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Post by oilsooner on Nov 19, 2018 13:20:18 GMT -6
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Post by hermit on Nov 19, 2018 16:32:48 GMT -6
I bought this Maverick , this past summer MaverickThank you for the reviews. I dont mind paying a little extra to get the right equipment, but I dont want to pay for what I dont need. I do like the thermapen's reputation, so I will prob look at that remote probe you were talking about. Also, went to Walmart and got a brisket.....hahaha. Its choice, so...thats not the best, but I am gonna give it a shot. I am mainly wanting brisket to put into the beans, so I wasnt going to pay double the price to get a select from Reasors. Maybe that was a mistake, we'll see. Anyway, I also got some Creole Butter for the injection, and they had some Jack Daniels No 7 rub that I looked at some quick reviews online for at the store and it looked good. So, I'm gonna hit it with the rub to set overnight, then throw it on at about 7am tomorrow morning for an all day cook. Oh, got some Monreal Steak seasoning that I will add the morning of. You cant inject marinade the night before can you? I thought I read that was bad. So, I planned to trim and rub then rest tonight. Tomorrow inject, montreals, rub again, then throw it on the smoker. Thoughts? I'm in the Aaron Franklin school of thought, keep it simple. I would do salt / pepper or Meat Church Holy Cow. And then smoke it.
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Post by oilsooner on Nov 19, 2018 16:49:31 GMT -6
Thank you for the reviews. I dont mind paying a little extra to get the right equipment, but I dont want to pay for what I dont need. I do like the thermapen's reputation, so I will prob look at that remote probe you were talking about. Also, went to Walmart and got a brisket.....hahaha. Its choice, so...thats not the best, but I am gonna give it a shot. I am mainly wanting brisket to put into the beans, so I wasnt going to pay double the price to get a select from Reasors. Maybe that was a mistake, we'll see. Anyway, I also got some Creole Butter for the injection, and they had some Jack Daniels No 7 rub that I looked at some quick reviews online for at the store and it looked good. So, I'm gonna hit it with the rub to set overnight, then throw it on at about 7am tomorrow morning for an all day cook. Oh, got some Monreal Steak seasoning that I will add the morning of. You cant inject marinade the night before can you? I thought I read that was bad. So, I planned to trim and rub then rest tonight. Tomorrow inject, montreals, rub again, then throw it on the smoker. Thoughts? I'm in the Aaron Franklin school of thought, keep it simple. I would do salt / pepper or Meat Church Holy Cow. And then smoke it.
I got er trimmed up and used some salt, pepper, onion powder and garlic powder as well as the JD’s on it, and now it’s in the fridge. I cut nearly 4.5 lbs off a 12.6 lb brisket. That’s what choice gets you. Lol Anyway, tomorrow I’ll inject (I really feel it needs it bc I’m not sure about this cheap flat having any moisture at this point), then hit it with the rub again, then it’s on the smoker. Pretty stoked. The next day I’ll do beans, then turkeys the next day, then the Schwabs ham. I don’t know where you are on schwabs, but their chili is to die for, imo. Curious how the ham will turn out. On the beans, I’m doing Oklahoma Joes recipe. Gonna have the brisket in it, so I’m real excited about that as well.
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Post by oilsooner on Nov 20, 2018 8:25:56 GMT -6
Brisket is on! Man, she smelled GREAT after a night in the JD rub. Excited to give it a try. The creole butter injection smelled super buttery and spicy too, so yum. Smoking at 250 instead of 225 because I don’t want to be up tonight waiting on it. Gonna let it get up to 160, then wrap in the old Texas Crutch. I am using a “competition blend” of hickory, maple, and apple for this smoke. (Jimmy, we need to talk pellets. Do you have a preference? I’ve been using pit boss bc they’re cheap, but I’d like to try CookinPellets, if I could justify over twice the price).
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Post by oilsooner on Nov 20, 2018 8:43:11 GMT -6
I’m kind of thinking about putting the brisket in a foil pan then covering with foil, instead of just wrapping in foil. The idea would be to collect the au jus to pour over the burnt ends. Of course, I’d still foil, towel, cooler to rest. Any thoughts on this? Any reason this wouldn’t work as good as foil? I see some people doing it and others saying it wouldn’t get enough smoke. Not sure how the smoke would be any different, it’s just more free space for air in there. Basically this set up with a foil pan with a sheet cake cooler underneath to keep it directly out of the juice. Foil on top until it hits 205.
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Post by hermit on Nov 20, 2018 9:13:52 GMT -6
The foil pan would protect the bark.
After wrapping in foil its not gonna get any more smoke. That's why wrapping in pink butcher paper is popular, it breathes and still allows smoke on the meat and its easy on the bark.
But hey, I don't do a lot of brisket. My last one , was a year and a half ago. Its a real undertaking on the stick burner. And at the price of brisket, I don't like the risk of screwing it up, its not easy smoke, every brisket is different. When ya weigh the final product and divide that into the price, its a very very expensive cut of meat.
Beef ribs are the same way. I smoked four slabs of beef ribs a couple months ago, they cost $110 . I forgot the weights, but I did not get a lot of meat for $110. Barbecue joints have the same problem, its why beef ribs are not a regular item on the menu. Most do them on Saturday and barely break even on them, even though they are very popular with patrons.
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Post by oilsooner on Nov 20, 2018 9:36:00 GMT -6
The foil pan would protect the bark. After wrapping in foil its not gonna get any more smoke. That's why wrapping in pink butcher paper is popular, it breathes and still allows smoke on the meat and its easy on the bark. But hey, I don't do a lot of brisket. My last one , was a year and a half ago. Its a real undertaking on the stick burner. And at the price of brisket, I don't like the risk of screwing it up, its not easy smoke, every brisket is different. When ya weigh the final product and divide that into the price, its a very very expensive cut of meat. Beef ribs are the same way. I smoked four slabs of beef ribs a couple months ago, they cost $110 . I forgot the weights, but I did not get a lot of meat for $110. Barbecue joints have the same problem, its why beef ribs are not a regular item on the menu. Most do them on Saturday and barely break even on them, even though they are very popular with patrons. Yeah, its terrible how expensive meat is. Its another reason the vaccuum sealer is a must if you like to smoke meats, imo. I cant stand wasting (especially expensive stuff), so that helps a lot. This brisket wasnt too bad. It was about $45 for 12.6 lbs. I cut off nearly 4.5 lbs of fat, so were down to about 8 lbs of meat. After cook, we're at what 6.5 lbs or so? I guess thats not too bad for $45, but that was the absolute lowest quality of meat. The next step up to Choice was double the price, though I might not have had to cut as much off, idk. Brisket is coming up to temp. The best part about this pellet smoker is how well holds temps, which gets around the issue you talked about on the stick burners (and why I’m a bit afraid of stick burners..lol):
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Post by hermit on Nov 20, 2018 10:04:42 GMT -6
Smoker on OKC Craigslist. Has a whole hog rotisserie. Never seen that before. Its in Nebraska, $8500 Smoker
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Post by jimmy on Nov 20, 2018 10:15:09 GMT -6
Smoking wings for work party
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Post by oilsooner on Nov 20, 2018 10:27:23 GMT -6
Smoking wings for work party What pellets do you use?
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Post by jimmy on Nov 20, 2018 11:48:03 GMT -6
I’m using lumberjack hickory now. I was strictly a BBQ’ers Delight guy for a few years, but these are much less expensive and just as good
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Post by oilsooner on Nov 20, 2018 11:52:37 GMT -6
They online only? We’re at 3 hours in, sitting at 140. Not climbing very quickly anymore. Couldn’t help but open it and sneak a peek!
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Post by jimmy on Nov 20, 2018 12:03:11 GMT -6
I get mine at Atwood’s, I don’t know if you have those where you are
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Post by jimmy on Nov 20, 2018 12:47:25 GMT -6
They online only? We’re at 3 hours in, sitting at 140. Not climbing very quickly anymore. Couldn’t help but open it and sneak a peek! That’s looking good. The fat is just starting the rendering process at that tem.....just let it go. I usually let it go at least six hours before I decide how long I wanna go before I wrap
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Post by oilsooner on Nov 20, 2018 14:52:37 GMT -6
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Post by oilsooner on Nov 20, 2018 14:55:45 GMT -6
I get mine at Atwood’s, I don’t know if you have those where you are I think those were the ones I tried first. Settled on the pit boss because they were at Walmart, and the wife seems to be there several times per week, and they have ziplock top bags, which I think are very convenient. I didn’t remember the Atwood’s brand having that, but could’ve just missed it. Those first few smokes were a blur. Lol
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Post by hermit on Nov 20, 2018 17:00:49 GMT -6
I’m using lumberjack hickory now. I was strictly a BBQ’ers Delight guy for a few years, but these are much less expensive and just as good
I'm not a pellet pooper user, but at the BBQ Brethren those two brands are the most popular, especially lumberjack. There's one other they speak of often, that I can't recall.
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Post by oilsooner on Nov 20, 2018 18:09:18 GMT -6
Finally pulled it. So, 6 hours on the smoke, 3.5 in the pan, now at least an hour to rest, and I’ll cut it up. You can def see how the temps went up when it put it in the pan:
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Post by jimmy on Nov 20, 2018 18:39:03 GMT -6
I get mine at Atwood’s, I don’t know if you have those where you are I think those were the ones I tried first. Settled on the pit boss because they were at Walmart, and the wife seems to be there several times per week, and they have ziplock top bags, which I think are very convenient. I didn’t remember the Atwood’s brand having that, but could’ve just missed it. Those first few smokes were a blur. Lol I saw the pit boss at Walmart, but they had them outside in the humidity. I’ve had issues before with pellets that had absorbed some moisture. So I didn’t get any.
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Post by oilsooner on Nov 20, 2018 18:44:43 GMT -6
I think those were the ones I tried first. Settled on the pit boss because they were at Walmart, and the wife seems to be there several times per week, and they have ziplock top bags, which I think are very convenient. I didn’t remember the Atwood’s brand having that, but could’ve just missed it. Those first few smokes were a blur. Lol I saw the pit boss at Walmart, but they had them outside in the humidity. I’ve had issues before with pellets that had absorbed some moisture. So I didn’t get any. Understood. I haven’t had any issues yet, and I’ve run through at least 30 lbs, with a good 40 in my garage. I do want to try those CookinPellets. They are on amazon for $45 for a 40 lb bag, so a touch pricey, but they get great reviews, especially the hickory. I’m def gonna try the Atwood’s again now that I’ve had some experience with the pit boss. I honestly didn’t give em a real try last time. Edit: I should note when I went to get this last bag, the top bag was ripped. It was spilling pellets everywhere. I tried to clean it up a bit then went looking for a good bag. Another bag had a hole that was taped, and another was leaking. I did get a good bag (it was a pallet of them), but it looked like someone accidentally stuck a fork in there with a lift or something. Regardless, something to know on quality.
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Post by oilsooner on Nov 20, 2018 20:18:38 GMT -6
Got it out to cut. In the pan: Cutting board: Smoke ring: Taste verdict: it’s pretty spicy, which I like, but not good for the girls. I’d also say it’s a bit dry, so I’m glad I have the au jus. Taste overall is pretty good. Good smoke flavor, but is heavy on the spice. I doubt I’ll do another select brisket, but a good experience, and this meat will be killer in the beans tomorrow.
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Post by hermit on Nov 20, 2018 20:44:51 GMT -6
Bark looks good. That is the point you've sliced ? Havin trouble orienting.
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Post by hermit on Nov 21, 2018 7:53:55 GMT -6
Just because its the day before Thanksgiving, this fella at the Brethrens smoked this amazing lookin spatchcocked turkey. If it taste as good as it looks, it was delicious
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Post by oilsooner on Nov 21, 2018 10:40:32 GMT -6
Bark looks good. That is the point you've sliced ? Havin trouble orienting. That was the flat. I cooked it fat side down, potentially another mistake. But thats what the traeger site said to do, so I went with it. lol The point was more fatty/juicy, and honestly what I expected the flat to be, but it was just pretty dry. So, I am going to clean the smoker then make beans today (OK Joes recipe), and will put a pound and a half of brisket in it. I then plan to make a chili with another pound and a half or so next week. Adding the brisket to those recipes will hide the dryness, and make two really delicious meals, I think. I'll make sliced beef sandwhiches with the rest, adding the au jus to it. Pretty bummed that it was this dry, but I really think it was due to the cut, and I prob should have went straight foil, idk. Also, I weighed, and ended up with almost 5 pounds of meat out of that 12.6 lb brisket. Thats pretty expensive for $45 (plus prob $5 of pellets). I will do a Choice brisket from Reasors next, try to get a similar sized one, then see if we end up with a better price per pound on the finished product. Ill use a different rub and injection next time as well, to bring the spice level down some.
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Post by oilsooner on Nov 21, 2018 10:42:06 GMT -6
Just because its the day before Thanksgiving, this fella at the Brethrens smoked this amazing lookin spatchcocked turkey. If it taste as good as it looks, it was delicious Ill be throwing two turkey roasts in the brine today. Gonna do one BBQ style, and one more traditional with just basic spices and maybe some Cavendars. Gotta have em ready to eat by noon tomorrow, so I'll prob have to start em early. I dont have anywhere near the skill to be spatchcocking a turkey, but maybe in a few years! That thing looks perfect!!
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Post by hermit on Nov 21, 2018 11:34:05 GMT -6
Bark looks good. That is the point you've sliced ? Havin trouble orienting. That was the flat. I cooked it fat side down, potentially another mistake. But thats what the traeger site said to do, so I went with it. lol The point was more fatty/juicy, and honestly what I expected the flat to be, but it was just pretty dry. So, I am going to clean the smoker then make beans today (OK Joes recipe), and will put a pound and a half of brisket in it. I then plan to make a chili with another pound and a half or so next week. Adding the brisket to those recipes will hide the dryness, and make two really delicious meals, I think. I'll make sliced beef sandwhiches with the rest, adding the au jus to it. Pretty bummed that it was this dry, but I really think it was due to the cut, and I prob should have went straight foil, idk. Also, I weighed, and ended up with almost 5 pounds of meat out of that 12.6 lb brisket. Thats pretty expensive for $45 (plus prob $5 of pellets). I will do a Choice brisket from Reasors next, try to get a similar sized one, then see if we end up with a better price per pound on the finished product. Ill use a different rub and injection next time as well, to bring the spice level down some. I figure to get about 5#'s out of a 13# packer cut, which puts the price per pound into sirloin range. Beef ribs will get into ribeye range.
Almost everything I see at Crest, is CAB Choice. Also at Walmart, only occaisionally they will have select. And that's what Sams sells, last time I checked it was $2.80 # at Sams. I hear Costco has really good prices, but we don't have on in OKC, yet, its being built.
Crest sells a market trim for around $5 a pound. They call it " whole trimmed " , which is sort've an oxymoron. IDK if ya come out ahead on that, but it would be much easier to prep.
To get prime brisket, I think I'd have to order from Creekstone Farms or Snake River Farms.
That turkey, the guy smoked it on a Big Green egg. I'm waitin for details on temp and time.
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Post by oilsooner on Nov 21, 2018 11:48:27 GMT -6
That was the flat. I cooked it fat side down, potentially another mistake. But thats what the traeger site said to do, so I went with it. lol The point was more fatty/juicy, and honestly what I expected the flat to be, but it was just pretty dry. So, I am going to clean the smoker then make beans today (OK Joes recipe), and will put a pound and a half of brisket in it. I then plan to make a chili with another pound and a half or so next week. Adding the brisket to those recipes will hide the dryness, and make two really delicious meals, I think. I'll make sliced beef sandwhiches with the rest, adding the au jus to it. Pretty bummed that it was this dry, but I really think it was due to the cut, and I prob should have went straight foil, idk. Also, I weighed, and ended up with almost 5 pounds of meat out of that 12.6 lb brisket. Thats pretty expensive for $45 (plus prob $5 of pellets). I will do a Choice brisket from Reasors next, try to get a similar sized one, then see if we end up with a better price per pound on the finished product. Ill use a different rub and injection next time as well, to bring the spice level down some. I figure to get about 5#'s out of a 13# packer cut, which puts the price per pound into sirloin range. Beef ribs will get into ribeye range.
Almost everything I see at Crest, is CAB Choice. Also at Walmart, only occaisionally they will have select. And that's what Sams sells, last time I checked it was $2.80 # at Sams. I hear Costco has really good prices, but we don't have on in OKC, yet, its being built.
Crest sells a market trim for around $5 a pound. They call it " whole trimmed " , which is sort've an oxymoron. IDK if ya come out ahead on that, but it would be much easier to prep.
To get prime brisket, I think I'd have to order from Creekstone Farms or Snake River Farms.
That turkey, the guy smoked it on a Big Green egg. I'm waitin for details on temp and time.
Thanks for the info. The dryness was prob all me, but it could’ve been the cut. Prob the pan thing, idk. Maybe I let it get too hot (200). Maybe the rack in the pan was a bad idea. I’ll explore all these options. We also have a sams right by my work, so I may go get a look and a membership if they have choice at nearly select pricing. I didn’t see any select at Walmart (and I looked and even called reasors to check their options - they had choice and prime, but it was pricey), but it’s honestly the first time I’ve really looked there. If they have choice, I’ll def get that next time. Bout to go get the beans started. Gonna do the delived eggs too, I think. Smoker is cleaned and ready to go. Well, as clean as a smoker gets. Lol
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Post by oilsooner on Nov 21, 2018 13:52:09 GMT -6
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Post by kcrufnek on Nov 21, 2018 16:19:51 GMT -6
That was the flat. I cooked it fat side down, potentially another mistake. But thats what the traeger site said to do, so I went with it. lol The point was more fatty/juicy, and honestly what I expected the flat to be, but it was just pretty dry. So, I am going to clean the smoker then make beans today (OK Joes recipe), and will put a pound and a half of brisket in it. I then plan to make a chili with another pound and a half or so next week. Adding the brisket to those recipes will hide the dryness, and make two really delicious meals, I think. I'll make sliced beef sandwhiches with the rest, adding the au jus to it. Pretty bummed that it was this dry, but I really think it was due to the cut, and I prob should have went straight foil, idk. Also, I weighed, and ended up with almost 5 pounds of meat out of that 12.6 lb brisket. Thats pretty expensive for $45 (plus prob $5 of pellets). I will do a Choice brisket from Reasors next, try to get a similar sized one, then see if we end up with a better price per pound on the finished product. Ill use a different rub and injection next time as well, to bring the spice level down some. Saw a video and the guy on it said that fat side up doesn't help here. The fat will just run off the sides and down to the bottom of the smoker. He suggested scoring. Sorry to see you didn't make burnt ends. Best part of the deal.
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Post by oilsooner on Nov 21, 2018 16:59:27 GMT -6
That was the flat. I cooked it fat side down, potentially another mistake. But thats what the traeger site said to do, so I went with it. lol The point was more fatty/juicy, and honestly what I expected the flat to be, but it was just pretty dry. So, I am going to clean the smoker then make beans today (OK Joes recipe), and will put a pound and a half of brisket in it. I then plan to make a chili with another pound and a half or so next week. Adding the brisket to those recipes will hide the dryness, and make two really delicious meals, I think. I'll make sliced beef sandwhiches with the rest, adding the au jus to it. Pretty bummed that it was this dry, but I really think it was due to the cut, and I prob should have went straight foil, idk. Also, I weighed, and ended up with almost 5 pounds of meat out of that 12.6 lb brisket. Thats pretty expensive for $45 (plus prob $5 of pellets). I will do a Choice brisket from Reasors next, try to get a similar sized one, then see if we end up with a better price per pound on the finished product. Ill use a different rub and injection next time as well, to bring the spice level down some. Saw a video and the guy on it said that fat side up doesn't help here. The fat will just run off the sides and down to the bottom of the smoker. He suggested scoring. Sorry to see you didn't make burnt ends. Best part of the deal. Yeah, I’ll go fat side up next time for sure. I really wanted to do burnt ends, but it’s a more complicated procedure, and I was already having issue with the base procedure. Lol. So, I didn’t want to complicate it further. But, I will def try it in the future bc I love burnt ends. Beans came out great. Taste pretty much exactly like Oklahoma Joes at the restaurant. I’ll heat em up in the smoker tomorrow bc I think these are good enough to serve to others. Ha
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