf last weekend and wasn't to happy. I think that the rub makes the meat. The ribs and tri-tip was tender as hell, the flavor was just ok!!!Comment
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Be Careful!Originally posted by Paté View Post
Josh (from Karp's) knows your address and he is not below sneaking in to your home and leaving a cold beer behind and "borrowing" some BBQ pork. Please don't shoot him, he can't help himself.
LI Ammo, 2 Larkfield Rd. East Northport,Comment
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I'm just learning how to smoke. I've done some ribs that have come out pretty good (according to the wife & 4 kids)
I'd love to make a Pastrami...but I've never even done a brisket either....and all I have is a Gold Weber kettle grill.If Sonny had EZ-Pass, he'd have survived that hit...Comment
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Let me know if he needs a getaway driver.Originally posted by LI Ammo View PostBrandon
NRA LIFE | SAF | UT / NH / FL / CT / NY CCW | RSO | FREEPORT R&RComment
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going to just do steaks tonight & tomorrow, steaks, burgers, sausage & brats....for starters...If Sonny had EZ-Pass, he'd have survived that hit...Comment
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How about some tips...for a noob smoker...on doing the brisket?Originally posted by Paté View PostIf Sonny had EZ-Pass, he'd have survived that hit...Comment
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I used Pappys on the brisket and tried McCormicks Applewood Rub for the first time on the pork.Originally posted by Karpteach View Post
I bought red cap Pappys and its way too salty for ribs and brisket. It's perfect to use on pulled pork where it's not as concentrated.Pat ------> NRA Lifetime Endowment Member #FAAFOComment
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image.jpegTell him not to even stop for beer. I got that coveredOriginally posted by LI Ammo View PostPat ------> NRA Lifetime Endowment Member #FAAFOComment
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Check out www.Smokenator.com it will turn your weber kettle into a smokerOriginally posted by Tonto View PostComment
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I'm a newb myself, so don't know if I can offer any real advice, but this is what I do and so far, so good.Originally posted by Tonto View Post
I pick out a brisket with a small fat cap. I trim it down and think I give up some moisture because of it, but prefer it that way. I rinse it off and blot it dry. I rub the entire thing down with mustard and cover it on all 6 sides with the rub. Fire up the smoker and cook at 230 degrees until the internal temp is 205 degrees. Most briskets take 10+ hours to cook. This one is small and has been on since 8:30 and is only at 180 7 hours in. I keep a pan of applejuice in a pan in the smoker and also spray it down every 2 hours. Once it hits temp, I pull it, wrap it in foil and let it rest in a cooler for a couple of hours. The resting period seems to be where most of the tenderness comes. I tried my last one immediately after pulling it and then a couple of hours later and it was a drastic change.
You you should check out http://www.smokingmeatforums.com/f/
Heard it's up for sale to some Canadian vegans, so join soon.
Pat ------> NRA Lifetime Endowment Member #FAAFOComment
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