Smoked Brisket

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JoeDirte

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« on: April 22, 2016, 08:54:48 AM »
A few of the briskets ive cooked.
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spareparts87

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« Reply #1 on: April 22, 2016, 09:03:59 AM »
How long does it take in the smoker

JoeDirte

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« Reply #2 on: April 22, 2016, 09:12:05 AM »
Mine usually take an hour and fifteen minutes a pound.


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spareparts87

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« Reply #3 on: April 22, 2016, 09:13:35 AM »
Thanks I've got one I want to cook I just wasn't sure how long

JoeDirte

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« Reply #4 on: April 22, 2016, 09:16:19 AM »
Use a meat thermometer. Smoke until 195 degrees. Be sure and spray with apple juice or beef broth to avoid drying it out. Smoke at around 225-250


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flytime

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« Reply #5 on: April 22, 2016, 11:07:15 AM »
What are you using for rub?


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JoeDirte

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« Reply #6 on: April 22, 2016, 11:11:23 AM »
I use garlic, salt, pepper and a Texas bills seasoning.


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flytime

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« Reply #7 on: April 22, 2016, 11:48:54 AM »
Sweet. Just my smoker a few weeks ago. Loving it so far. So damn good!!!


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Can I get next in line behind The Beav

JoeDirte

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« Reply #8 on: April 22, 2016, 11:57:06 AM »
Do you use a wet pan? Fill it with broth beer and butter to keep inside pit wet.


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JoeDirte

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« Reply #9 on: April 22, 2016, 12:08:42 PM »
This is my smoker and my old rig.
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mash on it

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« Reply #10 on: April 22, 2016, 12:20:04 PM »
Sweet. Just my smoker a few weeks ago. Loving it so far. So damn good!!!


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Smokers/bbq grills are the most versatile way to cook.
 Turkeys
 Chicken
 Brisket
 Prime Rib
 Boston Butts
 Ribs.
 Chicken Wings
All pretty standard stuff. Other stuff I smoke/bake or grill-
 Apple pie- both frozen and fresh home made, with apples from the orchard
 Bread (from scratch)
 Biscuits
 Pizza
 Banana nut bread
 Baked potatoes
 Gouda
I use Mesquite, Avocado, Oak, Cherry, Peach, Plum, and Grapevines for wood, Usually with a wet tray

Steaks and burgers are best over oak or mesquite at 650* 

Dan'l
 
CJ/RR 212...under construction  "Pistol Annie"

JoeDirte

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« Reply #11 on: April 22, 2016, 02:39:43 PM »
Mash on it do you still have the boat in your profile pic? I bought one that looks identical to it about 10 years back in california.
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JoeDirte

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« Reply #12 on: April 22, 2016, 02:44:00 PM »
another pic
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mash on it

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« Reply #13 on: April 22, 2016, 03:19:19 PM »
Mash on it do you still have the boat in your profile pic? I bought one that looks identical to it about 10 years back in california.

Yeah, I do. Its a 76 Eliminator, 21' day cruiser. (U.S.S. Eliminator, lol) Its nearly 3' tall from the waterline @ drivers seat.
BBC/Berk jc/AA...57mph...like a Cadillac on the water.

Dan'l

with BBQ grill on board.

CJ/RR 212...under construction  "Pistol Annie"

flytime

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« Reply #14 on: April 22, 2016, 05:48:41 PM »
Do you use a wet pan? Fill it with broth beer and butter to keep inside pit wet.


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I do have a pan inside for liquid. Want to smoke some pork this weekend for pulled pork sandwiches. Any tips? Shoulder, butt ???


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JoeDirte

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« Reply #15 on: April 22, 2016, 06:56:20 PM »
Smoke in a pan fat side up with a little apple juice in the pan. Wrap at 165 and cook to 205. Rest for an hour and then shred. Never flip the meat.


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JoeDirte

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« Reply #16 on: April 22, 2016, 07:07:34 PM »
This is my cook team.


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allfiredup

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« Reply #17 on: April 22, 2016, 09:40:15 PM »
Tri tip!

Whiskeyshooter

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« Reply #18 on: May 03, 2016, 09:11:57 AM »
When I let mine rest, I wrap it in foil, then wrap a thick towel around that and put it in an empty ice chest.  I have found it keeps the meat hot without the risk of drying it out.  I think the competitors call it a faux Cambro.
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JoeDirte

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« Reply #19 on: May 03, 2016, 04:32:04 PM »
There is mine from this weekends competition.


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« Reply #20 on: May 07, 2016, 03:41:50 PM »
 I can almost smell it.
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SomeThingWilder

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« Reply #21 on: May 08, 2016, 11:04:39 AM »
Pork shoulder for mothers day

coors909

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« Reply #22 on: May 08, 2016, 12:30:08 PM »
Pork tenderloin smoked for Mother's Day!


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88 Baker

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« Reply #23 on: June 04, 2016, 01:27:22 PM »
Cut the ole Ham n half n smoked It!! Yums!!!


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« Reply #24 on: June 12, 2016, 10:00:56 PM »
Smoked pork shoulder today came out good!


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