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11-01-2022, 09:49 AM #91
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11-02-2022, 02:26 PM #92
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11-03-2022, 06:54 AM #93
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11-05-2022, 09:44 AM #94
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11-05-2022, 09:24 PM #95
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11-05-2022, 10:01 PM #96
Salmon I smoked
https://imgur.com/a/A80CItdI'm 33 not 51
6'3" 260lbs
1 rep max PRs
415 bench
545 squat (haven't squatted in a year)
700x3 deadlift
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11-06-2022, 07:41 AM #97
- Join Date: Feb 2007
- Location: Minnesota, United States
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It was excellent! Probably the easiest smoke I've done, to be honest. That beef looks so good too. When I finished up mine yesterday I was thinking how I should do a beef tenderloin next.
Do you remember your smoking temps and times? Did you smoke it in that foil pan the whole time?trainingwithryan.substack.com
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11-06-2022, 08:40 AM #98
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11-06-2022, 10:22 AM #99
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11-06-2022, 03:50 PM #100
- Join Date: Jun 2007
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11-06-2022, 03:58 PM #101
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11-07-2022, 08:47 AM #102
Interdasting. I've never tried wet brining any cuts other than poultry, always been a dry rub guy for beef/pork. I'm sure it gives a completely different texture and flavor profile, just not sure if it's something I would like or not. Will have to try it one day.
Thanks brah! I'm thinking about pulling another brisket out of the freezer to go on the smoker this weekend.Permabulk/bloatlord Crew
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11-07-2022, 09:28 AM #103
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11-15-2022, 01:41 PM #104
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11-19-2022, 07:04 AM #105
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11-21-2022, 11:10 AM #106
The last two years I've done an apple brine using a recipe I found online:
https://www.virtualweberbullet.com/w...y-apple-brine/
I was tempted to change things up this year, but I've liked how it's turned out so we're just going to run it back.SAAVM CREW
MFC
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11-21-2022, 12:09 PM #107
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11-21-2022, 12:37 PM #108
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11-21-2022, 01:09 PM #109
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11-21-2022, 02:26 PM #110
It's an electric smoker. I smoke it at 100deg. If it's hot outside, the burner barely turns on and smokes. It's 37 out now. I set it at 100 with apple wood chips. Chees on the top rack. I used a mild white cheddar and a Gouda. Smoked for 4 hrs. Put in ziplocks and let rest in the fridge for a few days. That simple. Softer cheeses will try to melt. Worst case scenario, put a clean cookie sheet under them to catch the cheese. You can still cut it in squares after it dries lol.
US Army 1998-2020
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*Vasectomy crew
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11-21-2022, 03:02 PM #111
I've got one thawing right now. Going to spatchcock and dry brine overnight, then throw it on the offset. Got an idea I want to try, instead of cooking hot and fast like I normally do with poultry to get an edible skin, gonna run it around 250-275⁰ to get a more even cook and slightly more smoke flavor, then use a torch to crisp up the skin immediately prior to service.
Yeah I definitely didn't plan on trying it with a brisket, that would end up more like a pastrami IMO, which is fine, but I prefer Tx style brisket. I was thinking more along the lines of a pork loin or something like that. I just cooked one of those yesterday actually, but didn't think to try the wet brine.
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11-21-2022, 04:34 PM #112
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12-04-2022, 12:41 PM #113
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12-04-2022, 07:23 PM #114
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12-04-2022, 07:32 PM #115
Dry brined overnight with coarse kosher salt, hit it with some black pepper and Zach's Sweet Rub (find it at HEB, I see you're a fellow Tx brah), smoked on a Weber kettle with lump + pecan/mesquite chunks until ~140⁰ IT, then seared off with a propane torch.
This was this weekend's fun. 11# choice packer. Overnight dry brine, black pepper and season-all before it hit the smoke, cooked at ~275⁰ for 5 hours unwrapped, then wrapped with some smoked beef tallow and held overnight in oven at 170⁰.
Also did bacon wrapped reverse seared venison backstrap for dinner last night, and took some venison neck/flank scraps and brisket trimmings and ground it up to make smashburgers for dinner tonight, but no pics.
Permabulk/bloatlord Crew
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12-05-2022, 04:48 AM #116
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12-05-2022, 04:58 AM #117
The cook was finished in the smoker, probed like butter @ 200-205⁰. The point was actually ready at the 4 hour mark so I moved it around a smidge to finish off the flat. The overnight hot rest just serves to help tenderize and render any fat that made it through the cooking process intact. Pretty much every renowned BBQ joint in Tx uses warming cabinets to hold their briskets overnight prior to service.
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12-05-2022, 05:10 AM #118
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12-05-2022, 06:20 AM #119
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12-05-2022, 06:22 AM #120
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