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Holy Cookers Batman!!
- Thread starter Samichlaus
- Start date
Samichlaus
is one Smokin' Farker
The steaming thing seems a bit weird to me too.
What cut are these?
What cut are these?
chad
somebody shut me the fark up.
Look like briskets.
Samichlaus
is one Smokin' Farker
Briskets.
Roger that.
I was confused because the next pic is a guy slicing up some spare ribs.
Roger that.
I was confused because the next pic is a guy slicing up some spare ribs.
chad
somebody shut me the fark up.
MMMMMmmmmmm!! Steamed brisket - that's what I'm talking about!! :twisted: Actually it probably works well but they obviously don't know about smoke rings and the fact that smoke penetration is before 140 degrees!!
Hey, some boil ribs, here's some guys that steam brisket! If they'd just lose the end caps they'd have the nation's largest water cooker! The water in the bottom isn't a bad idea - just the application.
Hey, some boil ribs, here's some guys that steam brisket! If they'd just lose the end caps they'd have the nation's largest water cooker! The water in the bottom isn't a bad idea - just the application.
K
kcquer
Guest
Another reason to cook briskets fat cap down, hide that ugly yellow color!!
Looks more like bacon.
tommykendall
Quintessential Chatty Farker
At my first glance earlier today I thought the same thing - pork bellies.
B
BigBelly
Guest
Yeah, it does look like bacon doesn't it? The multi stack design thing is interesting I must admit. But maybe a little to overboard. It sounds like they had a reverse flow type of thing going if they just used the stack in the middle throughout the entire cooking session, and open up those caps they were talking about.
Also, you see these boys and their pork spare ribs? Take a look! We should send them a care e-mail outlining how to trim those bad boys St. Louis style.
Also, you see these boys and their pork spare ribs? Take a look! We should send them a care e-mail outlining how to trim those bad boys St. Louis style.
B
BrooklynQ
Guest
BigBelly said:
I don't bother to do that at home. I like all that extra meat.
BigBelly said:
The problem running smoke on the meat the entire time is that the smoke flavor gets overpowering. Some people like to taste the meat also. The total cooking time is between 18 and 20 hours. Only 5 or 6 hours are with smoke. When smoking starts, the meat is already fully cooked. The smoke is for flavoring and not cooking.
I admit the pictures don't look very appealing. The BBQ however is quite good. When cooking you throttle the fire so the water isn't at a heavy boil. This way you are cooking at about 200F in a very humid environment (not really steaming). It makes for very juicy, tender meat. We put the brisket "fat side" up so the juices will flow over the meat and not just drip off. The fat is trimmed and only the lean meat is served.
The water and the reverse-flow is designed to keep uniform temperatures over the entire cooker. This way the meat never needs to be flipped or shuffled around. This design was to fix the problems of a "normal" cooker that we used to use. The old design had the firebox on one end. All heating was done with smoke. With this setup the meat required wrapping with foil to avoid an overly smokey taste. The end away from the firebox didn't cook well and the end near the firebox tended to burn the meat. The meat had to be shuffled every few hours to make sure everything got done at the same time. The water provides a huge heat "flywheel". This makes the temperature very stable.
The pictures are from our annual memorial day cookout. We cook brisket, ribs, and sausage at the same time. The ribs are put on later since they require less cooking. The sausage is put on even later since it will burst with overcooking. This way everthing gets done at the same time. We usually cook 2 boxes of brisket (about 50-60 lbs per box), 3 boxes of pork ribs (about 6 racks per box), and about 10-15 lbs of sausage. We usually feed between 150 and 170 people, and still have leftovers.
You cook your BBQ the way you want, and we'll cook ours our way
B
BigBelly
Guest
Welcome aboard, nano! That is one helluva cooker you fellas have there. Please head over to the cattle call section and introduce yourself.
One good thing about your cooker is you really took the time to analyze your cooking methods to develop a system that works well for you and that does deliver some tasty treats! That is very apparent.
You fellas making your own sausage?
One good thing about your cooker is you really took the time to analyze your cooking methods to develop a system that works well for you and that does deliver some tasty treats! That is very apparent.
You fellas making your own sausage?
tommykendall
Quintessential Chatty Farker
What happened to the link - busted?
BigBelly said:
We buy the sausage. For years we've raised our own beef, but we have a commercial place do slaughtering. We're in the process of acquiring all the pieces to do it ourselves. We have a freezer box from an ice cream truck, a meat bandsaw, a tenderizer, and an industrial sausage grinder. Maybe next year we'll be setup. I've slaughtered hogs before, but never a whole beef. We also buy the brisket and ribs when we do the annual cookout. At two briskets or racks per animal the cookout would add up to a lot of slaughtering.
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nanosleep said:
Nano
welcome to the group.
I can't wait to hear from you on how you guys cook things.
You do it a completely different way from what we have learned, and I look forward to learning a new method (yours) and maybe trying it out.
We are all after the same thing, great tasting Q!!
K
kcquer
Guest
Andy, Welcome. I must admit we'd have been a bit kinder in our remarks if we had known you were coming to visit. Having that out of the way, Welcome Brother! I'm a big fan of unique cookers and yours certainly fits that catagory.
I used to cook briskets fat cap up for the same reason you do, I've since been convinced that the fat cap is better utilized on the bottom to protect the flat from the brunt of the heat in most smokers. It looks like your heat is pretty well tamed by the time it gets to the food so maybe this is unnecessary for your situation.
I used to cook briskets fat cap up for the same reason you do, I've since been convinced that the fat cap is better utilized on the bottom to protect the flat from the brunt of the heat in most smokers. It looks like your heat is pretty well tamed by the time it gets to the food so maybe this is unnecessary for your situation.
