Prime brisket from heb...trimmed and seasoned. Waking up at 3am to fire up the smoker and get this sucker on by 4am.
Smoking Christmas Eve
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Last: 9 hrs ago by Cibalo
That Killen S&P provides a great bark
Nice. I'm putting one on at 0900. 7 lbs so it should quick. 2 sides of pork's ribs and 2 Polish deer sausage. They will be put on at different times. Merry Christmas Ags
We don't enjoy until the evening. It's the law by grandmas standards.
We don't enjoy until the evening. It's the law by grandmas standards.
Brisket on at 3:30a. Smoker slowly coming up to ~250 with a shiznit load of early smoke. Cold brisket on low temp and early smoke is best way to get a killer smoke ring on the drum.
17 lbs of usda prime boneless rib roast.
I'll put it on about 9 or 10 Am for 2 pm dinner.
I'll put it on about 9 or 10 Am for 2 pm dinner.
First look at 3 hrs and color coming along nicely.
I've learned over the years to flip brisket and ribs on the drum to get good and consistent bark. Otherwise one side gets hammered with direct heat for way too long.
I've learned over the years to flip brisket and ribs on the drum to get good and consistent bark. Otherwise one side gets hammered with direct heat for way too long.
Got a ham going on around noon, to be ready for dinner after Mass at 5.
Did mine yesterday and plan to reheat today. Debating on the whole brisket reheat or slicing cold and then reheating in pan covered in tallow.
Any advice form you guys?
Any advice form you guys?
Firing up the pit early tomorrow morning. Beef ribs and pork butt first and then chicken wings and sausage later on.
First time doing beef ribs. Any tips from those who have done them before?
First time doing beef ribs. Any tips from those who have done them before?
I like them like brisket. S&P, then long slow on the smoker.
Pictures of food, lol
Doing a brisket on Friday and tossing in a couple of HEB's queso starters in there for the last hour.
one safe place said:
Pictures of food, lol
This!
7hrs... flipped again. Fat getting a little squishy. Planning to wrap in 1hr if fat continues to render like this.
Would you guys stop this. We are going over to our neighbors to eat and it will be plain old oven cooked turkey. We aren't going till 2:00. I've looked at these pictures and I'm so dang hungry for smoked brisket I may eat my dogs smoked bacon treats!
Wow these pictures look good.
Wow these pictures look good.
No smoking for me today. Gumbo is our Christmas Eve Dinner.
My bride slices it cold then reheats the slices only with the drippings and some bbq sauce.
That way if it all doesn't get eaten you can slice some more as needed without heating the entire brisket.
That's all I got.
Merry Christmas my friend. May it be blessed and happy.
That way if it all doesn't get eaten you can slice some more as needed without heating the entire brisket.
That's all I got.
Merry Christmas my friend. May it be blessed and happy.
Ham on the PBC.
9 hrs...underside bark needs to tighten up a bit so I'm gonna leave it unwrapped for now. It's at 188 so this dude may just get wrapped when I take it off for the hold. Dinner at 5:30p
4 racks of ribs I put on this morning. Then will do 3 slabs of bacon and my patented chicken satay skewers.
Already did mine. Brisket. Turkey breast. Butt. This brisket is one of my best too.
Coming along
Cold cut (it's not as dry as it looks) and now heating sliced
This is exactly the same for me.TulaneAg said:
Prime brisket from heb...trimmed and seasoned. Waking up at 3am to fire up the smoker and get this sucker on by 4am.
Damn. I wish I knew as much about cooking as what you guys have forgot. I would be truly blessed. You guys make it look so easy.
11hrs..pulled it. 199 internal temp and it's resting in a cooler until 6pm slice/dinner time. Point was probe tender for last 30-45 mins but flat still had a little resistance. Finally decided to pull it to lessen chance of drying it out. Figured it would still loosen up pretty good during a 3.5 hr hold.
Done
I was always afraid of brisket, and then I watched this:Gunny456 said:
Damn. I wish I knew as much about cooking as what you guys have forgot. I would be truly blessed. You guys make it look so easy.
It seriously changed my life. Now I smoke brisket several times a year and it turns out better than any restaurant I've been to.
That looks fantastic! You guys are putting me to shame today. I just did some St. Louis style pork ribs today.
That's what my kiddos wanted for dinner.
Merry Christmas OB!
That's what my kiddos wanted for dinner.
Merry Christmas OB!
For those doing it in the oven
Full video: https://t.co/DItKHYh1eG on @rumblevideo
— Chef Andrew Gruel (@ChefGruel) December 24, 2024
Well how was it ? It looked good in the picsTulaneAg said:
11hrs..pulled it. 199 internal temp and it's resting in a cooler until 6pm slice/dinner time. Point was probe tender for last 30-45 mins but flat still had a little resistance. Finally decided to pull it to lessen chance of drying it out. Figured it would still loosen up pretty good during a 3.5 hr hold.
Just got mine done. I'm smoking on the Traeger tomorrow though
It came out great. It's the simplest to smoke. Just grab your favorite cured ham, slather in mustard and brown sugar and smoke it.
We usually take half and keep it sliced for sandwiches, breakfast or other r items, then I'll take the glaze and slather over the rest of the ham once it is carved and chopped up. Serve with sides and life is good.
We usually take half and keep it sliced for sandwiches, breakfast or other r items, then I'll take the glaze and slather over the rest of the ham once it is carved and chopped up. Serve with sides and life is good.
Just pulled off 2 ten lbs briskets . turned out great. Question for you guys. Turns out most of the family isn't going to be here (flu for some, grandson and family had to report in Va, Other went to Co for other family), so wife and I thought what the heck, lets just grill some ribeyes for son and family. So, If I wanted to vac seal these 2 and save them whole, what's your best idea how? Fridge till morning, just wait till room temp, what do you think?
Slice. Let cool overnight. Then vacpack and freezer. I do this every year for family. I pack in 1lb bags
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