Ya I salvaged it but it wasn't the dish planned. Wound up grilling steaks that day and marinating the brisket in a homemade sauce and using it for leftovers on sub buns. Wasn't so dry once steamed in a glass covered dish.
BBQ
- Thread starter Alex Wheeler
- Start date
My dog is blind but he knows the sound of crinkling aluminum foil and butcher paper. He'll run over and put his paw on your foot to make sure you don't move without giving him his cut.
DaveTooley
Gold $$ Contributor
Something a bit different. When sweet corn comes in I like to take scallops smoke them 45 minutes @200-225 with fruit wood. I use Pecan. Cook and then cut the corn off the cob. Make bed with Bib lettuce, a scoop of corn and a couple of scallops on top. Makes for a great salad or small plate meal.
Your cooks look great! Any cooking tips for the brisket or tenderloin on the pellet smoker? Thanks.
Cool! Thanks.
The Traeger app has some very good info about meal prep and cooking times, and I have found it to be spot on.
With the brisket, I rubbed the whole thing with a mixture of Worchester sauce and dry seasonings in a paste-like consistency. Cooked the brisket at 180 grill temp until the internal temp is 160, then double wrapped the meat in foil, added a little beef bone broth/apple juice concoction, and increased grill temp to 225 to an internal temp of 204. I have a cooler that is used strictly for resting, dropped it in there for an hour, and sliced across the grain. Total cook time about 20 hours, put it on 8:30 PM ready to eat the next evening.
This is a 45 lb. turkey. The saber saw made quick work of helping it fit in the smoker. I basted it a few times buy thumbing a bottle a angry orchard apple with a quick shake. It turned out fantastic for thanksgiving and the leftovers made great cold turkey sandwiches.
Gun Nut 1
Gun Nut 1
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okie
Silver $$ Contributor
have you tried an AN X Wag. F1 cross?... they feed really well...i can get them to 1300 even with their small frame. they eat really well. I use Toshiro at origen
KMart
Gold $$ Contributor
You, my friend, are a man of many talents. I would bet a dollar to a donut that your BBQ would knock your hat off and take second place to none.
Does that cross make a Hereford? Lol!
okie
Silver $$ Contributor
lol... no, my buddy calls em wayngus. "american style Kobe" is how its marketed
One thing I'll warn you about with pellet grills...
In cold weather, without an insulation blanket, the firepot has to work harder to maintain temps. You'll probably notice this with less smoke than usual. Less smoke = hotter = more efficient burning
When the fire pot is running hard, you'll get more radiant heat off the heat deflector / shield. This added radiative heat can really impact the cook, it'll seem like it's cooking much hotter than usual. It can even burn the bottom of your meat on longer cooks, especially if you're used to cooking at higher temps, like 275F.
If you can put a pan of water on the first shelf, and your meat on the second shelf, you'll get a better buffer from that extra heat. It can really even out the cook. The moisture will make it take longer to set the bark, unfortunately.
In cold weather, without an insulation blanket, the firepot has to work harder to maintain temps. You'll probably notice this with less smoke than usual. Less smoke = hotter = more efficient burning
When the fire pot is running hard, you'll get more radiant heat off the heat deflector / shield. This added radiative heat can really impact the cook, it'll seem like it's cooking much hotter than usual. It can even burn the bottom of your meat on longer cooks, especially if you're used to cooking at higher temps, like 275F.
If you can put a pan of water on the first shelf, and your meat on the second shelf, you'll get a better buffer from that extra heat. It can really even out the cook. The moisture will make it take longer to set the bark, unfortunately.
DaveTooley
Gold $$ Contributor
As has been said it makes great Canadian bacon. Easy to make bacon also. Cure 8-10 days in frig, rinse, air dry in frig 24 hours, smoke to 150'. You'll never go back to store bought bacon.
Should I have taken pics of MY perfectly marbled Angus Ribeyes ,yesterday Before I ate one ?.
As we have a local slaughter Butcher facility , I walk in tell em what I want or drop off a critter and come back when they call . Sliced custom cut and packaged . BBQ ?, That's in TX. and TN. oh also in KS.
Don't tell anyone , as I do that Salmon stuff also ,as it's a by product of our Front yard so to speak .
As we have a local slaughter Butcher facility , I walk in tell em what I want or drop off a critter and come back when they call . Sliced custom cut and packaged . BBQ ?, That's in TX. and TN. oh also in KS.
Don't tell anyone , as I do that Salmon stuff also ,as it's a by product of our Front yard so to speak .
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Sounds really good, I bet it’s tender!
I have tried grass fed beef, but it’s not my thing. I think they need some grain for a 150 days to change the fat to white.
okie
Silver $$ Contributor
it is...they all grade past prime. "Corn is a grass!"....thats what i tell the grass fed folks
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