The OFFICIAL meat smoking thread

[Freed Roger]

I've done it this way once before after a friend of mine told me that was how Winslow's Home does theirs, and it came out great.

You basically just put the whole thing in a roasting pan with a bunch of sticks of butter, fresh garlic cloves and herbs, tent it and let it go for like 10 hours at 225. When it's done, heat up up a skillet and brown it in chunks and use the garlic meat butter that's left over as a sauce. It's insane.

Winslow home brisket is great. I'd probably say I honestly like the Jewish style roasting pan brisket more than smoked -though kind of different dishes. I just have to do something out in the cold on Xmas eve -tradition.

[cardinalkarp]

Since I think I'll be at my sisters house in Lockhart, TX, which is the the smoked brisket capital of the world, I'm going to do something different and braise one in garlic and butter. I've done it this way once before after a friend of mine told me that was how Winslow's Home does theirs, and it came out great.

You basically just put the whole thing in a roasting pan with a bunch of sticks of butter, fresh garlic cloves and herbs, tent it and let it go for like 10 hours at 225. When it's done, heat up up a skillet and brown it in chunks and use the garlic meat butter that's left over as a sauce. It's insane.

whoa, that sounds fantastic

[Freed Roger]

Brothers and sisters-some xmas eve meat smoking advice -I have had the brisket on a tube charcoal smoker for 12 hours (it has bbeen wrapped up for 8). It is done . We eat around noon. Should I just keep on low heat overnight? Pull it off now and set for an hour refrig until the AM.? WWFBDD?

What would fat bulldog do?

[Freed Roger]

Nevermind. Took a taste-great. Going to cool, cut the brisket up. Take some of its juice, wine reduction gravy. toss in a pan simmer back up.

[Fat Strat]

4th of July bump!

Doing a half a brisket today. First attempt at brisket. Will let you know how it goes.

I am at 4 1/2 hours. Internal temp is 167. The brisket has been doing its "stall" thing at 160'ish for well over an hour or more now. Don't know how long I have left, but I have the timer set for another 3.5 hours. Mesquite wood. Electric smoker.

[Fat Strat]

7 hours. 180. Just looked in on it and its got a nice bark going. Mouth is watering...

[IMADreamer]

Sounds good. It's making me hungry.

[stlouie_lipp]

How did it turn out? Pics, or it didn't happen.

[cardinalkarp]

Sooooo, my old grill finally had to be retired due to old age and flat out being worn out. It was a chargriller duo which had 2 barrels, one for gas and one for charcoal (w/ a side fire box). It was a great grill that served its purpose.

These days when I grill I've typically been leaning towards charcoal only since it just tastes SO much freaking better so I went old school and got the always reliable 22' Weber kettle and damn no wonder the thing is a legend, so far everything I've cooked has been delicious.

The versatility of the grill is better than you would think as you still have the ability to smoke something if you want via indirect heat, yet it still has the space to cook plenty of food via direct heat.

I grilled up a bacon wrapped bourbon glazed pork tenderloin yesterday once the weather broke and it was divine. I wanted to do my first attempt at smoking some ribs (which I'm sure it'll handle w/o issue), but I just wasn't sure the if I had the 3 1/2 hours of good weather.

[AWvsCBsteeeerike3]

Yeah, weber makes a great product. Went over to a guys house that I consider to be pretty....immature. Anyway, he has a knockoff kettle cooker and was talking about how much better it is than a weber because it collects all the ash in a bottom bucket and can be thrown away.

Fair enough, but that's not what I would be bragging about.

I have one of their smokers and, like you say karp, it just cooks very well, makes it relatively easy to control the temp and keeps the meat moist.

Anyway, the only complaint I have is relatively minor. When it is hot outside, I have trouble keeping the temp low enough and still get enough smoke on the fire. For instance, this past weekend, I cooked a brisket on there. Wanted to keep it about 200-225 for the first hour or two and really get some smoke going. But, in order to keep it that low, almost all the air had to be cut off from the coals. So, the fire never really burnt the wood to create that smoke. Brisket turned out good and had good smoke flavor, but it didn't have the smoke ring I wanted. OH well. Live and learn. From now on, I'll just let it get up to 250-275 where it wants to be when producing that smoke.