those who live in apartments and don't have a woman to use it
FIFY
D)
those who live in apartments and don't have a woman to use it
Perhaps we need a "Gratuitous Oven-Roasting/Baking" thread!
Yes, for the women folk!
Hey! I have a grill! I'm pretty sure I was the one who put these on our Traeger!
Where's the meat??
Hey, I have friends who are women!
Hey! I have a grill! I'm pretty sure I was the one who put these on our Traeger!
Back on target of manly meat grilling goodness
I made hamburgers on my new Weber. $800 grill tastes much better than $400 grill.
Hey! I have a grill! I'm pretty sure I was the one who put these on our Traeger!
As long as you believe it, right?
Where's the meat??
This
Failure to put meat on a grill isn't grilling.
I hard boiled some eggs, rolled out sausage until it was about 1/8" think wrapped it around an egg making sure to cover whole egg and then wrapped some bacon around that. Set in fridge for a couple hours then put on the smoker @ 225° for around 4 hours.
Not a bad first try. I've probably done over 100 packers and have it down pretty well. My rub is the Aaron Franklin extremely simple 50/50 (by weight) salt and pepper although his pepper is a special grind and blend, regular restaurant style black pepper works pretty good. I've tried several different rubs and such and always go back to 50/50 salt and pepper and throw a dash of garlic powder. Remember to watch the sweet with brisket or beef in general, too much and it's meh IMO. I've injected and personally I don't think it has enhanced flavor or juiciness at all. A full packer is easier to cook than just a flat and you will get to make burnt ends with the point I very rarely put on the rub and let it sit overnight, I simply don't have the room to let a 12+ lb packer sit in the fridge overnight. Also give pecan wood a try, not sure what you used but it's my go to for brisket.Made my first brisket this past Sunday.
Started with a 6 lb flat on Saturday night. Put some olive oil one it, and then rubbed it with a basic dalmation style rub. Wrapped with foil and in the fridge overnight.
The next morning I got up, pulled the brisket to let it warm up, and started the smoker at 7AM. Brisket when into a 225 degree smoker w/ hickory and some mesquite at 8 AM. It was in there for about 5 hours when I noticed I had hit a stall at 174. I had a deadline (ie hungry family expecting something for dinner) so after almost 2 hours at 174, I bumped the temp up to 250, and it came out of the stall and climbed up again. I wanted to try for a crispy bark so I bumped the temp up to 300 for the last 1/2 hour or so.
The results were pretty good. Cut easily, fairly crispy bark, and fairly juicy. My only complaint was the bark was just a bit to salty for me. It was pretty good though. In fact, there was basically none left once dinner was over so I would call it a success.
I've got a few things I want to try for next time.
1) No bumping temp. Its done when its done.
2) Maybe a brine over night, no rub overnight.
3) Injection w/ low sodium beef broth.
4) rub right before being put on.
5) maybe less salt in rub? or more brown sugar?
6) start with a full brisket, or at least the point/flat end.
yeah, just a few things
Not a bad first try. I've probably done over 100 packers and have it down pretty well. My rub is the Aaron Franklin extremely simple 50/50 (by weight) salt and pepper although his pepper is a special grind and blend, regular restaurant style black pepper works pretty good. I've tried several different rubs and such and always go back to 50/50 salt and pepper and throw a dash of garlic powder. Remember to watch the sweet with brisket or beef in general, too much and it's meh IMO. I've injected and personally I don't think it has enhanced flavor or juiciness at all. A full packer is easier to cook than just a flat and you will get to make burnt ends with the point I very rarely put on the rub and let it sit overnight, I simply don't have the room to let a 12+ lb packer sit in the fridge overnight. Also give pecan wood a try, not sure what you used but it's my go to for brisket.
No, never have. Never have actually brined any beef although I have soaked a few corned beef flats in fresh water to make pastrami Using an egg I have never noticed anything I have brined to be any juicier or more flavorful. I smoke turkey breasts (on the rib cage) all the time and spatchcock chickens and they all come out just as good without brining.awesome, great info, Thanks!! Do you ever brine your brisket?
FIFY
D)