Got 14lbs of brisket on the smoker today. Here comes the wait... Should be ready about 6 o'clock this evening. :smile:
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Yes, that's an app on the phone. Makes this smoking stuff easy. :bananadance:
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Got 14lbs of brisket on the smoker today. Here comes the wait... Should be ready about 6 o'clock this evening. :smile:
Attachment 55992
Yes, that's an app on the phone. Makes this smoking stuff easy. :bananadance:
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Show us the finished product, IF there is anything left... ;)Quote:
Originally Posted by jordy
After about 9 hours on the smoker it came off and was amazing. The actual recipe called for more time and claimed that it would reach a point that you could tear it apart with a plastic fork. As it was, it was amazing. 4 hours at 165* and then flipped to the fat side down, spritzed with a mixture of apple juice and Worcestershire sauce, which was repeated about every hour and was the icing on the cake.Quote:
Originally Posted by 2manymustangs
About 5 hours into it, I added Mr. Beer Can Chicken to the mix, just playing around. Rinsed it, did a rub with jew salt and some cajun seasoning, and it was the best chicken I've ever had in my life. I was a little unsure, but a $5 chicken was as much of a hit as the brisket. Maybe because it just sat there and supervised. Oh, and I had a dozen ears of corn, an onion, and was running out of room. Did kabobs of squash, onions, peppers, etc. with an olive oil drizzle and some shaker spices on my regular grill and those vanished as well.
Quote:
Originally Posted by jordy
Killer!!!!!!!!!!!!!!! :action-smiley-035:
THats the way to do it, LOTS of veggies :)
I love to take big bulk packs of the chicken thighs and let them slow roast, maybe with some Lowry's or just tri blend (garlic/salt/pepper) and let them roast slowly for a few hours until they fall apart... SOme kind of Wonderful...
I'm getting ready to throw about 10 thighs into a brine right now for later this afternoon...
Last night Mr. Denton and I were daydreaming about grilled veggies as we had dinner together... :eat:
Perfection!!! It's only 10am and I already want dinner! Lol.Quote:
Originally Posted by MrDenton
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Are you placing your order for the above... WITH a tall chilled glass of pickle juice??? ;)Quote:
Originally Posted by Mrs.K034
The CHicken's in the pot... The Eagle has Landed... nearly 2 hours of brine now... Salt/brown sugar/Franks Red Hot/worstachestashire/aqua fresca...
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Lol! No, pickle juice doesn't go with that.Quote:
Originally Posted by 2manymustangs
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OH, i see.......... Folks, we have a pickle juice snob... ;)Quote:
Originally Posted by Mrs.K034
I almost forgot. Here's before the cutting started. Polished off about half of it last night. Going to heat the rest up today as we play in the pool and wait for the professional fireworks to start. I might put on some amateur displays to get the crowd warmed up. :usa:
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Sighhhhhhhhhhhhhhhhh ^^^^ :angry-smiley-018:
Took another swing at ribs over the weekend. The meat turned out perfect. Just not too entirely happy with the flavor. Need to find that perfect rub/sauce.
Sheriff Ruger sure liked what he saw.
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“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”
On today's smoke list, a tri tip and a chicken with a beer can jammed in its ass. Pics to follow. Got everything ready and will kick off the smoker in a bit. :eat:
Tick tock, tick tock... :airplane:
I'll take 2 chickens please [emoji39]
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I'm hoping this one turns out as amazing as the last. Was also thinking it would be fun to smoke a beer can chicken and then boil it down for my posole when it cools down a bit. :grad:Quote:
Originally Posted by Hotboat
Chicken pozole? Sounds interestingQuote:
Originally Posted by jordy
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[emoji7] yum!Quote:
Originally Posted by jordy
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Now kids, don't even think of trying this at home... ;) HUD I hope your watching...
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^^^ the famous ST LOUIS PORK STEAK (sliced boston butt/pork shoulder (what you make pulled pork from)... and my favorite, bone in and SKIN ON chicken thigh, slow roasted...
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And with the magic of TIME LAPSE... and a visit from my lovely sister (who was going to drop off ONEEEEEE package of chicken breasts)... we have 25 brats/italian sausage (double layer in the pic), 30 more boneless thighs, half dozen burgers...
3-5 hours slow roast on everything, I lit the coals at 10:30 AM...
Got this bad boy ready to get smoked in the morning. I see some smoked pork tenderloin tacos in my afternoon forecast. I was curious about the tenderloin versus the shoulder. Will have to try that next time. :wink_002:
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I'm not a fan of pork. I won't be stopping by today. [emoji51]Quote:
Originally Posted by jordy
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