The OFFICIAL meat smoking thread

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Fat_Bulldog
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Re: The OFFICIAL meat smoking thread

Post by Fat_Bulldog »

Freed Roger wrote:
Fat_Bulldog wrote:
Freed Roger wrote:
Fat_Bulldog wrote:I would go low and slow and plan ahead. Depending on the size of the brisket, what you're cooking on, what kind of weather conditions you're dealing with, etc. will all factor into this.

I would plan at least 12 hours of cooking time (I usually only do a 16 lb + brisket if I'm going to hassle with it).

Smoke on 225/240 keep the smoker humid with a pan of water, I cook the brisket to an internal temp of around 195/200 on the point and let the flat get to 205 or so). I would also inject it with phosphates. After about the 5 hour mark I wrap in foil and add beef broth to it and let smoke for 2 to 3 hours wrapped. Then pull out of wrap and let the bark setup until the proper IT is reached.
Thanks. About 10lbs flat. I will be cutting in half to fit it on tube smoker. I always wrap a brisket, but was never quite sure when.

Phosphates,....will check into that.

Temps are a variable in that normally its colder and my wife wouldn't come out and offer input. Pecan chips this year. Since we are serving it with brunch primarily, i will ad a little sweetness to the rub. Going to try making bisquits to serve with. Looking forward to it.
That sounds good. Good luck. You won't need nearly that much time with only flats and splitting them... Inject with phosphates and butter.
Can I get phospates and meat injector at a grocery store? Make my own, using worcestire?
Yeah. You might be able to find phosphates at a grocery store. Might have better luck at Kenrick's or some place similar.

Should be able to find an injector at Dierbergs/Schnucks.

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Fat_Bulldog
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Re: The OFFICIAL meat smoking thread

Post by Fat_Bulldog »

I'm making smoked pot roast for Christmas. I'm smoking a couple of chuck roasts with hickory and a thick coating of Montreal Seasoning, then, instead of wrapping them, going to finish them off in the oven with some beef broth, red wine, onions, celery, carrots and potatoes.


I use this for beef injections:

https://www.amazon.com/Butcher-BBQ-Bris ... 7479&psc=1

Freed Roger
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Re: The OFFICIAL meat smoking thread

Post by Freed Roger »

[quote="Fat_Bulldog"]I'm making smoked pot roast for Christmas. I'm smoking a couple of chuck roasts with hickory and a thick coating of Montreal Seasoning, then, instead of wrapping them, going to finish them off in the oven with some beef broth, red wine, onions, celery, carrots and potatoes.
/quote]
Image

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Re: The OFFICIAL meat smoking thread

Post by Freed Roger »

Twas the night before smoking meat,
The fires soon to be hot,
Except at the Freeds
With their plugged in crock pot.

The meats were all resting,
In their rubs and their brine
Briskets and birds
And occassional swine.

And I with my beers
An assortment of stouts,
Getting hammered off my arse
What the hell rhymes with bronco

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Re: The OFFICIAL meat smoking thread

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The meat train has long left the station and is a rolling along. Already wrapped and injected (a new one for me, so Fat B dont do me wrong here).

Sitting by my meat to keep it company

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Re: The OFFICIAL meat smoking thread

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Gorfenstein is lurking

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IMADreamer
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Re: The OFFICIAL meat smoking thread

Post by IMADreamer »

Smoked some deer loin today. 2 hours at like 225. Mighty tasty

AWvsCBsteeeerike3
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Re: The OFFICIAL meat smoking thread

Post by AWvsCBsteeeerike3 »

Pics?

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lukethedrifter
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Re: The OFFICIAL meat smoking thread

Post by lukethedrifter »

Today is turning out really okay after all. Working OT at the firehouse, counting on someone assigned here to have taken care of the meal (OT guy provides the $$), only to find out the guy detailed to get groceries ‘forgot’.
In an actual Christmas miracle, the other OT guy just happened to have a prime rib in his fridge at home so he got it and NOW I GET SMOKED PRIME RIB FOR CHRISTMAS DINNER.

HALLELUJAH.

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IMADreamer
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Re: The OFFICIAL meat smoking thread

Post by IMADreamer »

AWvsCBsteeeerike3 wrote:Pics?
I'll to get you pics of the smoked deer roast we are having for Christmas dinner because the loin is all gone.

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