Benjugglin
High Hand
Anyone else smoke something delicious over the past few days? I knew I had some family coming over, so I did a sort of pastrami-like brined brisket. It turned out even better than I hoped.
Official PCF Smoker and BBQ Thread (1 Viewer)
- Thread starter Tonysquander
- Start date
links_slayer
4 of a Kind
I did 3 racks of ribs, 6 chickens, and some salmon I brought back from Alaska over the past 3 or 4 days. No pics...
Benjugglin
High Hand
Mmmmm...yes please! I just did salmon a week ago. What a great treat.
OP
OP
Pics or it didn’t happen…
I’ll see your 3 racks of ribs, and raise you 3. Only chicken drumsticks and no salmon though!
chutracheese
Straight
Pizza stone on the Weber kettle. Bottom was that perfect just slightly charred in small spots. So good!
Strawberries, basil, prosciutto, goat cheese, balsamic. So good!
Strawberries, basil, prosciutto, goat cheese, balsamic. So good!
Who's got trout? I got trout!
Dinner!
FlushBlack
Straight
Cape Grim Tassie beef...last night
mmmmm, brisket on a stick!
I just wrote up a quick thread how to cook a Greek BBQ dish called Kontosouvli
https://www.pokerchipforum.com/threads/kontosouvli-greek-bbq-the-best.109942/
@Coyote
https://www.pokerchipforum.com/threads/kontosouvli-greek-bbq-the-best.109942/
@Coyote
Beef cheeks hit the smoker 6 hours ago, pics soon.
louBdub
Full House
Im gonna get fat looking at this thread…
A butt i did the other day, pulled like butter!
And the Queen of meat!
A butt i did the other day, pulled like butter!
And the Queen of meat!
louBdub
Full House
Time now…
BBQlegend
Sitting Out
Bacon brisket! (Pork belly cooked like a brisket). Yummmmm!
God, I miss my smoker.
BBQlegend
Sitting Out
Interesting, never done that. Do you slice it like bacon?
damn i just bought a big pork belly at BJ's yesterday and i was going to make bacon, but now i am super intrigued.
twocannons
Two Pair
Brisket cooked hot and fast (6 ish hours) with Black Ops rub.
How many pounds was that pre-cook? Looks like a mini?
I run the smoker at around 275 for the first 3 hours or so until I have a good bark set. Then I wrap in butcher paper and let the smoker run anywhere between 250 and 300 until the brisket probes well (somewhere between 197 and 208 or so) before pulling it off and letting it rest in a Cambro for a bit. Cook time generally runs 6 -7 hours total depending on the size of the brisket. This one came off just at 6.5 hours, but that was partially because my son failed to maintain the fire correctly, and allowed the temp to drop to below 250 for about 45 min.
I meant to take a photo after slicing, but was too busy stuffing my fat mouth. Here is a pic of the leftovers below. That brisket was one of three I cooked today, if I am firing up the smoker for one, I will usually load it up and distribute to friends who appreciate my efforts.
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