cameraman
11-28-2010, 04:39 PM
Or how I spent my week. Maybe I'm a contrarian, but turkey is not my favorite protein so for the second T-day in a row, I've staged a smokapalooza with my 22.5" kettle. It started Wednesday around noon when I put on a couple of good size corned beef points. They were soaked for about 2.45 days with regular water changes, then rubbed with pepper, ground coriander and granulated garlic the night before they went on. I'm always amazed at how fast these guys cook. I put them on cold, smoked them to 160 at about 225 for just under four hours. I let them cool, wrapped them in foil and stuck 'em in the fridge for later
Did I mention it was raining when I started?
http://dacamerawork.com/food/t_day_2010/pastrami_001.jpg
http://dacamerawork.com/food/t_day_2010/pastrami_002.jpg
http://dacamerawork.com/food/t_day_2010/pastrami_003.jpg
The brisket went on at around 10pm. I was able to keep the first fire smoldering so it was easy getting the kettle ready for the brisket.
http://dacamerawork.com/food/t_day_2010/brskt_002.jpg
Some of you might remember a thread I started about using McCormick's Montreal seasoning on the brisket. There was a consensus that it was pretty salty and should be used in moderation. That's what I did, but I might have been a tad too moderate. The flavor profile was good, it could have been stronger.
http://dacamerawork.com/food/t_day_2010/brskt_001.jpg
http://dacamerawork.com/food/t_day_2010/brskt_003.jpg
Our dinner was scheduled for 4:30 so I had to pull the brisket at around 11am at around 185 and put it in the oven to finish so I could get the ribs on for a hot and fast smoke. They were rubbed with Yardbird, foiled after two hours with a little margarine and honey, and back out of the foil for another hour.
Here's some finished product. We served the ribs and brisket with dinner and had the pastrami for lunch on Friday.
http://dacamerawork.com/food/t_day_2010/ribs_002.jpg
http://dacamerawork.com/food/t_day_2010/brskt_004.jpg
http://dacamerawork.com/food/t_day_2010/brskt_005.jpg
http://dacamerawork.com/food/t_day_2010/pastrami_004.jpg
Everyone raved about dinner, but they swooned over the pastrami.
Thanks for looking.
Did I mention it was raining when I started?
http://dacamerawork.com/food/t_day_2010/pastrami_001.jpg
http://dacamerawork.com/food/t_day_2010/pastrami_002.jpg
http://dacamerawork.com/food/t_day_2010/pastrami_003.jpg
The brisket went on at around 10pm. I was able to keep the first fire smoldering so it was easy getting the kettle ready for the brisket.
http://dacamerawork.com/food/t_day_2010/brskt_002.jpg
Some of you might remember a thread I started about using McCormick's Montreal seasoning on the brisket. There was a consensus that it was pretty salty and should be used in moderation. That's what I did, but I might have been a tad too moderate. The flavor profile was good, it could have been stronger.
http://dacamerawork.com/food/t_day_2010/brskt_001.jpg
http://dacamerawork.com/food/t_day_2010/brskt_003.jpg
Our dinner was scheduled for 4:30 so I had to pull the brisket at around 11am at around 185 and put it in the oven to finish so I could get the ribs on for a hot and fast smoke. They were rubbed with Yardbird, foiled after two hours with a little margarine and honey, and back out of the foil for another hour.
Here's some finished product. We served the ribs and brisket with dinner and had the pastrami for lunch on Friday.
http://dacamerawork.com/food/t_day_2010/ribs_002.jpg
http://dacamerawork.com/food/t_day_2010/brskt_004.jpg
http://dacamerawork.com/food/t_day_2010/brskt_005.jpg
http://dacamerawork.com/food/t_day_2010/pastrami_004.jpg
Everyone raved about dinner, but they swooned over the pastrami.
Thanks for looking.