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Smoking Christmas Eve

4,165 Views | 63 Replies | Last: 9 hrs ago by Cibalo
aggiesundevil4
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11:49p, 12/24/24
AG
Too busy hosting 19 people to take proper pics…this was the aftermath
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firethewagonup
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4:53a, 12/25/24
Just put a 12# brisket on at 0400.

I hope each a ya'll have a Merry Christmas.
Gigem Aggies
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Ogre09
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8:08a, 12/25/24
AG
I cooked my brisket Monday night. Reheating today. Hot too much going on yesterday and today to spend hours on cooking.

Cohibas tonight though.
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Turf-Ag02
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In reply to firethewagonup • 8:45a, 12/25/24
AG
How do you like the smoke tube? I use mine all the time and like it.
Gig ‘em and God bless
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lawless89
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8:52a, 12/25/24
12 lb prime rib going on the RecTec!
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dr_boogs
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In reply to Sweet Kitten Feet • 9:01a, 12/25/24
AG
That is really solid bark all over that brisket. Did you smoke it on an offset? If not, did you use a specific slather or other tips for bark that thick and dark?
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goatchze
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In reply to Sweet Kitten Feet • 9:20a, 12/25/24
AG
Sweet Kitten Feet said:
Slice. Let cool overnight. Then vacpack and freezer. I do this every year for family. I pack in 1lb bags


We do this every time we cook a brisket as my nuclear family isn't eating a whole one all at once.

To reheat, we drop it in 160f water (can use sous vide or stove) till heated through. It is 100% as good as the day it was cooked; maybe better.

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Sweet Kitten Feet
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In reply to dr_boogs • 10:57a, 12/25/24
S
I use Weber Smokey Mountain with lump charcoal and post oak chunks. I use mustard and a liberal coating of a rub of coarse salt, coarse ground pepper, a little granulated garlic. Then very low and slow to give the bark time to develop. Wrap in butcher paper once it's through the stall AND the bark is set. Pull when it's probe tender and rest in a cooler for 3 hours.
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Sweet Kitten Feet
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In reply to goatchze • 10:58a, 12/25/24
S
goatchze said:
Sweet Kitten Feet said:
Slice. Let cool overnight. Then vacpack and freezer. I do this every year for family. I pack in 1lb bags


We do this every time we cook a brisket as my nuclear family isn't eating a whole one all at once.

To reheat, we drop it in 160f water (can use sous vide or stove) till heated through. It is 100% as good as the day it was cooked; maybe better.



Yep just leave in the bag. We boil water put in the bag and bring it back to a boil for a just a few minutes and then turn the heat off and wait about 20 minutes. Comes out awesome.
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Turf-Ag02
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11:15a, 12/25/24
AG
Getting ready to put this 7# beauty on the pit along with pork ribs and sausage links for a snack.
Gig ‘em and God bless
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TulaneAg
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In reply to fullback44 • 12:18p, 12/25/24
fullback44 said:
TulaneAg 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.

Well how was it ? It looked good in the pics


Got lost in the moment once everyone showed for dinner and didn't get a sliced pic....so sorry. It turned out great. Good bark, smoke ring, and good moisture. And no one asked for bbq sauce...that's my ultimate measure of success.
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Micropterus
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12:32p, 12/25/24
AG
Got up at 3 and put a specklebelly on the smoker at 5:00. That's going into a rice dressing the wife is making for lunch. It looked & smelled great when de-boning. Hopefully makes a nice dish.
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Matsui
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1:32p, 12/25/24
AG
Keep the photos coming. Looks great
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SharkinAg
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1:46p, 12/25/24
AG
Frying turkey in a few hours. No oven baked crap for us.
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FirefightAg
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1:52p, 12/25/24
AG
Lastnight mallard and gadwall drinking eagle rare

[URL=https://imgbox.com/hGTG3sOG][/URL] [URL=https://imgbox.com/wSSx6Osv][/URL]
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Milwaukees Best Light
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1:58p, 12/25/24
AG

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TdoubleH
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4:31p, 12/25/24
AG
Smoke a Crowned Pork Roast. Went on at 6:3@ this morning. Turned out great.



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confucius_ag
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4:37p, 12/25/24
AG


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Sazerac
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In reply to Sweet Kitten Feet • 4:38p, 12/25/24
AG
Brisket is on point
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dr_boogs
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In reply to Sweet Kitten Feet • 4:38p, 12/25/24
AG
French's yellow mustard or something else?
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dr_boogs
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4:46p, 12/25/24
AG
Did a 3 rib prime rib roast. Salted overnight in fridge, smoked at 250 x 4 hours. Seared over flaming fire 1-2 mins per side. Homemade horseradish and chimichuri sauces. Swiss cheese potatoes and Brussels sprouts w home made sourdough rolls and an outstanding red blend Steps. Delicious. This one was memorable as my mom and dad were here for Christmas to spend the day with their grandchildren.










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Turf-Ag02
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5:03p, 12/25/24
AG
No words needed


Gig ‘em and God bless
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Ryan the Temp
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5:08p, 12/25/24
AG
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ttha_aggie_09
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5:16p, 12/25/24
AG
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aggiesundevil4
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5:47p, 12/25/24
AG
The aftermath
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C ROC N
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5:52p, 12/25/24
https://imgur.com/a/kWL46oj
Fresh smoked wild caught fish!
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Turf-Ag02
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5:57p, 12/25/24
AG
Neighbors brought over some creole gumbo and I allowed them to taste test our prime rib. Much better than hanging out with my own family.
Gig ‘em and God bless
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Sweet Kitten Feet
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In reply to dr_boogs • 8:37p, 12/25/24
S
Yessir. Just yellow mustard.
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Cibalo
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8:48p, 12/25/24
3 bone prime rib. Cut the rib plate off and did a 24 hr dry brine. Tied it all up and smoked 1 hr at 200 and then 3 hr at 275. Seared on the cast iron.
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