Anyone Else Up Cooking?

[nmayeux]

Its a little past 0530, and got everything on and smoking, but just a little lonely. Anyone else trying to get things done by this afternoon?

I have 12 butts, a couple of BBs, and a batch of Kevin's beans going.

 

[BBQ_MAFIA]

No cooking for me today I got it done yesterday.

How about a couple of pics. I alway like to see the Lang loaded up.

 

[kickassbbq]

Gonna do a Brisket (if Sams has any).
Will put it on about 12-1 for a Fast Track Smoke. Can't wait to get my hands on some cripsy Ol' bark!!!!!

PARTY!!!!!!!!

Smoke On!!!!!!

 

[cmcadams]

I'm up, just starting.. Not as early as you. I'm doing 1 whole, fresh turkey and 3 fresh turkey breasts. I put the bird in brine last night, with some Maker's Mark, molasses, thyme, sage and peppercorns.

I learned a big lesson last night. Don't store whole allspice next to whole peppercorns! I had to pick some out of the brine!

About noon, a friend is coming by with a whole deer to put on the smoker, too. I'm going to cook it to about 135.

 

[The Woodman]

I am scraping out the pit and re-seasoning her today for winterizing! I try not to use her in the wet months. I switch over to a small water smoker and my Weber Kettle. Also, I try to abstain from Q more at this time of year. I'll do more Tamales, Chili, Fried Chicken, Risotto, Curry (Indian)(Thai), Cajun, Enchiladas, Mole, well, you get the picture. Point is, I get so involved with cooking BBQ from April to October, that I cannot cook the other stuff I enjoy! I think I;ll also use the downtime to start a band too!

 

[FatDaddy]

turkey legs, drunk cornish game hens over pinapple juice, and some spare ribs probably for me.

 

[nmayeux]

I am scraping out the pit and re-seasoning her today for winterizing! I try not to use her in the wet months. I switch over to a small water smoker and my Weber Kettle. Also, I try to abstain from Q more at this time of year. I'll do more Tamales, Chili, Fried Chicken, Risotto, Curry (Indian)(Thai), Cajun, Enchiladas, Mole, well, you get the picture. Point is, I get so involved with cooking BBQ from April to October, that I cannot cook the other stuff I enjoy! I think I;ll also use the downtime to start a band too!

I'm about the opposite, as I love to cook outside this time of year. Since my pit lives in the garage, the only time its outside is when I'm cooking. However, I have already done a mess of jambalaya, red beans and rice, and black beans this year. I love winter cooking!

 

[bbqbull]

Im doing 2 racks of babyback ribs. Raining and snowing here therefore cookshack will be cooking in the garage. I like to finish them on the gasser to crisp them up just a bit. Then devour yum.

 

[sterlingsmoker]

I have 2- 3.5 lb. Pork roasts,2-fatties with jalapino,maple bacon,american cheese in them seasoned with Dizzy Hog Seasoning and a little Sweet Baby Ray's in as well. and 8- ABTs stuffed with chedder cheese lil smokies,wrapped in maple bacon. Waitin on the butts as I write this. My Cookshack is chuggin away...

 

[Hawgsnheifers]

Doing 7, 12 to 14 pound Turkeys. Check the food porn in my thread.

 

[Smokin Diablo]

I have been smikin turkeys for the last 10 years on a wsm, always had great luck. This year will be the first time on my new home made barrel smoker. Should be able to do 10 at a time. I dont want to get off the turkey thread but Curt...are you serious about the whole deer? Never even thought of doing that.

 

[thirdeye]

Gonna do a Brisket (if Sams has any).
Will put it on about 12-1 for a Fast Track Smoke. Can't wait to get my hands on some cripsy Ol' bark!!!!!

PARTY!!!!!!!!

Smoke On!!!!!!

I've been working on fast track brisket for several months. I have no problem with the flavor or moistness. It's my bark that is weak.

Just how crispy does yours get?? I'm doing another one Sunday or Monday & need some pointers.

 

[Dakaty]

3rd i

Do you always smoke your briskets in that type of foil pan? Maybe it is preventing the smoke/heat from having direct constant direct contact with the meat???

Just a thought!!

 

[thirdeye]

3rd i

Do you always smoke your briskets in that type of foil pan? Maybe it is preventing the smoke/heat from having direct constant direct contact with the meat??? Just a thought!!

I'm sure you are right. But that pan, (or a foil wrap), is part of the shortcut technique I'm playing around with. They get to the foil stage so fast, I can't get a good bark to develop. I thought Ed may do something I haven't tried, like maybe a sugar based rub or a sweet spray. I know...If it ain't broke, don't fix it. But dang-it, a 6 hour brisket is intriguing.

For about three decades, I've done them the regular way and waited for them to tell me when they are ready. LOL

 

[bbqpigskin]

I've got a butt and a chuck roast going. They have been on since 1:00 PST. They are looking good! This is our first really cold day(42 deg), and my smoker is holding at 255...not bad!

 

[bbqbull]

I learned from PKirk. He said on my offset pit, place it onto the hottest part. When done it should look like a burned up meteorite. Mine did in his class. The top or point? actually fell off the flat. I was so.........embarrased. He laffed and I think we took first. Nasty black bark on outside. Super moist on the inside. Heck I dunno but it tasted really good. Just my 2 cents here.

Mike

 

[Kevin]

I learned from PKirk. He said on my offset pit, place it onto the hottest part. When done it should look like a burned up meteorite. Mine did in his class. The top or point? actually fell off the flat. I was so.........embarrased. He laffed and I think we took first. Nasty black bark on outside. Super moist on the inside. Heck I dunno but it tasted really good. Just my 2 cents here.

Mike

Did that last weekend. Went to slice my brisket and the point separated from the flat with very little effort. No knife was needed. I thought that it would be way overcooked. Not at all. Probably a little too overdone for competition, but one of my best efforts yet. I did inject and cook at a higher temp than my usual. Tasty and tender brisket in about 8 hours.

 

[thirdeye]

Did that last weekend. Went to slice my brisket and the point separated from the flat with very little effort. No knife was needed. I thought that it would be way overcooked. Not at all. Probably a little too overdone for competition, but one of my best efforts yet. I did inject and cook at a higher temp than my usual. Tasty and tender brisket in about 8 hours.

So how about a little summary of the cook?

 

[Kevin]

So how about a little summary of the cook?

I did take notes. Have to. My brisket has sucked up until now. I'm giving reference to Ray's recipes and not the actual ingredients because this is his lively hood. Got to buy the book if you want it.

Injected with Dr. BBQ's Big Cow Beef injection (page 40 first book)
Rubbed with Dr. BBQ's Big-Time barbecue rub (page 9 first book)
Let brisket sit on the counter to warm up while the pit gets up to cooking temp.
Fired up the queer with K and white oak chunks @ 4:45 AM. Filled water pan with boiling water.
Pit temp up to 245* at 6:00 AM. Put the brisket in.
260* @ 6:45
Stoked the fire box and maintained a nominal 300* for the entire cook. Had spikes to 325*, dips to 275*.
Foiled @ 11:40 AM. Brisket is 140* internal.
195* and in the cooler wrapped in towels @ 2:20.
Dang good. Over cooked until falling apart, but my best brisket to date.

 

[bbqbull]

Summary of the cook. We had to make our own rub in class. With what heck I cant remember but me and teammate rubbed it good. Threw it on the hottest spot on my Klose Mobile. Bottom rack closest to the firebox. Went back to class when PKirk said go and check your briskets. We flipped and turned end for end and basted w/apple juice. Back to class. Pit was holding a steady 250. Pit was unattended for long periods of time. Kinda weird in a way. We prepped our next dish and rubbed it and placed it on the pit. Back to class. Things move really fast in his class. He gives ya a very short time to check fire, prep and rub next dish. Then back to classroom. I wished I could remember more details of the entire class. When we got a break to pull brisket off pit it looked like a very badly burnt failure. Guess whose brisket was called up for the class project. I coulda hid under a dime. I took flat to him. He made a huge deal outta ........where is the point? I really coulda died then. I ran back and brought point to him. He said it looked great to him and he showed entire class. PKirk sliced it and said to all of us. Perfect specimen. We had volunteer judges and they judged it first........OMG........I thought they were all nuts. Did some brisket on Labor Day on 2004 for our wedding. Burnt the hell outta 3 packers. Ministers wife is a transplant from Texas. Said it was the most perfect brisket she had ever eaten. To me it was the most burnt up meteorite from hell. She said it was the most perfect stuff she had ever eaten. No injections nor marinades. Just slather w/mustard and rub. Go figure. I assume that the burnt exterior seals in the natural juices. Wishe I could tell you all more.

Mike